Savory Beef Bourguignon

$- 2 pounds beef chuck - 4 slices of thick-cut bacon - 1 large onion and 2 carrots - 8 ounces cremini mushrooms To make a great Beef Bourguignon, you need good meat. I use beef chuck. It has the right mix of fat and flavor. Cut the beef into 1-inch cubes. This helps it cook evenly. Bacon adds a lovely smoky taste. Chop four slices into small pieces. If you don't want pork, you can skip this step. For the veggies, I like one large onion and two carrots. Chop the onion and slice the carrots. This adds sweetness and depth to the dish. Mushrooms give a nice earthy flavor. Use eight ounces of cremini mushrooms. Quarter them so they blend well into the stew. - Olive oil and all-purpose flour - Beef broth and tomato paste - Dried thyme and bay leaves You need some basic items from your pantry. Start with two tablespoons of olive oil. It helps to brown the beef and bacon. All-purpose flour is also key. You only need one tablespoon, but it thickens the sauce. For the broth, use beef broth. It adds richness. You need two cups. One tablespoon of tomato paste adds a bit of tang. For herbs, dried thyme and bay leaves are essential. They bring out the flavors in the meat and veggies. - Salt and freshly ground black pepper - Fresh parsley for garnish Lastly, don't forget seasoning. Use salt and freshly ground black pepper. These make the dish pop with flavor. For garnish, I love fresh parsley. Chop it finely and sprinkle it on top before serving. It adds color and freshness to the dish. {{ingredient_image_1}} To make beef bourguignon, you start with the beef. I use 2 pounds of beef chuck. Cut it into 1-inch cubes. This size helps the beef cook evenly and become tender. Next, chop the onion and slice the carrots. I usually use one large onion and two carrots. Having these ready makes cooking easier. If you choose to use bacon, chop four slices of thick-cut bacon. Cook it in your pot until crispy. Use medium heat to avoid burning. Once it’s done, set it aside. If you’re not using bacon, move to the next step. Now, heat 2 tablespoons of olive oil in your pot over medium-high heat. Season the beef cubes with salt and black pepper. Sear the beef in batches. Brown it on all sides. This step adds great flavor. Once browned, remove the beef and set it aside. In the same pot, add your chopped onion and sliced carrots. Cook them for about 5 to 6 minutes. They should be soft. After that, add 2 minced garlic cloves and cook for one more minute. You want to smell that garlic! Next, stir in 1 tablespoon of tomato paste and 1 tablespoon of all-purpose flour. Mix them well. Then gradually add 2 cups of beef broth. Scrape up any browned bits from the bottom of the pot. This adds more flavor! Return the seared beef to the pot. Add 1 teaspoon of dried thyme and 2 bay leaves. If you cooked bacon, add it back now. Bring everything to a simmer. Cover the pot and let it cook on low heat for 1.5 to 2 hours. This ensures the beef gets tender. In the last 20 minutes, add 8 ounces of quartered cremini mushrooms. Stir them in and let them cook. When it's done, taste your dish. Adjust the seasoning with more salt and pepper if needed. Remember to remove the bay leaves before serving. Enjoy your beef bourguignon in deep bowls, garnished with fresh parsley! To get the best taste, start with browning your beef. This step adds deep flavor. When you sear the meat, it creates a tasty crust. Remember to deglaze the pot after browning. Add some broth and scrape up the bits stuck to the bottom. These bits pack a punch of flavor. For a traditional touch, use a good red wine like Pinot Noir. It enhances the dish and adds richness. A heavy pot or a Dutch oven works best for stewing. It holds heat well and cooks evenly. If you don’t have one, a slow cooker can be a great choice. Just set it to low and let it work its magic over a few hours. Both methods create tender beef and rich broth. For the perfect beef bourguignon, simmer for 1.5 to 2 hours. This gives the beef ample time to become tender. Keep the temperature low and steady. If the pot bubbles too much, it can toughen the meat. To check for doneness, poke a piece of beef with a fork. It should be very tender and fall apart easily. Adjust the seasoning before serving, and enjoy this classic dish! