Beef Bourguignonne, a classic French dish, is the epitome of comfort and sophistication. This hearty stew features tender beef simmered in red wine with aromatic vegetables, mushrooms, and herbs, creating a rich and velvety sauce that bursts with flavor. Traditionally hailing from Burgundy, it’s a dish that transforms simple ingredients into a luxurious meal, perfect for special occasions or cozy gatherings. While it requires some patience as it slow-cooks to perfection, the result is well worth the wait—a true masterpiece of French cuisine served over buttery mashed potatoes, crusty bread, or noodles.
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 3 tbsp olive oil, divided
- 4 oz bacon or pancetta, diced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 1 cup beef stock
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1/2 lb mushrooms, quartered
- 12 pearl onions, peeled (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Beef: Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
- Cook the Bacon and Vegetables: Add the diced bacon to the pot and cook until crispy. Remove and set aside with the beef. In the rendered fat, sauté the chopped onion and carrots until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Thicken the Base: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, then add the tomato paste. Slowly pour in the wine while stirring, scraping up any browned bits from the bottom of the pot.
- Build the Stew: Return the beef and bacon to the pot. Add the beef stock, thyme, and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C). Cook for 2 hours, stirring occasionally.
- Add Mushrooms and Onions: After 2 hours, stir in the mushrooms and pearl onions (if using). Return to the oven for an additional 30-45 minutes, or until the beef is fork-tender and the sauce has thickened.
- Finish and Serve: Discard the bay leaf and taste for seasoning, adjusting salt and pepper as needed. Garnish with fresh parsley and serve hot over mashed potatoes, buttered noodles, or with crusty bread.
Beef Bourguignonne is a labor of love that rewards you with its deep, complex flavors and melt-in-your-mouth texture. It’s a dish that never fails to impress, making it a true culinary classic.
