Preheat the oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.
With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.
Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.
Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).
Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).
Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.
See AlsoBeef BourguignonStir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.
Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.
Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.
Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.
FAQs
What cut of meat is best for beef bourguignon? ›
Chuck Roast.
Tough, marbled boneless chuck roast is the best cut of beef for beef Bourguignon. Don't worry, it becomes tantalizingly tender during cooking. You could swap another stewing beef, such as top round roast or bottom round roast.
The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.
Does beef bourguignon taste better the next day? ›It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family. 1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven.
What is the best wine for beef bourguignon? ›Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.
What do the French eat with beef bourguignon? ›A Beef Bourguignon is traditionally served with boiled baby potatoes or over mashed potatoes. Although, I find it delicious served with a classic Potato Gratin Dauphinois, buttered egg noodles, white rice or even polenta. A side of sweet peas or Green Beans Almondine is lovely too.
How do you tenderize beef for beef bourguignon? ›- Marinate beef for 24 hours in red wine with the onion, carrot, thyme and bay leaves. This tenderises and infuses the beef with beautiful flavour. ...
- Strain and reserve the red wine – we're going to reduce it to use as the stew braising liquid;
For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce. Add the puree or sauce in place of the tomato paste and cook, stirring constantly, until the puree or sauce has reduced and thickened. You'll have a similar deep, savory flavor.
Why put tomato paste in beef stew? ›A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.
Can I use red wine vinegar instead of red wine in beef stew? ›The Best Substitute for Red Wine
Alcohol-free red wine. Beef broth. Chicken broth. Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
Can you overcook beef bourguignon? Although this is a sturdy dish that can withstand hours of cooking, depending on the cut and size of the meat pieces, it is possible to overcook it as all the melting fat renders out of the meat, leaving it quite dry to bite into.
Why is my beef bourguignon so bitter? ›
My beef Bourguignon tastes bitter
If your beef Bourguignon tastes disappointingly butter, it could be overcooked. A good tip to try is adding a spoonful of redcurrant jelly or a little sugar to add a little sweetness. Deglazing the pot with ¼ cup (60ml) brandy to the dish will add an extra layer of flavour.
How do you make a beef stew thicker? One way is to add in some corn starch mixed with water. However, I find a more effective, healthier and more delicious technique is to cook the stew with the lid off, for a bit more time. Cooking the stew with the lid off will all excess liquid to evaporate, making the stew thicker.
Why is the beef in my beef bourguignon tough? ›Not Cooking Long Enough: Low and slow is the way to go here. It does take time to let the tough connective tissue in the beef break down and become tender, so don't rush the cooking time. And keep the temperature low.
Can I use Cabernet Sauvignon for beef bourguignon? ›You must try this delicious and rich beef bourguignon recipe with Cabernet Sauvignon. Traditionally, I don't consume an enormous amount of beef. For no other reason than I love fish, legumes and alternative meats such as duck, kangaroo, lamb, turkey or pork.
Is Pinot Noir or Cabernet Sauvignon better for beef bourguignon? ›The most poetic match for Beef Bourguignon is, without a doubt, a red Burgundy, given that both the dish and the wine hail from the same region. The Pinot Noir grape, the heart and soul of red Burgundy, brings forward red fruit notes, underpinned by earthy undertones.
What cut of beef makes the most tender stew? ›Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.
What is best cut of beef for slow cooked stew? ›Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.
So, can you cook Beef Bourguignon with Ribeye? Absolutely! While it might veer from tradition, this fusion of flavors and textures is a delicious deviation that's worth every bite.