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Classic Boeuf Bourguignon Stew

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A rich and tender braised beef stew infused with red wine, bacon, and herbs, perfect for cozy dinners and slow evenings.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 2-inch cubes
  • 6 oz smoked bacon or pancetta, diced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups dry red wine (Pinot Noir or Burgundy recommended)
  • 2 cups beef stock (homemade or low-sodium store-bought)
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 12 oz pearl onions, peeled (frozen works fine)
  • 8 oz cremini or button mushrooms, halved or quartered
  • 2 tablespoons unsalted butter, divided

Instructions

  1. Prep the Ingredients (10-15 minutes): Cut the beef into 2-inch chunks, pat dry with paper towels. Peel pearl onions—if using frozen, rinse under warm water to separate layers. Chop onion and mince garlic.
  2. Brown the Bacon (5 minutes): Heat Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove bacon with slotted spoon, leaving rendered fat in pot.
  3. Sear the Beef (10 minutes): Increase heat to medium-high. Brown beef cubes in batches until deeply golden. Remove beef and set aside with bacon.
  4. Sauté Onions and Garlic (3-4 minutes): In the same pot, add chopped onions and cook until softened and translucent. Add garlic and tomato paste, stirring for 1 minute until fragrant.
  5. Deglaze with Wine (2 minutes): Pour in red wine, scraping up browned bits from bottom of pot.
  6. Add Stock and Herbs (2 minutes): Return beef and bacon to pot. Add beef stock, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
  7. Braise (2.5 to 3 hours): Cover pot and transfer to preheated 325°F oven. Cook until beef is fork-tender, checking once halfway and turning beef gently.
  8. Prepare Pearl Onions and Mushrooms (20 minutes): Sauté pearl onions and mushrooms in 1 tablespoon butter over medium heat until lightly browned and tender. Set aside.
  9. Combine and Finish (5 minutes): Stir sautéed onions and mushrooms into stew. Adjust seasoning. Simmer uncovered on stovetop if sauce needs thickening.
  10. Rest and Serve: Let stew rest for 10 minutes before serving.

Notes

Dry the beef thoroughly before browning to get a good sear. Brown beef in batches to avoid overcrowding. Use quality red wine for best flavor. If stew tastes too sharp, add a pinch of sugar to balance acidity. For gluten-free, use certified gluten-free tomato paste and beef stock. Leftovers taste better the next day. Reheat gently and add stock if sauce thickens too much.

Nutrition

Keywords: Boeuf Bourguignon, beef stew, braised beef, French stew, comfort food, slow cooked, red wine stew

Find it online: https://tomyumy.com/classic-boeuf-bourguignon-stew-recipe-easy-tender-braised-beef-guide/