Boeuf Bourguignon Recipe – French Special
Boeuf Bourguignon is a rich, flavorful beef stew cooked with red wine and aromatic vegetables. It’s traditionally served with crusty bread or potatoes. This dish requires a bit of time and patience to prepare, but the result is a deeply satisfying and flavorful meal.
- Prep Time45 min
- Cook Time3 hr
- Total Time3 hr 45 min
For the Stew:
- 1.5 kg (3.3 lbs) beef chuck or stew beef, cut into 1.5-inch cubes
- 150 g (5 oz) bacon or pancetta, diced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 200 g (7 oz) small pearl onions, peeled
- 200 g (7 oz) button mushrooms, quartered
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter (for sautéing mushrooms)
- Fresh parsley for garnish (optional)
For Garnish (Optional):
- Fresh parsley, chopped
Prepare the Ingredients:
Beef: Pat the beef cubes dry with paper towels to ensure a good sear. Vegetables: Chop the onions, carrots, and celery. Peel the pearl onions and quarter the mushrooms.
Brown the Beef:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, add the beef cubes in batches (do not overcrowd) and brown on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add minced garlic and cook for another minute.
Combine Ingredients:
Return the browned beef and bacon to the pot.
Stir in the tomato paste and cook for 2 minutes.
Sprinkle flour over the mixture and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
Add Liquids and Seasonings:
Pour in the red wine and beef stock. Stir well, scraping up any browned bits from the bottom of the pot.
Add the bay leaf and dried thyme. Bring to a simmer.
Simmer the Stew:
Cover the pot and reduce the heat to low. Let it simmer gently for 2 hours, or until the beef is tender.
Prepare the Mushrooms and Onions:
While the stew is simmering, heat butter in a separate skillet over medium heat.
Add the pearl onions and cook until browned and tender, about 10 minutes. Remove and set aside.
In the same skillet, add the mushrooms and cook until browned and tender, about 8 minutes. Remove and set aside.
Add Mushrooms and Onions:
About 30 minutes before the stew is done, add the sautéed mushrooms and pearl onions to the pot. Stir to combine and continue simmering.
Final Adjustments:
Taste the stew and adjust seasoning with salt and pepper if needed.
Remove the bay leaf before serving.
Recipe Notes:
Wine: Use a good-quality red wine for the best flavor. Burgundy or Pinot Noir are traditional choices, but any dry red wine will work.
Beef: Chuck roast or stew beef is ideal for this recipe due to its rich marbling and flavor. Avoid lean cuts, as they can become tough when slow-cooked.
Bacon: Bacon adds a depth of flavor to the stew. Pancetta can be used as a substitute.
Thickening the Stew: If the stew needs thickening, you can reduce the sauce further by simmering it uncovered or make a slurry by mixing flour or 5. cornstarch with water and stirring it in.
Advance Preparation: Boeuf Bourguignon can be made a day ahead. The flavors develop and improve as it sits, making it a great dish to prepare in advance.
Serving Suggestions: Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.
