Beef Bourguignon is a classic French delight that combines succulent, slow-cooked beef with a rich, velvety red wine sauce, creating an unforgettable gastronomic experience. This soul-warming dish, brimming with melt-in-your-mouth beef, tender mushrooms, pearl onions, and aromatic herbs, embodies the essence of comfort food with a touch of elegance. Savoring each spoonful of Beef Bourguignon transports you to the heart of French cuisine, enveloping you in its luxurious flavors and tantalizing aromas.
3 lbs. Beef Chuck, cut into 2-inch cubes
Salt, to taste,
Black Pepper, to taste
1 tbsp. Onion Powder
1 tbsp. Garlic Powder
5 oz. Pancetta or bacon, diced (about 11⁄4 cups)
1/2 onion, finely chopped
2 large carrots, sliced
1 Tbsp. Garlic, minced
1-2 Tbsp. Tomato Paste
2 Tbsp. All-purpose flour
750 ml. Red Wine
2 Bay Leaves
3 Thyme Sprigs
2 Tsp. Chicken Bouillon
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
Instructions:
In a bowl, season beef chuck with a generous amount of salt, pepper, and 1 teaspoon of garlic powder and onion powder, mix. Set aside for at least 30 minutes.
In a Dutch oven, cook pancetta over medium-low heat until fat is rendered about 15 minutes, or until browned and crisp. Set aside on a paper towel. Reserve fat in the pot.
Heat oven to 350 degrees Fahrenheit. Raise heat under pot to medium-high. Working in batches, transfer beef cubes in a single layer in the pot. Cook until browned on all sides, about 10-15 minutes; transfer browned pieces to a plate as they brown. Repeat.
Reduce heat, if needed, to prevent burning. Stir in tomato paste, and cook for 5 minutes. Add in onion, carrots, and season with salt. Cook for 3 minutes, stirring occasionally.
Stir in minced garlic, cook for 1 minute. Stir in flour, cook for 1 more minute. Pour in wine, and toss in bay leaves, thyme, pancetta, and sprinkle in beef bouillon powder being sure to scrape up brown bits at bottom of pot.
Add in browned beef, stir, and transfer to oven. Cook until tender, about 2 1/2 hours, turning meat halfway through cooking time.
In a large skillet set over medium heat, combine pearl onions, mushrooms, 1⁄4 cup water, olive oil and a salt, and pepper to taste. Bring to a simmer, then cover and cook for 15 minutes. Uncover, and cook, tossing frequently, until well browned, about 5 to 7 minutes.
Serve beef stew over a bed of mashed potatoes, topped with onions and mushrooms. Enjoy!