How to Make Beef Bourguignon | Best French Stew Recipe

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.

Cut the beef chuck into pieces about one and a half inches thick.

Set the beef aside on a sheet pan.

Start rendering the bacon lardons in a cold pan to extract the fat.

Once the bacon crisps up, remove it from the pan with a slotted spoon, leaving the fat.

Season the beef with salt and pepper on both sides.

Sear the beef in a screaming hot pan, making sure not to overcrowd it to develop a dark crust.

Prep the button mushrooms by removing the stems and ensuring they are all even-sized.

Finish searing the beef until perfectly brown.

Dice the onion into medium-sized pieces.

Turn down the heat on the pan slightly and add the mushrooms to evaporate their water.

Add the diced onions to the pan and sauté both for a couple of minutes until color develops.

Add flour and dried herbs to the pan, stirring well and letting the flour cook off slightly.

Add tomato paste and mix it evenly into the pan.

Deglaze the pan with red wine, using a wine you enjoy drinking.

Add the beef back into the pot, placing it into the sauce.

Add the crispy bacon lardons and a little beef stock to the pot.

Cover the pot and transfer it to the oven to braise for three hours.

Prepare rice to serve with the dish.

Plate the beef bourguignon with a little rice and garnish with a pop of green.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens