Beef Bourguignon (French Beef Stew)

By Géraldine Leverd · lacuisinedegeraldine.fr

Serves 6

2 hrs 30 min to 3 hrs 30 min

A classic French braise of beef chuck in red wine with bacon, mushrooms and shallots, simmered until tender.

prepCut beef into 4 cm / 1.5 inch cubes
prepSeason beef with salt and pepper
prepPreheat oven to 160°C / 320°F (convection) or 180°C / 355°F (traditional)
7 oz / 200 g bacon, cut into lardons	Fry bacon until golden brown, remove	Return beef & bacon, stir in tomato paste & flour, cook 2 min	Deglaze with wine & broth, add bouquet garni, cover	Braise in oven 160°C / 320°F, 2–3 hrs (or simmer on stove 1.5–2 hrs)	Stir mushrooms & shallots into stew, serve warm
2.6 lbs / 1.2 kg beef chuck, cut into 4 cm pieces	Sear beef in batches until browned, set aside
1 large onion, thinly sliced	Sauté onions, carrots, garlic & butter until onions color
2 garlic cloves, whole and flattened
2 carrots, sliced
2 tbsp / 30 g butter
2 tbsp tomato paste
2 tbsp flour
3 cups / 750 ml red wine (Pinot Noir, Syrah or Merlot)
½ cup / 120 ml beef broth (optional; more as needed)
1 bouquet garni (thyme, bay leaf and rosemary tied together)
2 tbsp olive oil	Sauté mushrooms in oil until golden, set aside
9 oz / 250 g button mushrooms, cleaned and halved or quartered
3 small shallots	Cook shallots with water & butter, covered, until soft
2 tbsp / 30 g butter

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