Have you ever wanted to impress your dinner guests with a dish that screams elegance? This beef bourguignon is more than just a meal; it’s a celebration of flavors and textures that will make you feel like a French culinary master. Perfect for special occasions or a cozy family dinner, it’s a recipe that warms the heart and fills the belly.
Imagine tender chunks of beef simmered to perfection in a rich, red wine sauce, accompanied by earthy mushrooms and sweet carrots. This dish embodies comfort and sophistication, making it an unforgettable centerpiece for any dining table.
The Ultimate Beef Bourguignon
This beef bourguignon is a renowned French dish that combines hearty beef, aromatic vegetables, and a luscious red wine sauce. The result is a deeply flavorful stew that is both robust and satisfying, perfect for serving over creamy mashed potatoes or crusty bread.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 3 tablespoons tomato paste
- 4 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, quartered
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with red wine, cover, and refrigerate for at least 4 hours or overnight for best results.
- Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Sear the Beef: Remove the beef from the marinade, pat dry, and season with salt and pepper. In the same pot, brown the beef in batches for about 5 minutes until nicely caramelized. Set aside.
- Sauté Vegetables: Add the chopped onion, carrots, and garlic to the pot, cooking until softened. Stir in the flour and tomato paste until well combined.
- Simmer: Return the beef and bacon to the pot. Pour in the reserved marinade and beef broth, then add the bouquet garni. Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours until the beef is tender.
- Finish with Mushrooms and Onions: In the last 30 minutes of cooking, add the pearl onions and mushrooms. Adjust seasoning with salt and pepper as needed.
- Serve: Remove the bouquet garni before serving. Ladle the stew into bowls and serve hot, ideally with mashed potatoes or crusty bread.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 40g
- Carbohydrates: 15g