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck, which becomes melt-in-your-mouth tender when slow-cooked. Let it Rest: After cooking, allow the beef bourguignon to rest for a few minutes; this helps the flavors meld and enhances the overall taste. Adjust Consistency: If the sauce is too thin, mix a little cornstarch with cold water and stir it in to thicken the sauce during the last 10 minutes of cooking. Enhance with Wine: For a richer flavor, substitute half of the beef broth with a good-quality red wine, typically a Burgundy or Pinot Noir. {{image_2}} You can make some tasty swaps in Beef Bourguignon. Instead of beef, use mushrooms or lentils. Both options give a rich flavor and keep the dish hearty. They are also great for vegetarian meals. For broth, choose low-sodium options. This helps cut down on salt without losing taste. To boost flavor, add a splash of red wine. It adds depth and richness. You can also try different herbs like rosemary or oregano. For a spicy kick, mix in some crushed red pepper flakes. This twist can take your Bourguignon to a whole new level! Serve your Beef Bourguignon with classic French sides. Mashed potatoes or buttered noodles work well. You can also pair it with a fresh green salad. Don’t forget crusty bread! It’s perfect for soaking up the delicious sauce. To keep your Beef Bourguignon fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the dish cool before sealing. This helps prevent moisture build-up. For refrigerating, keep the dish in the fridge for up to three days. If you want to store it longer, freezing is your best option. Portion out the stew to make thawing easy. To reheat, the best method is stovetop heating. Just place the dish in a pot over low heat. Stir often to keep it from sticking. You can also use a microwave, but be careful. Heat in short bursts and stir between to avoid hot spots. Always check the temperature. It should reach at least 165°F (74°C) for safety. This keeps the flavors intact and ensures a good texture. In the fridge, Beef Bourguignon lasts about three days. In the freezer, it remains good for three months. After that, the flavor may fade. Look for signs of spoilage. If it smells sour or shows mold, discard it. Always trust your senses when it comes to food safety. Beef Bourguignon comes from the Burgundy region of France. This dish dates back to the 19th century. It started as a peasant meal, using tough cuts of meat. Cooking slowly in wine made the meat tender and rich. Today, it represents French cooking around the world. Many chefs love this dish for its deep flavors. It shows how simple ingredients can create something special. Yes, you can make Beef Bourguignon in a slow cooker. Start by searing the beef and bacon in a pan. This step adds great flavor. Then, place the browned meat and veggies in the slow cooker. Add the broth, tomato paste, and herbs. Cook on low for 6 to 8 hours. This method allows the flavors to meld beautifully. You’ll still enjoy a rich and hearty meal. Beef Bourguignon pairs well with many sides. Here are some popular options: - Mashed potatoes - Crusty bread - Buttered noodles - Green beans - A simple green salad These sides balance the richness of the dish. They also add color to your plate. Enjoy your meal with a glass of red wine for the best experience. Beef Bourguignon is a rich, classic dish that shines through its simple yet quality ingredients. I shared steps for preparing, cooking, and storing it. You learned tips for enhancing flavor and alternative variations to suit your taste. Remember, patience is key for the best results. Enjoy this comforting meal, whether it’s a special occasion or a cozy night in. Cook with care, serve with joy, and savor every bite.$

A rich and hearty beef stew slow-cooked in red wine with vegetables and herbs.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine French

Servings 6

Calories 450 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
4 slices thick-cut bacon, chopped
1 large onion, chopped
2 medium carrots, sliced
2 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
2 leaves bay leaves
8 ounces cremini mushrooms, quartered
1 tablespoon all-purpose flour
to taste salt
to taste freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside. If omitting bacon, proceed to the next step.
Season the beef cubes with salt and pepper. In the same pot, sear the beef in batches until browned on all sides. Remove the beef and set it aside.
In the same pot, add the chopped onion and carrots, cooking until softened, about 5-6 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and flour, mixing well.
Gradually add the beef broth while scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot along with the thyme, bay leaves, and cooked bacon (if using). Bring to a simmer.
Cover the pot and let it cook on low heat for about 1.5 to 2 hours, or until the beef is tender.
In the last 20 minutes of cooking, add the cremini mushrooms and stir to combine.
Once cooked, taste and adjust seasoning with salt and pepper as needed.
Remove the bay leaves before serving.

Notes

Serve in deep bowls, garnished with freshly chopped parsley. Pair with crusty bread for dipping!

Keyword beef, comfort food, French cuisine, stew