Beef Bourguignon

Ingredients

• 2 pounds (900g) beef chuck, cut into 1-inch cubes 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped 4 slices bacon, chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 1 cup (240ml) red wine (such as Burgundy or Pinot Noir) 1 cup (240ml) red wine (such as Burgundy or Pinot Noir)
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 bouquet garni (a bundle of herbs tied together with kitchen twine, typically including thyme, bay leaves, and parsley) 1 bouquet garni (a bundle of herbs tied together with kitchen twine, typically including thyme, bay leaves, and parsley)
• 1 cup (150g) pearl onions, peeled 1 cup (150g) pearl onions, peeled
• 8 ounces (225g) mushrooms, quartered 8 ounces (225g) mushrooms, quartered
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2.
   Season the beef cubes with salt and pepper. In the same pot, brown the beef in batches until well-seared on all sides. Remove the beef and set aside.
3. 3.
   Add the olive oil to the pot and sauté the diced onion until translucent. Add the minced garlic and cook for an additional minute.
4. 4.
   Return the beef and bacon to the pot. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add the beef broth, tomato paste, and bouquet garni. Bring to a simmer.
5. 5.
   Cover the pot and let the stew simmer over low heat for 2 hours, or until the beef is tender.
6. 6.
   In a separate pan, sauté the pearl onions and mushrooms until golden brown. Add them to the stew along with the sliced carrots, parsnips, and diced turnips. Continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.
7. 7.
   Season with salt and pepper to taste. Remove the bouquet garni.
8. 8.
   Serve the Beef Bourguignon hot, garnished with fresh parsley. It pairs well with crusty bread or creamy mashed potatoes.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like chuck for the best flavor and tenderness.
• Red wine — Opt for a good-quality red wine, such as Burgundy or Pinot Noir, to enhance the depth of flavor in the stew.
• Pearl onions — To easily peel pearl onions, blanch them in boiling water for a minute, then transfer them to an ice bath. The skins will slip off easily.
• Mushrooms — Use a mix of mushrooms like cremini, button, or porcini for a more complex flavor profile.
• Bouquet garni — Tie the herbs together with kitchen twine to make it easier to remove them from the stew before serving.

Tips & Tricks

• For a deeper flavor, marinate the beef in red wine overnight before cooking.
• To thicken the sauce, mix a tablespoon of flour with some of the cooking liquid to create a slurry, then stir it back into the stew.
• If you prefer a smoky flavor, use smoked bacon instead of regular bacon.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days.
• Freeze any leftover stew in individual portions for quick and convenient meals.

Serving advice

Serve the Beef Bourguignon in shallow bowls, allowing the rich sauce to mingle with the vegetables and beef. Garnish with fresh parsley for a pop of color and freshness. Pair it with a glass of red wine to complement the flavors.

Presentation advice

To elevate the presentation, serve the Beef Bourguignon in individual cocottes or mini cast-iron skillets. Place a sprig of fresh thyme on top of each serving for an elegant touch. Serve with a side of crusty French bread or buttery mashed potatoes.