Savory Beef Bourguignon

$- 2 pounds beef chuck, cut into 1-inch cubes - 4 slices of thick-cut bacon, chopped (omit if avoiding pork entirely) - 2 cups beef broth - 1 large onion, finely chopped - 2 carrots, sliced into rounds - 2 cloves garlic, minced - Fresh parsley, finely chopped (for garnish) - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 8 ounces cremini mushrooms, quartered When making Beef Bourguignon, choose quality ingredients for the best flavor. The beef chuck is key. It becomes tender and juicy during cooking. The thick-cut bacon adds a rich, smoky taste, but feel free to skip it if you prefer a pork-free dish. The beef broth enhances the depth of flavor. Use homemade or store-bought broth, but I recommend low-sodium options for better control over salinity. Fresh vegetables bring brightness to the dish. The onion and carrots soften and sweeten as they cook. Garlic adds an aromatic touch. Lastly, don’t forget the mushrooms. They add texture and earthiness to the stew. With these ingredients, you create a warming, hearty dish full of flavor. {{ingredient_image_2}} First, heat olive oil in a large Dutch oven. Use medium-high heat. Once the oil shimmers, add chopped bacon. Cook until crispy. Then, use a slotted spoon to take it out. Let it drain on paper towels. If you want a pork-free dish, skip this step. Next, season the beef cubes with salt and pepper. In batches, place them in the hot pot. Sear the beef until browned on all sides, about 4-5 minutes. Remove the browned beef and set it aside. In the same pot, add the chopped onion and sliced carrots. Sauté them for about 5-6 minutes. The vegetables should soften and smell great. Now, stir in the minced garlic. Cook for one more minute until it gets fragrant. Next, add the tomato paste and sprinkle flour over the mixture. Stir well to mix. Cook for one minute to get rid of the raw flour taste. Gradually pour in the beef broth. Use a wooden spoon to scrape any brown bits from the bottom of the pot. This adds a lot of flavor. Return the browned beef to the pot. Add thyme, bay leaves, and the crispy bacon if you used it. Bring the mixture to a gentle simmer. Cover the pot with a lid. Reduce the heat to low. Let the beef bourguignon cook gently for about 1.5 to 2 hours. The beef should become tender and flavorful. About 20 minutes before serving, add quartered cremini mushrooms. Stir to mix them in evenly. Once cooking is done, taste the stew. Adjust the seasoning with salt and pepper, if needed. Finally, carefully remove the bay leaves before serving. This helps ensure a great dining experience. To make your beef bourguignon shine, use a good beef broth. A rich, dark broth adds depth. It enhances the stew’s overall taste. Scraping the browned bits from the pot is key. These bits, called fond, hold so much flavor. When you add broth, use a wooden spoon. This action lifts all those tasty morsels. It creates a base full of savory goodness. Always taste your stew before serving. You may want to add more salt or pepper. Each bite should burst with flavor. After cooking, remove the bay leaves carefully. They can be bitter if left in the dish. Tasting and adjusting is part of the fun! Serve your beef bourguignon in deep, rustic bowls. This makes the dish look warm and inviting. A sprinkle of fresh parsley on top adds color. It also brings a fresh taste to each spoonful. Pair it with crusty bread for dipping. The bread soaks up the rich sauce perfectly. Enjoy every bite of this hearty meal! Pro Tips Choose the Right Cut: Opt for beef chuck, as it becomes tender and flavorful through long, slow cooking, making it ideal for stews like bourguignon. Sear for Flavor: Don’t skip the searing step! Browning the beef and bacon adds a depth of flavor to the dish that enhances the overall taste. Low and Slow Cooking: Allow the stew to simmer on low heat for the full time. This method breaks down the tough fibers in the beef, resulting in a tender dish. Adjusting Seasoning: Always taste your stew before serving. Adjust the salt and pepper if needed to ensure the flavors are well-balanced. {{image_4}} You can change the beef in Bourguignon. Chicken or pork can be great swaps. They add a nice twist to this classic dish. If you want a vegetarian meal, try mushrooms and lentils. They both soak up flavors well and create a rich taste. If you want to skip bacon, that’s easy. Just leave it out for a pork-free dish. You can also mix in different veggies. Think about adding bell peppers, peas, or even sweet potatoes. Each swap can give you a new flavor. Bourguignon can take on flavors from many places. Try adding herbs like rosemary or cilantro for a fresh touch. You can also use spices from around the world. For example, a hint of cumin can add warmth. Each region has its own take on this dish, and that’s what makes it fun! To store leftovers, place Beef Bourguignon in an airtight container. Make sure it cools first. Keep it in the fridge for up to 3 days. Reheat on the stove or in the microwave. If you want to freeze it, use freezer-safe containers. Glass or plastic containers work well. Leave some space at the top for expansion. It can last up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Warm it gently on the stove for the best taste. Enjoy your meal even after days or weeks! Beef Bourguignon comes from France, specifically the Burgundy region. This dish has roots in peasant cooking. Farmers used local beef and red wine. They made it hearty to feed their families. Over time, it gained fame and became a classic. Today, many chefs make it in fine dining too. Yes, you can! Start by browning the beef and bacon in a skillet. This step adds flavor. Then, transfer everything to your slow cooker. Add the vegetables, broth, and seasonings. Cook on low for 6-8 hours. This method gives a rich taste. Just remember to add the mushrooms in the last hour. You can tell the beef is tender when it falls apart easily with a fork. It should not be chewy or tough. A gentle simmer helps achieve this. Cooking for 1.5 to 2 hours usually ensures perfect tenderness. Always taste the beef to check for doneness. This blog post shared a complete guide to making Beef Bourguignon. We explored the main ingredients, including beef chuck, bacon, and fresh vegetables. I detailed easy step-by-step instructions and offered helpful tips for perfecting flavor and presentation. I also shared ideas for variations and storage tips. In conclusion, making Beef Bourguignon can be simple and fun. By using quality ingredients and cooking with care, you can create a delicious meal. Enjoy the process and share your dish with others!$

