Description
Rich layers of French culinary tradition shine through this classic beef bourguignon, where tender beef mingles with robust red wine and aromatic herbs. Hearty comfort awaits you in each deeply flavored, slow-simmered spoonful of this timeless Burgundy-inspired masterpiece.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 1.5-inch cubes
- 4 slices bacon, diced
Vegetables and Aromatics:
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 pound (454 grams) small white or cremini mushrooms, halved
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Liquids and Seasonings:
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
- Meticulously dice bacon, beef, onions, carrots, and prepare other ingredients for a harmonious culinary composition.
- Render bacon in a Dutch oven at medium heat until golden and crisp, extracting rich, savory drippings.
- Sear beef cubes in batches, creating a caramelized exterior that locks in intense meaty flavors, then set aside.
- Introduce onions and carrots to the pot, sautéing until onions become translucent and slightly softened.
- Incorporate minced garlic, stirring briefly to release aromatic essence without burning.
- Sprinkle flour and tomato paste, coating vegetables and creating a robust flavor foundation.
- Deglaze the pot with red wine, scraping accumulated caramelized bits from the bottom to intensify the stew’s depth.
- Reintroduce bacon and beef to the liquid, then supplement with beef broth and aromatic herbs like thyme and bay leaves.
- Reduce heat to low, cover, and allow the stew to gently simmer for approximately 2.5 hours, transforming tough meat into tender morsels.
- During the final 30 minutes, fold in fresh mushrooms to absorb the surrounding rich, complex flavors.
- Taste and adjust seasoning with salt and pepper, ensuring a perfectly balanced profile.
- Remove herb sprigs before presenting this luxurious, deeply flavored beef bourguignon.
Notes
- Select a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor during slow cooking.
- Brown meat in small batches to ensure proper caramelization and prevent steaming, which develops deeper flavor complexity.
- Use a full-bodied red wine like Burgundy or Pinot Noir to enhance the stew’s authentic French countryside taste profile.
- Consider making this dish a day ahead, as flavors intensify and develop more depth when allowed to rest overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 100 mg