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Ultimate Beef Bourguignon Recipe: A French Cooking Classic
Embark on a Culinary Journey: Mastering the Ultimate Beef Bourguignon
Are you looking to elevate your home cooking with a truly iconic French dish? If so, you’re in the right place! Beef Bourguignon, a rich and deeply flavorful stew braised in red wine, stands as perhaps the most celebrated French culinary masterpiece after Coq au Vin. It’s a dish that whispers tales of rustic farmhouses, cozy evenings, and the art of slow cooking. Many home cooks shy away from classic French cuisine, believing it to be overly complicated or time-consuming. However, with a well-structured recipe and a little patience, you can recreate this delightful dish in your own kitchen, impressing friends and family alike. This ultimate guide will walk you through every step, ensuring your Beef Bourguignon is tender, succulent, and bursting with authentic flavor. Let’s dive into the world of French cooking and create something truly unforgettable.
The Heart of Flavor: Essential Ingredients for Beef Bourguignon
The magic of Beef Bourguignon lies in the quality and harmony of its ingredients. Each component plays a crucial role in building the rich, complex flavor profile. Here’s what you’ll need:
- Beef: 3 lbs boneless beef chuck roast, cut into 1.5-inch cubes. Look for well-marbled meat; the fat renders during slow cooking, adding incredible tenderness and flavor. Chuck is ideal due to its connective tissues that break down into luscious gelatin. (Substitution: Brisket or short ribs can also work, though chuck is traditional.)
- Bacon: 6 oz salt pork or thick-cut bacon, cut into lardons (small strips). This provides an initial layer of smoky, savory fat for searing and infusing the dish.
- Vegetables:
- 2 tablespoons olive oil (or reserved bacon fat)
- 1 large yellow onion, chopped (about 1.5 cups)
- 2 medium carrots, peeled and chopped (about 1 cup)
- 2 cloves garlic, minced (about 1 tablespoon)
- Flour: 2 tablespoons all-purpose flour. This will be used to coat the beef and thicken the sauce, creating a velvety texture.
- Liquids:
- 1 bottle (750ml) dry red wine, such as Burgundy (Pinot Noir), Merlot, or Cabernet Sauvignon. A good quality wine you’d enjoy drinking is key to a delicious stew. The ruby-red hue and robust tannins are essential.
- 2-3 cups beef broth. This adds depth and body to the sauce.
- 1 tablespoon tomato paste. This concentrates tomato flavor and adds a beautiful umami richness.
- Herbs & Seasonings:
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme (or 0.5 teaspoon dried)
- 1 bay leaf
- 1 parsley stem (optional)
- Garnish:
- 1 tablespoon butter
- 1 pound cremini mushrooms, halved or quartered if large
- 12-16 pearl onions, peeled
Timing Your Culinary Masterpiece
Beef Bourguignon is a labor of love, and its long cooking time is crucial for developing its signature tender texture and deep flavors. Here’s an estimated breakdown:
Includes chopping vegetables, trimming beef, and preparing garnishes.
This includes searing, sautéing, and the essential braising period.
While a significant time investment, much of it is hands-off braising.
Compared to an average stew recipe which might take 1-2 hours total, Beef Bourguignon requires a longer commitment due to the slow braising necessary for tenderizing the beef and melding the flavors. The payoff is a vastly richer and more complex dish.
The Art of Creation: Step-by-Step Instructions
1. Sear the Beef to Golden Perfection
Begin by patting your beef cubes thoroughly dry with paper towels. This is crucial for achieving a good sear, not just steaming the meat. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If you don’t have enough fat, add the olive oil.
Working in batches to avoid crowding the pot, sear the beef cubes on all sides until deeply browned. This Maillard reaction is key to developing depth of flavor. Remove the seared beef to a plate and set aside with the bacon.
2. Sauté the Aromatic Foundation
In the same pot, add the chopped onion and carrots. Sauté over medium heat, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. As they cook, they’ll pick up any browned bits from the bottom of the pot.
Stir in the minced garlic and tomato paste. Cook for another minute until fragrant, allowing the tomato paste to deepen in color and flavor.
3. Deglaze with Wine and Add Liquids
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This will help thicken our sauce later.
Pour in the entire bottle of red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot – this is where so much flavor resides! Bring the wine to a simmer and let it cook for 5 minutes, allowing some of the alcohol to evaporate and the flavors to concentrate. Add the beef broth, salt, pepper, thyme, bay leaf, and parsley stem.
4. Braise to Unbelievable Tenderness
Return the seared beef and cooked bacon to the pot. Ensure the beef is mostly submerged in the liquid. Bring the stew to a gentle simmer on the stovetop.
Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Let it braise for 2.5 to 3 hours, or until the beef is fork-tender and easily pulled apart. Check periodically to ensure it’s simmering gently, not boiling vigorously.
5. Prepare the Garnish and Finish the Sauce
While the beef is braising, prepare the garnish. In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove mushrooms from the skillet and set aside.
In the same skillet, add another teaspoon of butter if needed. Add the peeled pearl onions and cook over medium-low heat, stirring occasionally, until lightly browned and tender, about 15-20 minutes. You can cover the pan to help them cook through.
Once the beef is tender, carefully remove the Dutch oven from the oven. Skim off any excess fat from the surface of the stew. Remove and discard the thyme sprigs, bay leaf, and parsley stem. Stir in the cooked mushrooms and pearl onions into the stew. Taste and adjust seasoning if necessary.
Nutritional Snapshot (Approximate per serving)
Beef Bourguignon is a hearty and rich dish. Nutritional values can vary based on specific ingredients and portion sizes. This is an estimate:
- Calories: 500-650 kcal
- Protein: 35-45g
- Fat: 25-40g (includes saturated fat from beef and bacon)
- Carbohydrates: 15-25g (from vegetables and flour)
- Fiber: 3-5g
Healthier Twists on a Classic
While traditionally rich, Beef Bourguignon can be adapted for lighter eating without sacrificing too much flavor:
- Reduce Fat: Trim visible fat from the beef before cooking. Use leaner cuts like sirloin tip, though chuck is preferred for tenderness. Opt for turkey bacon or simply omit it and use a little extra olive oil for sautéing.
- Thicker Sauce: Instead of flour, thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end of cooking, or blend some of the cooked vegetables into the sauce.
- More Veggies: Add more carrots, celery, or even parsnips and rutabaga for extra fiber and nutrients.
- Portion Control: Serve with lighter sides like a simple green salad or steamed vegetables instead of heavy starches.
Perfect Pairings for Your Bourguignon
Beef Bourguignon is incredibly versatile. Classically, it’s served with:
- Mashed Potatoes: The creamy texture is a perfect canvas for soaking up the rich sauce.
- Crusty Bread: Essential for mopping up every last drop of that glorious sauce.
- Egg Noodles: A simple and satisfying accompaniment.
- Steamed Green Beans or Asparagus: For a fresh, contrasting element.
- A simple green salad: To lighten the meal.
Common Mistakes to Avoid
Even the best recipes can go awry. Here are common pitfalls to sidestep:
- Not searing the beef properly: This is the biggest flavor killer. Ensure your pot is hot and you’re working in batches.
- Using poor quality wine: If you wouldn’t drink it, don’t cook with it. The wine’s flavor is central.
- Overcrowding the pot: This leads to steaming instead of searing.
- Boiling instead of simmering: Gentle heat is key for tender meat.
- Not browning the garnish: Browning mushrooms and onions adds significant flavor.
Savoring the Flavors: Storing and Reheating
Beef Bourguignon is a dish that often tastes even better the next day as the flavors meld and deepen.
- Refrigeration: Store cooled stew in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: It freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It will last for up to 3 months.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, or in a slow cooker. You can also reheat individual portions in the microwave. Add a splash of beef broth or water if the sauce seems too thick.
Your French Culinary Triumph Awaits
Beef Bourguignon is more than just a recipe; it’s an experience. It’s the embodiment of slow-cooked comfort, a testament to the power of simple ingredients transformed by patience and technique. By following these steps, you’ve unlocked the secrets to creating this classic French dish that will undoubtedly become a favorite in your culinary repertoire. The rich, wine-infused sauce, the meltingly tender beef, and the earthy vegetables come together in a symphony of flavors that will transport you straight to a Parisian bistro. Don’t be intimidated by its legendary status; embrace the process and enjoy the incredible reward. So, gather your ingredients, put on your favorite apron, and prepare to impress. Your ultimate Beef Bourguignon awaits!
Ready to try this classic? Share your Beef Bourguignon creations with us! What are your favorite accompaniments? Let us know in the comments below!
Frequently Asked Questions
***What is the best type of beef for Bourguignon?***
Boneless beef chuck roast is the traditional and most recommended cut. Its ample marbling and connective tissues break down during the long braise, resulting in incredibly tender and flavorful meat.
***Can I use a different type of wine?***
Yes, while Burgundy (Pinot Noir) is classic, other dry red wines like Merlot, Cabernet Sauvignon, or even a Côtes du Rhône will work. The key is to use a wine you enjoy drinking, as its flavor will be concentrated in the stew.
***Do I really need to sear the beef in batches?***
Absolutely! Searing the beef in batches is critical for developing a deep brown crust (Maillard reaction), which is the foundation of the stew’s rich flavor. Overcrowding the pot will steam the meat instead of searing it.
***Can I make Beef Bourguignon ahead of time?***
Yes, Beef Bourguignon is an excellent make-ahead dish. The flavors actually deepen and meld beautifully overnight. Reheat it gently on the stovetop.
***What’s the difference between Beef Bourguignon and Beef Stew?***
While both are stews, Beef Bourguignon is specifically a French classic characterized by braising beef in red wine (traditionally Burgundy) with specific aromatics. A general beef stew can be made with various liquids and seasonings and may not involve the same slow braising techniques.
Ultimate Beef Bourguignon Recipe: A French Cooking Classic
Beef Bourguignonis a classic French stew featuring tender beef, crispy turkey bacon, and hearty vegetables simmered in a rich red wine sauce. Perfect for a cozy meal, this dish pairs beautifully with egg noodles, mashed potatoes, or crusty bread.
Ingredients
- Serving Options:Egg noodlesMashed potatoesCrusty bread
Instructions
- 1️⃣Prepare the Oven:
- Preheat your oven to 350°F (175°C) and arrange a rack in the lower third.2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Dice the onion, slice the carrot, and mince the garlic.
- Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 3️⃣Cook the Turkey Bacon:
- In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 4️⃣Brown the Beef:
- Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 5️⃣Sauté Vegetables:
- Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 6️⃣Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 7️⃣Bake:
- Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.
- Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Remove the pot from the oven and discard the bay leaves and thyme stems.
- Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
Notes
Wine Selection:Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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