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Ultimate Beef Bourguignon Recipe: A French Cooking Classic
Unlocking the Secrets to the Ultimate Beef Bourguignon
Did you know that mastering a classic French dish like Beef Bourguignon can significantly elevate your home cooking game and impress even the most discerning palates? This iconic stew, hailing from the Burgundy region of France, is more than just a meal; it’s a testament to slow cooking, rich flavors, and the magic that happens when simple ingredients are treated with respect. Often perceived as daunting, preparing an authentic Beef Bourguignon is surprisingly accessible with the right guidance. This guide will walk you through every nuance, ensuring your rendition is melt-in-your-mouth tender, deeply flavorful, and utterly unforgettable. Get ready to embark on a culinary journey that celebrates the heart of French cuisine!
The Heart of the Dish: Ingredients for Beef Bourguignon
The beauty of Beef Bourguignon lies in its quality ingredients. Opt for the best you can find, as each plays a crucial role in building the complex, savory profile.
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2.5 – 3 lbs Beef Chuck Roast, cut into 1.5-inch cubes. Look for cuts with good marbling, which will render beautifully and keep the meat incredibly moist and tender after slow cooking. The rich, beefy aroma is the foundation.
(Substitution: Beef brisket or short ribs can also work, but chuck is traditional for its braising qualities.) -
6 ounces Pancetta or Thick-Cut Bacon, diced. This provides a smoky, salty base and renders fat that’s perfect for sautéing. The crisp bits are a delightful textural contrast.
(Substitution: Good quality smoked bacon is an excellent alternative.) - 2 tablespoons Olive Oil, plus more if needed. For searing the beef to a beautiful, caramelized crust.
- 1 large Yellow Onion, finely chopped. Adds a subtle sweetness and depth to the sauce.
- 2 Carrots, peeled and finely chopped. Contributes natural sweetness and a tender bite.
- 2 cloves Garlic, minced. The pungent aroma is essential for that classic savory flavor.
- 2 tablespoons All-Purpose Flour. This is key for thickening the rich sauce to that perfect, glossy consistency.
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1 bottle (750ml) Dry Red Wine, such as Burgundy, Pinot Noir, or Merlot. This is the soul of the dish, infusing the beef with its robust, earthy notes and vibrant color. The aroma while it simmers is intoxicating.
(Substitution: A good Cabernet Sauvignon or Zinfandel can be used if Burgundy is unavailable.) - 2-3 cups Beef Broth. To supplement the wine and ensure the beef is fully submerged for tender braising.
- 1 tablespoon Tomato Paste. Concentrates the tomato flavor and adds a rich umami depth.
- 1 Bay Leaf. A subtle herbal note that infuses during the long cooking process.
- 4 sprigs Fresh Thyme. Its earthy, slightly floral scent is a classic pairing with beef.
- 1 pound Cremini Mushrooms, quartered or halved if small. These add a wonderful earthy chew and soak up the rich sauce.
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1 pound Pearl Onions, peeled. These sweet, tender morsels are a classic accompaniment, offering a delightful burst of flavor.
(See note on peeling pearl onions in FAQs.) - 2 tablespoons Butter. For sautéing the mushrooms and pearl onions to golden perfection.
- Salt and freshly ground Black Pepper, to taste. Essential for enhancing all the other flavors.
Timing Your Beef Bourguignon
Beef Bourguignon is a labor of love, and its extended cook time is what transforms tough cuts of beef into incredibly tender morsels. While the average stew might take an hour or two, this classic French dish requires a longer, slower braise to achieve its signature melt-in-your-mouth texture and deeply developed flavors. The active preparation is minimal, but patience during the cooking process is key.
Step-by-Step Instructions
Step 1: Preparing the Beef
Begin by patting your beef chuck cubes thoroughly dry with paper towels. This is a crucial step for achieving a good sear, as moisture steams the meat rather than browning it. Season generously with salt and freshly cracked black pepper. Don’t be shy; the seasoning will meld into the sauce.
Step 2: Browning the Pancetta and Vegetables
In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the diced pancetta until it’s crispy and has rendered its fat. Remove the pancetta with a slotted spoon and set aside, leaving the glorious rendered fat in the pot. Add the chopped onion and carrots to the pot and sauté them in the pancetta fat until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for another minute, letting it deepen in color.
Step 3: Searing the Beef
Push the vegetables to one side of the pot. Add the 2 tablespoons of olive oil if needed, then increase the heat to medium-high. Add the seasoned beef cubes in batches, being careful not to overcrowd the pot. Sear each side until deeply browned and caramelized. This Maillard reaction is essential for flavor development. Remove the seared beef and set aside with the pancetta.
Step 4: Deglazing and Building the Sauce
Sprinkle the flour over the cooked vegetables and stir to combine, cooking for about a minute to cook out the raw flour taste. Now, pour in the entire bottle of red wine. Scrape the bottom of the pot vigorously with a wooden spoon to loosen all those flavorful browned bits. Let the wine simmer and reduce by about one-third, which concentrates its flavor and cooks off the harsh alcohol notes. Return the seared beef and cooked pancetta to the pot. Add enough beef broth to just cover the meat. Add the bay leaf and thyme sprigs. Bring the liquid to a gentle simmer.
Step 5: Braising to Perfection
Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily falls apart. Check it occasionally to ensure it’s not drying out; add a splash more broth if needed. The aroma filling your kitchen will be divine!
Step 6: Preparing the Garnish
While the stew is braising, prepare your garnish. In a separate skillet, melt the 2 tablespoons of butter over medium heat. Add the quartered mushrooms and cook until they are nicely browned and tender, about 8-10 minutes. Remove the mushrooms from the skillet and set aside. Add the peeled pearl onions to the same skillet (add a little more butter or oil if needed) and cook until they are golden brown and tender, about 15-20 minutes. You can add a tablespoon of sugar to help them caramelize if you like.
