Description
Beef Bourguignon is not a dish to rush. It needs a few hours over low heat, allowing everything to come together slowly. That is what makes it so enjoyable to prepare on a day when you are home anyway.
Ingredients
Units
Scale
- 1 2/3 lb beef chuck, cut into large chunks
- 9 oz cremini mushrooms
- 4 1/2 oz thick-cut bacon, diced
- 2 1/4 cups red (Burgundy) wine
- 8 shallots
- 3 garlic cloves
- 3 bay leaves
- 2 celery stalks
- 1 carrot
- 1 beef bouillon cube (0.36 oz)
- 2 tablespoons all purpose flour
- 1 tablespoon tomato paste
- Fresh thyme
- Butter
Instructions
- In a large Dutch oven, cook the diced bacon until lightly crisp. Remove from the pot and set aside.
- Season the beef generously with salt and pepper. Add a knob of butter to the pot and brown the beef on all sides for a few minutes. Remove from the pot and set aside.
- Roughly chop 2 shallots, slice the carrot into half moons, and cut the celery into pieces. Cook the vegetables in the same pot for about 5 minutes, stirring occasionally. Add the 3 finely chopped garlic cloves and cook for another minute.
- Stir in 1 tablespoon tomato paste and cook briefly, stirring well.
- Return the bacon and beef to the pot and mix everything together. Reduce the heat and sprinkle in 2 tablespoons flour. Cook for 1 to 2 minutes, stirring, until the flour is cooked through.
- Pour in 2 1/4 cups red wine along with 1 1/4 cups hot water and 1 crumbled beef bouillon cube. Add the bay leaves and a few sprigs of fresh thyme. Bring just to a simmer.
- Peel about 6 (small) shallots, leave them whole, and add them to the pot. Let everything simmer gently for at least 3 to 4 hours.
- Slice the cremini mushrooms and brown them in a little butter over medium heat. Add them to the stew and let it simmer a bit longer without a lid so the sauce can reduce slightly.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Boiling, Frying, Sautéing, Slow Cooking
- Cuisine: French