Name: French Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 2 lbs (900g) beef chuck, cut into 2-inch cubes; 4 slices bacon, diced; 2 tbsp olive oil; 1 large onion, diced; 2 carrots, sliced; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups dry red wine (e.g., Burgundy or Pinot Noir); 2 cups beef stock; 1 bay leaf; 1 tsp dried thyme; Salt and pepper, to taste; 2 tbsp butter; 8 oz (225g) pearl onions, peeled; 8 oz (225g) mushrooms, quartered

Description

French Beef Bourguignon, or Boeuf Bourguignon, is a hearty and elegant dish made with tender beef braised in a rich red wine sauce with carrots, onions, and mushrooms. This classic French recipe is perfect for special occasions or a comforting family meal.

Ingredients

Units Scale

For the Beef Bourguignon:

2 lbs (900g) beef chuck, cut into 2-inch cubes
4 slices bacon, diced
2 tbsp olive oil
1 large onion, diced
2 carrots, sliced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups dry red wine (e.g., Burgundy or Pinot Noir)
2 cups beef stock
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste

For the Vegetables:

2 tbsp butter
8 oz (225g) pearl onions, peeled
8 oz (225g) mushrooms, quartered

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Instructions

Prepare the Beef:
1. Pat the beef dry with paper towels and season with salt and pepper.
Cook the Bacon:
1. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Sear the Beef:
1. Heat olive oil in the same pot. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Vegetables:
1. Add the onion and carrots to the pot and cook for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute.
Deglaze the Pot:
1. Sprinkle flour over the vegetables and stir well. Pour in the red wine, scraping up any browned bits. Let it simmer for 5 minutes.
Simmer the Stew:
1. Return the beef and bacon to the pot. Add the beef stock, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally.
Cook the Vegetables:
1. In a skillet, melt the butter over medium heat. Sauté the pearl onions and mushrooms until golden brown. Add them to the stew during the last 30 minutes of cooking.
Serve:
1. Remove the bay leaf, adjust seasoning, and serve hot with mashed potatoes, crusty bread, or buttered noodles

Notes

For an authentic touch, use Burgundy wine in the recipe.
Beef Bourguignon tastes even better the next day, as the flavors meld together.
To peel pearl onions easily, blanch them in boiling water for 1 minute, then transfer to an ice bath and slip off the skins.

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 5g
Sodium: 800mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 43g
Cholesterol: 120mg