🇫🇷French6 ServingsMain CourseFrench
Bœuf Bourguignon
A globally renowned, hearty beef stew simmered slowly in Burgundy wine, beef broth, carrots, pearl onions, and mushrooms.
Ingredients
- 1.5 kg beef chuck (cut into 2-inch cubes)
- 150g bacon or pancetta (diced)
- 1 bottle full-bodied red wine (Burgundy/Pinot Noir)
- 2 cups beef broth
- 2 carrots (sliced)
- 1 large onion (chopped)
- 200g pearl onions
- 250g mushrooms (quartered)
- Bouquet garni (thyme, parsley, bay leaf), garlic, salt, pepper
Instructions
1
Fry the bacon in a large Dutch oven until crisp, remove, and set aside. In the same fat, brown the beef cubes on all sides, then remove.
2
Sauté the chopped onion and carrots in the pot until soft. Add garlic and cook for 1 minute.
3
Return the beef and bacon to the pot. Pour in the wine and beef broth, and add the bouquet garni.
4
Cover and simmer on low heat (or in a 160°C/320°F oven) for 2.5 to 3 hours until the beef is tender.
5
In a separate pan, sauté the mushrooms and pearl onions until browned, then stir them into the stew for the final 15 minutes of cooking.
