Comforting, Simple & Foolproof Beef Bourguignon
Immerse yourself in the comforting world of French cuisine with this classic Beef Bourguignon. This simplified recipe guides you step by step to achieve tender meat and a rich, flavorful red wine sauce, enhanced with bacon, pearl onions, and mushrooms. An ideal family dish for chilly evenings, combining tradition and ease. Perfectly simmered, each bite is an invitation to indulgence. Follow our tips for a guaranteed result, whether you're a beginner or an experienced cook.
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Pros:
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Con:
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- 1
Prepare the ingredients: Cut the beef into 4-5 cm pieces and pat dry with paper towels. Peel and mince the garlic. Wash and separate the pearl onions. Clean and cut the mushrooms in half or quarters depending on their size.
- 2
Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef pieces in small batches until well-colored on all sides. Remove and set aside on a plate.
- 3
Cook the bacon: In the same pot, cook the bacon lardons until they release their fat and become slightly crispy. Set aside with the meat.
- 4
Cook the pearl onions: Add the pearl onions to the pot and let them color for 5 to 7 minutes, stirring regularly to prevent sticking.
- 5
Add the mushrooms: Add the mushrooms and continue cooking for 4 to 5 minutes, until golden and lightly caramelized.
- 6
Incorporate the garlic and tomato paste: Add the minced garlic and tomato paste. Mix well and cook for 1 minute to develop the flavors.
- 7
Sprinkle the flour: Sprinkle the flour over the ingredients and mix to coat. Cook for 1 minute to eliminate the raw flour taste. Then deglaze with the red wine, scraping the browned bits from the bottom of the pot.
- 8
Simmer the bourguignon: Add the beef broth, return the meat and bacon to the pot, then add the thyme and bay leaf. Lightly salt and bring to a boil. Reduce the heat, cover, and simmer for 2 hours 30 minutes, until the meat is tender and the sauce has thickened. Stir occasionally.
- 9
Finalize and serve: Remove the herbs (thyme and bay leaf), adjust the seasoning, and let the dish rest for 10 minutes before serving. Garnish with chopped fresh parsley and serve hot, accompanied by steamed potatoes, fresh pasta, or noodles.
- For a richer and more concentrated sauce, let it reduce uncovered for 10-15 minutes at the end of cooking.
- Meat variation: replace the beef with pork shank or veal for a different version. The cooking time remains similar.
- Vegetarian variation: replace the meat with plant-based proteins like portobello mushrooms or cooked lentils, and use vegetable broth instead of beef broth.
- For even more tender meat, sear it in several batches and do not overcrowd the pot. This allows for better browning and prevents the pieces from releasing too much juice.
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