Description:
Boeuf Bourguignon is a classic French dish that transforms simple ingredients into an elegant, slow-cooked beef stew rich in flavor. Made with tender beef, red wine, pearl onions, carrots, and mushrooms, this dish embodies the heart of French cuisine. The slow braising process allows the meat to absorb the deep flavors of wine and herbs, creating a melt-in-your-mouth texture. Perfect for special occasions or a cozy weekend dinner, this traditional recipe ensures a restaurant-quality result in your own kitchen. Follow this detailed step-by-step guide to make the best Boeuf Bourguignon at home.
Boeuf Bourguignon Recipe
Ingredients:
For the Beef Stew:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 oz (115g) pancetta or bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 ½ cups dry red wine (Burgundy or Pinot Noir)
- 1 ½ cups beef broth
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
For the Garnish:
- 1 tbsp unsalted butter
- 8 pearl onions, peeled
- 8 oz (225g) cremini mushrooms, quartered
- Fresh parsley, for garnish
Instructions:
1. Prepare the Beef and Pancetta
- Pat the beef cubes dry with a paper towel and season them with salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, cook the pancetta until crispy. Remove and set aside.
2. Sauté the Vegetables
- Add the chopped onion and carrots to the pot. Sauté for about 5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for another 1 minute.
3. Deglaze and Simmer
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
- Add the beef broth, bouquet garni, seared beef, and pancetta. Bring to a simmer, then cover and reduce the heat to low.
- Cook for 2 ½ to 3 hours until the beef is tender.
4. Prepare the Garnish
- In a separate pan, melt the butter over medium heat. Add the pearl onions and sauté until golden. Remove and set aside.
- In the same pan, sauté the mushrooms until browned.
5. Final Touches and Serving
- Once the beef is tender, remove the bouquet garni.
- Stir in the pearl onions and mushrooms. Let simmer for 10 more minutes.
- Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread.