Beef Bourguignon with Red Wine: A Classic French Recipe

Introduction

Beef Bourguignon, a quintessential French dish hailing from the Burgundy region, is a luxurious and hearty stew that perfectly combines tender beef with the rich flavors of red wine. This dish not only warms the soul but also captivates the senses with its aromatic ingredients and slow-cooked goodness. Ideal for a family gathering or a special occasion, Beef Bourguignon pairs beautifully with crusty bread and a glass of the same red wine used in cooking. In this detailed recipe, we’ll guide you through every step to create this classic dish in your own kitchen.

Preparation Time

Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes

Ingredients

• 2 lbs (900g) beef chuck or brisket, cut into 1-inch cubes
• 1 bottle (750ml) red wine (Burgundy or Pinot Noir is preferred)
• 2 cups beef broth
• 4 strips of bacon, diced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound (450g) pearl onions, peeled
• 1 pound (450g) mushrooms, quartered
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Knife and chopping board
• Measuring cups and spoons
• Medium-sized bowl
• Serving dish
• Slotted spoon (for serving)

Step-by-Step Instructions

Step 1: Marinate the Beef

Begin by marinating the beef cubes in the red wine. Place the beef in a bowl and pour the red wine over it, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for optimal flavor absorption.

Step 2: Brown the Bacon

In a large Dutch oven, cook the diced bacon over medium heat until browned and crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to absorb excess grease and set aside.

Step 3: Sear the Beef

Remove the beef from the marinade, reserving the wine for later use. Pat the beef cubes dry with paper towels, then season with salt and pepper. In the same pot used for bacon, add 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches to avoid overcrowding, cooking until browned on all sides (about 5 minutes). Remove the beef and set aside.

Step 4: Sauté the Vegetables

Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for about 5 minutes, until the onion becomes translucent. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.

Step 5: Combine Ingredients

Return the seared beef and cooked bacon to the pot. Sprinkle the all-purpose flour over the mixture, stirring well to coat. Gradually add the reserved red wine marinade and beef broth, ensuring there are no lumps. Add the thyme and bay leaf, then bring the mixture to a gentle simmer.

Step 6: Slow Cook the Stew

Reduce the heat to low, cover the pot, and let the stew cook for about 2 to 2.5 hours, or until the beef is tender. Stir occasionally and check for doneness. If necessary, add a bit more beef broth or wine to maintain moisture.

Step 7: Prepare the Pearl Onions and Mushrooms

While the beef is cooking, prepare the pearl onions and mushrooms. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the pearl onions and sauté until golden brown, about 8-10 minutes. Remove the onions and set aside. In the same skillet, add the quartered mushrooms and sauté until browned and tender, about 5-7 minutes. Set aside.

Step 8: Final Touches

Once the beef is tender, stir in the pearl onions and mushrooms. Adjust seasoning with salt and pepper to taste. Let the stew simmer for an additional 15 minutes to allow the flavors to meld.

Variations

Vegetarian Version: Substitute the beef with hearty vegetables like carrots, potatoes, and mushrooms. Use vegetable broth and omit bacon for a meat-free option.

Red Wine Alternatives: If you prefer, you can use other red wines such as Merlot or Cabernet Sauvignon, though traditional recipes favor Burgundy.

Herb Variations: Experiment with herbs like rosemary or parsley, which can complement the stews flavors but adjust to taste to avoid overpowering the dish.

Storage

Leftover Beef Bourguignon can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, and gently reheat on the stovetop over low heat, adding a splash of beef broth or water if necessary to restore moisture.

Serving Suggestions

Beef Bourguignon is best served hot, garnished with freshly chopped parsley. Accompaniments like fresh crusty bread, mashed potatoes, or egg noodles make excellent side dishes, as they soak up the rich sauce beautifully. Pair your meal with a glass of the same red wine used in the recipe to elevate the dining experience.

Conclusion

Creating a classic Beef Bourguignon with red wine is a labor of love that yields delicious results. This comforting dish is sure to impress your family and friends, inviting them to share in a richly-flavored French culinary tradition. So roll up your sleeves, embrace the joy of cooking, and savor the delightful flavors of this timeless recipe.