Beef Bourguignon (Burgundy Beef Stew)

A rich and hearty French dish made with tender beef simmered in a deep red wine sauce, paired with vegetables for added flavor and texture.

Ingredients:

For the Stew:

• 3 lbs beef chuck or stew beef, cut into 1.5-inch chunks
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups dry red wine (Burgundy or similar)
• 2 cups beef stock
• 1 bouquet garni (thyme, bay leaves, and parsley stems tied together)
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 2 tablespoons butter (for sautéing)

For the Vegetables:

• 1 cup pearl onions, peeled (use frozen if fresh isn’t available)
• 2 medium carrots, peeled and sliced
• 1 cup mushrooms, sliced (cremini or white button)
• Fresh parsley (for garnish)
• Fresh thyme sprigs (for garnish)

Directions:

1. Brown the Beef:
   • Pat the beef dry and season it with salt and pepper.
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Brown the beef in batches, making sure each side gets a nice sear. Once browned, set the beef aside.
2. Cook the Aromatics:
   • In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Add the Liquids:
   • Stir in the tomato paste and cook for 1-2 minutes.
   • Pour in the wine and beef broth, scraping any browned bits off the bottom of the pot. Add the bouquet garni.
   • Return the beef to the pot and bring the mixture to a simmer.
4. Braise the Beef:
   • Cover the pot and place it in a preheated oven at 325°F (163°C).
   • Let it cook for 2-2.5 hours until the beef is fork-tender and easily pulls apart.
5. Prepare the Vegetables:
   • While the beef cooks, melt butter in a skillet over medium heat.
   • Add the pearl onions and sauté until golden and caramelized, around 10 minutes. Set aside.
   • In the same pan, sauté the carrot slices for 3-4 minutes, then set them aside.
   • Finally, sauté the mushrooms until browned, about 5 minutes, and set them aside.
6. Thicken the Sauce:
   • Once the beef is done, remove the pot from the oven.
   • Take the beef and vegetables out with a slotted spoon and set aside.
   • Place the Dutch oven on the stovetop and bring the remaining liquid to a simmer.
   • Whisk in flour and cook for about 5 minutes until the sauce thickens and becomes glossy.
   • Stir in sugar to balance the wine’s acidity.
7. Combine the Stew:
   • Add the browned beef, carrots, onions, and mushrooms back into the pot. Stir to coat everything in the sauce.
   • Let the stew simmer for an additional 10-15 minutes to reheat everything and meld the flavors.
8. Serve:
   • Taste and adjust seasoning with salt and pepper if necessary.
   • Serve the beef bourguignon in warm bowls, garnished with fresh parsley and thyme sprigs.

Suggested Accompaniments:

• Serve with mashed potatoes, crusty bread, or buttered egg noodles to soak up the flavorful sauce.
• A glass of the same red wine you used for cooking pairs wonderfully with this dish.

Presentation Tips:

For a rustic touch, serve in ceramic or stoneware bowls. The deep, rich color of the stew contrasts beautifully with the vibrant vegetables. Fresh herbs will not only add a pop of color but enhance the dish’s aroma. Soft, warm lighting will highlight the glossy sauce, making for a comforting, inviting presentation.