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Beef Bourguignon

@arecipe.bsky.social

The king of French stews: beef and bacon lardons slow-braised in red Burgundy with carrots, then finished with buttery sautéed mushrooms and pearl onions.

Prep 00:30
Cook 03:00
Total 03:30
Yield 6

Ingredients

  • Beef chuck, cubed
  • Bacon lardons
  • Carrots
  • Pearl onions
  • Button mushrooms
  • 1 bottle Pinot Noir
  • Beef stock
  • Tomato paste
  • Garlic
  • Bouquet garni (thyme, bay, parsley)
  • Butter and flour
  • Salt and pepper

Instructions

  1. 1
    Brown bacon lardons; render fat and set aside.
  2. 2
    Sear beef in batches until well browned.
  3. 3
    Sauté onion and carrot; stir in tomato paste and flour.
  4. 4
    Deglaze with red wine; add stock, garlic and herbs.
  5. 5
    Braise low and slow (oven or stovetop) until beef is fork-tender.
  6. 6
    Separately sauté mushrooms and pearl onions in butter; stir in.
  7. 7
    Adjust sauce thickness and seasoning; rest, ideally overnight.
Category
Dinner
Cuisine
French

Recipe Attribution

RecipeTin Eats
recipetineats.com/beef-bourguignon-beef-burgundy/