Ingredients
2 lbs beef chuck, cut into 2-inch cubes
1 bottle of red wine (Burgundy recommended)
2 cups beef broth
2 tbsp tomato paste
4 strips of bacon, diced
1 large onion, diced
2 carrots, sliced
4 cloves garlic, minced
1 lb mushrooms, sliced
1 tbsp flour (for thickening)
2 tbsp butter
2 tbsp olive oil
1 bay leaf
2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper, to taste
Execution
Marinate the beef: The day before cooking (or at least a few hours prior), place the beef cubes in a bowl with the red wine. Cover and refrigerate to allow the meat to absorb the wine’s flavors.
Brown the bacon and beef: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Cook the diced bacon until crispy, about 5 minutes. Remove the bacon and set aside. In the same pot, sear the marinated beef in batches, browning all sides for 4-5 minutes per batch. Set the beef aside with the bacon.
Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil and sauté the onions and carrots for 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Deglaze the pot: Stir in the tomato paste and flour, cooking for 2 minutes to thicken. Pour in the reserved red wine from the marinade, scraping the bottom of the pot to release any browned bits. Add the beef broth, bay leaf, and thyme.
Simmer: Return the browned beef and bacon to the pot, bringing the mixture to a simmer. Reduce the heat to low, cover, and let the dish cook slowly for 2-2.5 hours, stirring occasionally, until the beef is tender.
Sauté the mushrooms: In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Set aside.
Finish and serve: When the beef is tender, stir in the sautéed mushrooms and season with salt and pepper to taste. Let the mixture cook for an additional 10 minutes to blend the flavors. Garnish with fresh parsley before serving.
Serve: Beef Bourguignon is best served with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.
Additional tips
- Choosing the Right Wine: Burgundy wine is traditional, but any full-bodied red wine, like Pinot Noir or Cabernet Sauvignon, works well.
- Thicker Sauce: If you prefer a thicker sauce, add an additional tablespoon of flour during step 4 and cook for a few minutes before adding the liquid.
- Slow Cooker Option: To make this dish in a slow cooker, sear the beef and sauté the vegetables first. Then transfer everything to the slow cooker and cook on low for 8 hours.
- Vegetarian Version: For a meatless version, replace the beef with hearty vegetables like potatoes, parsnips, and lentils, and swap beef broth for vegetable broth.
