Print

Classic Beef Bourguignon

A rich and flavorful Beef Bourguignon simmering in a black Dutch oven, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting French stew perfect for a cool autumn evening, filling your home with delicious aromas.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch cubes
  • 1 tbsp olive oil
  • 6 oz bacon, cut into 1/4-inch pieces
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 bottle (750ml) dry red wine, such as Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms, quartered
  • 1 lb pearl onions, peeled
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef dry with paper towels and season with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, then set aside.
  4. Add the bacon to the pot and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.
  5. Add the carrots, celery, and chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
  6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
  7. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme, and bay leaf.
  8. Return the browned beef to the pot. Bring the liquid to a simmer, then cover and transfer to the preheated oven.
  9. Bake for 2.5 to 3 hours, or until the beef is tender.
  10. While the stew is baking, prepare the pearl onions and mushrooms. Melt butter in a skillet over medium heat. Add the pearl onions and cook until lightly browned. Add the mushrooms and cook until tender and browned.
  11. Once the stew is done, remove the bay leaf. Stir in the cooked bacon, pearl onions, and mushrooms.
  12. Serve hot, garnished with fresh parsley.

Notes

  • For a deeper flavor, you can marinate the beef in the red wine overnight in the refrigerator.
  • Ensure your Dutch oven is oven-safe before placing it in the oven.
  • This dish pairs wonderfully with mashed potatoes or crusty bread.

Nutrition

Find it online: https://www.unfoldrecipes.com/beef-bourguignon-comfort-food-fall-recipe/