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Beef Bourguignon

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Beef Bourguignon is a rich, hearty French dish that brings together tender beef, vegetables, and a flavorful red wine sauce. Slow-cooked to perfection, this dish is known for its deep, savory taste and melt-in-your-mouth texture. Originating in the Burgundy region of France, it’s a perfect comfort food for a cozy evening or special occasion. Whether served with crusty bread, mashed potatoes, or a simple green salad, Beef Bourguignon is a luxurious meal that is sure to impress any guest.

Ingredients

Scale
  • 2–3 pounds beef chuck, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups red wine (preferably Burgundy or another full-bodied red wine)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 1/2 pound small pearl onions, peeled
  • 1/2 pound button mushrooms, sliced
  • 4 slices of bacon, chopped (optional)
  • 2 tablespoons unsalted butter

Ingredient Highlights

  • Beef Chuck: This cut of beef is perfect for braising, as it becomes tender and flavorful after slow cooking.
  • Red Wine: Burgundy wine is traditional, but any full-bodied dry red wine works well. It creates a rich sauce that complements the beef beautifully.
  • Herbs and Aromatics: Thyme, bay leaves, garlic, and onions provide the foundational flavors that make this dish so savory.
  • Vegetables: Carrots, celery, and onions add sweetness and texture to the dish.
  • Mushrooms and Bacon: These additions provide a depth of flavor, 

Instructions

Prepare the Beef and Vegetables:

  1. Marinate the Beef: In a large bowl, combine the beef chunks with 1 cup of wine, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, garlic, thyme, bay leaves, and a pinch of salt and pepper. Cover and refrigerate for at least 2 hours, or overnight if you have time. This will enhance the flavors.
  2. Preheat the Oven: Preheat your oven to 300°F (150°C).
  3. Sear the Beef: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the beef from the marinade (reserve the marinade for later) and pat it dry with paper towels. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove the beef and set it aside.
  4. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onions, carrots, and celery, and cook for 5-7 minutes until softened.
  5. Add the Garlic and Tomato Paste: Stir in the minced garlic and cook for another minute. Then, add the tomato paste and cook for another 2 minutes, stirring frequently.

Braise the Beef:

  1. Deglaze the Pot: Pour in the remaining 1 cup of wine, scraping up any browned bits from the bottom of the pot. This adds extra flavor to the sauce.
  2. Add the Broth and Simmer: Return the beef to the pot, along with any juices from the plate. Add the beef broth, making sure the beef is mostly covered. Add more broth if necessary. Bring to a boil, then lower the heat to a simmer.
  3. Add the Herbs and Season: Add the thyme sprigs and bay leaves to the pot. Season with salt and pepper. Cover the pot with a lid and transfer it to the preheated oven.
  4. Slow Cook: Let the beef cook for 2.5 to 3 hours, or until the beef is very tender and the sauce has thickened slightly.

Prepare the Garnish:

  1. Cook the Pearl Onions and Mushrooms: In a small pan, cook the bacon (if using) over medium heat until crisp. Remove the bacon and set aside. In the same pan, add the pearl onions and cook for 5-7 minutes until browned and tender. Add the sliced mushrooms and cook for another 5-7 minutes until softened. Add a pinch of salt and pepper.
  2. Finish the Dish: Once the beef is tender, remove the pot from the oven. Stir in the bacon, pearl onions, and mushrooms. If you want a thicker sauce, you can mix 1 tablespoon of flour with 1 tablespoon of butter and stir it into the sauce. Return the pot to the stovetop over low heat and simmer for 10-15 minutes to allow the flavors to meld and the sauce to thicken.

Serve the Dish:

  1. Serve: Serve the Beef Bourguignon hot with mashed potatoes, crusty bread, or over egg noodles. Garnish with chopped parsley if desired.

Nutrition

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