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Red Wine Braised Beef Bourguignon

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Slow-braised beef and vegetables in red wine, served in warm artisan bread bowls for hearty enjoyment.

Ingredients

Scale
  • 1.1 kg beef chuck, cut into large cubes
  • 6 slices thick-cut bacon, chopped
  • 30 ml olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 30 g tomato paste
  • 16 g all-purpose flour
  • 480 ml dry red wine (such as Burgundy or Pinot Noir)
  • 480 ml beef broth
  • 15 ml Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 225 g pearl onions
  • 225 g cremini or button mushrooms, halved
  • Salt and black pepper, to taste
  • 4 small round crusty sourdough bread loaves

Instructions

  1. Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in the pot.
  2. Add olive oil to the pot. Sear beef cubes in batches, browning on all sides. Remove browned beef and set aside.
  3. Add diced onion and sliced carrots to the pot and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute.
  4. Sprinkle flour evenly over the vegetables and stir thoroughly to coat.
  5. Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, dried thyme, bay leaves, and reserved bacon.
  6. Return browned beef to the pot. Cover and simmer over low heat for 150 minutes until meat is fork-tender.
  7. Stir in pearl onions and halved mushrooms. Continue cooking, uncovered, for 30 minutes.
  8. Adjust seasoning with salt and black pepper as needed.
  9. Slice tops from the sourdough loaves and hollow out centers to form bowls.
  10. Ladle hot beef bourguignon into artisan bread bowls and serve immediately.

Notes

For optimal flavor, use a robust, dry red wine and try to prepare the dish a day in advance to allow the flavors to mature.

Nutrition

Find it online: https://www.delicetreats.com/red-wine-braised-beef-bourguignon/