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Beef Bourguignon, a classic French stew, is a dish that exudes warmth and comfort. Originating from the Burgundy region of France, this hearty stew features tender beef simmered in a luscious red wine sauce infused with aromatic herbs and vegetables. Join me on a culinary journey as we recreate this timeless French masterpiece in your own kitchen!
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Directions:
Ingredients:
- 6 slices bacon, diced
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups red wine (such as Burgundy or Pinot Noir)
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound baby potatoes, halved
- 1 cup pearl onions
- 1 cup button mushrooms, halved
- Chopped fresh parsley, for garnish
Instructions:
- Cook Bacon: In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Brown Beef: Season beef cubes with salt and pepper. Increase heat to medium-high. In batches, brown the beef cubes in the bacon drippings until deeply golden on all sides. Remove beef and set aside.
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Thicken Sauce: Sprinkle flour over the onion and garlic mixture. Stir to combine and cook for 1-2 minutes until flour is golden brown.
- Deglaze Pot: Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Add beef broth, tomato paste, dried thyme, and bay leaves. Return cooked bacon and beef cubes to the pot. Bring to a simmer.
- Simmer: Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add Vegetables: After 1 hour, add baby potatoes, pearl onions, and button mushrooms to the pot. Continue to simmer, uncovered, for an additional 30-40 minutes until vegetables are tender and beef is fork-tender.
- Serve: Discard bay leaves. Garnish with chopped fresh parsley before serving. Enjoy this delectable Beef Bourguignon with crusty bread or over a bed of creamy mashed potatoes.
Cook’s Note: If pearl onions are unavailable, you can substitute with diced yellow onions. Additionally, button mushrooms can be replaced with sliced cremini mushrooms.
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Nutritional Information (per serving):
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 35g
I admire the traditional approach taken in this Beef Bourguignon recipe, but I personally prefer a lighter, more modern twist on the classic dish.
The flavors in this Beef Bourguignon recipe are undeniably delicious, but I wish there was a simpler, less time-intensive version.
I attempted this Beef Bourguignon recipe, but I found the dish to be a bit too heavy and rich for my taste.
While Beef Bourguignon may not be the quickest meal to prepare, the melt-in-your-mouth tender beef and hearty sauce make it a comforting indulgence.
I’ve made this Beef Bourguignon recipe multiple times now, and while it’s time-consuming, the rich, succulent flavors make it worth every minute.
I appreciate the detailed instructions provided in this Beef Bourguignon recipe. It made the cooking process much easier to follow.
I found this Beef Bourguignon recipe to be quite complicated, but the aroma that fills the kitchen while it cooks is simply divine.
This Beef Bourguignon recipe requires a lot of ingredients, but the depth of flavor they create is unmatched. Definitely a special occasion dish.
I was skeptical about trying this Beef Bourguignon recipe, but I’m so glad I did. It’s become a family favorite!
While this Beef Bourguignon recipe seems time-consuming, the end result is absolutely worth the effort. It’s a true labor of love.