Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck; 200 g thick-cut bacon; 750 ml red Burgundy wine; 500 ml beef stock; 2 tbsp tomato paste; 2 medium yellow onion; 3 medium carrots; 4 cloves garlic cloves; 300 g cremini mushrooms; 200 g pearl onions; 4 sprigs fresh thyme; 2 leaves bay leaves; 3 tbsp all-purpose flour; 60 g butter; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper

Ingredients

Servings

1.5kg beef_stew_meat, cut into 2-inch cubes
200g bacon, cut into lardons
750ml red_wine, one full bottle
500ml beef_stock
2tbsp tomato_paste
2medium onion, chopped
3medium carrot, sliced
4cloves garlic, minced
300g button_mushroom, quartered
200g shallot, peeled
4sprigs thyme
2leaves bay_leaf
3tbsp all_purpose_flour
60g butter
2tbsp olive_oil
1tsp salt
1tsp black_pepper

Equipment Needed

dutch_oven

Instructions

1
Pat beef dry with paper towels and season generously with salt and pepper. In a Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving fat in the pot.
2
Working in batches, brown beef cubes on all sides in the bacon fat, about 3-4 minutes per batch. Don't crowd the pot. Transfer browned beef to a plate.
3
Add chopped onions and carrots to the pot. Cook for 5 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
4
Sprinkle flour over vegetables and stir for 1 minute. Pour in wine and beef stock, scraping up any browned bits from the bottom.
5
Return beef and bacon to the pot. Add thyme and bay leaves. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven for 2.5-3 hours.
6
While stew cooks, sauté mushrooms in butter until golden. Brown pearl onions in the same pan. Set aside.
7
When beef is fork-tender, remove from oven. Add mushrooms and pearl onions. Simmer on stovetop for 15 minutes. Remove thyme and bay leaves.
8
Taste and adjust seasoning. Serve over mashed potatoes, egg noodles, or crusty bread.

Tips

Use a wine you would actually drink. The quality of the wine matters - cheap cooking wine will make a cheap-tasting stew.
Don't skip browning the beef properly. This Maillard reaction creates deep, complex flavors that define the dish.
This dish tastes even better the next day after the flavors have melded. Make it ahead for best results.