Classic Beef Bourguignon
This rich and savory beef Bourguignon is a comforting classic that home cooks love. Tender beef, slowly braised in red wine with mushrooms, carrots, and pearl onions, creates a luxurious dish full of depth and flavor. It’s perfect for special occasions or cozy dinners at home.
Using a good-quality red wine enhances the dish and marries beautifully with the beef and vegetables. You can substitute beef broth for a portion of the wine if desired. For ease, use pre-peeled pearl onions and pre-sliced mushrooms.
Serve this hearty stew with crusty bread or creamy mashed potatoes to soak up the delicious sauce. Ideal for family gatherings or a dinner party, it’s a comforting meal that will impress your guests.
How to Make It
-
1
Heat olive oil in a large Dutch oven over medium heat. Brown the beef cubes in batches and set aside.
-
2
In the same pot, add bacon and cook until crispy. Add sliced carrots, diced onion, and minced garlic; cook until softened.
-
3
Stir in flour and tomato paste until well combined. Gradually add red wine, scraping the bottom of the pot to deglaze.
-
4
Return beef to the pot and add beef stock, thyme, and bay leaf. Bring to a simmer, cover, and cook in a preheated oven at 150°C (300°F) for about 2 hours.
-
5
In a separate pan, sauté mushrooms and pearl onions in butter until golden. Add to the stew.
-
6
Simmer uncovered on the stove for another 30 minutes until the liquid reduces and thickens. Adjust seasoning if needed.
-
7
Garnish with chopped parsley and serve warm with mashed potatoes or crusty bread.