Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck (cut into 5 cm cubes); 1 bottle red wine (preferably Burgundy); 2 tablespoons vegetable oil; 150 g bacon (diced); 2 onions (chopped); 3 carrots (sliced); 3 tablespoons all-purpose flour; 2 cups beef stock; 2 garlic cloves (minced); 1 tablespoon tomato paste; 1 bouquet garni (thyme, bay leaf, parsley); 250 g mushrooms (quartered); 20 pearl onions (peeled); Salt and pepper (to taste)

210 min 6 servings Medium

All Recipes

Classic Beef Bourguignon

A traditional French beef stew slow-cooked with red wine, mushrooms, and bacon for a rich, hearty dish.

Prep

30 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Beef Bourguignon, a classic French dish, is a hearty stew that combines tender beef, rich red wine, and a medley of vegetables. Originating from the Burgundy region, this dish has become a staple in French cuisine, loved for its robust flavours and satisfying nature. The key to a perfect Beef Bourguignon lies in the slow cooking process, allowing the flavours to meld and the beef to become melt-in-your-mouth tender. Traditionally, it is made with Burgundy wine, which imparts a deep, complex flavour to the stew.

Ingredients

Servings

For the beef stew

Instructions

Marinate the beef

Place the beef cubes in a large bowl. Pour the red wine over the beef, cover, and refrigerate for at least 4 hours or overnight.

Pro tip: Marinating overnight will enhance the flavour.

Preheat and prepare

Preheat oven to 160°C (320°F). Remove beef from marinade and pat dry with paper towels. Reserve the marinade.

Brown the bacon and beef

In a large ovenproof pot, heat oil over medium heat. Add bacon and cook until crispy. Remove and set aside. In the same pot, brown the beef in batches, adding more oil if necessary.

Pro tip: Ensure beef is well-browned for the best flavour.

Cook the vegetables

Add onions and carrots to the pot, cooking until softened. Stir in flour, coating the vegetables and beef.

Prepare the stew

Add reserved wine marinade, beef stock, garlic, tomato paste, and bouquet garni to the pot. Stir well and bring to a simmer.

Slow cook the stew

Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours or until the beef is tender.

Pro tip: The stew is ready when the beef is fork-tender.

Add mushrooms and onions

In the last 30 minutes of cooking, add mushrooms and pearl onions to the pot. Continue cooking until the vegetables are tender.

Season and serve

Remove and discard the bouquet garni. Season with salt and pepper to taste. Garnish with crispy bacon before serving.

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Tips & Tricks

<ul><li>Use a good quality red wine, preferably Burgundy, for the best flavour.</li><li>Brown the meat well for a deep, savoury taste.</li><li>Add pearl onions for an authentic touch.</li><li>Cook low and slow for tender beef.</li></ul>

Serving Suggestions

Serve Beef Bourguignon with rustic bread or over creamy mashed potatoes to soak up the rich sauce. Pair it with a glass of the same red wine used in the dish for a harmonious dining experience. This stew is even better the next day, making it an excellent make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.