Beef Bourguignon is a classic French dish that is brimming with delicious flavor! Beef is slow roasted in a rich red wine sauce with carrots, pearl onions, and bacon.
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This classic French dish is one that demands to be made on a cold snowy day. Tender beef is cooked in a rich red wine sauce along with pearl onions, carrots, and fresh herbs. It’s absolutely divine served over mashed potatoes or with pasta! Read on to learn more about this wonderful French classic: Beef Bourguignon!
What Is Beef Bourguignon?
Beef Bourguignon is a classic French dish made with tender beef which is slowly simmered in a rich red wine sauce. Once cooked it’s served with carrots, pearl onions, and mushrooms. This dish is a standard in French cuisine, and will likely be found in most if not all Parisian cafes.
How To Make Beef Bourguignon
There are a number of different methods to make this delectable dish, but when it boils down to it, the following steps are necessary to make an excellent dish.
Ingredients for Beef Bourguignon
- Bacon
- Beef Chuck Roast
- Salt and Pepper
- Carrots
- Onion
- Pearl Onions
- Mushrooms
- Garlic
- Flour
- Tomato Paste
- Beef Broth
- Burgundy Wine
- Thyme, Parsley, and Bay Leaves
Tools To Make Beef Bourguignon
Steps To Make Beef Bourguignon
- Sauté bacon lardons in a large Dutch Oven.
- Sear cubed chuck roast in the rendered fat. Set aside.
- Add chopped carrot, onion, and minced garlic to the pan, sauteéing until fragrant. Sprinkle in flour and add tomato paste.
- Add beef broth, burgundy wine, thyme, parsley, and bay leaf. Add the seared cubed beef. and stir to combine.
- Cook in a 350 degree oven for 2 1/2 to 3 hours, until the meat is tender. Add remaining carrot, pearl onions, and mushrooms to the pan, returning to the oven to cook for an additional 30 minutes.
At this point, you can choose to serve it up as is, or you can take the following steps to yield a thin sauce and properly cooked vegetables:
- Remove chicken, pearl onions, mushrooms, and sliced carrot from the pan.
- Strain the sauce over a sauce pan, removing larger chunks.
- Set the saucepan over medium heat, cooking until the sauce has thickened, about 10 minutes.
- Serve the beef and vegetables over mashed potatoes and drizzled with the thickened sauce.
What To Serve With Beef Bourguignon
Beef Bourguignon is absolutely divine served on its own, however, it’s particularly delicious served over mashed potatoes or pasta. Typically egg noodles are a classic option.
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Beef Bourguignon
Equipment
- Large cast iron Dutch Oven
Ingredients
- 8 oz bacon, cut into lardons (cubes)
- 3 lbs beef chuck roast, cut into cubes
- 2 tsp salt
- 1 tsp pepper
- 2 carrots, peeled and sliced - divided
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 750 ml burgundy wine
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 2 bay leaves
- 12 oz frozen pearl onions
- 10 oz sliced mushrooms
- 2 Tbsp butter
Instructions
- Preheat oven to 350 degrees.
- In a large cast iron dutch oven over medium heat, add bacon lardons to the pan. Saute until lightly browned and fragrant. Remove from pan, leaving behind the fat.
- Sprinkle your cubed chuck roast with salt and pepper, and in batches, add beef to the pan to brown. The meat will easily release when it's ready: don't try to pull it to flip! Brown each side of the cubes, and set aside.
- Add 1 sliced carrot, chopped onion, and minced garlic to the pan. Saute until slightly softened, about 4 minutes. Add flour to the pan, and stir to combine. The mixture will be coated thickly with the flour - this is good! Add the tomato paste and again stir to combine.
- Add the beef broth, burgundy wine, thyme, parley, and bay leaves. Stir to combine.
- Off the heat, cover the dutch oven, and place in the oven for 2 1/2 to 3 hours. Once meat is tender but not yet falling apart, add remaining sliced carrot, pearl onions, and mushrooms. Return to oven to continue cooking for an additional 30 minutes.
- Remove from oven. Pour mixture through a sieve set over another stock pot or sauce pan. Set the sauce over medium heat - you'll reduce this until it's slightly thickened.
- Meanwhile, remove beef, mushrooms, pearl onions, and carrots from the sieve and set aside. Discard the rest.*Alternatively, you could omit the addition of the last carrot, mushrooms, and pearl onions, and cook these separately so you can strain this mixture more easily. Just note you'll need to cook these components before adding them back to the sauce to finish cooking.
- Return the beef and vegetable mixture to the sauce and cook for 15 minutes.
- Serve in bowls with crusty bread and of course - red wine!