Description
Savory French classic Beef Bourguignon delivers rich, wine-infused comfort straight from Burgundy’s culinary heart. Tender beef chunks melt with robust red wine sauce, promising a luxurious dining experience you’ll remember long after the last delicious bite.
Ingredients
Scale
Meats and Proteins:
- 1 (3-pound) boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 8 ounces (226 grams) thick-cut bacon, cut into 1/2-inch pieces
Vegetables and Aromatics:
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, sliced into 1/2-inch rounds (about 1/3 cup)
- 3 cloves garlic, minced
Herbs, Spices, and Liquids:
- 3 teaspoons kosher salt, divided, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 (750-milliliter) bottle dry red wine
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
Instructions
- Initiate the culinary journey by preheating the oven to a precise 350°F, positioning the rack in the lower third for optimal heat circulation.
- Render the bacon in a robust Dutch oven, transforming it into crispy, golden morsels while releasing its rich, smoky essence. Extract the bacon, preserving the luxurious rendered fat.
- Meticulously pat the beef cubes dry, seasoning them with a judicious blend of salt and pepper. Sear the meat in batches, creating a deep mahogany crust that locks in robust flavors.
- Introduce aromatic vegetables to the pot, allowing onions and carrots to soften and release their subtle sweetness. Incorporate garlic for a fragrant undertone, then fold in tomato paste to intensify the flavor profile.
- Dust the vegetable mixture with a light coating of flour, stirring to create a foundation that will naturally thicken the stew’s texture.
- Deglaze the pot with red wine, liberating the caramelized bits clinging to the bottom. Incorporate beef broth, thyme, and bay leaves, reuniting the seared beef and crispy bacon with their accompanying juices.
- Orchestrate a slow, gentle cooking process by covering the pot and transferring it to the oven. Allow the beef to tenderize gradually, transforming into melt-in-your-mouth morsels over two hours.
- Meanwhile, prepare a complementary medley of pearl onions and mushrooms. Sauté them in butter until they develop a golden-brown exterior and tender interior.
- Integrate the caramelized onions and mushrooms into the stew, removing the herb stems and bay leaves. Calibrate the seasoning to achieve a harmonious flavor balance.
- Elevate the presentation by garnishing with freshly chopped parsley. Serve alongside pillowy egg noodles, creamy mashed potatoes, or a rustic, crusty bread to soak up the sumptuous sauce.
Notes
- Select high-quality beef chuck roast with good marbling for tender, melt-in-your-mouth texture.
- Pat beef cubes completely dry before searing to ensure perfect golden-brown caramelization and develop deep flavor.
- Use a robust red wine like Burgundy or Pinot Noir for authentic rich taste that complements the meat.
- Cook in heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior braising results.
- Sear meat in batches to prevent overcrowding and achieve proper browning without steaming.
- Allow stew to rest 15-20 minutes after cooking to let flavors meld and sauce thicken naturally.
- Low and slow cooking breaks down tough muscle fibers, creating incredibly tender beef.
- For gluten-free version, replace wheat flour with cornstarch or arrowroot powder during thickening.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg