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Beef Bourguignon

A classic French dish featuring tender beef simmered in a rich broth with aromatic herbs and vegetables, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch pieces Choose a marbled cut for best flavor.
  • 6 oz Halal beef bacon, diced Adds a smoky flavor to the dish.
  • 2 cups beef broth Homemade or high-quality store-bought works best.
  • 1 large onion, chopped Yellow or white onion enhances sweetness.
  • 2 medium carrots, sliced Adds color and sweetness.
  • 2-3 cloves garlic, minced Adds depth of flavor.
  • 1 bouquet garni thyme, bay leaf, parsley Herb bundle for flavor infusion.
  • 8 oz pearl onions Sweet and tender addition.
  • 8 oz mushrooms, sliced Provides an earthy flavor.
  • to taste Salt and pepper Adjust for personal preference.
  • 2 tablespoons flour Thickens the stew.
  • 2 tablespoons olive oil For searing the meat.
  • to taste Fresh parsley for garnish Optional but adds freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large ovenproof pot, heat olive oil over medium-high heat. Add the beef and diced beef bacon, searing until browned on all sides.
  3. Add chopped onion, sliced carrots, and minced garlic. Sauté until onions become translucent, about 5 minutes.
  4. Sprinkle flour over the beef and vegetables, stirring to coat evenly.
  5. Slowly add beef broth, scraping any browned bits from the bottom of the pot.
  6. Incorporate bouquet garni, pearl onions, and mushrooms. Season with salt and pepper to taste.
Braising
  1. Bring the mixture to a gentle simmer. Cover the pot and transfer to the oven. Cook for about 2 hours, until beef is tender.
  2. Remove the bouquet garni before serving. Garnish with fresh parsley.

Notes

For best results, don't rush the simmering process. Store leftovers in airtight containers for up to 3 days or freeze for up to a month. When reheating, add a splash of water or broth to maintain moisture.