Classic Beef Bourguignon
Equipment
- Dutch Oven
- Chef's Knife
Ingredients
Beef and Marinade
- 3 lbs chuck beef cut into 2-inch cubes
- 4 cups red wine Burgundy or Pinot Noir
- 2 tbsp olive oil
- 4 slices bacon diced
- 1 cup beef broth
- 2 carrots sliced
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 2 tbsp flour for thickening
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp thyme fresh or dried
- 2 bay leaves
- 8 oz mushrooms quartered
Instructions
- In a large bowl, combine the beef with the red wine, garlic, thyme, and bay leaves. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat your oven to 325°F (160°C). Drain the beef from the marinade and pat it dry with paper towels. Reserve the marinade.
- In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until browned and crispy. Remove and set aside.
- In the same pot, sear the beef in batches until browned on all sides. Remove and set aside with the bacon.
- Add the onions and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
- Sprinkle the flour over the vegetables and stir well to combine. Slowly pour in the reserved marinade and beef broth, scraping the bottom of the pot to release any browned bits.
- Return the beef and bacon to the pot, along with the mushrooms. Season with salt, pepper, and thyme. Bring to a simmer, cover, and place in the oven. Cook for 2.5 to 3 hours, or until the beef is tender.
- Remove the pot from the oven, discard the bay leaves, and adjust seasoning if necessary. Serve hot over mashed potatoes or with crusty bread.
Notes
Nutrition
Beef Bourguignon
Origins of Beef Bourguignon
Beef Bourguignon, or Boeuf Bourguignon, hails from the Burgundy region of France, known for its rich red wines. Originally a peasant dish, it was developed as a way to make tougher cuts of beef more palatable through slow braising in red wine, which tenderized the meat while infusing it with deep flavors.
The Classic Recipe
Traditionally, Beef Bourguignon is made by slowly cooking beef with Burgundy wine, beef stock, onions, carrots, garlic, and a bouquet garni (herb bundle). Bacon or lardons are often added for extra flavor, and mushrooms and pearl onions are usually included towards the end of the cooking process. The long, slow braising process allows the flavors to meld together and the beef to become fork-tender.
From Peasant Dish to Culinary Classic
In the early 20th century, French chefs like Auguste Escoffier elevated the dish from its humble origins to the status of French haute cuisine. It became a staple of French restaurants and a symbol of the country’s culinary heritage.
Popularity Beyond France
Beef Bourguignon gained worldwide fame thanks in part to Julia Child, who featured the dish in her 1961 cookbook, Mastering the Art of French Cooking. Her recipe popularized it in American kitchens, and it has since become a beloved dish around the world, known for its rich, robust flavors.
Modern Variations
While the traditional recipe remains a favorite, modern variations sometimes incorporate different types of wine or ingredients like pearl onions and button mushrooms. The essential technique of braising beef in red wine, however, remains the hallmark of this iconic French dish.
Classic Beef Bourguignon
Equipment
- Dutch Oven
- Chef's Knife
Ingredients
Beef and Marinade
- 3 lbs chuck beef cut into 2-inch cubes
- 4 cups red wine Burgundy or Pinot Noir
- 2 tbsp olive oil
- 4 slices bacon diced
- 1 cup beef broth
- 2 carrots sliced
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 2 tbsp flour for thickening
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp thyme fresh or dried
- 2 bay leaves
- 8 oz mushrooms quartered
Instructions
- In a large bowl, combine the beef with the red wine, garlic, thyme, and bay leaves. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat your oven to 325°F (160°C). Drain the beef from the marinade and pat it dry with paper towels. Reserve the marinade.
- In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until browned and crispy. Remove and set aside.
- In the same pot, sear the beef in batches until browned on all sides. Remove and set aside with the bacon.
- Add the onions and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
- Sprinkle the flour over the vegetables and stir well to combine. Slowly pour in the reserved marinade and beef broth, scraping the bottom of the pot to release any browned bits.
- Return the beef and bacon to the pot, along with the mushrooms. Season with salt, pepper, and thyme. Bring to a simmer, cover, and place in the oven. Cook for 2.5 to 3 hours, or until the beef is tender.
- Remove the pot from the oven, discard the bay leaves, and adjust seasoning if necessary. Serve hot over mashed potatoes or with crusty bread.
Notes
Nutrition
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