Description
Rich, hearty Beef Bourguignon emerges as a classic French culinary masterpiece, simmering with deep layers of flavor from tender beef braised in robust red wine. Wine-soaked meat melts effortlessly, inviting you to savor each luxurious, comforting spoonful of this timeless rustic dish.
Ingredients
Scale
Meat and Protein:
- 2.5 pounds (1.2 kg) beef chuck or brisket, cut into 2-inch cubes
- 4 slices bacon, diced
Vegetables and Aromatics:
- 2 medium onions, diced
- 3 carrots, peeled and chopped into large chunks
- 3 cloves garlic, minced
- 8 ounces (225 g) pearl onions, peeled
- 8 ounces (225 g) button mushrooms, halved
Liquids, Herbs, and Seasonings:
- 2 cups (500 ml) dry red wine (like Pinot Noir or Burgundy)
- 2.5 cups (625 ml) beef broth
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the beef by immersing cubes in red wine within a spacious container. Refrigerate for a minimum of 4 hours, allowing flavors to thoroughly penetrate the meat.
- Render bacon in a heavy skillet until crisp and golden. Transfer the bacon to a separate plate, preserving the rendered fat.
- Extract beef from the marinade, meticulously patting each piece dry. Season generously with salt and ground pepper.
- Sear beef chunks in the bacon-infused skillet, creating a rich caramelized exterior. Work in multiple batches to ensure proper browning. Transfer browned meat directly into the slow cooker.
- Introduce chopped onions and carrots into the skillet, sautéing until they soften and develop a translucent appearance. Incorporate minced garlic and tomato paste, stirring continuously for one minute to release aromatics.
- Dust vegetables with flour, mixing thoroughly to create a light coating. Toast the flour briefly to eliminate raw flavor and enhance thickness.
- Consolidate all prepared ingredients in the slow cooker. Pour reserved marinade, beef broth, thyme, and bay leaf into the vessel. Gently integrate components.
- Set slow cooker to low, allowing the stew to simmer and develop complex flavors for 6-8 hours until meat becomes extraordinarily tender.
- During the final thirty minutes, caramelize pearl onions and mushrooms in butter until they acquire a rich, golden complexion.
- Incorporate sautéed onions and mushrooms into the slow cooker. Taste and adjust seasoning as needed.
- Discard bay leaf and thyme sprigs before serving. Present the robust stew atop mashed potatoes, accompanied by fresh parsley garnish.
Notes
- Enhance the wine’s impact by selecting a full-bodied Burgundy or Pinot Noir with robust flavor profiles for deeper marination complexity.
- Pat beef cubes completely dry before browning to ensure perfect caramelization and develop rich, golden-brown exterior without steaming.
- Consider reducing cooking time to 4-5 hours on high heat if you’re short on preparation time, maintaining meat tenderness and flavor integrity.
- Transform this classic dish into a gluten-free version by substituting regular flour with cornstarch or alternative gluten-free thickening agents during vegetable preparation stage.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg