Description
A recipe for classic French Beef Bourguignon, focusing on slow cooking to develop deep, layered flavor.
Ingredients
Scale
- 3 pounds beef chuck, cut into 1 1/2 inch cubes
- 1 tablespoon olive oil
- 4 ounces bacon or lardons, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) dry red Burgundy wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces small white mushrooms, whole
- 1 pound small boiling potatoes, peeled
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the bacon until crisp, then remove the bacon bits with a slotted spoon and set aside, leaving the fat in the pot.
- Working in batches, sear the beef on all sides until well browned. Remove the beef and set it aside with the bacon.
- Add the onion and carrots to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Return the beef and bacon to the pot. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.
- Cover the Dutch oven and transfer it to an oven preheated to 325°F (160°C). Cook for 2 1/2 to 3 hours, or until the beef is very tender.
- About 30 minutes before the stew is done, sauté the mushrooms in a separate pan until lightly browned. Add the potatoes to the stew during the last 30 minutes of cooking.
- Remove the bay leaf before serving. Adjust seasoning with salt and pepper as needed.
Notes
- For the deepest flavor, use a good quality, dry red wine that you would enjoy drinking.
- Browning the meat in small batches prevents steaming and ensures a proper sear, which builds flavor.
- Allow the stew to cool completely and refrigerate overnight. Reheating the next day deepens the flavor profile significantly.
- Prep Time: 30 min
- Cook Time: 3 hr 30 min
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 45
- Cholesterol: 110