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Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and flavorful French stew made with tender chunks of beef, hearty vegetables, and a luscious red wine sauce.
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Equipment

  • - Large Dutch oven or heavy-bottomed pot
  • - Wooden spoon
  • - Cutting board and knife
  • Measuring cups and spoons
  • - Ladle
  • - Fine mesh strainer (optional)

Ingredients
  

  • #### For the Beef Bourguignon:
  • - 2.5 lbs 1.1 kg beef chuck or stewing beef, cut into 2-inch cubes
  • - 4 slices of thick-cut bacon diced
  • - 2 tbsp olive oil
  • - 1 large yellow onion diced
  • - 2 carrots peeled and sliced
  • - 4 garlic cloves minced
  • - 2 tbsp tomato paste
  • - 2 tbsp all-purpose flour
  • - 2 cups 475ml dry red wine (e.g., Burgundy or Pinot Noir)
  • - 2 cups 475ml beef stock
  • - 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • - 2 bay leaves
  • - Salt and black pepper to taste
  • #### For the Garnish:
  • - 1 lb 450g cremini mushrooms, quartered
  • - 1 tbsp unsalted butter
  • - 12 pearl onions peeled
  • - Fresh parsley chopped (optional)

Instructions
 

  • **Prepare the Beef:** Season the beef cubes with salt and pepper. Heat the Dutch oven over medium heat and cook the bacon until crispy. Remove the bacon and set aside.
  • **Sear the Beef:** In the same pot, add the beef cubes in batches and sear them on all sides until browned. Remove and set aside.
  • **Sauté Vegetables:** Add olive oil to the pot. Sauté the onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
  • **Deglaze the Pot:** Stir in tomato paste and cook for 2 minutes. Sprinkle in the flour and mix well. Gradually pour in the wine, scraping the bottom to release any browned bits.
  • **Simmer the Stew:** Return the beef and bacon to the pot. Add the beef stock, thyme, bay leaves, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5–3 hours, stirring occasionally.
  • **Prepare the Garnish:** In a skillet, melt butter and sauté the mushrooms until golden brown. Add the pearl onions and cook until tender.
  • **Combine and Serve:** Once the stew is cooked, stir in the mushrooms and pearl onions. Discard the bay leaves. Serve hot, garnished with fresh parsley.