Boeuf a La Bourguignon
Immerse yourself in the rich, hearty flavors of Boeuf à la Bourguignon, a classic French dish that transforms simple ingredients into a luxurious feast. Tender chunks of beef chuck are slow-braised in a robust red wine sauce infused with garlic, thyme, and a touch of tomato paste, creating a deep and savory base. Crispy bacon, earthy mushrooms, and caramelized pearl onions add layers of texture and richness, while the long cooking time ensures the beef practically melts in your mouth. This comforting stew, enhanced by the essence of Burgundy wine, is perfect for a cozy dinner and pairs beautifully with creamy mashed potatoes, buttered noodles, or a warm crusty baguette. Whether you're hosting a dinner party or treating yourself to gourmet comfort food, this one-pot masterpiece is sure to impress.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 2-inch cubes
- 3 cups Red wine (Burgundy or Pinot Noir preferred)
- 2 cups Beef stock
- 3 medium Carrots, sliced into 1-inch pieces
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 whole Bay leaf
- 2 sprigs Thyme, fresh
- 8 ounces Button mushrooms, halved
- 12 whole Pearl onions, peeled
- 4 ounces Bacon, diced
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add diced bacon and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
Add the diced onion and carrots to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
Add the tomato paste and flour, stirring to coat the vegetables evenly. Cook for 2 minutes to remove the raw flour taste.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the beef stock, bay leaf, and thyme sprigs. Bring to a simmer.
Return the seared beef and bacon to the pot. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 hours, stirring occasionally.
While the beef braises, heat butter in a skillet over medium heat. Add the mushrooms and pearl onions, sauté until golden brown, and season with salt and pepper. Set aside.
After 2 hours, add the sautéed mushrooms and pearl onions to the stew. Return to the oven and continue braising for another 30 minutes.
Remove the Dutch oven from the oven, discard the bay leaf and thyme sprigs, and taste the stew. Adjust seasoning with salt and pepper.
Serve the Boeuf à la Bourguignon over mashed potatoes, buttered noodles, or with a crusty baguette. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
