Beef Bourguignon, a rich and deeply flavorful stew, is a cornerstone of French cuisine. This hearty dish, originating in the Burgundy region of France, is a testament to French culinary tradition, showcasing the art of slow cooking and the magic of simple, high-quality ingredients.
Its origins trace back centuries, evolving from peasant fare to a beloved classic enjoyed in homes and bistros across the country. This particular recipe emphasises authentic techniques passed down through generations, ensuring a depth of flavour that truly captures the essence of Burgundy.
The special aspect of this Beef Bourguignon recipe lies in the meticulous preparation. We’ll use a combination of red wine, beef broth, and aromatics to create a complex sauce that is both savoury and subtly sweet. The slow simmering process allows the beef to become incredibly tender, melting in your mouth with each bite.
The addition of pearl onions, mushrooms, and bacon adds texture and richness, creating a symphony of flavours that will delight your palate.
Perfect for a cosy dinner party or a special weekend meal, this classic French stew is guaranteed to impress.
The flavour profile is incredibly balanced. The richness of the beef is beautifully complemented by the earthy notes of the mushrooms and the subtle sweetness of the onions. The full-bodied red wine adds a depth of flavour that is both sophisticated and comforting.
The bacon provides a smoky, salty counterpoint that ties all the elements together. The result is a dish that is both sophisticated and satisfying – a true representation of French home-style cooking.
The key to success lies in using quality ingredients and allowing ample time for the flavours to meld during the slow cooking process.
Don’t rush this recipe; patience is rewarded with an exceptionally delicious outcome.
Mastering this classic French Beef Bourguignon recipe is easier than you might think. By following these detailed instructions and using the right techniques, you can recreate this iconic dish in your own kitchen, impressing your family and friends with your culinary prowess. Get ready to embark on a culinary journey to the heart of Burgundy!
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 8 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb cremini mushrooms, quartered
- 1 cup pearl onions, peeled
- 3 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- Fresh parsley, chopped (for garnish)
Instructions
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Sear the Beef
Season beef cubes with salt and pepper. Dredge in flour, shaking off excess. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef from pot and set aside.
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Cook the Aromatics
Add bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
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Deglaze and Simmer
Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, bay leaves, thyme, salt, and pepper. Bring to a simmer. Return beef to the pot. Reduce heat to low, cover, and simmer for at least 2 hours, or until beef is very tender. Add pearl onions and mushrooms during the last 30 minutes of cooking. Stir in the cooked bacon before serving.
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Serve and Enjoy
Remove bay leaves before serving. Garnish with fresh parsley. Serve hot with your choice of sides, such as mashed potatoes or crusty bread.
Nutrition Facts
- Calories: 500-600
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 10-15g
- Sodium: 600-800mg
Recipe Video
Frequently Asked Questions
A tougher cut of beef, such as chuck or beef stew meat, is ideal for Beef Bourguignon. These cuts benefit from the long cooking time, becoming incredibly tender as the collagen breaks down.
While a Burgundy wine is traditional, a full-bodied red wine like Cabernet Sauvignon or Merlot will also work well. Choose a wine you enjoy drinking.
If the sauce is too thin after cooking, you can thicken it by simmering it uncovered for a few minutes or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Absolutely! Beef Bourguignon tastes even better the next day. Make it ahead and reheat gently before serving. The flavors will have deepened and become even more delicious.
Classic sides for Beef Bourguignon include creamy mashed potatoes, buttery egg noodles, or crusty bread to soak up the delicious sauce.