Description
A rich, deeply flavored French stew that transforms humble ingredients through slow cooking.
Ingredients
Scale
- 3 pounds beef chuck, cut into 2-inch cubes
- 8 ounces bacon, diced
- 2 large carrots, sliced into 1-inch chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750ml) dry red wine
- 2 cups beef stock
- 1 bouquet garni (3 sprigs thyme, 2 bay leaves, 3 sprigs parsley tied together)
- 1 pound mushrooms, quartered
- 1 pound pearl onions, peeled
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C). Pat the beef chunks completely dry with paper towels. Season generously with salt and pepper. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, leaving the fat in the pot.
- Working in small batches, sear the beef in the hot bacon fat until deeply browned on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
- Add carrots and diced onions to the pot, cooking until the onions are translucent (about 5 minutes). Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
- Return the beef and bacon to the pot. Add wine, beef stock, and bouquet garni. Bring to a simmer, then cover and transfer to the oven. Cook for 2.5-3 hours, until the beef is fork-tender.
- While the stew braises, sauté mushrooms in 2 tablespoons butter until golden brown and sauté pearl onions in remaining butter until caramelized. When the beef is tender, create a beurre manié by mashing flour with 2 tablespoons butter and whisk into the stew to thicken. Add the mushrooms and pearl onions, simmering for 15 minutes.
Notes
Ensure to dry the meat thoroughly for better browning. Serve with creamy mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Beef Bourguignon, French stew, slow cooking, comfort food, red wine