Delight in the rich, comforting flavors of this timeless French dish, perfect for impressing guests or treating yourself to a luxurious meal at home.
Why This Recipe Works
- The slow cooking process tenderizes the beef to perfection, ensuring every bite is melt-in-your-mouth delicious.
- Red wine not only adds depth to the sauce but also tenderizes the meat further, making it irresistibly flavorful.
- Bacon and mushrooms add layers of umami, elevating the dish beyond your average stew.
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
- 2 cups red wine (Burgundy preferred)
- 2 cups beef broth
- 1 lb mushrooms, quartered
- 2 carrots, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Bacon and Beef
In your Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the fat in the pot. Season the beef cubes with salt and pepper, then brown them in batches in the bacon fat. This step is crucial for building flavor, so don’t rush it. Tip: Make sure the pot is hot before adding the beef to get a good sear.
Step 2: Sauté the Vegetables
Add the diced onion, sliced carrots, and minced garlic to the pot. Cook until the onions are translucent, about 5 minutes. Stir in the tomato paste and thyme, cooking for another minute to deepen the flavors.
Step 3: Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor, so don’t let them go to waste. Let the wine simmer for a few minutes to reduce slightly.
Step 4: Slow Cook to Perfection
Return the beef and bacon to the pot, add the beef broth, and bring to a simmer. Cover and cook on low heat for about 3 hours, or until the beef is tender. Tip: Check the stew occasionally, adding more broth if it looks too dry.
Step 5: Add the Mushrooms
In the last 30 minutes of cooking, add the quartered mushrooms. This ensures they retain their texture and don’t become mushy. Taste and adjust seasoning with salt and pepper as needed.
Tips and Tricks
For an even richer flavor, marinate the beef in the red wine overnight before cooking. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavors may not develop as deeply. Don’t skip the step of browning the beef; it’s essential for the dish’s depth of flavor. For a thicker sauce, mix a tablespoon of flour with the tomato paste before adding it to the pot.
Recipe Variations
- Swap the beef for lamb for a different but equally delicious twist.
- Add pearl onions for a sweet contrast to the rich sauce.
- Use a mix of wild mushrooms for an earthy flavor profile.
- For a non-alcoholic version, substitute the wine with additional beef broth and a splash of balsamic vinegar.
Frequently Asked Questions
Can I make beef bourguignon in a slow cooker? Absolutely! Follow the steps up to deglazing with wine, then transfer everything to your slow cooker and cook on low for 6-8 hours.
What’s the best cut of beef for this recipe? Chuck is ideal because it has enough fat to become tender during the long cooking process. Avoid lean cuts, as they can become tough.
Can I freeze beef bourguignon? Yes, it freezes beautifully. Just cool it completely before transferring to freezer-safe containers. It’ll keep for up to 3 months.
Summary
Beef bourguignon is a hearty, flavorful stew that’s perfect for special occasions or a comforting weekend meal. With its rich sauce and tender beef, it’s sure to become a favorite.
