Beef Bourguignon (Beef Burgundy)

Name: Beef Bourguignon (Beef Burgundy)
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1)); 2 large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces); 16 pearl onions or small, round pickling onions ((Note 2)); 1 bay leaf (, fresh (sub: dried)); 3 sprigs thyme; 750ml/ 25 oz pinot noir or other red wine ((Note 3)); 3 tbsp oil (, olive, canola or vegetable); 3/4 tsp salt; 1/2 tsp pepper; 200g/ 7oz mushrooms (, halved (quarters if large)); 150g/ 5oz bacon piece (, cut into 1cm / 1/2” thick batons (Note 4)); 50g/3 tbsp unsalted butter; 3 garlic cloves (, minced); 2 tbsp tomato paste; 6 tbsp flour (, plain/all purpose); 3 cups beef stock (low sodium); 1/4 tsp salt; 2 tbsp chopped parsley (, for garnish)

Instructions

Prep:40minCook:2h 30min

Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!

Updated at: Tue, 03 Dec 2024 05:04:27 GMT