Boeuf Bourguignon
Indulge in the rich, savory brilliance of classic Boeuf Bourguignon, a French masterpiece that transforms simple beef chuck into a luxurious stew. This slow-cooked dish is brimming with layers of flavor, featuring tender beef, smoky bacon, aromatic garlic, caramelized onions, earthy mushrooms, and a robust red wine sauce. Perfectly seasoned with fresh thyme and a hint of bay leaf, this hearty recipe develops its signature depth during its slow bake in the oven. Served with a sprinkle of fresh parsley, this dish is perfect for special occasions or comforting family meals. Pair it with crusty bread, creamy mashed potatoes, or buttered noodles for an unforgettable dining experience. With its slow-cooked perfection and classic French techniques, this recipe is an elegant yet approachable way to bring warmth and sophistication to your table.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 ounces bacon, diced
- 1 large onion, chopped
- 2 medium carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups red wine, preferably Burgundy or Pinot Noir
- 2 cups beef stock
- 2 teaspoons fresh thyme
- 1 leaf bay leaf
- 1 cup pearl onions, peeled
- 8 ounces mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons parsley, chopped, for garnish
Instructions
Preheat the oven to 325°F (160°C).
Pat the beef cubes dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and brown them on all sides in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
In the same pot, add the bacon and cook until browned and crisp. Remove and set aside with the beef.
Add chopped onions and carrots to the pot. Sauté until the onions are soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and flour, cooking for 1 minute to coat the vegetables.
Pour in the red wine, scraping up the browned bits from the bottom of the pot.
Return the beef and bacon to the pot. Add the beef stock, thyme, and bay leaf. The liquid should just cover the meat.
Bring the mixture to a simmer, then cover with a lid and transfer to the preheated oven.
Cook in the oven for 2 to 2.5 hours or until the beef is fork-tender.
About 20 minutes before the stew is done, prepare the pearl onions and mushrooms. In a skillet, melt the butter over medium heat. Add the pearl onions and mushrooms, sautéing until golden brown, about 10 minutes.
Once the stew is done, remove the pot from the oven and skim off any excess fat. Stir in the sautéed onions and mushrooms.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1008 mg | 21% | |
*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.
