Beef Bourguignon

Beef Bourguignon is a classic French stew featuring tender beef, braised in red wine with onions and carrots, infused with a bouquet garni of herbs. It's rich, hearty, and full of flavor—perfect for any cozy dinner.

Ingredients:

900g (2 lbs) stewing beef or rump roast, cut into 2-inch cubes

500 ml (2 cups) red wine (Burgundy or another full-bodied red like Merlot, Shiraz, or Cabernet Sauvignon)

1 tbsp olive oil

50g (2 oz) bacon lardons or 2–3 strips of bacon, chopped

1 large onion, chopped

2 garlic cloves, minced

2–3 tbsp flour

110g (1 cup) baby carrots or 2 large carrots, cut into 2-inch pieces

250 ml (1 cup) beef stock (optional)

1 bouquet garni (or 3 parsley stalks, 3 thyme sprigs, 2 bay leaves tied together)

Salt and pepper to taste

Parsley for garnish

Instructions:

Marinate the beef: The night before cooking, combine the beef and wine in an airtight container or ziplock bag and refrigerate overnight.

Prepare the beef: Remove the beef from the marinade, pat dry, and season with salt and pepper. Reserve the marinade.

Preheat the oven: Set it to 300°F (160°C).

Cook the bacon: In a heavy cast iron pot, heat olive oil and cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside.

Brown the beef: In the same pot, brown the beef in batches over medium-high heat. Remove and set aside with the bacon.

Cook the onions and garlic: Add the chopped onions to the pot and cook until softened, about 5–7 minutes. Then add minced garlic and cook for 1 minute.

Combine everything: Add the beef and bacon back to the pot, along with the carrots. Stir in the flour and cook for a minute. Add the reserved wine and beef stock to cover the beef. Add the bouquet garni and bring to a boil.

Braise the beef: Cover the pot with a lid and place it in the oven for 2 hours.

Reduce the liquid: After 2 hours, check the liquid level and return the pot to the oven uncovered for an additional 1 to 1.5 hours to reduce the liquid and tenderize the beef.

Serve: Garnish with chopped parsley and serve over mashed potatoes or noodles.

Tips:

Sear the beef to enhance flavor.

Adjust cooking time depending on beef tenderness and cut size.

Customize with or without mushrooms or pearl onions.

Storage:

Keeps in the fridge for up to 5 days or freeze for up to 3 months.