There is a reason why beef bourguignon is one of the most popular and famous French dishes. This is one of my favorite special occasion meals that everyone likes. The meat is stewed for hours in red wine, mushrooms, onions and results in a delicious and hearty meal.
History of Beef Bourguignon:
Beef Bourguignon, also known as “Boeuf Bourguignon” in French, has deep roots in the Burgundy region, renowned for its exceptional wines and culinary prowess. The dish dates back centuries and was initially popularized by peasants who utilized tougher cuts of beef, transforming them into a delightful feast. Over time, the recipe gained prominence and eventually found its way into high-end restaurants, becoming a beloved French classic. It was made famous in America by Julia Child.
Beef Used:
I prefer to buy a chuck roast of beef for this stew, then cut into stew size pieces. Chuck is great for stews because it is high in fat and marbled, and moist when cooked. You can also use brisket if you like!
Side Dishes to Pair With:
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SERVINGS: 6
- PREP TIME: 20 Mins
- ACTIVE TIME: 3 Hrs
- TOTAL TIME: 3 Hr 20 Min
Perfect when served with pommes puree or polenta!
Ingredients:
- 3-4 lb boneless beef chuck cut into 1 inch cubes
- salt and pepper
- oil
- 3 strips of bacon, diced
- 2 carrots, peeled and diced
- 2 leeks, white and pale green only, diced
- 1 onion, diced
- 8 garlic minced
- 2 tbsp tomato paste
- 2 bay leaf
- 1 tbsp dried thyme
- 1 bottle of burgundy or pinot noir
- Beef stock as needed
- 30 pearl onions
- 1 box of mushroom caps
- 4 tbsp butter or ghee
- Minced parsley
Preparation:
STEP 1.
Preheat the oven to 325F.
Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.
STEP 2.
Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.
STEP 3.
Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on. Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I Like to throw some stock in there. Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.
STEP 4.
Meanwhile, prepare your pearl onions and mushrooms. To peel pearl onions, place them in boiling water and turn off the heat and let them sit for 10 minutes, drain, cut off the root end, and the outer layer will easily peel off the outside of the onions. In a large pan over medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. I add the pearl onions first to make sure they are halfway cooked through before adding the mushrooms, because the onions tend to take longer. Once those are done, add them to the finished beef bourguignon.
STEP 5.
Mix everything together stovetop over medium heat, top with minced parsley, and serve.
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