Classic Beef Bourguignon is a savory stew made with beef braised in red wine, vegetables and stock. Rich with flavor, it's easy to make, hearty and comforting.
1poundcarrotssliced on the diagonal into 1 inch pieces
1sweet oniondiced
1poundfresh mushroomscut in half
1cuppearl onions
5garlic clovescrushed
2tablespoonstomato paste
1bay leaf
1tablespoonchopped fresh thyme
1bottle red wine
2cupsbeef stock
2tablespoonsbuttersoftened
3tablespoonsall purpose flour
1/2cupchopped fresh parsley
Instructions
Preheat oven to 300˚F.
Heat a large dutch oven over medium heat.
Add the bacon and cook until lightly browned. Transfer to a large platter with a slotted spoon and set aside.
Dry the beef with a paper towel and season with salt and pepper.
Working in batches, sear the beef in the bacon fat in a single layer being sure not to crowd the pan. Turn the beef to brown on all sides, approximately 3-5 minutes. Transfer to a platter and set aside.
Add the carrots and onions to the pan and cook for 8-10 minuets or until onions begin to brown. Stir in the mushrooms and continue to cook until mushrooms begin to brown.
Add the pearl onions and garlic cloves, continue cooking for 2 minutes.
Stir in the tomato paste, bay leave and thyme. Cook for 1-2 minutes until the tomato paste begins to turn a dark Burgundy color.
Return the beef and bacon back to the pot along with the juices that accumulate on the platter.
Add the red wine and beef stock to the pot just covering the beef then stir to combine.
Bring the stew to a simmer and cover the pot with a tight fitting lid.
Transfer to the oven for 1 1/2 hours or until the meat is very tender.
Combine the butter and flour in a bowl until the flour is well incorporated. Stir the mixture into the stew to thicken.
Return the stew to the stovetop and bring to a boil. Turn the heat to low and simmer for 10-15 minutes.
Season to taste with salt and pepper.
Serve with parsley sprinkled on top.
Notes
Beef Bourguignon is a great meal to make in advance as the flavor is even more intense 24 hours later.