Beef Bourguignon | Best French Beef Stew with Red Wine by Lounging with Lenny

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Take one large onion and julienne it.

Take two carrots, wash them, peel them, and slice them.

Take four garlic cloves and chop them fine.

Take four ounces of mushrooms and wipe them with a wet paper towel; cut large ones in half and leave small ones whole.

Take two and a half pounds of beef chuck and pat dry with a paper towel, making sure not to trim the fat.

Cut six slices of thick cut bacon into large cubes.

Preheat the Dutch oven to medium heat and add the bacon to sauté.

After about five to seven minutes, when the bacon is golden brown, transfer it to a plate lined with paper towels.

Remove some bacon fat from the pot but do not discard it.

In the same pot, brown the beef in batches, increasing the heat to high and ensuring not to overcrowd the pot.

Transfer the browned beef to a sheet pan.

Add the onions and carrots to the pot and let them set for about 8 minutes.

Add the garlic and sauté for a couple more minutes.

Return the beef with all accumulated juices and the bacon to the pot.

Pour in one bottle of good dry red wine, add one teaspoon of tomato paste, and three cups of high-quality beef stock.

Add fresh thyme, three bay leaves, and season with one tablespoon of salt and freshly ground black pepper.

Cover with a lid and place in a preheated 300 degrees Fahrenheit oven for about two and a half hours until the meat is tender.

Meanwhile, preheat a pan to high heat with some vegetable oil and add about six ounces of pearl onions, giving them a nice color.

Add a couple of sprigs of fresh thyme, two bay leaves, and season with black pepper.

Pour in one cup of beef stock and reduce the heat to low, letting it simmer for about 40 minutes.

After 40 minutes, take the pearl onions out and put them into a bowl.

In a sauté pan, heat some vegetable oil to high heat and add the mushrooms, cooking for about three to four minutes until golden brown; season with salt and pepper.

After two and a half hours, transfer the meat and vegetables to a sheet pan and remove the bay leaves and thyme.

Strain the liquid into a saucepan and skim the fat with a ladle.

Thicken the sauce with a roux made from one tablespoon of butter and one and a half tablespoons of flour, cooking it on medium heat for about three to four minutes while stirring constantly.

Add the roux to the sauce and whisk until it thickens; season with salt and pepper.

Transfer the meat and vegetables back into the pot, add the pearl onions and mushrooms, and pour the sauce in.

Cover with the lid and return to the oven for about 20 minutes to warm things up and incorporate all the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens