Classic Beef Bourguignon Recipe

Servings: 6
Preparation Time: 30 minutes
Cooking Time: 2.5 to 3 hours

Ingredients:

For the beef:

• 1 kg (2.2 lbs) beef chuck or brisket, cut into large chunks
• Salt and freshly ground black pepper, to taste
• 2–3 tbsp olive oil or vegetable oil

For the aromatics:

• 1 large onion, finely chopped
• 2 carrots, sliced into rounds
• 3 cloves garlic, minced

For the stew:

• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 750 ml (3 cups) dry red wine (Burgundy or Pinot Noir works best)
• 2 cups beef stock
• 1 bay leaf
• 2–3 sprigs fresh thyme
• 1 tbsp fresh parsley, chopped (plus more for garnish)

For the garnish:

• 200 g (7 oz) pearl onions or small shallots, peeled
• 200 g (7 oz) button mushrooms, quartered
• 2 tbsp unsalted butter

Instructions:

1. Prepare the beef:
   • Pat the beef dry with paper towels and season generously with salt and pepper.
   • In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
2. Cook the aromatics:
   • In the same pot, reduce the heat to medium and add the chopped onion and carrots. Sauté for 5 minutes, stirring occasionally, until softened.
   • Add the garlic and cook for another minute until fragrant.
3. Thicken the base:
   • Sprinkle the flour over the vegetables and stir to coat. Let it cook for 1–2 minutes to eliminate the raw flour taste.
   • Stir in the tomato paste, combining well with the vegetables.
4. Deglaze and simmer:
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil, then reduce to a simmer.
   • Add the beef back to the pot, along with the beef stock, bay leaf, thyme, and parsley. Cover the pot partially and let it simmer gently on low heat for 2 to 2.5 hours, or until the beef is tender.
5. Prepare the garnish:
   • While the stew cooks, heat 1 tbsp of butter in a skillet over medium heat. Add the pearl onions and cook for 5–7 minutes until golden and tender.
   • Add the mushrooms and another tablespoon of butter, cooking for an additional 5 minutes. Set aside.
6. Finish the stew:
   • Once the beef is tender, add the cooked pearl onions and mushrooms to the pot. Let it simmer for another 10–15 minutes for the flavors to meld.
   • Taste and adjust seasoning with salt and pepper as needed.
7. Serve:
   • Remove the bay leaf and thyme sprigs before serving. Garnish with fresh parsley.
   • Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Enjoy your hearty, flavorful Beef Bourguignon!