Beef Bourguignon, a timeless French stew, is a dish that embodies comfort and elegance. Originating from the Burgundy region, this recipe has been cherished for centuries, thanks in part to culinary icons like Julia Child. While traditional methods can be intricate, our simplified version delivers the same rich flavors and tender beef in just a few hours. Perfect for a cozy evening or a special occasion, this stew is a celebration of slow-cooked goodness.
Ingredients:
3 pounds beef chuck roast, cubed
3 cups (750 ml) dry red wine (preferably Burgundy)
2 cups beef stock or broth
6 oz bacon, chopped into lardons
1 small onion, finely chopped
2 carrots, chopped
8 oz pearl onions, peeled
1 lb small cremini mushrooms
1/4 cup olive oil
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bay leaf
1 sprig of thyme
Kosher salt and freshly ground pepper, to taste
Preparation:
Preheat your oven to 300°F. In a large Dutch oven, cook the bacon over medium-low heat until crispy, about 10 minutes. Transfer the bacon to a bowl, leaving the drippings in the pot. Pat the beef dry, season with salt and pepper, and sear in batches until browned, 8-10 minutes per batch. Set the beef aside with the bacon. In the same pot, sauté the chopped onions and carrots until soft, about 10 minutes. Add garlic and tomato paste, cooking for 2 minutes. Stir in flour, then gradually add the wine and beef broth. Return the beef and bacon to the pot, along with the thyme and bay leaf. Cover and transfer to the oven, cooking for 1.5 to 2 hours until the beef is tender. Meanwhile, heat olive oil in a skillet, sauté the pearl onions until golden, then add mushrooms and cook until soft. Stir the onions and mushrooms into the stew, discard the bay leaf and thyme, and season to taste. Serve warm and savor every bite!
