Name: Bœuf Bourguignon (Beef Burgundy Stew)
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 2 servings
Cuisine: French
Ingredients: 350 g Beef Chuck, cut into large cubes and patted dry; 60 g Smoked Bacon, cut into small strips; 1 tbsp All-Purpose Flour; 1 tbsp Butter; 1 Onion, chopped; 1 Carrot, thickly sliced; 2 clove Garlic, finely chopped; 250 ml Red Wine, dry; 250 ml Beef Stock, warm; 120 g Button Mushrooms, halved; 100 g Pearl Onions, peeled; 1 Bay Laurel Leaf, whole; ½ tsp Thyme, fresh or dried leaves; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed; 1 tbsp Parsley, chopped

2 hr 10 mintotal

Prep 25 min · Cook 1 hr 45 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Cook the smoked bacon in a heavy pot over medium heat until lightly browned. Remove it to a plate, leaving the rendered fat in the pot.
Season the beef with salt and black pepper, dust it with the measured flour, and brown it well in the same pot. Work in batches if needed so the beef sears instead of steaming.
Add the measured butter, onion, carrot, and garlic. Cook until the vegetables begin to soften and the browned bits loosen from the base.
Return the bacon to the pot. Add the red wine, warm beef stock, bay leaf, thyme, and any remaining salt and black pepper. Simmer gently until the beef is tender.
Add the button mushrooms and pearl onions, then continue simmering until they are tender and the sauce coats the beef lightly. Remove the bay leaf and finish with parsley.

How to tell it's done

The beef should be fork-tender, the vegetables soft but visible, and the sauce glossy enough to coat a spoon.

Getting it right

Tip

Brown the beef deeply before simmering; this gives the stew its rounded, savory base.

What to serve it with

Serve with mashed potatoes, buttered noodles, rice, or crusty bread to catch the sauce.

Common mistakes

The beef steams instead of browning.: Pat the beef dry and brown it in batches before adding wine and stock.

Substitutions

Beef Stock may be replaced with a well-seasoned vegetable stock, but the stew will taste lighter.
Pearl Onions can be replaced with small pieces of Onion when pearl onions are unavailable.
Use a gluten-free thickener only after checking labels if avoiding gluten; the sauce texture may change.
Omit Smoked Bacon for a less smoky version, but the dish will lose part of its classic flavor base.

Storing and reheating

Refrigerate bœuf bourguignon for up to 4 days; the flavor improves overnight. Reheat gently with a splash of stock if needed, or freeze for up to 2 months.

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Ingredients