Imagine sinking into a cozy, nostalgic moment with a bowl of this rich and savory beef stew, where every bite feels like a warm hug after a long day—trust me, your taste buds will thank you for this indulgence!
Today, I am thrilled to give my impression of Boeuf Bourguignon, a classic French dish that is rich and hearty. I adore the way the beef chuck melts into tender perfection, engulfed in a sauce of opulent red wine.
The addition of smoky bacon, earthy mushrooms, and the aromatic herbs—mostly thyme—that flavor the sauce creates a depth of flavor that’s then further intensified by the slow, leisurely cooking this dish undergoes. Truly an irresistible dish!
Boeuf Bourgignon 2 Recipe Ingredients
- Beef Chuck: Rich in protein and iron, offers a hearty and savory flavor.
- Red Wine: Provides deep, complex flavors with tannins that tenderize the meat.
- Bacon: Adds smoky and savory richness, enhancing overall taste.
- Mushrooms: Contribute umami and earthiness; low in calories, high in nutrients.
- Carrots: Bring subtle sweetness and are a good source of fiber and vitamin A.
- Garlic: Infuses aromatic depth, known for its health benefits and antioxidant properties.
- Olive Oil: Heart-healthy fat that aids in browning and flavor development.
- Onions: Offer sweetness and savory depth; high in vitamins and antioxidants.
Boeuf Bourgignon 2 Recipe Ingredient Quantities
- 3 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 8 ounces bacon, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine (Burgundy or Pinot Noir preferred)
- 2 to 3 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (parsley, thyme, bay leaf)
- 18 to 24 pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons unsalted butter
- 2 carrots, sliced thickly
- 2 teaspoons chopped fresh thyme (optional)
- Fresh parsley, for garnish
How to Make this Boeuf Bourgignon 2 Recipe
1. Generously season the beef cubes with salt and pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, in batches, and add more oil as needed. Transfer the browned beef to a plate.
2. In the same pot, add the bacon that has been sliced and cook it until it is crisp. Remove it and set it aside, but keep the drippings in the pot.
3. Add the onion, chopped, and minced garlic to the pot; sauté until the onion is translucent. Pour the flour over the onions and garlic, stirring well to incorporate it and cooking for about 1-2 minutes.
4. While stirring, add the red wine, scraping the bottom of the pot to remove any browned bits. Let the wine simmer and reduce slightly.
5. Return the meat and any juices that have collected since the last step to the pot. Add enough beef stock to cover the meat by about an inch. Stir in the tomato paste and add the bouquet garni.
6. Let the pot simmer on the stovetop for a few minutes. Then, cover it and place it in the oven set at 325°F (160°C). Cook for 2 to 3 hours in the oven. The meat should be fork-tender when ready.
7. Cooking beef takes a considerable amount of time, so, ideally, the preparation for it should begin well in advance. While the beef is cooking, the ingredients in this mixture should be prepared. In a separate pan, melt the butter and sauté the pearl onions and mushrooms until golden brown. Set aside.
8. During the last hour of cooking, add the sliced carrots to the stew.
9. Approximately 20 minutes prior to the end of cooking, incorporate the diced sautéed mushrooms and pearl onions into the stew. If you like, add fresh chopped thyme at this point.
10. Prior to serving, take out the bouquet garni, and then garnish the dish with fresh parsley. Serve hot with crusty bread or over potatoes.
Boeuf Bourgignon 2 Recipe Equipment Needed
1. Large Dutch oven
2. Cooking tongs or slotted spoon
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Medium sauté pan
9. Plate
10. Oven mitts
FAQ
- What type of beef should I use for Boeuf Bourgignon?Use beef chuck, as it becomes tender and tasty when cooked slowly.
- What kind of wine is best for this recipe?The robust flavor of Burgundy or Pinot Noir makes it the preferred wine, but any dry red wine of good quality works in these recipes.
- Can I make this dish in advance?Indeed, Boeuf Bourguignon frequently has a more pleasing flavor the day after it is made, which makes it an outstanding dish to prepare ahead of time.
- Should I use fresh or dried herbs for the bouquet garni?If fresh herbs are not at hand, dried herbs work perfectly well. Fresh herbs are the best, but dried herbs can suit just as well.
