Ingredients
Scale
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- 6 oz bacon or salt pork, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups Burgundy wine (or any dry red wine)
- 2 cups beef stock
- 1 bouquet garni (thyme, bay leaves, and parsley tied together)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp vegetable oil (for searing the beef)
- 1 lb pearl onions, peeled
- 1 lb mushrooms, sliced
- 2 tbsp butter (for sautéing mushrooms and onions)
Instructions
- Prepare the Ingredients: Cut the beef into large cubes, and dry them with paper towels. Dice the bacon, chop the onion and carrots, and mince the garlic.
- Cook the Bacon: In a large Dutch oven, cook the bacon or salt pork over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Sear the Beef: In the same pot, add vegetable oil and sear the beef cubes in batches, browning on all sides. Remove the beef and set it aside.
- Sauté Vegetables: Add the chopped onions, carrots, and garlic to the pot, cooking until softened.
- Make the Roux: Sprinkle flour over the vegetables, stirring to combine. Cook for 2 minutes to form a roux.
- Deglaze and Simmer: Pour in the Burgundy wine, scraping the bottom of the pot to release any browned bits. Add beef stock, bouquet garni, salt, and pepper. Bring to a simmer.
- Slow Cook: Return the beef and bacon to the pot. Cover and cook in the oven at 325°F for 2.5 to 3 hours, or until the beef is tender.
- Sauté Final Ingredients: In a separate pan, sauté the pearl onions and mushrooms in butter until golden brown. Add them to the stew in the last 30 minutes of cooking.
- Final Seasoning: Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Searing
- Cuisine: French
Keywords: Julia Child Beef Bourguignon, French beef stew, Beef Bourguignon recipe, Burgundy wine stew, classic French recipe, slow-cooked beef stew, hearty beef stew recipe