Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French dish that has been around for centuries. This hearty stew is made with succulent chunks of beef, bacon, mushrooms, and red wine, all slow-cooked to perfection in a rich and flavorful broth.
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π₯ Ingredients
Now, you might be wondering why Beef Bourguignon is such a popular dish. Well, it’s simple, really. The combination of tender beef, smoky bacon, earthy mushrooms, and rich red wine creates a flavor explosion that is truly unmatched.
To make this dish, you will need the following ingredients:
- 2 pounds boneless beef chuck, cut into 2-inch pieces
- 8 ounces bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 pound mushrooms, sliced
- 1 bottle red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
πͺ Instructions
Now, let’s get started!
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pot, add the beef in batches and cook until browned on all sides. Remove with a slotted spoon and set aside.
- Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the mushrooms to the pot and cook until they release their moisture, about 5 minutes.
- Add the red wine to the pot and bring to a boil. Cook until the wine has reduced by half, about 10 minutes.
- Add the beef broth, thyme, bay leaf, and reserved bacon and beef to the pot. Cover and simmer over low heat for 2 hours, or until the beef is tender.
- In a small bowl, whisk together the flour and 2 tablespoons of water. Stir into the stew and cook until thickened, about 5 minutes.
- Stir in the butter and season with salt and pepper to taste.
π Top tip
And there you have it, a delicious and hearty Beef Bourguignon that is sure to impress your friends and family. Serve this dish with a side of crusty bread or mashed potatoes to soak up all the rich and flavorful sauce.
Bon appΓ©tit!
π Recipe
Beef Bourguignon Boeuf Bourguignon Recipe
INGREDIENTS
- 2 pounds boneless beef chuck cut into 2-inch pieces
- 8 ounces bacon diced
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 pound mushrooms sliced
- 1 bottle red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
INSTRUCTIONS
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- In the same pot, add the beef in batches and cook until browned on all sides. Remove with a slotted spoon and set aside.
- Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the mushrooms to the pot and cook until they release their moisture, about 5 minutes.
- Add the red wine to the pot and bring to a boil. Cook until the wine has reduced by half, about 10 minutes.
- Add the beef broth, thyme, bay leaf, and reserved bacon and beef to the pot. Cover and simmer over low heat for 2 hours, or until the beef is tender.
- In a small bowl, whisk together the flour and 2 tablespoons of water. Stir into the stew and cook until thickened, about 5 minutes.
- Stir in the butter and season with salt and pepper to taste.
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