! If you make it the day before, the flavors meld even better, and it just might be your best decision yet. And as with all things, balance is key—so serve it alongside a fresh salad or some steamed veggies to keep things in check!
Ingredients List
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 4 oz (115g) pancetta or bacon, diced
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bottle (750ml) dry red wine (preferably Burgundy)
- 2 cups beef broth
- 1 bouquet garni (thyme, bay leaves, parsley)
- 1 lb (450g) fresh mushrooms, quartered
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How to Make Beef Bourguignon?
- Preheat your oven to 325°F (160°C). Get that warmth rolling—it’s time to make magic!
- In a large Dutch oven or heavy pot, cook the pancetta or bacon over medium heat until it’s crispy. Remove and set aside, leaving that delicious fat in the pot. We’re going to need it!
- Turn up the heat to medium-high and add the beef cubes. Sear them on all sides until they’re beautifully browned. This step seals in the flavor, so don’t skip it! Remove the beef and join the pancetta on the sidelines.
- Lower the heat to medium. If your pot is looking a little dry, add olive oil. Toss in the diced onion and sliced carrots, sautéing until softened, about 5 minutes.
- Now, stir in the minced garlic and tomato paste. Cook for another minute, letting those fragrant aromas waft through the kitchen.
- Pour in the wine, scraping up any browned bits left in the pot. Bring it to a simmer and let it reduce slightly for about 5-10 minutes.
- Return the browned beef and crispy pancetta to the pot, add the beef broth, and bring everything to a gentle boil. Toss in that bouquet garni, and season with salt and pepper to taste.
- Cover the pot and transfer it to your preheated oven. Let it cook for 2 to 2.5 hours, or until the beef is fork-tender. Time to take a little break—maybe enjoy a glass of that wine you just opened!
- While that magic is happening in the oven, grab a skillet and melt the butter over medium heat. Sauté the mushrooms until they’re browned and tender, about 5-7 minutes. Set aside for now.
- When the beef is perfectly done, stir in the sautéed mushrooms, letting it simmer for an additional 15-20 minutes on the stovetop to meld those delightful flavors together.
- Adjust seasoning with more salt and pepper as needed. Don’t forget to fish out that bouquet garni before serving!
- Garnish with chopped fresh parsley and serve the Beef Bourguignon with crusty bread, mashed potatoes, or egg noodles. Bon appétit!
Tips for the Perfect Beef Bourguignon
- Don’t rush the browning of the meat—this step layers in flavor!
- Leftovers? They only get better! Store them in the fridge, and enjoy a heartwarming meal the next day.
- If you have access to good quality broth, use it! It’s an essential part of the flavor profile.
- Feel free to experiment with vegetables! Adding pearl onions or celery can give an extra touch of sweetness.
I can’t express enough how wonderful it feels to serve up a steaming pot of Beef Bourguignon to family and friends. The compliments will flow, and you might just be crowned the “Chef of the Year” in your household! So, roll up your sleeves and get ready for some kitchen magic. I can’t wait to hear how yours turns out!
