Ingredients and preparation
To create a classic Beef Bourguignon, you’ll need the following ingredients:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 slices of bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 bouquet garni (parsley, thyme, and bay leaf)
- 1 lb (450g) pearl onions, peeled
- 1 lb (450g) mushrooms, quartered
- 2 tbsp butter
Before you start cooking, it’s essential to prepare your ingredients properly:
- Beef: Pat the beef cubes dry with paper towels to ensure they brown properly. Season generously with salt and pepper.
- Bacon: Dice the bacon into small pieces. This will add a smoky flavor to the dish.
- Vegetables: Chop the onion and slice the carrots. Mince the garlic cloves. Peel the pearl onions and quarter the mushrooms.
- Wine and broth: Measure out the red wine and beef broth. Having these ready will make the cooking process smoother.
- Bouquet garni: Tie together a few sprigs of parsley, thyme, and a bay leaf with kitchen twine to create a bouquet garni. This will infuse the stew with aromatic flavors.
With all your ingredients prepped and ready, you’re now set to move on to the cooking instructions.
Cooking instructions
Begin by heating the olive oil in a large Dutch oven over medium-high heat. Add the diced bacon and cook until it is crispy and browned. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
In the same pot, add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides, about 3-4 minutes per side. Remove the beef and set it aside with the bacon.
Next, add the chopped onion and sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the onions are softened and starting to brown. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. This will help to thicken the stew. Cook for 2-3 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the wine to reduce slightly.
Return the browned beef and bacon to the pot. Add the beef broth, tomato paste, and bouquet garni. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 2 hours, or until the beef is tender.
While the stew is cooking, prepare the pearl onions and mushrooms. In a separate skillet, melt the butter over medium heat. Add the pearl onions and cook for about 10 minutes, stirring occasionally, until they are golden brown and tender. Remove the onions and set them aside.
In the same skillet, add the quartered mushrooms and cook for about 5 minutes, until they are browned and have released their moisture. Set the mushrooms aside with the onions.
Once the beef is tender, add the cooked pearl onions and mushrooms to the pot. Stir well to combine and let the stew cook for an additional 20-30 minutes, allowing the flavors to meld together.
Remove the bouquet garni and discard it. Taste the stew and adjust the seasoning with salt and pepper as needed. Your Beef Bourguignon is now ready to be served.
Serving suggestions
When it comes to serving this classic Beef Bourguignon, presentation and pairing are key to enhancing the dining experience. Here are some suggestions to make your dish truly shine:
- Accompaniments: Traditionally, Beef Bourguignon is served with a side of buttery mashed potatoes, which soak up the rich sauce beautifully. Alternatively, you can serve it over egg noodles, rice, or even a creamy polenta for a different texture and flavor profile.
- Garnish: A sprinkle of freshly chopped parsley adds a pop of color and a hint of freshness to the dish. You can also add a few sprigs of thyme for an aromatic touch.
- Bread: A crusty French baguette or a slice of rustic country bread is perfect for mopping up the delicious sauce. Consider warming the bread slightly before serving for an added touch of comfort.
- Wine Pairing: Since the dish is made with Burgundy wine, it pairs wonderfully with a glass of the same. A full-bodied red wine like Pinot Noir or a robust Bordeaux will complement the rich flavors of the stew.
- Serving Temperature: Beef Bourguignon is best served hot. If you need to reheat it, do so gently on the stovetop over low heat to maintain the integrity of the flavors and textures.
- Plating: Use wide, shallow bowls to serve the stew, allowing the beef and vegetables to be showcased in the rich, glossy sauce. This also makes it easier for guests to enjoy every component of the dish.
By following these serving suggestions, you can ensure that your Beef Bourguignon is not only delicious but also visually appealing and perfectly paired, making for an unforgettable meal.