Beef Bourguignon
Classic French beef stew braised in red wine with mushrooms, onions, and bacon.
Details
Ingredients
- 1kg beef chuck, cubed
- 4 slices bacon, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy)
- 2 cups beef broth
- 2 tbsp tomato paste
- 200g pearl onions, peeled
- 200g mushrooms, quartered
Instructions
- 1
Fry bacon in a large pot. Remove.
- 2
Sear beef in bacon fat until brown. Remove.
- 3
Sauté onion and carrots. Add garlic and tomato paste.
- 4
Return beef and bacon. Add wine and broth. Simmer covered for 2-3 hours.
- 5
In the last 30 minutes, add pearl onions and mushrooms.
- 6
Cook until beef is melt-in-the-mouth tender.
- 7
Garnish with parsley.
About This Recipe
A true testament to the alchemy of slow cooking, Beef Bourguignon transcends its humble origins as a peasant stew from France's Burgundy region to stand as an icon of French gastronomy. Made globally famous by Julia Child, this hearty braise is a symphony of robust flavors, where humble beef chuck transforms into fork-tender perfection through hours of simmering in a rich, wine-infused broth. Its special appeal lies in the layers of depth: the savory crispness of bacon, the aromatic foundational mirepoix, the umami punch of mushrooms, and the sweet acidity of pearl onions, all harmonized by a generous pour of dry red Burgundy wine. Key techniques include meticulously browning the beef to build foundational flavor, deglazing the pot to capture all those flavorful fond bits, and a slow, gentle braise that allows the connective tissues in the beef to break down, resulting in unparalleled tenderness. For an authentic experience, choose a good quality beef chuck with ample marbling and a dry red wine like a regional Pinot Noir. While traditionally served with boiled potatoes or crusty bread to soak up every drop of that luscious sauce, variations might include adding a bouquet garni for extra aromatics or finishing with a touch of fresh parsley for brightness.
Tips & Tricks
- • For truly rich, deep flavor, always sear your beef in batches. Crowding the pan will steam the meat instead of browning it, preventing the development of that crucial caramelized crust and robust flavor base essential for the stew.
- • If you prefer to avoid alcohol, a good quality non-alcoholic red wine or a mix of beef broth with a splash of red wine vinegar can be used, though it will alter the depth of flavor slightly. Alternatively, add parsnips or celery root for different root vegetable notes.
- • Beef Bourguignon is famously even better the day after it's made, as the flavors meld and deepen overnight. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months, reheating gently on the stovetop.
- • Serve this rich stew alongside creamy mashed potatoes or parmentier, which are perfect for soaking up the luxurious sauce. A simple green salad with a sharp vinaigrette offers a refreshing counterpoint to the stew's richness.
Nutrition Facts
Per serving (approximate)