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Servings: 10
Calories: 425kcal
Equipment
Ingredients
- 3 pounds beef brisket or chuck steak cut in big chunks
- Salt and pepper
- 8 bacon strips chopped in big pieces
- 1 carrot sliced thick
- 1 celery stick sliced
- 5 garlic cloves minced
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups pearl onions around 12
- 3 cups red wine
- 3 cups beef stock
- 1 tablespoon fresh thyme chopped
- 1 tablespoon parsley chopped
- 2 bay leaves
- 2 tablespoons butter
- 3 cups button mushrooms halved
To serve:
- Fresh herbs
- Mashed potatoes
Instructions
- Pat the beef chunks dry and season them generously with salt and pepper.3 pounds beef brisket or chuck steak, Salt and pepper
- In a Dutch oven or heavy skillet, cook the chopped bacon until crispy, approx. 3 minutes. Remove the bacon and set it aside, leaving the drippings in the pot.8 bacon strips
- Using the same pot, sear the beef in batches until browned on all sides. Avoid overcrowding the pot to ensure even browning. Add a little olive oil if needed between batches. Once done, set the beef aside with the bacon.
- Add the sliced carrots and celery to the pot, cooking them for about 3 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.1 carrot, 1 celery stick, 5 garlic cloves
- Mix in the tomato paste and cook for 2 minutes, letting it deepen in color. Return the beef and bacon to the pot, and sprinkle with salt, pepper, and flour. Stir everything together to coat evenly, then cook for 4-5 minutes to build flavor.3 tablespoons tomato paste, 2 tablespoons all-purpose flour
- Add the pearl onions, red wine, beef stock (just enough to cover), thyme, parsley, and bay leaves. Stir well and ensure the liquid covers the ingredients. Bring the mixture to a gentle simmer, cover, and cook for 45 minutes to 1 hour until the beef is tender.3 cups pearl onions, 3 cups red wine, 3 cups beef stock, 1 tablespoon fresh thyme, 1 tablespoon parsley, 2 bay leaves
- In a separate pan, melt the butter over medium heat and sauté the halved mushrooms until golden, about 5 minutes. Season with salt and pepper. Stir the mushrooms into the pot during the last 10 minutes of cooking.2 tablespoons butter, 3 cups button mushrooms
- Serve the Beef Bourguignon hot with mashed potatoes or crusty bread garnished with fresh herbs. Enjoy!Mashed potatoes, Fresh herbs
Notes
- Choosing the right beef: Use brisket or chuck steak for tender, flavorful results. These cuts hold up well during long cooking and become melt-in-your-mouth tender.
- Best wine to use: A dry red wine like Burgundy or Pinot Noir adds depth to the dish. Avoid sweet wines, as they can overpower the savory flavors.
- Searing is key: Take the time to brown the beef in small batches. This creates a flavorful crust and locks in the juices.
- Thickening the sauce: If you prefer a thicker consistency, allow the liquid to reduce slightly by simmering uncovered in the final 15 minutes.
- Pearl onion shortcut: Frozen pearl onions are a great alternative to fresh ones. They save time and are just as delicious.
- Use fresh herbs: Adding a sprinkle of parsley or thyme before serving brightens the dish and enhances its presentation.
- Invest in a good Dutch oven: A heavy-duty pot ensures even cooking and retains heat well, making it ideal for this recipe.
- Make it ahead: Beef Bourguignon tastes even better the next day as the flavors meld. Reheat it gently to enjoy leftovers.
Nutrition
Calories: 425kcal | Carbohydrates: 14g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 435mg | Potassium: 988mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 4mg
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