Modern Bœuf Bourguignon

About this recipe

Our modern Bœuf Bourguignon combines the traditional flavors of rich beef, red wine, and aromatic vegetables with updated cooking techniques for enhanced taste and texture. This recipe is perfect for a comforting family dinner or a special occasion.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 pound cremini mushrooms, quartered
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a large Dutch oven, cook the bacon over medium heat until crispy; remove and set aside.

3. 3

   Season the beef with salt and pepper. Increase heat to medium-high, add olive oil and brown beef in batches; remove and set aside.

4. 4

   In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.

5. 5

   Stir in tomato paste, then return beef and bacon to the pot. Add wine, beef broth, thyme, and bay leaf. Bring to a simmer.

6. 6

   Cover and transfer to oven. Cook for 2 hours until beef is tender.

7. 7

   In a skillet, melt butter. Add mushrooms and cook until golden. Sprinkle with flour, cook for 2 minutes, then add to stew.

8. 8

   Simmer for an additional 30 minutes on the stovetop. Garnish with parsley and serve.