A rich and hearty stew made with tender beef, vegetables, and red wine, perfect for a comforting meal.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine French

Servings 6

Calories 450 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
4 slices thick-cut bacon, chopped
1 large onion, finely chopped
2 medium carrots, sliced into rounds
2 cloves garlic, minced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
2 leaves bay leaves
8 ounces cremini mushrooms, quartered
1 tablespoon all-purpose flour
to taste salt and freshly ground black pepper
for garnish fresh parsley, finely chopped

Instructions

Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once the oil is shimmering, add the chopped bacon. Cook until crispy, then use a slotted spoon to remove it, draining on paper towels. If you prefer a pork-free version, simply skip this step and proceed to the next.
Season the beef cubes generously with salt and freshly ground black pepper. In batches, sear the beef in the hot pot until browned on all sides, about 4-5 minutes per batch. Remove the browned beef and set it aside.
In the same pot, add the chopped onion and sliced carrots. Sauté for about 5-6 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional minute until the garlic is aromatic.
Add the tomato paste and sprinkle the flour over the mixture. Stir well to combine and cook for another minute to eliminate the raw flour taste.
Gradually pour in the beef broth while using a wooden spoon to scrape up any brown bits from the bottom of the pot – this adds great flavor.
Return the browned beef to the pot, and add the thyme, bay leaves, and the crispy bacon (if using). Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the beef bourguignon to cook gently for about 1.5 to 2 hours, or until the beef is tender and flavorful.
About 20 minutes before serving, add the quartered cremini mushrooms to the pot, stirring to incorporate them evenly.
Once cooking is complete, taste the stew and adjust the seasoning with additional salt and pepper, if necessary.
Carefully remove the bay leaves from the pot before serving to ensure a pleasant dining experience.

Notes

Serve in rustic bowls garnished with parsley and crusty bread for dipping.

Keyword beef, bourguignon, comfort food, stew