Boeuf Bourguignon is a classic French dish that epitomizes the comfort and sophistication of Burgundy’s culinary tradition. This sumptuous stew is made by slow-cooking tender pieces of beef in a rich red wine sauce infused with the flavors of bacon, onions, mushrooms, and a bouquet of aromatic herbs. The result is a deeply flavorful, melt-in-your-mouth experience that’s as satisfying as elegant. Boeuf Bourguignon is not just a meal; it’s a celebration of French cuisine’s ability to transform simple ingredients into an extraordinary dining experience. This dish is a warm invitation to savor the depth and richness of French cooking, perfect for a special occasion or a cozy night in.
AuthorJulia ForesekCategorybeef, French, Main Course, Slow Cooked & Braised DishesDifficultyAdvancedPrepare the Beef:
Pat the beef dry with paper towels. Season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, render the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Brown the Beef:
In the same pot, brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and carrots. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Deglaze and Simmer:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, tomato paste, and bouquet garni. Return the beef and bacon to the pot. Bring to a simmer, then cover and cook on low heat for about 2 to 2.5 hours, or until the beef is tender.
Prepare Onions and Mushrooms:
In a skillet, melt 2 tablespoons of butter. Add the pearl onions and sauté until browned. Remove and set aside.
In the same skillet, add the remaining butter and the mushrooms. Cook until browned. Set aside.
Thicken the Stew:
Once the beef is tender, remove it and the vegetables with a slotted spoon. Discard the bouquet garni.
Boil the remaining liquid to reduce it slightly. If desired, thicken the sauce with a beurre manié (a mixture of equal parts butter and flour).
Combine and Serve:
Return the beef, vegetables, bacon, pearl onions, and mushrooms to the pot. Warm through. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve with mashed potatoes, egg noodles, or crusty bread.
Ingredients
Directions
Prepare the Beef:
Pat the beef dry with paper towels. Season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, render the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Brown the Beef:
In the same pot, brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and carrots. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Deglaze and Simmer:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, tomato paste, and bouquet garni. Return the beef and bacon to the pot. Bring to a simmer, then cover and cook on low heat for about 2 to 2.5 hours, or until the beef is tender.
Prepare Onions and Mushrooms:
In a skillet, melt 2 tablespoons of butter. Add the pearl onions and sauté until browned. Remove and set aside.
In the same skillet, add the remaining butter and the mushrooms. Cook until browned. Set aside.
Thicken the Stew:
Once the beef is tender, remove it and the vegetables with a slotted spoon. Discard the bouquet garni.
Boil the remaining liquid to reduce it slightly. If desired, thicken the sauce with a beurre manié (a mixture of equal parts butter and flour).
Combine and Serve:
Return the beef, vegetables, bacon, pearl onions, and mushrooms to the pot. Warm through. Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve with mashed potatoes, egg noodles, or crusty bread.
Notes
Perfect Wine Pairing:
- Red Burgundy (Pinot Noir): Pairing Boeuf Bourguignon with a wine from the same region, like a Red Burgundy, complements the flavors in the dish beautifully.
- Alternative: A full-bodied Cabernet Sauvignon or a rich Merlot can also pair well with the hearty stew, offering a robust complement.
