The Best Beef Bourguignon Recipe
Recipe Overview:
- Name: The Best Beef Bourguignon
- Cook Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Recipe Category: Meat
- Keywords: European, Stove Top, Less than 4 Hours
- Servings: 6
Nutritional Information (per serving):
- Calories: 991.2
- Total Fat: 63.5g
- Saturated Fat: 25.4g
- Cholesterol: 192.6mg
- Sodium: 1267.9mg
- Carbohydrates: 27.3g
- Fiber: 4.9g
- Sugars: 10.2g
- Protein: 54.2g
Ingredients:
- 1 tablespoon olive oil
- 8 ounces smoked bacon, diced
- 2 1/2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 carrot, sliced
- 2 yellow onions, sliced
- 4 cloves garlic, minced
- 1/2 cup cognac
- 1 (750 ml) bottle dry red wine
- Beef broth (enough to almost cover the meat)
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup frozen pearl onions
- 3 cups fresh mushrooms, sliced
- Country bread or sourdough, toasted or grilled
- 1/2 cup chopped fresh parsley (optional)
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 250°F (120°C). |
| 2 | Heat the olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook for about 10 minutes, stirring occasionally, until lightly browned. Using a slotted spoon, transfer the bacon to a large plate and set aside. |
| 3 | Pat dry the beef cubes with paper towels and season generously with salt and pepper. In batches, sear the beef in the hot oil until browned on all sides. Transfer the browned beef to the plate with the bacon, and continue until all beef is seared. Set aside. |
| 4 | In the same Dutch oven, add the sliced carrots and onions. Season with 1 tablespoon of salt and 2 teaspoons of pepper. Cook over medium heat for 10-15 minutes, stirring occasionally, until the onions are lightly browned. Add the minced garlic and cook for an additional minute. |
| 5 | Carefully add the cognac to the pot. Stand back and ignite the cognac with a match to burn off the alcohol. Be cautious and use a long match or lighter. Allow flames to subside. |
| 6 | Return the seared beef and bacon to the pot along with any accumulated juices. Pour in the entire bottle of red wine and enough beef broth to nearly cover the meat. Stir in the tomato paste and fresh thyme leaves. Bring the mixture to a simmer. |
| 7 | Cover the Dutch oven with a tight-fitting lid and place in the preheated oven. Cook for about 1 1/4 hours or until the meat and vegetables are tender when pierced with a fork. |
| 8 | In a small bowl, combine 2 tablespoons of butter with the flour, stirring until smooth. Add this mixture to the stew to thicken the sauce. Stir in the frozen pearl onions. |
| 9 | In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté for about 10 minutes until they are lightly browned. Add the mushrooms to the stew and stir to combine. |
| 10 | Bring the stew to a boil on the stovetop, then reduce the heat and simmer for an additional 15 minutes, uncovered. Season with salt and pepper to taste. |
| 11 | To serve, toast slices of country bread or sourdough until golden brown. Rub each slice with a cut clove of garlic on one side. |
| 12 | For each serving, place a slice of toasted bread in a bowl or on a plate. Ladle the Beef Bourguignon over the bread and sprinkle with chopped fresh parsley, if desired. Serve hot and enjoy! |
This Beef Bourguignon recipe, inspired by the Barefoot Contessa, delivers a rich and flavorful dish perfect for a cozy dinner. With its tender beef, savory bacon, and aromatic vegetables cooked in a luscious red wine sauce, it’s a classic dish that never fails to impress. The slow cooking process ensures that the flavors meld beautifully, making each bite a delight. Pair it with toasted or grilled bread rubbed with garlic to soak up the delicious sauce, and you have a complete meal that will satisfy even the most discerning palate.
