Classic Beef Bourguignon by Karina

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Servings: 8

Full Ingredient List

• 1 tablespoon extra-virgin olive oil
• 6 ounces bacon, roughly chopped
• 3 pounds beef brisket, trimmed of fat, cut into 2-inch chunks
• 1 large carrot, sliced ½-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced, divided
• 2 tablespoons flour
• 12 small pearl onions, optional
• 3 cups red wine, Pinot Noir, Merlot, or Chianti recommended
• 2-3 cups beef stock
• 2 tablespoons tomato paste
• 1 beef bouillon cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped, divided
• 2 bay leaves
• 1 pound white mushrooms, small or quartered
• 2 tablespoons butter
• 1 pinch coarse salt
• 1 pinch ground pepper

Beef & Sauce

Tools and Equipment

• large dutch oven or heavy pot
• slotted spoon
• large dish
• paper towels
• colander

Ingredients

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Warm the olive oil in a large dutch oven over medium heat. Add the bacon and fry until crisp, approximately 3 minutes. Remove the bacon with a slotted spoon and set aside.
2. Step 2: Pat dry the beef with paper towels and sear in batches in the hot oil/bacon fat until browned on all sides. Transfer beef to the dish with the bacon. (Tips: Ensure beef is dry for a good sear.)
3. Step 3: In the same pot, sauté the carrots and onions until softened, about 3 minutes. Add 4 cloves of minced garlic, cooking for an additional minute. (Tips: Avoid burning the garlic by keeping it moving.)
4. Step 4: Drain any excess fat, leaving about 1 tablespoon in the pot. Return the beef and bacon to the pot, seasoning with salt and pepper. Toss beef with the flour and cook for 4-5 minutes. (Tips: Ensure flour coats the beef evenly for proper browning.)
5. Step 5: Add the pearl onions, wine, and enough beef stock to just cover the meat. Stir in the tomato paste, crushed bouillon, and herbs. Bring to a simmer on the stove. (Tips: Avoid boiling which can toughen the meat.)
6. Step 6: Cover with a lid and place in the lower part of the oven. Let it simmer for 2 to 3 hours until the meat is tender. (Tips: Adjust oven temperature to maintain a gentle simmer.)
7. Step 7: In the last 5 minutes of cooking, prepare the mushrooms: Heat butter in a skillet. Once foamy, add remaining garlic and mushrooms, cooking until browned, about 5 minutes. Season if desired and set aside. (Tips: Avoid overcrowding the pan for even browning.)
8. Step 8: Strain the liquid from the pot into a large bowl using a colander. Set pot contents aside and discard herb remnants. Return beef mixture to the pot, adding browned mushrooms. (Tips: Use a fat separator for excess fat removal.)
9. Step 9: Simmer the sauce standalone to thicken, straining off any excess fat. Add or reduce stock for desired consistency. Adjust seasoning, then pour sauce over the beef and vegetables. (Tips: The spoon test ensures the right sauce thickness.)
10. Step 10: For immediate serving, simmer the beef bourguignon for 2-3 minutes to heat. For serving later, allow the pot to cool, refrigerate, and reheat before serving. (Tips: Flavors improve overnight.)

Additional Information

Notes: This version of beef bourguignon offers various cooking methods to suit your kitchen tools. Adjust wine and stock according to your taste or dietary preferences.

Tags

French cuisine comfort food family dinner