Beef Bourguignon
Tender beef braised in rich red wine with pearl onions and mushrooms, the soul-warming stew that French grandmothers perfected.
Ingredients (serves 4)
- 2 lbs beef stew meat
- 2 cups red wine
- 1 onion
- 4 carrots
- 8 oz mushroom
- 4 oz bacon
- 2 tbsp tomato paste
- 2 cups beef stock
- 2 bay leaves
- 1 tsp thyme
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Save this recipeInstructions
- 1
Cut bacon into lardons and render in a large pot over medium heat until crispy, about 8 minutes, then remove and set aside.
- 2
Brown beef cubes in batches in the bacon fat, 3-4 minutes per side, then remove.
- 3
Sauté diced onion and carrots in the pot for 5 minutes until softened.
- 4
Stir in tomato paste and cook for 1 minute, then deglaze with red wine, scraping up browned bits.
- 5
Return beef and bacon to pot, add beef stock, bay leaves, and thyme. Bring to a simmer.
- 6
After 1 hour, add mushrooms and pearl onions. Simmer for 15 minutes more until vegetables are tender.
- 7
Taste and season with salt and pepper. Serve hot with crusty bread.
