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Dinner Recipes
Beef Bourguignon
A classic French beef stew braised in red wine with earthy mushrooms, pearl onions, and savory bacon. This rich, slow-cooked masterpiece is the ultimate comfort food for any dinner table.
Ingredients
- 150 gbacon lardons (thick-cut smoky bacon)
- 1000 gbeef chuck (cut into 2-inch cubes)
- 2 piecescarrot (sliced into rounds)
- 1 pieceonion (diced)
- 3 clovesgarlic (minced)
- 29.57 mlall-purpose flour (for dredging)
- 750 mldry red wine (Burgundy or Pinot Noir)
- 500 mlbeef stock (high quality beef broth)
- 14 6/8 mltomato paste (concentrated)
- 4 sprigsfresh thyme (tied together)
- 200 gpearl onions (peeled)
- 250 gbutton mushrooms (halved or quartered)
Instructions
- 1
Preheat the oven to 160°C (325°F).
- 2
In a large Dutch oven, brown the bacon lardons over medium heat until crisp. Remove with a slotted spoon and set aside.
- 3
Dry the beef cubes thoroughly with paper towels. Sear the beef in the rendered bacon fat in batches until deeply browned on all sides. Remove the beef and set aside.
- 4
In the same pot, sauté the diced onion and sliced carrots until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute until fragrant.
- 6
Return the beef and bacon to the pot. Sprinkle with flour and toss to coat, cooking for 2 minutes to cook off the raw flour taste.
- 7
Slowly pour in the red wine and beef stock until the meat is just covered. Stir in the tomato paste and thyme.
- 8
Bring to a simmer on the hob, then cover with a lid and transfer to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is fork-tender.
- 9
While the beef cooks, sauté the pearl onions and mushrooms in a separate pan with a little butter until golden brown.
- 10
Stir the mushrooms and onions into the stew during the last 20 minutes of cooking. Season with salt and pepper to taste before serving.
Tips
- Always dry your beef thoroughly with paper towels before searing to ensure a deep, mahogany brown crust.
- Use a decent quality wine that you would enjoy drinking, as it forms the base of the sauce.
- The stew tastes even better the next day after the flavors have had time to meld in the refrigerator.
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Good to know
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