Beef Bourguignon
This classic Beef Bourguignon recipe features tender chuck beef and smoky bacon braised with carrots, onions, and garlic in a rich red wine and beef broth sauce. Finished with pearl onions and sautéed mushrooms, this hearty French stew is simmered to perfection, delivering deep, complex flavors. Serve over toasted, garlic-rubbed country bread for a complete and satisfying meal.
Equipment
- 1 Large Dutch Oven
- 1 Slotted Spoon
- 1 Long Lighter or Matches for igniting Cognac
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 teaspoons chopped garlic 2 cloves
- 1/2 cup Cognac
- 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
- 4 tablespoons unsalted butter at room temperature divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded caps thickly sliced
- Country bread or Sour Dough toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley optional
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Notes
For a deeply flavorful Beef Bourguignon, focus on proper searing; dry your beef thoroughly and don't overcrowd the pan to achieve a rich Maillard crust. Deglazing with Cognac and red wine is crucial to capture all the fond from the pan, which builds immense depth. When adding the Cognac for flambé, ensure you stand back and use a long lighter for safety. The low and slow oven braise is key for fork-tender beef and vegetables – patience is paramount. For thickening, ensure the butter-flour mixture (beurre manié) is well combined before stirring it into the hot stew to prevent lumps. Sauté the mushrooms separately for better browning and texture before incorporating. Always taste and adjust seasoning at the very end.