Description
Hearty French beef bourguignon beckons with rich, tender beef braised in red wine and aromatic herbs. Layers of complex flavors meld together, inviting you to savor this classic Burgundian comfort dish that celebrates rustic French culinary tradition.
Ingredients
Scale
Protein:
- 3 pounds chuck roast, cut into 2-inch pieces
- 8 ounces bacon or salt pork
- 14 ounces frozen pearl onions
- 1 pound mushrooms, halved or quartered
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 pound carrots (about 7-8), chopped into 1-inch pieces
- 6 cloves garlic, smashed and sliced
- 6 fresh thyme sprigs
- 2 bay leaves
- 1/3 cup fresh parsley, chopped
Liquids and Seasonings:
- 3 cups red wine (750 milliliters)
- 24 cups beef bone broth
- 2 tablespoons tomato paste
- 1/3 cup flour
- 1 tablespoon butter
- 2 tablespoons butter
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 cups water
- 1/2 teaspoon kosher salt
- Salt and black pepper (to taste)
- Oil for searing
Instructions
- Render bacon or salt pork in a large oven-safe pot over medium heat until golden and releasing fat, then remove meat while preserving drippings.
- Thoroughly dry beef pieces, season generously, and sear in multiple batches until deep brown on all surfaces, transferring each batch from the pot.
- Reintroduce beef to pot, sprinkle flour over meat, and gently toss to create an even coating, allowing flour to lightly toast for 1-2 minutes.
- Separately caramelize chopped onions and carrots in olive oil, adding minced garlic during final moments of cooking until fragrant.
- Deglaze cooking pan with wine, allowing liquid to concentrate and reduce by approximately one cup, concentrating flavor profiles.
- Combine reduced wine with beef in pot, introducing broth, tomato paste, herbs, and aromatic seasonings, creating a rich braising liquid.
- Cover pot and transfer to preheated 300°F oven, allowing meat to slowly tenderize for approximately 90 minutes.
- Incorporate previously sautéed vegetables into stew, continuing low-temperature cooking until beef becomes exceptionally tender.
- Prepare pearl onions by gently simmering with butter and water until achieving golden caramelization.
- Separately sauté mushrooms in batches, ensuring proper browning without overcrowding pan.
- Remove herb stems and bay leaves, integrate pearl onions and mushrooms into stew, adjusting seasoning as needed.
- Plate over creamy mashed potatoes or buttered egg noodles, serving immediately while piping hot.
Notes
- Use high-quality, well-marbled beef chuck for the most tender and flavorful result, ensuring a melt-in-your-mouth texture.
- Pat the beef completely dry before searing to achieve a deep, rich brown crust that locks in incredible flavor and prevents steaming.
- Choose a robust red wine like Burgundy or Pinot Noir to enhance the dish’s traditional French character and provide depth to the sauce.
- Brown ingredients separately to develop complex layers of flavor, creating a more nuanced and rich final stew that will impress even discerning palates.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 115 mg