Beef Bourguignon
**Description:** A classic French dish, Beef Bourguignon is a slow-cooked beef stew braised in red wine with mushrooms, onions, and aromatic herbs for a rich and hearty flavor.
Equipment
- 1 cocotte Lecreuset Style
Ingredients
**For the Beef Stew:**
- - 2 lbs 900g beef chuck, cut into 2-inch cubes
- - 2 tbsp olive oil
- - 4 oz 120g pancetta or bacon, diced
- - 1 large onion finely chopped
- - 2 carrots sliced
- - 2 cloves garlic minced
- - 2 tbsp tomato paste
- - 2 tbsp all-purpose flour
- - 2 cups 500ml red wine (Burgundy or Pinot Noir)
- - 2 cups 500ml beef broth
- - 1 bay leaf
- - 1 tsp fresh thyme or ½ tsp dried thyme
- - Salt and black pepper to taste
- **For the Mushrooms & Onions:**
- - 1 tbsp butter
- - 1 tbsp olive oil
- - 8 oz 225g pearl onions, peeled
- - 8 oz 225g mushrooms, quartered
- - Salt and pepper to taste
Instructions
- Instructions
- **Prepare the Beef:**
- - Pat the beef dry with paper towels. Season with salt and pepper.
- - In a large Dutch oven or heavy-bottomed pot, heat **1 tbsp olive oil** over medium heat.
- - Add **pancetta** and cook until crispy. Remove and set aside.
- **Sear the Beef:**
- - In the same pot, add another **1 tbsp olive oil**.
- - Sear the beef in batches until browned on all sides. Remove and set aside.
- **Sauté the Vegetables:**
- - In the same pot, add **onions and carrots**. Cook for about 3 minutes.
- - Stir in **garlic** and cook for 1 minute.
- **Deglaze & Simmer:**
- - Add **tomato paste** and **flour**, stir well.
- - Pour in **red wine**, scraping up browned bits. Simmer for 5 minutes.
- - Add **beef broth**, **bay leaf**, and **thyme**.
- - Return beef and pancetta to the pot. Bring to a simmer.
- **Slow Cook:**
- - Cover and simmer on **low heat for 2.5 to 3 hours**, or until beef is tender.
- **Prepare Mushrooms & Onions:**
- - In a separate pan, heat **butter and olive oil**.
- - Sauté **pearl onions** until golden, then add **mushrooms** and cook until browned.
- - Stir them into the stew 30 minutes before serving.
- **Serve & Enjoy:**
- - Remove bay leaf and adjust seasoning.
- - Serve over **mashed or roasted potatoes, buttered noodles, or crusty bread**.
Notes
Chef’s Tips
- Use **high-quality red wine** for the best flavor.
- Let the stew rest for a few hours or overnight for even deeper flavor.
- Garnish with **fresh parsley** before serving.
- Use **high-quality red wine** for the best flavor.
- Let the stew rest for a few hours or overnight for even deeper flavor.
- Garnish with **fresh parsley** before serving.