Rich Beef Bourguignon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
02 -
2 teaspoons salt
03 -
1 teaspoon black pepper
04 -
3 tablespoons all-purpose flour
05 -
2 tablespoons olive oil
06 -
4 ounces (115 g) pancetta or bacon, diced
07 -
1 medium onion, diced
08 -
2 medium carrots, sliced
09 -
3 garlic cloves, minced
10 -
2 tablespoons tomato paste
11 -
2 cups (480 ml) dry red wine, like Burgundy or Pinot Noir
12 -
2 cups (480 ml) beef broth
13 -
1 bay leaf
14 -
2 teaspoons fresh thyme or 1 teaspoon dried thyme
15 -
1 pound (450 g) baby potatoes or pearl onions
16 -
1/2 pound (225 g) mushrooms, quartered
# Instructions:
01 -
Dry the beef using paper towels, then season with salt and pepper. Lightly coat the beef with flour, shaking off any excess.
02 -
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides in batches, about 2–3 minutes per side. Set the seared beef aside.
03 -
In the same pot, cook the diced pancetta until crisp. Remove and set aside. Add the remaining oil and sauté the diced onions and sliced carrots for 5–7 minutes until soft. Then, add minced garlic and tomato paste, cooking for another minute.
04 -
Add the red wine to the pot, scraping up any browned bits stuck to the bottom. Simmer for about 5 minutes to reduce slightly.
05 -
Return the seared beef and crispy pancetta to the pot. Pour in the beef broth, add the bay leaf, thyme, and potatoes or pearl onions. Bring to a gentle simmer, cover the pot, and transfer to an oven preheated to 325°F (165°C).
06 -
Bake the stew for 2 1/2 to 3 hours, or until the beef is very tender.
07 -
In a separate skillet, sauté the mushroom quarters with 1 tablespoon of butter over medium heat for 5–7 minutes, until golden.
08 -
Once the beef is fork-tender, stir the sautéed mushrooms into the stew. Remove the bay leaf and thyme sprigs if fresh thyme was used. Adjust the seasoning with more salt and pepper to taste.
09 -
Serve the Beef Bourguignon hot with your choice of crusty bread, buttery mashed potatoes, or noodles.
# Notes:
01 -
This dish tastes even better the next day as the flavors deepen over time.
02 -
For a non-alcoholic version, replace the wine with more beef broth, though wine adds a richer flavor.