Boeuf Bourguignon
Classic French beef stew braised in red wine with mushrooms, onions, and bacon.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 oz bacon, diced
- 2 cups red wine (Burgundy preferred)
- 2 cups beef stock
- 1 lb mushrooms, quartered
- 20 pearl onions, peeled
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 tbsp all-purpose flour
- 3 tbsp olive oil
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Pat the beef dry with paper towels and season generously with salt and black pepper.
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Sear the beef in batches in the bacon fat until browned on all sides. Remove and set aside.
Add the carrots, onions, and garlic to the pot. Sauté until softened, about 5 minutes. Stir in the tomato paste and flour, cooking for 1 minute.
Deglaze the pot with red wine, scraping up any browned bits. Add the beef stock, bouquet garni, and return the beef and bacon to the pot. Bring to a simmer.
Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the beef is tender.
Meanwhile, sauté the mushrooms in olive oil until golden brown. Add them to the stew during the last 30 minutes of cooking.
Remove the bouquet garni. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Chef's Tips
- Wine Choice: Use a good-quality dry red wine like Pinot Noir for authentic flavor.
- Make Ahead: This dish tastes even better the next day as flavors meld.
- Vegetable Prep: Blanch pearl onions in boiling water for 1 minute to make peeling easier.
- Thickening: If the sauce is too thin, simmer uncovered on the stovetop to reduce.
- Serving Suggestion: Traditionally served with crusty bread or buttered noodles.