Step 7: Finishing and Serving
Once the beef is tender, carefully remove the pot from the oven. Skim off any excess fat from the surface. Remove and discard the bay leaf and thyme sprigs. Stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper as needed. If the sauce isn’t as thick as you’d like, you can make a beurre manié (equal parts softened butter and flour mixed into a paste) and whisk small amounts into the simmering sauce until thickened. Let it simmer for a few more minutes to incorporate and thicken properly.
Nutritional Information (Approximate per serving, 6 servings)
- Calories: 600-750 kcal
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 15-20g
- Fiber: 3-5g
*Nutritional values vary based on specific ingredients and portion sizes.
Healthier Alternatives & Flavor-Preserving Swaps
While Beef Bourguignon is a decadent classic, you can make mindful adjustments without sacrificing its soulful flavor:
- Leaner Cuts: Opt for leaner cuts of beef like sirloin tips or even lean stewing beef, though they may require shorter braising times. You can also trim excess fat from chuck roast before cooking.
- Reduced Sodium: Use low-sodium beef broth and control the salt added at the end. Pancetta is salty; consider using a lower-sodium bacon or reducing the amount.
- Thickening Agents: Instead of a flour-based roux or beurre manié, you can thicken the sauce by simmering it uncovered for longer, allowing natural reduction, or by using a slurry of cornstarch and water (use sparingly to avoid a gummy texture).
- Vegetable Boost: Feel free to add more vegetables like celery or parsnips towards the end of cooking for added nutrients and fiber.
Serving Suggestions
Beef Bourguignon is traditionally served with mashed potatoes, which are perfect for soaking up that luscious sauce. However, it also pairs beautifully with:
- Crusty French bread for dipping.
- Egg noodles.
- Roasted root vegetables.
- A simple green salad with a sharp vinaigrette to cut through the richness.
Garnish with fresh parsley for a pop of color and freshness.
Common Mistakes to Avoid
- Not Drying the Beef: Failing to thoroughly pat the beef dry before searing prevents a good crust from forming, resulting in less flavor.
- Overcrowding the Pot: Searing too much meat at once leads to steaming instead of browning, diminishing the flavor development.
- Using Low-Quality Wine: The wine is a prominent flavor in Beef Bourguignon, so use a wine you would enjoy drinking. Avoid “cooking wines” which are often high in sodium and low in quality.
- Not Browning Enough: Thoroughly browning the beef and sautéing the vegetables builds the foundational flavors. Don’t rush this step.
- Not Skimming Fat: For a less greasy stew, be sure to skim off excess fat from the surface after braising.
Storing Tips
Beef Bourguignon tastes even better the next day as the flavors meld and deepen.
- Refrigeration: Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze cooled stew in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or in a low oven (around 300°F/150°C) until heated through. You may need to add a splash of broth or water if it has thickened too much.
Frequently Asked Questions
***Why is my Beef Bourguignon not rich and glossy?***
A rich, glossy sauce usually comes from proper browning of the beef and vegetables, deglazing the pan well, and using a thickening agent like flour or a beurre manié. Ensure you reduce the wine sufficiently and don’t add too much liquid initially.
***How do I peel pearl onions easily?***
Scoring the root end of the pearl onion and then blanching them for 1-2 minutes in boiling water, followed by an ice bath, will make the skins slip off easily. Trim off the root end after peeling.
***Can I make Beef Bourguignon ahead of time?***
Absolutely! In fact, it’s highly recommended. The flavors continue to develop and meld beautifully overnight. Simply prepare it a day in advance and reheat gently before serving.
***What red wine is best for Beef Bourguignon?***
Traditionally, a red Burgundy wine (Pinot Noir) is used, which gives the dish its name. However, other dry, medium-bodied red wines like Merlot, Cabernet Sauvignon, or even a Rhône blend will work wonderfully.
***My beef is tough. What went wrong?***
Tough beef in this dish typically means it wasn’t cooked long enough. The key to tender beef in Bourguignon is slow, moist heat (braising). Ensure your oven temperature is accurate and continue cooking until the meat is undeniably fork-tender, which can take up to 3 hours or more.
Ready to Master this French Classic?
Embarking on the journey to create the ultimate Beef Bourguignon is a rewarding culinary adventure. Each step, from the initial sear to the final simmer, contributes to a masterpiece of flavor and texture. This dish is perfect for cozy dinners, special occasions, or anytime you want to bring a touch of French elegance to your table. Don’t be intimidated; embrace the process, savor the aromas, and prepare to enjoy one of the most beloved stews in the world. Give this recipe a try and let us know how it turns out!
Ultimate Beef Bourguignon Recipe: A French Cooking Classic
Description
Beef Bourguignonis a classic French stew featuring tender beef, crispy turkey bacon, and hearty vegetables simmered in a rich red wine sauce. Perfect for a cozy meal, this dish pairs beautifully with egg noodles, mashed potatoes, or crusty bread.
Ingredients
- Serving Options:Egg noodlesMashed potatoesCrusty bread
Instructions
- 1️⃣Prepare the Oven:
- Preheat your oven to 350°F (175°C) and arrange a rack in the lower third.2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Dice the onion, slice the carrot, and mince the garlic.
- Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 3️⃣Cook the Turkey Bacon:
- In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 4️⃣Brown the Beef:
- Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 5️⃣Sauté Vegetables:
- Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 6️⃣Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 7️⃣Bake:
- Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.
- Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Remove the pot from the oven and discard the bay leaves and thyme stems.
- Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- 🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
- Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
Notes
Wine Selection:Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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