Description
Beef Bourguignon, or Boeuf Bourguignon, is a classic French dish that turns simple beef into a rich, deeply flavorful stew. Slowly braised in red wine with carrots, onions, and mushrooms, this dish offers layers of flavor and a melt-in-your-mouth texture.
Ingredients
- Beef Chuck Roast or Stew Meat – Cubed into bite-sized pieces.
- Olive Oil – For browning the meat.
- Bacon (Turkey Bacon) – Adds richness and flavor (can be swapped for turkey bacon if needed).
- Carrots and Pearl Onions – For sweetness and texture.
- Garlic – Adds aromatic depth.
- Mushrooms – Earthy flavor to complement the rich sauce.
- Red Wine – The key flavoring agent, traditionally Burgundy or Pinot Noir.
- Beef Broth – For a richer, more savory sauce.
- Tomato Paste – Adds a bit of sweetness and acidity to balance the sauce.
- Flour or Cornstarch – To thicken the stew.
- Thyme and Bay Leaves – For a touch of herbal fragrance.
- Salt and Pepper – Essential seasonings to bring out all the flavors.
Instructions
- Prepare the Beef:
Season the cubed beef with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and brown the beef in batches until all sides are caramelized. Set the browned beef aside. - Cook the Bacon:
In the same pot, cook the bacon (or turkey bacon) until crispy. Remove and set aside. The fat from the bacon will flavor the dish. - Sauté the Vegetables:
Add the carrots, pearl onions, and garlic to the pot, sautéing them until they begin to soften and caramelize slightly. - Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly. - Simmer the Stew:
Return the beef and bacon to the pot, then add the beef broth, tomato paste, thyme, bay leaves, and mushrooms. Stir everything together and bring the mixture to a simmer. - Slow Braise:
Cover the pot with a lid and place it in a preheated 325°F (160°C) oven. Let the stew braise for 2-3 hours, or until the beef is tender and the flavors have melded beautifully. - Thicken the Sauce:
Once the beef is fully cooked, you can thicken the sauce if needed. Remove the pot from the oven, transfer some of the liquid into a separate bowl, and whisk in a tablespoon of flour or cornstarch to create a slurry. Stir it back into the pot and simmer on the stovetop until the sauce reaches your desired thickness. - Serve and Enjoy:
Ladle the Beef Bourguignon over mashed potatoes, egg noodles, or crusty bread for a complete meal. Garnish with fresh parsley.
Notes
- Wine Substitution: If you don’t cook with wine, replace the wine with additional beef broth and a splash of vinegar or grape juice for acidity.
- Enhance the Flavor: Beef Bourguignon tastes even better the next day as the flavors meld together, making it ideal for meal prep or make-ahead meals.