Modern Boeuf Bourguignon

About this recipe

Our updated Boeuf Bourguignon recipe brings a fresh take to this classic French dish, combining beef, bacon, and vegetables slow-cooked in a rich red wine sauce. Perfect for a special occasion or a comforting family meal, this stew is sure to impress. Follow our modern cooking techniques to create a memorable dining experience.

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 2 onions, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound mushrooms, quartered
• Salt and pepper to taste
• 2 tablespoons flour
• 2 tablespoons butter
• Chopped parsley for garnish

Directions

1. 1

   Preheat oven to 350°F (180°C).

2. 2

   Cook the chopped bacon in a large Dutch oven over medium heat until crispy; remove and set aside.

3. 3

   Season beef cubes with salt and pepper, then brown them in the bacon fat over high heat. Work in batches to avoid crowding.

4. 4

   Sauté onions, carrots, and garlic in the remaining fat until softened.

5. 5

   Stir in tomato paste and cook for 2 minutes until it darkens.

6. 6

   Combine wine, beef broth, thyme, and bay leaf in the pot. Bring to a simmer, then add beef and bacon back in.

7. 7

   Cover and transfer to oven. Bake for 2 ½ hours or until beef is tender.

8. 8

   Sauté mushrooms in butter, sprinkle with flour, and cook until golden. Mix into the stew and cook for 10 more minutes.

9. 9

   Remove bay leaf, adjust seasoning, and garnish with parsley before serving.