Description
Classic French Beef Bourguignon simmers with rich, hearty flavors that transport dinner guests straight to a Parisian kitchen. Tender beef, red wine, and aromatic herbs create a luxurious meal you’ll savor with every comforting bite.
Ingredients
Scale
Beef
- 2 kilograms (4.4 pounds) stewing steak
Meat Accompaniments
- 150 grams (5.3 ounces) pancetta, cut into small chunks
- 110 grams (3.9 ounces) baby onions, fried in butter
Vegetables and Aromatics
- 1 shallot, sliced
- 1 onion, sliced
- 1 garlic clove, crushed
- 200 grams (7.1 ounces) chestnut mushrooms
Herbs and Seasonings
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper
- Small bunch parsley, chopped
Liquids
- 75 milliliters (2.5 fluid ounces) brandy
- 500 milliliters (16.9 fluid ounces) Burgundy red wine
- 250 milliliters (8.5 fluid ounces) beef stock
Fats and Thickeners
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 25 grams (0.9 ounces) butter
Accompaniment
- Mashed potatoes
Instructions
- Coat beef chunks with seasoned flour, ensuring even coverage.
- Sear meat in hot oil, working in batches to achieve deep golden-brown caramelization without overcrowding the pan.
- Remove browned beef and use same pan to render pancetta until crisp, then sauté shallots, onions, and garlic until translucent.
- Deglaze pan with brandy, allowing alcohol to reduce and concentrate flavors, then pour in red wine and beef stock.
- Return beef to liquid, add aromatic herbs like bay leaves and thyme, then reduce heat and let simmer gently for approximately 90 minutes.
- Incorporate sliced mushrooms and butter midway through cooking, which will enrich the sauce and add depth.
- Continue cooking until meat becomes fork-tender and sauce thickens to a rich, glossy consistency.
- Taste and fine-tune seasoning with additional salt and pepper as needed.
- Garnish with freshly chopped parsley and serve alongside creamy mashed potatoes and glazed baby onions.
Notes
- Flour coating helps create a delicious golden crust and thickens the sauce during cooking.
- Brown meat in small batches to ensure proper caramelization and develop deep, rich flavors without steaming the beef.
- Use high-quality red wine like Burgundy or Pinot Noir for authentic French taste and enhanced depth of flavor.
- Low and slow cooking breaks down tough beef fibers, creating meltingly tender meat that falls apart easily.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 565 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 135 mg