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Slow-Cooked Beef Bourguignon

Slow-Cooked Beef Bourguignon: A Cozy French Comfort Feast

This Slow-Cooked Beef Bourguignon is a comforting French dish that transforms humble ingredients into a rich and flavorful stew.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp extra-virgin olive oil Adds richness and flavor to the stew's foundation.
  • 6 oz bacon, roughly chopped Infuses a smoky flavor that enhances depth.
  • 3 lb beef brisket, cut into 2-inch pieces Can substitute with chuck or stewing beef.
  • 1/2 tsp coarse salt Crucial for enhancing flavors throughout the dish.
  • 1/4 tsp ground black pepper Provides a hint of heat that balances the dish.
For the Vegetables
  • 1 large carrot, sliced 1/2-inch thick Adds natural sweetness and texture.
  • 1 large white onion, diced Enriches the stew with a robust flavor.
  • 4 cloves garlic, minced Elevates the aroma and taste profile.
  • 12 small pearl onions, optional For a pop of sweetness and a charming visual.
  • 1 lb mushrooms, quartered Adds earthiness and umami; sautéed in butter for added flavor.
For the Sauce
  • 2 tbsp all-purpose flour Used for thickening the stew and intensifying flavor.
  • 2-3 cups beef stock Provides the hearty liquid foundation for the stew.
  • 2-3 cups red wine, e.g., Merlot, Pinot Noir The key flavoring agent; choose a wine you'll enjoy drinking.
  • 2 tbsp tomato paste Contributes depth and a slight tanginess.
  • 1 cube crushed beef bouillon Enhances overall umami notes.
  • 1 tsp fresh thyme, chopped Infuses aromatic earthy flavors.
  • 2 bay leaves Adds a subtle layer of complexity during cooking.
For Finishing Touches
  • 2 tbsp unsalted butter Perfect for sautéing mushrooms.
  • 2 cloves garlic, minced for mushrooms Enhances the mushroom flavor.
  • 1 tbsp fresh parsley, chopped Adds a bright note as a garnish.
  • salt and black pepper To taste for balancing the flavor.

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and chop the bacon into rough pieces.
  2. Heat 1 tbsp of olive oil in your Dutch oven over medium heat. Add bacon and sauté until crispy, about 5-7 minutes.
  3. Pat the beef brisket pieces dry and season with salt and pepper. Sear in batches until browned, about 3-4 minutes per batch.
  4. Sauté the sliced carrot and diced onion for about 5 minutes, then add minced garlic and cook for an additional minute.
  5. Drain excess fat, return beef and bacon to the pot, sprinkle flour, and cook for 2-3 minutes.
  6. Add pearl onions, red wine, beef stock, tomato paste, crushed bouillon, thyme, parsley, and bay leaves. Simmer gently.
  7. Cover and transfer to the oven. Cook for 2-3 hours until beef is fork-tender.
  8. Melt butter in a skillet over medium-high heat. Add mushrooms and garlic, sauté until browned, about 5-7 minutes.
  9. Strain the stew through a fine-mesh sieve, returning beef and vegetables to the pot with the sauce.
  10. Stir in sautéed mushrooms, simmer the sauce if needed to thicken, and adjust seasoning if necessary.
  11. Serve hot, garnished with parsley and accompanied by sides like mashed potatoes or crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

This dish is even better the next day, making it perfect for meal prep.

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