Print

Beef Bourguignon

Beef Bourguignon
Print Recipe

Master the classic French Beef Bourguignon with this easy step-by-step recipe. Enjoy a rich, tender, and flavorful slow-cooked stew, packed with deep layers of flavor from red wine, fresh herbs, and well-selected ingredients, perfect for both beginners and seasoned home cooks.

Ingredients

Scale

Meat and Protein

  • 2 to 3 lbs beef chuck, cut into 2-inch cubes
  • 4 oz bacon or lardons, diced

Liquids

  • 2 cups dry red wine (Burgundy, Pinot Noir, or Merlot)
  • 2 cups beef stock

Vegetables and Herbs

  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 teaspoons fresh thyme leaves or 2 sprigs thyme
  • 2 bay leaves

Other Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter (for mushrooms)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Beef: Cut the beef chuck into evenly sized 2-inch cubes. Pat the pieces dry thoroughly with paper towels to ensure proper browning, essential for developing rich and deep flavors in the stew.
  2. Brown the Meat: In a heavy-bottomed pan or Dutch oven, cook the diced bacon until crisp. Remove and set aside. Using the bacon fat, brown the beef cubes in batches to avoid overcrowding, ensuring each piece develops a deep mahogany crust on all sides. This caramelization adds complex flavor layers.
  3. Saute Aromatics and Vegetables: Remove the beef from the pot. Add chopped onions and carrots to the remaining fat and cook until softened and lightly caramelized. Then add minced garlic and sauté for another minute to release their fragrance.
  4. Deglaze and Simmer: Pour the red wine into the pot to deglaze, scraping up all the browned bits stuck to the bottom. Return the browned beef and crispy bacon to the pot. Add beef stock, fresh thyme, bay leaves, and season generously with salt and pepper.
  5. Slow Cook: Cover the pot and simmer gently over low heat for 2 to 3 hours, stirring occasionally. Cook until the beef is tender and the sauce is thickened and glossy.
  6. Finish with Mushrooms: During the last 30 minutes of cooking, sauté the mushrooms separately in butter until golden and then add them to the stew. This preserves their texture and adds an earthy umami punch without sogginess.

Notes

  • Use high-quality dry red wine that you enjoy drinking, as it defines the flavor of the stew.
  • Be patient with browning the meat to build maximum flavor and richness.
  • Simmer on low heat for tender beef and a silky sauce.
  • Let the dish rest for a few hours or overnight to intensify flavors.
  • Add mushrooms at the end to maintain their firmness and texture.

Nutrition

Keywords: Beef Bourguignon, French stew, slow cooked beef, classic French recipe, hearty stew, comfort food

Find it online: https://tastebudtrek.com/beef-bourguignon/