Description
Hearty beef bourguignon brings French countryside comfort to dinner tables with rich, wine-infused beef slowly braised to tender perfection. Rustic elegance meets culinary tradition, inviting you to savor each luxurious, deeply flavored spoonful of this classic Burgundian stew.
Ingredients
Scale
Main Protein and Meat:
- 2.5 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
- 4 ounces (115 g) pancetta or bacon, diced
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1 pound (450 g) baby potatoes or pearl onions
- 0.5 pound (225 g) mushrooms, quartered
Seasoning and Liquid Ingredients:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Meticulously dry the beef cubes with kitchen towels, then generously season with salt and black pepper. Dust the meat with a light coating of flour, ensuring even coverage while shaking off excess.
- Heat a robust Dutch oven with olive oil over intense medium-high heat. Methodically sear beef chunks, creating a rich caramelized exterior on all sides. Work in batches to prevent overcrowding, which would steam instead of brown the meat.
- Using the same pot, render the pancetta until crisp and golden. Transfer the pancetta to a separate plate. Introduce additional olive oil and gently caramelize the onions and carrots until they become translucent and soft.
- Incorporate minced garlic and tomato paste, stirring rapidly to prevent burning. Allow the aromatics to release their fragrant essence for approximately one minute.
- Deglaze the pot with full-bodied red wine, vigorously scraping the flavorful browned bits from the bottom. Let the liquid reduce and concentrate its robust flavors.
- Reintroduce the seared beef and crispy pancetta to the pot. Pour in rich beef broth, nestling bay leaf and thyme sprigs among the ingredients. Add potatoes or pearl onions for additional texture and depth.
- Cover the Dutch oven and transfer to a preheated oven at 325F. Allow the stew to slowly braise, transforming tough meat into tender, melt-in-your-mouth morsels over 2.5 to 3 hours.
- Meanwhile, in a separate skillet, create golden-brown mushrooms by sautéing them in butter. Ensure they develop a beautiful caramelized exterior without overcrowding the pan.
- Once the beef reaches exceptional tenderness, gently fold the sautéed mushrooms into the stew. Taste and adjust seasoning, balancing flavors with additional salt and pepper if necessary.
- Discard the bay leaf and thyme sprigs. Ladle the luxurious Beef Bourguignon into warm serving dishes, accompanied by crusty bread, creamy mashed potatoes, or buttered egg noodles.
Notes
- Tenderize beef by patting it completely dry, ensuring a perfect sear that locks in rich, deep flavors and creates a gorgeous caramelized exterior.
- Use a heavy-bottomed Dutch oven for even heat distribution, preventing burning and promoting consistent cooking throughout the stew.
- Select a robust, full-bodied red wine like Burgundy or Pinot Noir to enhance the dish’s complex flavor profile, matching the traditional French cooking method.
- For gluten-free adaptation, replace wheat flour with cornstarch or almond flour when coating beef, maintaining the same crispy texture and browning potential.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg