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Beef Bourguignon (Beef Burgundy) Recipe

★★★★★

4.8 from 77 reviews
  • Author: Noah
  • Total Time: 15 hours 50 minutes (including marinating and resting overnight optional)
  • Yield: 4 servings 1x

Description

Classic French Beef Bourguignon is a rich, flavorful stew made with tender chunks of chuck beef slow-cooked in red wine with aromatic vegetables, mushrooms, and bacon. This hearty dish is simmered to perfection in the oven until the beef is fall-apart tender and the sauce is deeply developed. Perfect comfort food served over creamy mashed potatoes to soak up the luscious sauce.

Ingredients

Scale

Beef and Marinade

  • 800g / 1.6 lb chuck beef, cut into 4-5 cm (2”) cubes
  • 750ml / 25 oz pinot noir or other dry red wine
  • 2 large carrots (~300g / 10oz), cut on an angle into 4–5 cm (2”) pieces
  • 16 pearl onions or small, round pickling onions
  • 1 bay leaf, fresh (or dried as substitute)
  • 3 sprigs fresh thyme

Vegetables and Seasoning

  • 3/4 tsp salt (for seasoning beef)
  • 1/2 tsp black pepper
  • 200g / 7oz mushrooms, halved (quartered if large)
  • 150g / 5oz bacon piece, cut into 1cm (1/2”) thick batons
  • 50g / 3 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 6 tbsp plain/all-purpose flour
  • 1/4 tsp salt (added during cooking)
  • 2 tbsp chopped parsley, for garnish

Liquid and Stock

  • 3 cups beef stock, low sodium
  • 3 tbsp oil (olive, canola, or vegetable)

Instructions

  1. Marinate beef: Combine beef, carrots, pearl onions, bay leaf, thyme, and red wine in a large non-reactive ceramic dish or ziplock bag. Refrigerate and marinate overnight for at least 12 hours and up to 24 hours to infuse flavors.
  2. Prepare marinade components: Strain marinade liquid into a bowl, separating beef, carrots, and onions. Set aside.
  3. Reduce wine: Pour red wine into a saucepan and bring to a boil on medium-high heat. Simmer vigorously, skimming impurities until the volume reduces by half. Set aside the reduced wine.
  4. Preheat oven and dry beef: Preheat oven to 180°C / 350°F (160°C fan). Spread beef pieces on paper towels on a tray and pat dry thoroughly to encourage browning.
  5. Season beef: Sprinkle beef cubes evenly with 3/4 tsp salt and 1/2 tsp black pepper.
  6. Brown beef: Heat 2 tbsp oil in a large heavy-based, oven-proof pot over high heat. Add one-third of the beef and brown aggressively on all sides. Remove browned beef to a bowl. Repeat with remaining beef, adding more oil if needed.
  7. Cook bacon: Add bacon to the pot and cook for 3 minutes until golden. Transfer to the bowl with beef.
  8. Sauté mushrooms: In the same pot, cook mushrooms for 5 minutes or until golden. Remove to a separate bowl.
  9. Sauté pearl onions: Add a little oil if needed, cook pearl onions for 5 minutes until golden patches appear. Combine with mushrooms in the bowl.
  10. Sauté carrots and garlic: Add butter to the pot. When melted, add carrots and cook for 3 to 4 minutes until golden patches form. Add minced garlic and cook for 1 more minute.
  11. Add tomato paste: Stir in tomato paste and cook for 2 minutes to deepen its flavor.
  12. Add flour: Sprinkle flour evenly and cook for 2 minutes to form a roux that will thicken the stew.
  13. Add liquids: Slowly pour in beef stock while stirring continuously to dissolve flour lumps. Add the reduced wine and stir until the mixture is smooth without lumps.
  14. Add beef and herbs: Return beef, bacon, thyme sprigs, bay leaf, 1/4 tsp salt, and pepper to the pot. Stir well to combine all ingredients.
  15. Slow cook in oven – first phase: Bring stew to a simmer on the stovetop. Cover with a lid and transfer the pot to the preheated oven. Cook for 1 hour, allowing flavors to meld and beef to start tenderizing.
  16. Add mushrooms and onions: Remove pot from oven, stir in cooked mushrooms and pearl onions.
  17. Slow cook in oven – second phase: Cover again and return pot to oven for an additional 1.5 hours or until beef is fall-apart tender and sauce is rich and flavorful.
  18. Adjust seasoning: Remove from oven, taste the sauce carefully, and add salt if needed to balance flavors.
  19. Rest and enhance flavors (optional): If time permits, leave the stew to rest overnight in the refrigerator. This resting step improves flavor development. Reheat gently on low heat before serving.
  20. Serve: Serve hot over creamy mashed potatoes to soak up all the delicious sauce. Garnish with chopped parsley for freshness and color.

Notes

  • Note 1: Use chuck beef for its balance of meatiness and connective tissue that breaks down beautifully in slow cooking.
  • Note 2: Pearl onions can be peeled easily by blanching in boiling water. Small pickling onions are a good substitute.
  • Note 3: A good quality dry red wine such as pinot noir adds depth and richness. Avoid cooking wines with additives.
  • Note 4: Use thick-cut bacon or pancetta for a savory smoky element; cut into batons for even cooking.
  • Note 6: Pouring stock slowly while stirring prevents lumps in the sauce.
  • Note 7: Using an oven-proof pot allows for even slow cooking in the oven.
  • Note 8: Adjusting salt at the end is crucial because reduction concentrates flavors and saltiness.
  • Resting the stew overnight enhances flavor mingling and tenderness.
  • Prep Time: 20 minutes (plus 12-24 hours marinating time)
  • Cook Time: 3 hours 30 minutes (oven slow cooking plus stovetop prep)
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Keywords: Beef Bourguignon, Beef Burgundy, French stew, slow cooked beef, red wine stew, classic French recipe

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Find it online: https://mealbynoah.com/beef-bourguignon-beef-burgundy-recipe/