Beef Bourguignon

Step into the heart of French culinary tradition with this magnificent Beef Bourguignon! This iconic stew is a testament to the magic of slow cooking, transforming humble ingredients into a dish of profound depth and exquisite flavor. Imagine tender, fall-apart beef, richly browned and simmered patiently in a luxurious red wine sauce, infused with aromatic garlic, herbs, and vegetables. Each spoonful delivers a symphony of savory notes, complemented by sweet carrots, earthy mushrooms, and delicate pearl onions. Beef Bourguignon is more than just a meal; it’s an experience—a comforting, elegant, and deeply satisfying dish perfect for special occasions, cozy family dinners, or simply to impress with its classic French charm. While it requires patience, the process is incredibly rewarding, culminating in a dish that embodies rustic elegance and timeless appeal.

Ingredients:

For the Beef:

• 1.5 kg (approximately 3.3 lbs) beef chuck, cut into large 1.5-2 inch cubes
• 3 tablespoons olive oil (divided)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon plain all-purpose flour

For the Aromatics & Vegetables (Initial Sauté):

• 1 large yellow onion, finely chopped
• 3 medium carrots, peeled and sliced into 1-inch thick chunks
• 4 cloves garlic, minced
• 2 tablespoons tomato paste

For the Liquid & Seasoning:

• 3 cups rich beef stock (low-sodium preferred)
• 2 cups red grape juice or pomegranate juice (or dry red wine, such as Pinot Noir or Burgundy, for a traditional version)
• 2 bay leaves
• 3 sprigs fresh thyme

For the Finishing Vegetables:

• 300 g (approximately 10.5 oz) button or cremini mushrooms, halved (quartered if very large)
• 250 g (approximately 8.8 oz) pearl onions or small shallots, peeled (frozen pearl onions can be used for convenience)
• 1 tablespoon olive oil (for sautéing finishing vegetables)

For Garnish (Optional):

• Fresh parsley, finely chopped

Step-by-Step Instructions

1. Prepare and Brown the Beef:

1. Pat Beef Dry & Season: Pat the beef chuck cubes thoroughly dry with paper towels. This is crucial for achieving a good sear. Season the beef generously with salt and freshly ground black pepper.
2. Dredge in Flour: Toss the seasoned beef cubes with 1 tablespoon of plain flour until lightly coated. This helps create a crust and thickens the sauce later.
3. Sear Beef: Heat 1 tablespoon of olive oil in a large (6-8 quart) heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in batches, ensuring not to overcrowd the pot. Brown the beef deeply on all sides, about 3-5 minutes per batch. Remove the browned beef from the pot and set it aside.

2. Sauté Aromatics & Build Flavor Base:

1. Sauté Onions & Carrots: Add 1 tablespoon of olive oil to the same pot (no need to clean it). Add the chopped onion and carrot chunks. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
2. Add Garlic & Tomato Paste: Stir in the minced garlic and cook for another 1 minute until fragrant. Add the tomato paste and stir well, cooking for 2-3 minutes to deepen its flavor and color.

3. Deglaze and Simmer:

1. Return Beef & Deglaze: Return the browned beef (and any accumulated juices from the plate) to the pot. Pour in the beef stock and red grape juice (or red wine). Use a wooden spoon to scrape the bottom of the pot, releasing any browned bits (fond) – this adds tremendous flavor to the sauce.
2. Add Herbs & Simmer: Add the bay leaves and fresh thyme sprigs to the pot. Bring the mixture to a gentle simmer.
3. Slow Cook: Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef begins to become tender.

4. Prepare Finishing Vegetables:

1. Sauté Mushrooms & Pearl Onions: While the stew is simmering, heat 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Add the halved mushrooms and peeled pearl onions (or shallots). Sauté for 5-7 minutes, stirring occasionally, until they are lightly golden brown and tender. Season lightly with salt and pepper.
2. Add to Stew: After the initial 1 hour 45 minutes of simmering, add the sautéed mushrooms and pearl onions to the stew in the Dutch oven.

5. Finish Cooking & Thicken Sauce:

1. Continue Simmering (Uncovered): Continue cooking the stew, now uncovered, for an additional 20-30 minutes. This allows the sauce to thicken slightly and the flavors to further concentrate. The beef should be very tender and easily pulled apart with a fork.
2. Adjust Seasoning: Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and freshly ground black pepper as needed.

6. Serve:

1. Garnish: Ladle the hot Beef Bourguignon into bowls.
2. Final Touch: Garnish with fresh chopped parsley, if desired.
3. Enjoy: Serve immediately and savor this classic French masterpiece!

Tips, Variations, and Storage

• Wine vs. Juice: For a traditional Beef Bourguignon, dry red wine (like a good Pinot Noir, Burgundy, or Cabernet Sauvignon) is essential. If using wine, ensure it’s a bottle you would enjoy drinking. The grape/pomegranate juice offers a non-alcoholic alternative with similar fruity depth.
• Bacon Lardons: For ultimate authenticity and flavor, render 100-150g of diced bacon or pancetta in the pot before browning the beef. Remove the crispy bacon, then use the rendered fat to brown the beef and sauté the vegetables. Add the crispy bacon back in at the end.
• Brandy/Cognac: A splash of brandy or cognac added after sautéing the garlic and before adding the liquids can deepen the flavor profile (flambé carefully if desired).
• Herbs: Fresh herbs are best. Beyond thyme and bay, a sprig of fresh rosemary can be added.
• Thickening: If the sauce is not thick enough after simmering, you can mash a few of the cooked carrots/potatoes against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the simmering stew, cooking for another few minutes.
• Make Ahead: Beef Bourguignon is an ideal make-ahead dish. It tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance, cool, and refrigerate.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This stew freezes exceptionally well. Allow to cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Pairings

• Traditional: Creamy mashed potatoes (pomme purée), buttered egg noodles, or crusty artisan bread (like a baguette) for soaking up the rich sauce.
• Vegetables: A simple green salad with a light vinaigrette to cut through the richness, or blanched green beans.
• Wine: Pair with the same dry red wine you used in the stew (or a similar one), such as a Burgundy, Pinot Noir, or a good Cabernet Sauvignon.

Quick Info

• Prep time: 25 minutes
• Cook time: 2 hours 15 minutes – 2 hours 45 minutes (active + simmer)
• Total time: Approximately 2 hours 40 minutes – 3 hours 10 minutes
• Servings: 6-8
• Cuisine: French
• Course: Main Course