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Classic Beef Bourguignon

Classic Beef Bourguignon
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Classic Beef Bourguignon is a traditional French stew featuring tender beef chuck slowly braised in rich red wine with smoky bacon, mushrooms, carrots, pearl onions, garlic, and fragrant herbs. This comforting, hearty dish delivers deep, layered flavors and a luscious, glossy sauce, perfect for cozy dinners and special occasions alike.

Ingredients

Scale

Beef and Protein

  • 2.5 lbs beef chuck, cut into 2-inch cubes
  • 4 oz bacon or pancetta, chopped

Vegetables

  • 12 oz mushrooms, sliced
  • 8 oz pearl onions, peeled
  • 3 medium carrots, sliced
  • 3 cloves garlic, minced

Liquids and Broth

  • 2 cups red wine (Burgundy preferred; Pinot Noir or Merlot as alternatives)
  • 2 cups beef broth

Herbs and Seasonings

  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Thickening Agent

  • 2 tbsp all-purpose flour

Instructions

  1. Prepare the Beef and Bacon: Cut beef chuck into generous 2-inch cubes, pat dry with paper towels to ensure a good sear. Chop bacon or pancetta into small pieces. In a heavy-bottomed pot, cook bacon over medium heat until crispy, then remove bacon, reserving the fat. Brown beef cubes in batches in the bacon fat, searing each side to develop a caramelized crust. Remove browned beef and set aside.
  2. Sauté the Vegetables: In the same pot, add sliced carrots, pearl onions, and mushrooms. Cook until the onions begin to soften and mushrooms release their moisture, scraping the bottom to loosen browned bits left from beef and bacon. This adds depth to the flavors.
  3. Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer briefly to meld flavors and infuse acidity and fruitiness into the stew base.
  4. Combine and Simmer: Return beef and cooked bacon to the pot. Add minced garlic, fresh thyme sprigs, bay leaves, and beef broth. Sprinkle flour evenly over the mixture and gently stir to combine without clumping. Bring the stew to a gentle simmer, then cover and cook on low heat for 2 to 3 hours, until beef is tender and sauce has thickened to a rich, glossy consistency.
  5. Final Touches: Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper as needed. If sauce is too thin, simmer uncovered for a few minutes until the desired thickness is reached. Serve garnished with chopped fresh parsley and optionally sautéed mushrooms or pearl onions for presentation.

Notes

  • Pat beef dry before browning to avoid steaming and to get a better sear.
  • Use a good quality red wine that you enjoy drinking for the best flavor.
  • Cook low and slow to ensure tender beef and melded flavors.
  • Letting the stew rest off heat for a few hours or overnight improves depth and richness.
  • Browning vegetables separately improves their texture and flavor.

Nutrition

Keywords: Beef Bourguignon, French stew, braised beef, comfort food, red wine stew, classic French recipe, hearty stew

Find it online: https://mealsbylina.com/classic-beef-bourguignon/