Slow Cooked Beef Bourguignon
A classic French stew featuring tender beef braised in red wine, rich broth, and aromatic vegetables, perfected by slow cooking for deep, comforting flavors.
Ingredients
- 2.5 pounds beef chuck cut into 1.5-inch cubes
- 6 slices bacon thick-cut
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots medium peeled and sliced
- 1 cup dry red wine such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 0.5 cup tomato paste
- 1 tablespoon fresh thyme chopped
- 1 sprig fresh rosemary
- 0.5 pound cremini mushrooms quartered
- 1 tablespoon all-purpose flour
Instructions
- Pat beef cubes dry and season generously with salt and pepper.
- In a large, heavy-bottomed Dutch oven or pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add olive oil to the pot with bacon fat. Brown the beef cubes in batches on all sides, ensuring not to overcrowd the pan. Remove browned beef and set aside.
- Add chopped onion and sliced carrots to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in flour and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2-3 minutes.
- Stir in beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaf. Return the browned beef to the pot.
- Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is fork-tender. Check periodically and stir.
- During the last 30 minutes of cooking, add the quartered mushrooms and cooked bacon to the pot.
- Taste and adjust seasoning if necessary. Remove the bay leaf and rosemary sprig before serving.
- Serve hot, garnished with fresh parsley, alongside mashed potatoes or crusty bread.
Notes
For best results, brown the beef in batches to avoid overcrowding the pan, which can steam the meat instead of searing it. Use a good quality, dry red wine that you would enjoy drinking. This dish often tastes even better the day after it's made, as flavors deepen.