French Beef Bourguignon

Why You’ll Love This Recipe

I find this recipe particularly delightful because it transforms simple ingredients into a luxurious dish. The slow cooking process allows the flavors to meld beautifully, resulting in a stew that’s both robust and nuanced. The use of Burgundy wine adds depth, while the pearl onions and mushrooms provide a pleasant contrast in texture and taste. It’s a dish that brings warmth and satisfaction with every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds of beef stew meat

• 1/4 cup of all-purpose flour

• 1 teaspoon of kosher salt

• 1/2 teaspoon of coarse ground black pepper

• 4 tablespoons of unsalted butter

• 12 ounces of frozen pearl onions

• 2 carrots, sliced into 2-inch pieces

• 2 cloves of garlic, minced

• 2 cups of Burgundy red wine

• 1 bay leaf

• 1 teaspoon of fresh thyme leaves

• 8 ounces of brown mushrooms

Directions

1. I start by preheating the oven to 325°F (163°C).

2. In a large bowl, I toss the beef stew meat with flour, salt, and pepper until evenly coated.

3. I melt 2 tablespoons of butter in a Dutch oven over medium-high heat, then brown the beef in batches, setting it aside once browned.

4. In the same pot, I add the remaining butter and sauté the pearl onions and carrots until they begin to soften.

5. I add the minced garlic and cook for an additional minute.

6. I return the beef to the pot, pour in the Burgundy wine, and add the bay leaf and thyme.

7. I bring the mixture to a simmer, cover, and transfer it to the preheated oven.

8. I let it cook for about 2.5 to 3 hours, or until the beef is tender.

9. In the last 30 minutes of cooking, I add the mushrooms to the pot.

10. Once done, I remove the bay leaf and adjust seasoning as needed before serving.

Servings and Timing

This recipe yields approximately 8 servings. The preparation time is about 20 minutes, and the cooking time is around 3 hours, totaling approximately 3 hours and 20 minutes.

Variations

I sometimes like to add a few strips of bacon for an extra layer of flavor. For a different twist, I might incorporate a splash of brandy or cognac along with the wine. If I prefer a thicker sauce, I mix a tablespoon of flour with a bit of butter and stir it in during the last 15 minutes of cooking.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the stew on the stovetop over low heat until heated through. It can also be frozen for up to 3 months; I thaw it overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for Bourguignon?

I prefer using chuck roast or beef stew meat, as they become tender and flavorful after slow cooking.

Can I use a different type of wine?

While Burgundy wine is traditional, I sometimes use other dry red wines like Pinot Noir or Merlot with excellent results.

Is it necessary to use a Dutch oven?

A Dutch oven is ideal for even heat distribution, but any oven-safe, heavy-bottomed pot with a lid will work.

Can I make this dish ahead of time?

Absolutely! I find that the flavors deepen when the stew is made a day in advance and reheated before serving.

What side dishes pair well with Beef Bourguignon?

I often serve it with mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.

Conclusion

French Beef Bourguignon is more than just a meal; it’s an experience that brings comfort and joy. The rich flavors and tender textures make it a standout dish that’s sure to impress. Whether for a special occasion or a cozy family dinner, this recipe is a cherished addition to my culinary repertoire.