Description
Beef Bourguignon, a classic French stew made easy at home following Julia Child’s iconic recipe. Tender beef chuck is slowly braised in red wine and beef broth with aromatic vegetables, bacon, and mushrooms, resulting in a rich, flavorful, and comforting dish perfect for any special occasion or cozy meal.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (such as Burgundy or Pinot Noir)
- 2 to 3 cups beef broth
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Garnish
- 1 pound small white onions, peeled
- 1/2 pound mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Cook Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
- Sear Beef: Pat the beef cubes dry with paper towels. In batches, sear the beef in the bacon fat until browned on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: If necessary, add olive oil to the pot. Sauté the chopped onion, sliced carrots, and minced garlic in the pot until softened, about 5 minutes.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste and thicken the base.
- Add Liquids: Gradually pour in the red wine and beef broth while stirring to create a smooth sauce.
- Combine Ingredients: Return the seared beef and cooked bacon to the pot. Add thyme, bay leaves, salt, and black pepper. Mix well to combine.
- Braise in Oven: Cover the Dutch oven and place it in the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender and flavorful.
- Sauté Onions and Mushrooms: While the beef cooks, melt butter in a skillet and sauté the small white onions and sliced mushrooms until lightly browned.
- Add Vegetables to Stew: During the last 30 minutes of the cooking time, add the sautéed onions and mushrooms to the Dutch oven with the beef.
- Finish and Serve: Remove the bay leaves before serving. Garnish the stew with chopped fresh parsley and serve hot over mashed potatoes, egg noodles, or with crusty bread.
Notes
- Choose a good-quality red wine that you enjoy drinking for the richest flavor.
- Day-old beef works best as it sears better, enhancing texture and flavor.
- The dish tastes even better the next day as the flavors meld beautifully.
- Serve with crusty bread to soak up the delicious sauce.
