Beef Bourguignon is a cozy and hearty French stew. It features tender beef cooked slowly in red wine with carrots, onions, and mushrooms. Yum!
This dish is perfect for chilly nights, filling the house with a wonderful aroma. I love serving it with some crusty bread to soak up all that delicious sauce. It’s a real crowd-pleaser!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for braising as it becomes tender and flavorful. If you can’t find chuck, try using brisket or round, but avoid lean cuts as they won’t hold up during long cooking.
Red Wine: A good-quality red wine enhances the flavor. If you’re not a fan of wine or need an alcohol-free option, use grape juice mixed with a splash of vinegar for acidity.
Bacon: Bacon adds depth to the stew’s flavor. If you want to keep it vegetarian, try smoked paprika and olive oil for a similar smoky essence.
Tomato Paste: This adds richness. If you don’t have tomato paste, you can use crushed tomatoes but reduce the liquid slightly to keep the stew from being too thin.
Mushrooms: I love cremini mushrooms for their earthy taste. If unavailable, button mushrooms or portobellos can work, but consider using dried mushrooms rehydrated in warm water for added flavor.
How Do I Properly Sear Beef for Maximum Flavor?
Searing beef is crucial for creating delicious depth in your Beef Bourguignon. Here’s how to do it:
- Make sure your beef is dry; pat it with paper towels to remove moisture. This helps it to brown better.
- Heat your oil in the pot until it shimmers, indicating it’s hot enough.
- Don’t overcrowd the pot! Sear beef in batches, giving each piece space. This ensures good browning.
- Let the beef cook without moving it for a few minutes on each side. When it releases easily, it’s ready to flip.
Taking these steps will build a tasty base for your stew, enhancing the final dish!
Beef Bourguignon Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 6 oz (170g) pearl onions, peeled
- 4 medium carrots, peeled and cut into chunks
- 8 oz (225g) cremini or button mushrooms, quartered
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups (480ml) red wine (preferably Burgundy or Pinot Noir)
- 2 cups (480ml) beef stock
- 1 bouquet garni (thyme sprigs, bay leaf, and parsley tied together)
- 4 slices bacon, diced
- 2 tbsp all-purpose flour
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful dish requires about 30 minutes of prep time and 2.5 to 3 hours of cooking time in the oven. You’ll end up with a comforting stew that’s perfect for sharing!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 325°F (160°C). A warm oven will help tenderize the beef and infuse the flavors together beautifully.
2. Season and Sear the Beef:
Take the beef chunks and season them generously with salt and black pepper. In a heavy, oven-safe pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches, ensuring it’s browned on all sides. After browning, remove the beef from the pot and set it aside.
3. Cook the Bacon:
In the same pot, toss in the diced bacon and cook until it’s nice and crisp. Once done, remove the bacon but leave the rendered fat in the pot; this will enhance the flavor of the stew.
4. Sauté the Vegetables:
Add the pearl onions and carrot chunks to the pot, sautéing them until they start to brown, about 5 minutes. Next, add quartered mushrooms and cook for another 4-5 minutes until they release their moisture. Remove all the sautéed vegetables and set aside.
5. Stir in Garlic and Tomato Paste:
Lower the heat to medium and add minced garlic and tomato paste to the pot. Cook for about 1 minute, stirring until fragrant. This will build a wonderful aroma!
6. Add Flour:
Sprinkle the flour over the mixture in the pot and stir to coat everything well. Cook for an additional 2 minutes to eliminate the raw taste of the flour.
7. Pour in the Wine and Stock:
Now, pour in the red wine and beef stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add great flavor to the dish.
8. Combine Everything:
Return the browned beef and reserved bacon to the pot. Add the bouquet garni for extra flavor, and bring the mixture to a gentle simmer. Cover the pot with a lid.
9. Bake in the Oven:
Carefully transfer the pot to your preheated oven. Let it cook for about 2.5 to 3 hours, or until the beef becomes very tender and delicious.
10. Add Vegetables Back:
About 30 minutes before the stew is done, stir the sautéed vegetables back into the pot to finish cooking with the beef.
11. Final Seasoning:
Once the cooking time is up, remove the pot from the oven. Take out the bouquet garni and taste the stew. Adjust the seasoning with more salt and pepper if necessary.
12. Serve and Enjoy:
Garnish with freshly chopped parsley before serving. Beef Bourguignon is lovely when paired with crusty bread, mashed potatoes, or buttered noodles. Enjoy your rich and comforting classic Beef Bourguignon!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While beef chuck is preferred for its tenderness after slow cooking, you can also use brisket or round. Just ensure the cut you choose has some fat for flavor and tenderness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the stew in portions for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
What if I Don’t Have Red Wine?
No worries! You can substitute red wine with a non-alcoholic option such as grape juice mixed with a splash of vinegar for acidity, or use beef broth for a flavorful yet alcohol-free version.
How Can I Thicken the Stew Further?
If you find the stew too thin after cooking, dissolve 1 tablespoon of cornstarch or flour in a bit of cold water and stir into the stew while simmering on the stove until it reaches your desired thickness.
