Beef Bourguignon

Ingredients

1 tablespoon olive oil (optional)

8 slices bacon (thick cut, chopped)

3 pounds stewing beef (lean, cut into 1 inch pieces)

1 large onion (chopped)

1 large carrot (peeled and roughly chopped)

1 pound pearl onions (peeled)

½ teaspoon salt (or to taste)

½ teaspoon pepper (ground, or to taste)

4 cloves garlic (minced)

1 pound mushrooms (chopped)

2 tablespoons all-purpose flour

1 tablespoon tomato paste

1 bay leaf

1 tablespoon thyme (fresh)

2 cups beef broth (low sodium or no sodium added)

3 cups red wine

Instructions:

Step 1:

Add the bacon to a large Dutch oven or a heavy based pot that’s oven safe and cook until crispy.

Transfer the bacon to a paper towel lined bowl and set aside.

Step 2:

Add the stewing beef in batches and brown well on all sides.

Transfer to a plate and repeat with remaining beef.

Add a bit of olive oil if needed, in between batches.

I did 3 batches, but depends on the size of your pot.

Step 3:

Add all the beef back to the pot.

Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper.

Cook for about 3 to 5 minutes until the onions are tender and translucent.

Step 4:

Stir in the mushrooms then sprinkle the flour over.

Stir and let it cook for another 2 minutes.

Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme.

Then pour in the red wine and beef broth. Bring to a boil.

Step 5:

Preheat the oven to 325°F degrees while you’re bringing the stew to a boil.

Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour.

I like to remove the lid half hour before finished cooking.

Serve over cooked noodles or creamy mashed potatoes.

Notes:

Traditional French Dish: Beef Bourguignon is a classic French beef stew originating from the Burgundy region of France. It’s known for its rich, deep flavors and tender beef.

Browning the Beef: Browning the beef in batches before cooking builds flavor by caramelizing the meat and creating a fond (browned bits) in the pot, which adds depth to the stew.

Key Ingredients: The dish includes key ingredients like pearl onions, mushrooms, bacon, and red wine, which contribute to its signature taste and complexity.

Slow Cooking Method: Cooking the stew in the oven at a low temperature for several hours allows the flavors to meld together and results in fork-tender beef.

Wine Selection: Choosing a good-quality red wine, such as Burgundy or another full-bodied variety, is important as it imparts a unique flavor to the dish.

Make-Ahead: Beef Bourguignon is an excellent make-ahead dish. It often tastes even better the next day after the flavors have had time to develop further.

Servings: This recipe yields a hearty stew that pairs well with classic sides like mashed potatoes, buttered noodles, or crusty bread.

Freezing: Beef Bourguignon freezes well, making it a convenient option for meal prep. Store leftovers in airtight containers or freezer bags for future meals.

Customization: While the recipe uses specific ingredients, there’s room for customization. You can adjust the seasoning, vegetables, or type of wine based on personal preference.

Tenderness: The beef should be cooked until it’s fork-tender, which ensures a melt-in-your-mouth texture and delicious flavor.

Nutrition Information

Serving: 1servingCalories: 552kcal (28%)Carbohydrates: 15g (5%)Protein: 40g (80%)Fat: 30g (46%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 132mg (44%)Sodium: 571mg (25%)Potassium: 1197mg (34%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1611IU (32%)Vitamin C: 10mg (12%)Calcium: 67mg (7%)Iron: 5mg (28%)

Frequently Asked Questions:

Can I make Beef Bourguignon without red wine?

While red wine is a key component for traditional Beef Bourguignon, you can substitute it with beef broth or a combination of beef broth and red wine vinegar for a non-alcoholic version.

The flavor profile will be different, but still delicious.

What type of red wine is best for Beef Bourguignon?

Choose a full-bodied red wine like Burgundy, Cabernet Sauvignon, or Merlot for an authentic and rich flavor.

Use a wine you would enjoy drinking, as the quality of the wine can impact the final dish.

Can I make Beef Bourguignon ahead of time?

Absolutely! In fact, Beef Bourguignon often tastes even better the next day.

Prepare it in advance, let it cool, and refrigerate.

Reheat on the stovetop or in the oven, and you’ll have a convenient and flavorful meal.

Can I use different cuts of beef for this recipe?

Yes, you can use other cuts suitable for stewing, like chuck or round.

Aim for well-marbled cuts to ensure tenderness.

Adjust the cooking time accordingly, as different cuts may require more or less time to become tender.

What are good side dishes to serve with Beef Bourguignon?

Classic choices include mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce.

You can also pair it with a simple green salad for a refreshing contrast to the rich flavors of the dish.

What type of beef is best for Beef Bourguignon?

Stewing beef, specifically lean cuts, is ideal for Beef Bourguignon.

Look for cuts like chuck or round, which become tender and flavorful through slow cooking.

Can I omit the bacon for a vegetarian version?

Yes, you can omit the bacon for a vegetarian version.

Consider adding smoked paprika or liquid smoke for a similar smoky flavor.

What is the purpose of red wine in this recipe?

Red wine adds depth and richness to the dish.

It imparts a unique flavor and helps tenderize the beef.

Choose a good-quality red wine, preferably a Burgundy or similar.

Can I substitute fresh thyme with dried thyme?

Yes, you can substitute dried thyme for fresh thyme.

Use about one-third of the amount called for in the recipe since dried herbs are more concentrated.

How do I peel pearl onions easily?

Blanch the pearl onions in boiling water for a minute, then transfer them to ice water.

The skins should slip off easily.

Can I make Beef Bourguignon without an oven-safe pot?

Yes, you can. Simply cook the stew on the stovetop over low heat, ensuring it simmers gently, until the beef is tender.

What are good side dishes to serve with Beef Bourguignon?

It pairs well with mashed potatoes, buttered noodles, or crusty bread.

The rich sauce is perfect for soaking up with a starch.

Is it necessary to use low-sodium beef broth?

Using low-sodium beef broth allows you to control the salt content better.

You can adjust the seasoning according to your taste preferences.

Can I freeze Beef Bourguignon?

Yes, Beef Bourguignon freezes well. Store it in airtight containers or freezer bags, leaving some space for expansion.

How do I know when the beef is done cooking?

The beef is done when it becomes tender and easily pulls apart with a fork.

After 2.5 hours of cooking, check for doneness and continue cooking if needed for your desired tenderness.