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Beef Bourguignon

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Indulge in the comforting embrace of Beef Bourguignon, a classic French stew that brings together tender beef, aromatic vegetables, and a rich sauce crafted with red apple vinegar. This slow-cooked dish is perfect for cozy family dinners or special gatherings, where its hearty flavors will warm your heart and soul. Each bite reveals a symphony of ingredients melding beautifully together, creating an unforgettable dining experience that impresses without overwhelming. Whether served alongside creamy mashed potatoes, crusty bread, or over egg noodles, this satisfying meal is sure to become a favorite at your table.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 slices turkey bacon, chopped
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups red apple vinegar
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • 1 cup pearl onions, peeled
  • 1 cup mushrooms, sliced
  • 2 tablespoons butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the beef chunks generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef in batches to avoid overcrowding and brown each piece on all sides for about 5-7 minutes. Remove the browned beef from the pot and set aside.
  2. Add chopped turkey bacon to the same pot where you browned the beef. Cook until crispy, about 3-4 minutes. Remove it from the pot and set aside with the beef.
  3. In the remaining fat in the pot, add diced onion and sliced carrots. Sauté for 5–6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the sautéed vegetables and stir well to coat them evenly. Cook for an additional 2 minutes to remove raw flour taste.
  5. Gradually pour in red apple vinegar while scraping up any browned bits from the bottom of the pot. Stir in beef broth, tomato paste, thyme, and bay leaf. Return browned beef and turkey bacon to the pot.
  6. Bring everything to a gentle simmer, cover, and cook on low heat for about 1½ to 2 hours until beef is tender.
  7. In a separate skillet, melt butter over medium heat. Add pearl onions and mushrooms; sauté until golden brown and tender, about 8-10 minutes. Stir these into the stew during the last 15 minutes of cooking.
  8. Once cooked, remove bay leaf from stew. Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving hot.

Nutrition

Find it online: https://tastybygrace.com/beef-bourguignon/