Description
Classic French beef bourguignon showcases tender beef braised in red wine with hearty vegetables. Rich, complex flavors highlight Burgundy’s culinary heritage while providing a comforting meal you’ll savor down to the last delicious bite.
Ingredients
Scale
- 2.5 lbs beef chuck, cut into 1-inch cubes
- 8 oz (226 g) bacon, diced
- 1 lb (454 g) frozen small whole onions
- 1 lb (454 g) mushrooms, caps thickly sliced (discard stems)
- 2 yellow onions, sliced
- 1 lb (454 g) carrots, cut into 1-inch diagonal slices
- 2 tsp garlic, chopped (about 2 cloves)
- 1 garlic clove, halved
- 1 tsp fresh thyme leaves
- ½ cup fresh flat-leaf parsley, chopped (optional)
- 1 tbsp olive oil
- Kosher salt
- Black pepper, freshly ground
- ½ cup Cognac or good brandy
- 1 bottle (750 ml) dry red wine, like Burgundy
- 2 to 2.5 cups canned beef broth
- 1 tbsp tomato paste
- 4 tbsps unsalted butter, room temperature (divided)
- 3 tbsps all-purpose flour
- Country bread, toasted or grilled
Instructions
- Bacon Preparation: Sauté diced bacon in a Dutch oven over medium heat until golden-brown, creating a smoky foundation. Remove crisp bacon and set aside.
- Beef Browning: Dry beef cubes, season with salt and pepper. Brown meat in batches within the same pot, developing a rich caramelized exterior. Transfer browned beef to the bacon plate.
- Vegetable Infusion: Sauté carrots and onions in remaining fat until lightly caramelized. Add garlic and cook briefly. Deglaze with Cognac, burning off alcohol essence to concentrate flavors.
- Liquid Integration: Combine browned beef, bacon, red wine, beef broth, tomato paste, and thyme in the pot. Bring to a boil, cover, and transfer to a 250°F oven for 1¼ hours, allowing deep flavor development.
- Final Refinement: Remove from oven and create a butter-flour liaison. Incorporate pearl onions and separately sautéed mushrooms. Simmer for 15 minutes, adjusting seasoning to taste. Allow flavors to meld and intensify.
- Serving Presentation: Toast bread and gently rub with garlic. Plate the stew alongside or atop the bread, garnishing with fresh parsley for a vibrant, aromatic finish.
Notes
- Meat Preparation Magic: Pat beef cubes completely dry before seasoning to ensure perfect browning and develop a rich, caramelized exterior that locks in deep flavor.
- Batch Browning Technique: Brown meat in separate batches to prevent overcrowding, which prevents steaming and guarantees a golden-brown crust on each piece.
- Alcohol Activation: Briefly igniting the Cognac burns off harsh alcohol notes while intensifying the underlying complex flavor profile of the dish.
- Temperature Precision: Maintain a low, steady 250°F oven temperature to allow gentle, slow cooking that transforms tough beef cuts into meltingly tender morsels.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg