French Beef Stew (Bourguignon)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
4 hrs 30 mins
-
Total Time
5 hrs
-
Servings
6 servings
-
Calories
843 kcal
-
Course
Dinner
-
Cuisine
International
French Beef Stew (Bourguignon)
Description
French Beef Stew (Bourguignon) employs lean beef stew meat browned along with pancetta pieces to build a rich base. Onions, shallots, and garlic are sautéed to develop sweetness and depth. The mixture is thickened with flour, enriched with tomato paste, and simmered in a full bottle of red wine combined with beef stock. Aromatic herbs like thyme and bay leaves are added for fragrance. The stew is baked in the oven for about two hours, allowing the connective tissue in the beef to break down, yielding tender, flavorful meat and a thick, glossy sauce.
The texture is a balance of tender beef chunks, soft cipollini onions, and earthy cremini mushrooms. The slow cooking in wine and beef stock melds the ingredients together while reducing the sauce to a rich consistency.
This dish is well-suited for hearty dinners alongside rustic bread or mashed potatoes to soak up the sauce. It's a traditional meal that highlights long, slow cooking to transform tougher cuts into tender bites full of layered flavor.
If needed, check for additional liquid during cooking and add more beef stock or water to maintain enough moisture. Using cuts like chuck or shoulder helps ensure the meat becomes tender without drying out.
Ingredients
- 8 oz pancetta or bacon lardons
- 2 tbsp olive oil
- 3 lbs beef stew meat See Note 1, lean
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion sliced
- 1 shallot large, diced
- 3 cloves garlic diced
- 5 thyme tied, sprigs
- 2 tbsp tomato paste
- 1 red wine 750ml, bottle
- 2 cups beef stock
- 3 bay leaf
- 30 cipollini onions
- 1 lb cremini mushroom
Instructions
- Preheat oven to 325°F.
- Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.
- Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
- Add 2-inch beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
- Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.
- With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.
- Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
- Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
- After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms and onions to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.
- When time is up remove from oven, remove thyme bundle and stir. Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.
Notes
- Use beef cuts such as chuck, shoulder, or rump for stewing; these cuts break down well and become tender during slow cooking.
- Monitor the stew during oven cooking and add beef stock if the liquid reduces too much to prevent drying.
- For best results, brown the pancetta and beef thoroughly to build deep flavor before slow cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 843 kcal
% Daily Value*
| Calories | 843kcal | 42% |
| Carbohydrates | 28g | 9% |
| Protein | 72g | 144% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 201mg | 67% |
| Sodium | 549mg | 23% |
| Potassium | 1543mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 92mg | 9% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
