Beef Bourguignon

2h 30m

Serves 4

4.9 (256 reviews)

About this Recipe

A classic French dish that combines tender beef, rich red wine sauce, and aromatic vegetables. This hearty stew is perfect for special occasions or a cozy weekend dinner. The long, slow cooking process ensures the meat becomes incredibly tender and the flavors develop beautifully.

Ingredients

(3) 3 lbs beef chuck, cut into 2-inch pieces
(8) oz bacon, diced
(2) carrots, sliced

Instructions

Prepare the Meat 1

Pat the beef dry and season generously with salt and pepper. In a large Dutch oven, cook the bacon until crispy. Remove with a slotted spoon and set aside.

Brown the Beef

Working in batches, brown the beef on all sides in the bacon fat. Transfer to a plate. Add carrots and onions to the pot and cook until softened.

Add Wine and Simmer

Return beef and bacon to the pot. Add wine, garlic, and herbs. Bring to a simmer, cover, and cook for 2 hours or until beef is very tender.

Prepare Garnishes

While the stew is cooking, sauté mushrooms and pearl onions separately until golden. Add to the stew in the last 30 minutes of cooking.

Perfect Wine Pairings

Château Margaux 2015

A masterpiece from one of Bordeaux's most prestigious estates, the 2015 Château Margaux showcases exceptional depth and complexity. This vintage of...

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Chef's Tips

Choose a wine you would enjoy drinking - the quality will affect the final taste of the dish. 123
Don't skip the step of patting the meat dry - this ensures better browning.
The stew can be made a day ahead - the flavors will develop even more overnight.