French Beef Bourguignon

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It is the middle of November, and almost winter, which means less daylight, sluggish moods, and bleak weather that chills our insides. While winter may feel like it lasts forever when the months drag on, thankfully we have hearty comfort food that sticks to our ribs and helps us get through.

And, if I am talking about comfort food, how can I forget the iconic Beef Bourguignon? Beef Bourguignon is one of the most acclaimed French recipes around the world and embodies the essence of French Slow cooking. As its name suggests, this stew originates from Burgundy, a French region well known for producing exceptional cattle meat as well as red wine, both of which are the star ingredients of this local dish.
Tender chunks of beef are braised in red wine along with mushrooms, carrots, onions, and herbs for a robust, hearty, and soul-satisfying winter dinner.
The star of the recipe is the beef, which is seared over high heat, and cooked alongside other vegetables slowly with the red wine for about two hours, resulting in fall-apart tender beef. Though it takes a few hours to make, the recipe is mostly hands-off. You can simply keep an eye on the cooktop while you go on with your other activities.
If you are looking for more hearty soup and stew recipes, be sure to try Extra Notes
  • This is one of those meals you can make in batches and enjoy throughout the week. Leftovers should be cooled first, then placed in an airtight container and stored for up to 3 days in the refrigerator and up to 1 month in the freezer.
  • While you can devour bowls of this incredible stew on its own, eating it with side dishes makes it even more of a treat. You can serve it over rice or noodles, but my favorite is definitely mashed potatoes!
  • You can go ahead and make it a day or two ahead of time. As with all other stews, the flavor improves the longer it sits and tastes better the next day.
  • The wine is just one ingredient in the sauce, and it's cooked down so much that the alcohol evaporates. So you won't taste the wine in the final stew.



If you make this Beef Bourguignon, I would love to know how it turned out! Please let me know by leaving a comment below.



Beef Bourguignon Beef Bourguignon
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 6-7 servings
Calories per serving: 673kcal





Ingredients:
  • 8 slices bacon, roughly chopped
  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 kg boneless beef chuck, cut into 1½-inch cubes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons flour
  • 1 large onion, diced
  • 3-4 carrots sliced diagonally into 1-inch
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 cups of red wine
  • 3 cups of beef broth
  • 1 tablespoon tomato paste
  • 12 baby onions
  • 400 gm white or brown mushrooms, quartered
Instructions:
  1. Pat the beef pieces dry with paper towel, season with salt and pepper; set aside.
  2. Heat 1 tablespoon oil in a heavy- bottomed pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Remove from oil and set aside.
  3. Add 2 tablespoons of oil to the same pot and sear the beef in batches until browned on all sides. Remove and transfer the beef to the same plate with the bacon.
  4. In the remaining oil, sauté the diced onions until soft, then add 4 cloves minced garlic and cook for 1 minute.
  5. Add the carrots, thyme, bay leaves, tomato paste, salt and pepper. Cook for 7-8 minutes until the vegetables have lightly browned.
  6. Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle flour over the meat/vegetable mixture and cook, stirring often for 5 minutes.
  7. Add the wine slowly while deglazing (scraping the flavorful bits) the pan. Then, add the beef broth, give everything a stir,cover the pot with a lid and then allow it to and simmer for 2 hours or until the meat is fork-tender(adjust the heat so that the liquid simmers very slowly).
  8. While the beef cooks, prepare the onions & mushrooms. Heat 1 tablespoon butter in a saucepan over medium heat. Add the pearl onions and season with salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides. Set them aside.
  9. Then, add the remaining 1 tablespoons butter to the pan, add the mushrooms and cook until golden brown for about 6-8 minutes. Set them aside along with the pearl onions.
  10. When the beef is cooked through and tender, add the sauteed pearl onions and mushroom and bring the stew to a boil. Allow it to simmer for 10 more minutes before removing from heat.
  11. If the sauce is too thick, you can add some more broth and if it is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  12. Taste for seasoning and adjust salt and pepper, if desired.
  13. Serve hot over rice, noodles or mashed potatoes.

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