Beef Bourguignon (French Red-Wine Beef Stew)
Enjoy a comforting Beef Bourguignon, a classic French red-wine beef stew perfect for cold nights and entertaining.
Equipment
- Dutch oven
- skillet
- cutting board
- Knife
- measuring cups
- Measuring spoons
- tongs
Ingredients
- 2.5 lbs beef chuck or stew meat, cut into 1-1 ½ inch cubes
- Kosher salt and pepper to taste
- 4 oz pancetta or thick-cut bacon, diced
- 2 tablespoon olive oil divided
- 3 medium carrots, peeled and sliced
- 1 small yellow onion, diced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 6 cloves garlic, minced
- 2 tablespoon tomato paste
- 0.25 cup all-purpose flour
- 3 cups dry red wine Burgundy or Pinot Noir
- 3 cups beef broth
- 1 leaf bay leaf
- 8 oz pearl onions, fresh or frozen, peeled
- 8 oz cremini mushrooms or white mushrooms, halved or quartered
Garnish
- 0.25 cup Fresh parsley, roughly chopped
- Thyme leaves, roughly chopped
Instructions
- Preheat the oven to 325 degrees F.
- Pat beef dry and season with salt and pepper. Set aside.
- In a large Dutch oven over medium heat, cook pancetta or bacon until crisp. Use a slotted spoon to transfer to a plate. Leave the fat in the pot.
- Turn the heat to medium high. Working in batches, sear the beef on all sides in the pancetta fat, adding a bit of olive oil as needed. Transfer seared beef to the plate with pancetta.
- Add 1 tablespoon olive oil to the pot, if needed. Sauté carrots, diced onion, and thyme until the onions have softened, about 5–7 minutes.
- Stir in garlic and tomato paste; cook 1 minute more.
- Sprinkle flour over the vegetables, stirring to coat.
- Slowly pour in red wine, scraping up any browned bits.
- Add beef broth, bay leaf, beef and pancetta to the pot.
- Bring to a simmer, then cover and transfer to the oven. Cook for 2½ to 3 hours, until beef is fork-tender.
- About 30 minutes before the stew is done, sauté the mushrooms and pearl onions in a skillet with a little olive oil, salt, and pepper until browned and just tender.
- Stir the mushrooms and pearl onions into the stew. Return the pot to the oven, uncovered, for the remaining 20–30 minutes to allow the sauce to reduce slightly.
- Discard bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot with mashed potatoes, buttered noodles, or crusty bread.
Notes
Patting the beef dry before seasoning and searing is essential for browning the meat which adds flavor and depth to this dish. Don’t overcrowd the pot when you’re browning the meat. Cook slow on low at all times! This recipe requires patience. Eating the finished stew the following day is actually the best! It gives time for the flavors to meld and gets better overnight. If there’s a lot of extra fat on top, feel free to skim it off the top.
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 19gProtein: 43gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 143mgSodium: 794mgPotassium: 1162mgFiber: 3gSugar: 5gVitamin A: 5477IUVitamin C: 13mgCalcium: 85mgIron: 5mg
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