Description
Welcome, food lovers! If you’re looking for a rich, comforting, and flavorful dinner recipe, you’re in the right place. Today, we’re diving into the world of Beef Bourguignon, a classic French dish that combines tender beef, red wine, and aromatic herbs into a mouthwatering stew. This recipe is perfect for a hearty family dinner, a romantic meal, or even a special occasion.
Ingredients
Main Ingredients
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- 1 bottle (750ml) dry red wine (Pinot Noir or Burgundy wine works best)
- 2 cups beef broth
- 3 tbsp olive oil
- 6 oz bacon, diced
- 2 carrots, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
Herbs & Seasoning
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp dried oregano
Optional Additions
- 1 cup mushrooms, sliced
- 1 cup pearl onions
Instructions
Pat the beef dry using a paper towel. Season generously with salt and pepper. This helps in getting a good sear and locking in flavor.
In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the beef cubes on all sides until browned (about 4 minutes per side). Remove and set aside.
In the same pot, add diced bacon. Cook until crispy, then remove and set aside, leaving the bacon fat in the pan.
Add chopped onions, carrots, and garlic to the pot. Sauté until softened (about 5 minutes). Stir in tomato paste and cook for another 2 minutes.
Pour in the red wine, scraping up any browned bits at the bottom of the pan. Let it simmer for 5 minutes to enhance the flavor.
Return the beef and bacon to the pot. Sprinkle in the flour and stir well. Add beef broth, bay leaves, thyme, and oregano. Bring to a boil, then reduce to low heat and simmer for 2.5 to 3 hours, stirring occasionally.
If using mushrooms and pearl onions, sauté them in butter and add to the stew 30 minutes before finishing.
Remove bay leaves and thyme sprigs. Serve hot with mashed potatoes, crusty bread, or buttered noodles.
Notes
- Use high-quality red wine – A good dry red wine adds depth and richness.
- Brown the beef well – This locks in moisture and enhances flavor.
- Slow-cook for tenderness – The longer, the better for soft, fall-apart beef.
- Thicken with flour or cornstarch if the stew is too thin.