I love this Beef Bourguignon Recipe. Not only is it crazy fun to say, but it’s even better to eat. Of course I put a little twist on it with cippolini onions and wild mushrooms, because well that’s what I do. From start to finish it will take you roughly 2 hours to make, but trust me once you eat this Beef Bourguignon Recipe it’s all worth it. In fact, I would argue that it’s so good it should take you more like 5 to 6 hours to make. Ok enough with how good it taste. Honestly this is just one of those hearty comforting dishes that I live for, and it seems like all classic French dishes are this way. Don’t get freaked out by the beef having a slight reddish/purplish tint to it, it’s from the wine. When you are done making this dish you will most likely have some of the sauce left, which goes excellent with chicken or into a soup. It has a super rich bold beef flavor with hints of red wine, which is a win win if you ask me. Figure out how to use the leftovers cause dang are they good. If you have a few extra hours and want to make something that is really really good, then give this Beef Bourguignon Recipe a try, your family and friends won’t regret it!
Beef Bourguignon Recipe
- 2 pound lean stew meat
- 1/2 medium size yellow onion small dice
- 1 small celery stalk small dice
- 1 small size carrot small dice
- 1 garlic clove mashed
- 5 tablespoons olive oil
- 1 bottle Cotes du Rhone or Burgundy wine
- 32 ounces beef stock
- 8 to 12 sprigs fresh thyme
- 1 bay leaf
- 8 strips bacon thinly sliced
- 8 peeled baby carrots
- 6 to 8 peeled cippolini onions
- 2 ounces fresh sliced oyster mushrooms
- 2 ounces fresh sliced shittake mushrooms
- 2 ounces fresh sliced cremini mushrooms
- 10 to 12 fingerling potatoes cut in half
- 1 French baguette
- Kosher salt and fresh cracked pepper to taste
- In a large pot with 1 tablespoon of olive oil, caramelize diced onions, celery, carrots and garlic. Once browned, add in wine, stock, fresh thyme, bay leaf, salt, pepper and simmer on medium-high heat.
- In a separate large pan on high heat render bacon fat. Once the bacon is cooked set aside the lardons reserving the bacon fat in the pan on medium-high heat.
- Next, season the beef stew meat on all sides with salt and pepper and brown on all sides in the bacon fat pan. Once the beef is caramelized add it to the wine/stock pot and put in the oven on 375° for 60 to 90 minutes.
- About 30 minutes before the beef in wine is done cooking, place 4 separate saute pans on high heat each with 1 tablespoon of olive oil. Place the baby carrots in one pan, the mushrooms in one pan, the cippolini onions in one pan, the potatoes in one pan and caramelize all vegetables very well and season with salt and pepper.
- When the vegetables are done browning, the beef in wine mixture should be done. Take the beef out of the pot, set aside and drain the wine mixture discarding the vegetables and herbs. Place the beef/wine stock back in the pot along with the beef, caramelized baby carrots, cippolini onions, mushrooms, potatoes and return to the burner and simmer for 15 to 20 minutes on medium-high heat.
- To plate add a few of each ingredients to a place with some wine sauce and garnish with fresh thyme leaves. Serve with slices of French baguette.