Classic French Beef Bourguignon

Classic French Beef Bourguignon                                                                                                                     

Beef Bourguignon is a cozy, classic, French dish that will melt in your mouth!  Using tender beef, mushrooms, carrots, and red wine, this French tradition is cooked to perfection. A savory and comforting meal that you will make over and over again! 

Ingredients:  

• 2 tablespoons olive oil

• 6 slices bacon, sliced into lardons (1 inch x 1/3 inch strips)

• 3 pounds lean stewing beef cut into 2-inch cubes

• Salt & pepper

• Beef bone with marrow (optional)

• 1 bottle good quality red wine (Red Burgundy, Bordeaux, Pinot Noir, Merlot or even Tempranillo…saving a glass for yourself to enjoy, of course)!

• 7 cups beef stock (add more if you wish)

• 1 yellow onion, diced

• 4 tablespoons tomato paste

• Beef bouillon (3 cubes or 3 tablespoons of the paste)

• 1/4 cup flour or Wondra (to lightly thicken… this dish is not meant to have a thick gravy)

• 4-5 cloves minced garlic

• ½ teaspoon thyme

• 2 bay leaves

• 4-6 carrots sliced

• 30 small pearl onions

• 12 ounces mushrooms sliced, sliced into halves or quarters + 1 clove fresh garlic
  

Directions:

1. Preheat the oven to 350 degrees (for oven method).

2. In a large Dutch oven over medium high heat pot sauté the bacon in the olive oil. Cook until crisp. Remove the bacon with a slotted spoon and set aside.

3. Salt & pepper the beef and add it to the pot. Braise until lightly browned. Remove from the Dutch oven and set aside.

4. Add the carrots and pearl onions and sauté 3-5 minutes until just tender. Remove and set aside.

5. Add the red wine to the skillet. Scrape down the sides and allow it to deglaze. Add the beef stock, diced onion, tomato paste, and bone w/marrow.

6. Add the beef and bacon back to the pot and stir. Add garlic, thyme, and bay leaf. Put a lid on pot and let it simmer in the oven for 1 ½ - 2 hours or until the beef is tender.

7. If simmering on the stovetop: Bring to a solid simmer and then reduce heat to a low simmer. Cover and let cook 1 ½ - 2 hours or until beef is tender.

8. One hour before serving, add the pearl onions and carrots into the simmering mixture… this keeps the vegetables from getting soggy.

9. Also about an hour prior to serving, sauté the mushrooms in butter, salt, and a little more fresh garlic Add the mushrooms at this point so they hold their shape and taste a bit better!

10. Before serving; add the flour or Wondra to just “slightly” thicken (again, this dish is NOT meant to have a thick, gravy-like sauce).

11. Serve over pasta or my favorite…mashed potatoes (roasted or boiled with butter & parsley work well too)!

12. Top off with a little finely chopped parsley before serving!  Enjoy with a good glass of red wine! Bon appetit!