Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of beef simmered in red wine with bacon, mushrooms, pearl onions, and aromatic herbs. This comforting dish is perfect for a family dinner and captures the essence of slow-cooked French cuisine.
Ingredients
Units
Scale
Meat and Bacon
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, trimmed of fat and cut into 2-inch chunks
Vegetables and Aromatics
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced and divided
- 12 small pearl onions (optional)
- 1 pound fresh white or brown mushrooms, quartered
Liquids and Seasonings
- 1 tablespoon extra-virgin olive oil
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 3 cups red wine (Merlot, Pinot Noir, or Chianti; use 2 cups for milder sauce)
- 2-3 cups beef stock (use 3 cups if using 2 cups wine)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped and divided
- 2 bay leaves
- 2 tablespoons butter
Instructions
- Prepare the Bacon and Beef: In a large heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and then the chopped bacon. Cook until the bacon is crisp and browned. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. Add the beef chunks and brown them on all sides in the bacon fat, working in batches if needed to avoid crowding. Remove browned beef and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, sliced carrot, and half of the minced garlic. Sauté until vegetables soften, about 5-7 minutes.
- Deglaze and Thicken: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for about 2 minutes to remove raw flour taste. Slowly pour in the red wine, scraping the bottom of the pot to loosen browned bits. Add the beef stock, tomato paste, crushed bouillon cube, thyme, bay leaves, salt, and pepper. Stir to combine.
- Simmer the Stew: Return the seared beef and bacon to the pot. Bring to a gentle simmer, then cover partially with a lid. Let it cook on low heat for about 3 hours, or until the beef is very tender.
- Prepare Pearl Onions and Mushrooms: While the stew simmers, blanch the pearl onions in boiling water for a few minutes, then peel and set aside. In a separate skillet, melt butter and sauté the mushrooms with remaining minced garlic until they are browned and tender.
- Combine and Finish Cooking: About 30 minutes before the stew is done, add the pearl onions and sautéed mushrooms to the pot. Continue to simmer uncovered to thicken the sauce and meld flavors.
- Garnish and Serve: Remove bay leaves, adjust seasoning if needed, and sprinkle with fresh parsley before serving. Serve hot as a hearty main course with crusty bread or mashed potatoes.
Notes
- For a milder wine flavor, reduce red wine to 2 cups and increase beef stock to 3 cups.
- Pearl onions can be omitted if unavailable; regular diced onions can be used instead.
- Use a heavy pot or Dutch oven for even heat distribution and best results.
- This dish tastes even better the next day after flavors have melded.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Substitute beef brisket with chuck steak or stewing beef for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
