Hey y’all! If you’re looking for a dish that combines rich, savory flavors with tender, melt-in-your-mouth beef, then you’ve got to try this Beef Bourguignon. Perfect for both special occasions and cozy family dinners, this classic French recipe will warm your heart and fill your kitchen with captivating aromas. Let’s get cooking!
Why You’ll Love This
- Rich Flavor: Each bite bursts with the deep, savory taste of red wine and herbs.
- Tender Texture: Slow-cooked beef that falls apart effortlessly.
- Impressive Presentation: Perfect for dinner parties with a touch of elegance.
- Versatile: Can be paired with various side dishes or enjoyed solo.
- Make-Ahead Friendly: Flavors deepen if cooked a day in advance.
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 oz bacon, diced
- 2 cups pearl onions, peeled
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups red wine (such as Burgundy)
- 2 cups beef stock
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1 pound carrots, sliced into 1-inch pieces
- 8 oz mushrooms, quartered
Directions
Step 1: Prepare the Beef
Season the beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring each piece is seared on all sides. Remove and set aside.
Step 2: Cook the Bacon and Vegetables
Add the diced bacon to the pot, cooking until crispy. Remove and set aside, leaving the fat in the pot. Add pearl onions and sauté until golden. Stir in garlic and cook for another minute.
Step 3: Combine Ingredients
Return the beef to the pot. Add tomato paste, stirring to coat. Pour in the red wine, beef stock, thyme, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours.
Step 4: Add Carrots and Mushrooms
Add carrots and mushrooms to the pot, stirring to combine. Continue to simmer for an additional 1 hour, or until beef is tender.
Notes
- For a thicker sauce, remove the lid in the last 30 minutes of cooking.
- Consider using a Pinot Noir or Merlot if Burgundy wine is unavailable. Learn more about wine pairings here.
Variations
- Vegetarian: Substitute beef with hearty mushrooms and use vegetable stock.
- Gluten-Free: Ensure all broth and wine choices are gluten-free.
- Spicy: Add a dash of cayenne pepper for a subtle kick.
Required Equipment
- Large Dutch oven
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop before serving.
Suggested Pairings
Pair Beef Bourguignon with crusty French bread or creamy mashed potatoes. A fresh green salad or a glass of the same red wine used in cooking enhances the meal.
Pro Tips
- Pat beef dry before browning to ensure a good sear.
- Read more on how to properly brown meat here.
- Let the dish sit for a day, as the flavors will deepen and meld beautifully.
FAQ
- Can I use a slow cooker? Yes, after browning the meat, transfer all ingredients to a slow cooker and cook on low for 8 hours.
- What can I substitute for red wine? Use beef broth with a splash of balsamic vinegar.
- How do I peel pearl onions easily? Blanch them in boiling water for 2 minutes, then cool and the skins should slip off easily.