Classic Beef Bourguignon

Photo byGwen Wren using Canva

Classic Beef Bourguignon is a cozy, hearty dish that takes simple ingredients and turns them into something special. It's all about slow-cooking tender beef, carrots, and mushrooms in a rich, wine-infused broth. It’s the kind of meal that makes your kitchen smell amazing and is perfect for a satisfying dinner. Serve it with mashed potatoes or some good crusty bread, and you’ve got yourself a winner!

Classic Beef Bourguignon

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil or butter (or a combination)
• 4 oz bacon or pancetta, diced (optional, but traditional)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red Burgundy wine (or other dry red wine)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (optional)
• 4 large carrots, peeled and cut into 1-inch pieces
• 8 oz fresh mushrooms, sliced (cremini or button mushrooms)
• 12 small pearl onions, peeled
• 1 tablespoon Worcestershire sauce (optional, for added depth)
• Chopped fresh parsley, for garnish

Instructions:

1. Prepare the Beef:
2. • Season the beef cubes with salt and pepper. Dredge them in flour, shaking off any excess.
3. Sear the Beef:
4. • In a large Dutch oven or heavy pot, heat 1 tablespoon of oil or butter over medium-high heat. Add the bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
   • Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside.
5. Cook the Aromatics:
6. • In the same pot, add another tablespoon of oil or butter if needed, and sauté the diced onion until it becomes translucent. Add the garlic and cook for another 1-2 minutes.
7. Deglaze and Build the Stew:
8. • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by about half.
   • Stir in the tomato paste, beef broth, bay leaves, thyme, and rosemary (if using). Return the seared beef and bacon to the pot, along with any accumulated juices.
9. Simmer the Stew:
10. • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
11. Add Vegetables:
12. • Add the carrots, mushrooms, and pearl onions to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
13. Final Touches:
14. • Stir in the Worcestershire sauce, if using, and adjust seasoning with more salt and pepper if needed.
15. Serve:
16. • Remove bay leaves before serving. Ladle the stew into bowls and garnish with chopped fresh parsley.