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Classic French Beef Bourguignon

🇫🇷 France · Burgundy

Servings: 4 Prep: 30 minutes Cook: 3 hours Total: 3 hours

Ingredients

  • 2.5-3 lbs stewing beef, cubed
  • 2 tsp salt
  • 2 tsp black pepper
  • 4 tbsp unsalted butter, divided
  • 8 oz cured pork or bacon, cut into strips
  • 4 sprigs thyme
  • 3 bay leaves
  • 3 garlic cloves, chopped
  • 10 pearl onions, peeled
  • 4-5 medium carrots, peeled and chopped
  • 2 cups red wine
  • 2 tbsp brandy
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1/4 cup flour
  • Parsley, for garnish (optional)
  • 2 tbsp unsalted butter (for mushrooms)
  • 1 lb cremini mushrooms, quartered
  • 1/4 tsp salt (for mushrooms)
  • 1/2 tsp black pepper (for mushrooms)

Steps

  1. About 2 hours before cooking, pat the beef dry, season with salt and pepper, and let rest to near room temperature.
  2. Preheat oven to 325°F (163°C) with a rack in the middle.
  3. In a Dutch oven over medium-high heat, melt 2 tbsp butter and cook the bacon strips for 6-7 minutes until crisp. Remove and set aside, leaving the fat in the pot.
  4. Working in batches, brown the beef cubes in the pot, about 3 minutes per side, without overcrowding. Transfer browned beef to a bowl.
  5. Melt 2 tbsp butter in the pot and add garlic, carrots, pearl onions, thyme, and bay leaves. Cook 6-7 minutes until onions are glistening.
  6. Return the beef and bacon to the pot. Add tomato paste and flour, stirring until no dry flour remains.
  7. Pour in the red wine, brandy, and beef broth until the meat is barely covered. Bring to a simmer, cover, and cook in the oven for 1 hour 30 minutes.
  8. Meanwhile, melt 2 tbsp butter in a frying pan over medium heat. Add mushrooms, season with salt and pepper, and cook about 10 minutes until browned.
  9. Remove the stew from the oven, stir in the cooked mushrooms, and return to the oven for 30 more minutes.
  10. Remove from oven, adjust seasoning as needed, and let rest 15 minutes before serving.

Source: www.pardonyourfrench.com