- What should I serve with Boeuf Bourgignon?It is served traditionally with crusty bread, creamy mashed potatoes, or egg noodles.
- How do I ensure the beef is tender?Cooking it slowly on low heat allows the beef to become tender and take in all the flavors.
- Can I substitute the bacon?You can use pancetta in place of bacon. The two are so similar, flavor-wise, that you could easily mistake one for the other on your plate.
Boeuf Bourgignon 2 Recipe Substitutions and Variations
Beef chuck: Use beef brisket or boneless short ribs instead, for taste and texture very similar to that of beef chuck.
Red wine: If you would rather not use alcohol, you can replace it with the same quantity of beef broth and include one tablespoon of red wine vinegar to maintain the same flavor profile.
Use either pancetta or turkey bacon as alternatives to traditional bacon for a slightly different flavor.
Gluten-free all-purpose flour: If cornstarch is your gluten-free alternative, then you need half of what the recipe calls for. Gluten-free baking needs a little more oomph to make up for the lack of elasticity that the gluten proteins provide.
Pearl onions can be replaced by yellow onions if large chunks are cut from them.
Pro Tips
1. Marinate the Beef: Consider marinating the beef cubes in the red wine with some herbs and garlic for a few hours or overnight before cooking. This will deepen the flavors and make the meat more tender.
2. Use High-Quality Wine: Since the wine contributes significantly to the flavor of the stew, use a good-quality Burgundy or Pinot Noir that you would enjoy drinking. This enhances the overall taste of the dish.
3. Thicken the Sauce: If you prefer a thicker sauce, you can create a beurre manié (a paste of equal parts flour and softened butter) and add it towards the end of cooking. This will keep the sauce rich and glossy.
4. Sear in Batches: When browning the beef, avoid overcrowding the pot. Sear the meat in small batches to ensure a good crust forms, which adds depth and complexity to the stew.
5. Rest Your Stew: After cooking, let the stew sit for 15-20 minutes before serving. This resting period allows the flavors to meld and the sauce to thicken slightly, resulting in a more cohesive dish.
Boeuf Bourgignon 2 Recipe
My favorite Boeuf Bourgignon 2 Recipe
Equipment Needed:
1. Large Dutch oven
2. Cooking tongs or slotted spoon
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Medium sauté pan
9. Plate
10. Oven mitts
Ingredients:
- 3 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 8 ounces bacon, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups red wine (Burgundy or Pinot Noir preferred)
- 2 to 3 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (parsley, thyme, bay leaf)
- 18 to 24 pearl onions, peeled
- 1 pound mushrooms, quartered
- 2 tablespoons unsalted butter
- 2 carrots, sliced thickly
- 2 teaspoons chopped fresh thyme (optional)
- Fresh parsley, for garnish
Instructions:
1. Generously season the beef cubes with salt and pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, in batches, and add more oil as needed. Transfer the browned beef to a plate.
2. In the same pot, add the bacon that has been sliced and cook it until it is crisp. Remove it and set it aside, but keep the drippings in the pot.
3. Add the onion, chopped, and minced garlic to the pot; sauté until the onion is translucent. Pour the flour over the onions and garlic, stirring well to incorporate it and cooking for about 1-2 minutes.
4. While stirring, add the red wine, scraping the bottom of the pot to remove any browned bits. Let the wine simmer and reduce slightly.
5. Return the meat and any juices that have collected since the last step to the pot. Add enough beef stock to cover the meat by about an inch. Stir in the tomato paste and add the bouquet garni.
6. Let the pot simmer on the stovetop for a few minutes. Then, cover it and place it in the oven set at 325°F (160°C). Cook for 2 to 3 hours in the oven. The meat should be fork-tender when ready.
7. Cooking beef takes a considerable amount of time, so, ideally, the preparation for it should begin well in advance. While the beef is cooking, the ingredients in this mixture should be prepared. In a separate pan, melt the butter and sauté the pearl onions and mushrooms until golden brown. Set aside.
8. During the last hour of cooking, add the sliced carrots to the stew.
9. Approximately 20 minutes prior to the end of cooking, incorporate the diced sautéed mushrooms and pearl onions into the stew. If you like, add fresh chopped thyme at this point.
10. Prior to serving, take out the bouquet garni, and then garnish the dish with fresh parsley. Serve hot with crusty bread or over potatoes.
