Beef Bourguignon
Beef Bourguignon is a classic French stew made with tender beef, smoky bacon, mushrooms, and vegetables slowly simmered in Burgundy wine. This rich and comforting dish develops deep flavors as it cooks, making it perfect for family dinners and special occasions.
Equipment
- Dutch oven or large pot
- Large skillet
- Measuring cups
Ingredients
- 3 lbs beef chuck cut into 1-inch cubes
- ¼ cup all-purpose flour or gluten-free flour
- Salt to taste
- Black pepper to taste
- 4 oz bacon diced
- 2 tablespoons butter
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 lb cremini mushrooms quartered
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 bottle 750 ml dry Burgundy wine
- 1 tablespoon dried thyme
- 1 bay leaf
- Pearl onions optional
Instructions
- Season the beef with salt and black pepper, then coat lightly with the flour.
- Cook the bacon in a Dutch oven over medium heat until crisp.
- Remove the bacon and set aside.
- Brown the beef in batches using the bacon fat.
- Transfer the browned beef to a plate.
- Add the butter, onion, carrots, and celery to the pot and cook for about 6 minutes.
- Stir in the garlic and mushrooms and cook for another 4 minutes.
- Add the tomato paste and cook for 1 minute.
- Pour in the Burgundy wine and beef broth.
- Stir in the thyme and bay leaf.
- Return the beef and bacon to the pot.
- Bring to a gentle simmer.
- Cover and cook for 2½ to 3 hours until the beef is fork tender.
- If using pearl onions, brown them separately and stir them into the stew during the final 30 minutes.
- Remove the bay leaf before serving.
- Serve hot.
Notes & Wine Advice
Recipe Notes
Brown the beef in small batches to develop the richest flavor and avoid steaming the meat. Choose a good-quality Burgundy or Pinot Noir, as the wine is one of the main flavor components. The stew tastes even better the following day after the flavors have had time to develop. Serve with mashed potatoes, buttered noodles, crusty bread, or creamy mashed cauliflower.Wine Advice
A classic Burgundy creates the traditional pairing for this French stew. A silky Pinot Noir is another excellent choice with the rich beef and mushrooms.Nutrition values
Calories: 685 kcal | Carbohydrates: 18 g | Protein: 59 g | Fat: 38 g | Saturated Fat: 13 g | Sodium: 710 mg | Sugar: 6 g