Imagine tender, melt-in-your-mouth beef simmered in a rich, deeply flavorful red wine sauce – that's the magic of Beef Bourguignon.
Ready to embark on a culinary journey that will transform simple ingredients into a show-stopping French classic?
Ingredients
I'm gonna walk ya through all the yummy stuff we need to whip up this Beef Bourguignon! We're talkin' a proper French feast!
First, snag 800g of chuck beef — think bite-sized, 2-inch cubes. Next, grab two big carrots and slice 'em fancy, plus, a pile of pearl onions, about 16! And because it ain't French without herbs so add a bay leaf and three sprigs of thyme.
Now, for the good stuff, get your hands on 750ml of Pinot Noir or your fave red wine! We'll also need mushrooms, 200g – halved or quartered if they're chonky.
And oh! Don't forget the bacon – 150g cut into thick strips cause every stew needs bacon.
We'll throw in 50g of butter, three garlic cloves minced fine, two tablespoons of tomato paste, six tablespoons of flour for thickness, and three cups of beef stock, it's kinda important, that it's homemade or high-quality. Similarly, selecting quality cuts of meat is important for achieving a tender texture, just like using the right beef cut for Beef Rendang.
Lastly, a quarter teaspoon of salt, and boom we are almost set!
Marinate Beef
Now that we've gathered our ingredients, let's turn our attention to marinating the beef, this will make our stew incredibly flavorful! So, grab a large, non-reactive dish, ceramic's great, or even a zip-lock bag. Toss in all your Beef Marinade goodies. This isn't just a swim party for beef, it's a flavor fest! The marinating process is similar to the one employed when making tender beef stew.
Here's what the beef is soaking in overnight, ready for a flavor explosion:
- Chunky carrots – about 2-inch pieces.
- Sweet pearl onions.
- Fresh bay leaf.
- Thyme sprigs to add savory depth.
- A generous splash of Pinot Noir – about 25 oz.
Let it sit in the fridge for at least 12 hours – but 24 is even better; think of it as a delicious beauty sleep! When it's done, grab the marinade and strain it!
Brown Beef and Vegetables
Next up, is browning the beef and veggies—the secret to releasing deep, rich flavors in our stew! I preheat my oven to 350°F.
First, dry your beef! Pat it dry with paper towels, then sprinkle it with ¾ tsp salt and ½ tsp pepper.
Heat 2 tbsp oil in a large, oven-proof pot—high heat's key! Brown the beef in batches—about ⅓ at a time—adding more if needed. Don't overcrowd or you'll steam it!!! Remove and set aside.
Now, add the bacon; cook 'til golden—about 3 minutes. Scoot that into the bowl with the beef; we're rockin'! Then, sauté the mushrooms for 5 minutes, and set them aside.
Finally, sauté the onions for a few minutes til they get golden spots. Add to bowl with mushrooms and carrots for 3-4 minutes! Garlic goes in last… for just a minute!
Slow-Cook
Time to slow-cook this masterpiece! We're moving onto the low and slow part of our recipe – now it's time to let the flavors marry. First, bring the mixture in your pot to a simmer on the stove. Then cover it tightly with a lid before transferring it to the oven for an hour at 350°F (180°C).
We will stir in the mushrooms and onions after the first hour. Afterwards, put the lid back on and return to the oven for another 1½ hours – till that beef is really fall-apart tender.
- The aroma filling your kitchen
- Bubbling sauce – a rich, mahogany color
- Beef so tender it melts with a fork
- Vegetables softened, adding sweetness
- A symphony of flavors just waiting to explode!
Don't forget to taste for salt after you take it out – it's important! Now, if you can, let it sit overnight; it's even better the next day!
Short Recipe Version
Beef Bourguignon (Serves 6-8)
Prep Time: 45 minutes
Cook Time: 3 hours
Ingredients:
- 3 lbs beef chuck, cut into 1-inch cubes
- 4 slices bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 3 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tbsp flour
- 1 bay leaf
- 1 tsp dried thyme
- 1 lb cremini mushrooms, quartered
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 325°F (160°C).
- Season beef with salt and pepper.
- In a large Dutch oven, brown beef in olive oil in batches. Remove beef and set aside.
- Add bacon to the Dutch oven and cook until crispy. Remove bacon and set aside, leaving bacon fat.
- Add onion and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste. Cook for 1 minute.
- Sprinkle flour over the vegetables and cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add beef broth, bay leaf, thyme, and browned beef and bacon. Bring to a simmer.
- Cover and transfer to the oven. Bake for 2.5-3 hours, or until beef is very tender.
- 30 minutes before the end of cooking, saute the mushrooms until cooked and browned in a pan. Add to the dutch oven and stir into the beef. Return to the oven
- Remove bay leaf before serving. Serve hot.
Nutrition Information (Per Serving, Estimated):
*Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*
- Calories: 550-650
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 15-20g