Beef Bourguignon, a iconic French stew, transforms humble beef into a rich, flavorful dish through slow simmering with red wine. Here’s a concise guide to mastering it.
Start with 1.5 lbs of beef chuck, cut into 1.5-inch cubes. Pat dry and season with salt and pepper. In a large Dutch oven, sear the beef in 2 tbsp olive oil until browned on all sides; set aside. Sauté 4 chopped bacon until crisp, then remove, leaving drippings. Sauté 1 chopped onion, 2 carrots, and 3 minced garlic cloves until softened.
Return bacon and beef to the pot. Add 2 tomato paste, cook 1 minute, then pour in 1 bottle (750ml) full-bodied red wine (like Burgundy or Pinot Noir). Add 2 cups beef broth, 2 bay leaves, 1 tsp thyme, and 1 tbsp Worcestershire sauce. Bring to a simmer, then cover and cook in a 325°F (160°C) oven for 2.5 hours, until beef is tender.
In the last 30 minutes, add 1 lb mushrooms and 10 pearl onions. Before serving, stir in 1 tbsp butter to thicken the sauce. Discard bay leaves and garnish with fresh parsley. Serve with crusty bread or mashed potatoes. This dish tastes even better the next day as flavors meld further. Enjoy this hearty, elegant classic!
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