Description
French Beef Bourguignon is a classic French stew featuring tender beef cubes slowly simmered in rich red wine and beef broth with bacon, mushrooms, carrots, and aromatics. This hearty, flavorful dish is perfect for impressing guests or enjoying a comforting meal at home.
Ingredients
Scale
Meat and Protein
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 4 strips bacon, diced
Vegetables and Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
Liquids and Seasonings
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper to enhance flavor and help with browning.
- Heat the Oil: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat to get it hot enough for searing.
- Cook the Bacon: Add the diced bacon and cook until crisp, then remove and set aside, leaving the bacon fat in the pot for rich flavor.
- Sear the Beef: In batches, add the beef cubes to the pot and brown on all sides. Remove the browned beef and set aside to maintain moisture and develop deep flavor.
- Sauté Onions and Garlic: Add diced onion and minced garlic to the pot and cook for about 5 minutes until softened and fragrant.
- Add Carrots and Mushrooms: Stir in the sliced carrots and quartered mushrooms, cooking for another 5 minutes until lightly browned to build flavor.
- Combine Ingredients: Return the beef and bacon to the pot. Sprinkle the flour over the mixture and stir well to coat, helping to thicken the stew later.
- Add Liquids and Seasonings: Pour in the red wine and beef broth, ensuring the meat is covered. Stir in the tomato paste, thyme, and bay leaves to infuse the stew with rich, herbal notes.
- Simmer: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours until the beef is fork-tender and flavors are well developed.
- Adjust Seasoning: Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed to balance the flavors.
- Serve: Let the stew rest for a few minutes before serving. Garnish generously with freshly chopped parsley for a fresh finish and vibrant color.
Notes
- Use Burgundy or a good quality dry red wine for authentic flavor.
- Browning the meat in batches prevents steaming and ensures a deep, caramelized crust.
- Simmering the stew slowly allows the beef to become tender and the flavors to meld beautifully.
- Serve with crusty bread or over creamy mashed potatoes for a classic presentation.
- Leftovers taste even better the next day as the flavors continue to develop.
