Ingredients:
- 1 tablespoon extra-virgin olive oil
- 6 ounces (170g) bacon, roughly chopped
- 3 pounds (1.5 kg) beef brisket or chuck steak, trimmed and cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 1 pinch coarse salt and freshly ground pepper
- 2 tablespoons flour
- 12 small pearl onions (optional)
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2-3 cups beef stock
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 1 pound fresh mushrooms, quartered
- 2 tablespoons butter
Preparation:
Discover how to make the ultimate Beef Bourguignon, a rich and comforting French stew perfect for any occasion. This traditional recipe combines tender beef, savory bacon, and a robust red wine sauce for a dish that’s both elegant and satisfying. Follow our step-by-step guide to achieve melt-in-your-mouth beef and a flavorful sauce that will impress your guests.
Traditional Oven Method:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a Dutch oven or heavy-based pot. Sauté bacon until crisp, then transfer to a dish.
- Pat dry beef and sear in batches until browned. Set aside with bacon.
- Sauté carrots, onions, and 4 cloves garlic until softened. Drain excess fat, return beef and bacon, and season with salt, pepper, and flour. Cook for 4-5 minutes.
- Add pearl onions, red wine, beef stock, tomato paste, bouillon, thyme, parsley, and bay leaves. Bring to a simmer.
- Cover and transfer to the oven. Simmer for 2-3 hours until beef is tender.
- In the last 5 minutes, sauté mushrooms with butter and remaining garlic. Season and set aside.
- Strain the sauce, discard herbs, and skim fat. Adjust consistency if needed.
- Combine beef, vegetables, and mushrooms. Reheat and garnish with parsley.
Serve this hearty stew with mashed potatoes, rice, or noodles for a complete meal. Perfect for family dinners or special occasions!
