Beef Bourguignon
2 hrs 45 min to 3 hrs 45 min6 to 8 people
A classic French braise of beef chunks, bacon, mushrooms and pearl onions in a rich red wine and stock sauce, finished with fresh herbs.
| prepPreheat oven to 350°F / 175°C | |||||||||
| 15 ml extra-virgin olive oil | Sauté bacon until crisp, 3 min | Sear beef in batches until browned | Return bacon & beef; season, sprinkle flour, cook 4–5 min | Add pearl onions, wine, stock, tomato paste, bouillon & herbs; bring to simmer | Cover, braise in oven 350°F / 175°C, 2–3 hrs until tender | Strain braising liquid through colander; discard bay leaves | Return beef mixture to pot; add mushrooms | Skim fat from sauce, simmer 1–2 min; adjust consistency | Taste, adjust seasoning; pour sauce over meat; simmer 2–3 min; garnish with parsley |
| 170 g bacon, roughly chopped | |||||||||
| 1.4 kg beef brisket, chuck steak or stewing beef, trimmed and cut into 2-inch chunks | |||||||||
| 1 large carrot, sliced 1/2-inch thick | Sauté carrots & onion, 3 min; add garlic, cook 1 min | ||||||||
| 1 large white onion, diced | |||||||||
| 4 cloves garlic, minced | |||||||||
| 1/2 teaspoon coarse salt | |||||||||
| 1/4 teaspoon ground pepper | |||||||||
| 15 g flour | |||||||||
| 12 small pearl onions (optional) | |||||||||
| 720 ml red wine (Merlot, Pinot Noir, or Chianti; or 480 ml for milder sauce) | |||||||||
| 2–3 cups / 480–720 ml beef stock | |||||||||
| 30 g tomato paste | |||||||||
| 1 beef bouillon cube, crushed | |||||||||
| 1 teaspoon fresh thyme, finely chopped | |||||||||
| 2 bay leaves | |||||||||
| 8 g fresh parsley, finely chopped, divided | |||||||||
| 30 g butter | Heat butter in skillet; cook garlic 30 sec, add mushrooms, cook 5 min until browned | ||||||||
| 2 cloves garlic, minced (for mushrooms) | |||||||||
| 450 g white or brown mushrooms, small or quartered | |||||||||
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