Classic French Beef Bourguignon
A rich and luxurious beef stew from the Burgundy region of France, combining tender meat with flavorful wine and vegetables.
Ingredients
Main Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces Choose marbled cuts for tenderness.
- 1 bottle full-bodied red wine Burgundy wine is traditional but any quality dry red will do.
- 2 cups beef stock Homemade is best for depth of flavor.
- 100 g smoked bacon or lardons Adds savory smokiness; substitute with turkey bacon for a lighter version.
- 2 tablespoons tomato paste For rich umami flavors.
- 2 tablespoons olive oil For searing the beef.
- 3 cloves garlic, minced A flavorful aromatic.
- 1 medium onion, chopped Sweetness balances the richness.
- 3 carrots sliced Adds sweetness and color.
- 8 oz button mushrooms, quartered Adds earthiness to contrast the meat.
- 1 teaspoon fresh thyme leaves Herbaceous notes.
- Salt and pepper to taste Essential for seasoning.
- Fresh parsley for garnish Adds freshness.
Instructions
Preparation
- Season the beef chunks with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the beef in batches, searing until browned on all sides—about 5 minutes per batch. Remove and set aside.
- Tip: Don’t overcrowd the pot; this allows for even browning, enhancing depth of flavor.
Cooking the Bacon
- In the same pot, add the chopped bacon or lardons. Cook until crispy (around 5 minutes).
Sautéing Aromatics
- Add the onions, carrots, and mushrooms to the pot. Sauté for another 5-7 minutes, until the onions turn translucent and fragrant.
Building Flavor
- Stir in the minced garlic and tomato paste. Cook for an additional minute, allowing the paste to caramelize slightly.
Deglazing
- Pour in the bottle of red wine, scraping the bottom of the pot to release any caramelized bits. Bring to a gentle simmer.
Returning the Beef
- Return the seared beef to the pot along with beef stock, thyme, and bay leaves. Stir to combine.
Simmering
- Cover the pot and reduce heat to low. Let it simmer for approximately 2 hours, or until the beef is fork-tender.
- Tip: For the best flavor, consider letting the stew rest for a few hours or overnight—flavors deepen beautifully over time.
Notes
For healthier alternatives, substitute beef chuck with lean cuts, use low-sodium broth, increase vegetable content, and consider non-alcoholic wine alternatives. Serve with creamy mashed potatoes, a crisp green salad, or a crusty baguette.