Classic Beef Bourguignon Recipe
Here is a classic beef bourguignon recipe: try this traditional French beef stew with pearl onions and mushrooms at home!
Ingredients
- 1 ¾ lbs beef chuck (800 g)
- 3,5 oz salted bacon (100 g), diced
- 1 large fresh carrot peeled
- 2 cups red wine (480 ml)
- 1 cup beef stock (240 ml)
- 4 large garlic cloves chopped
- 14 fresh pearl onions peeled
- 7 oz white mushrooms (200 g)
- 2 sprigs fresh rosemary
- 1 tsp brown sugar
- 4 bay leaves
- 2 tbsp unsalted butter
- pepper
- salt
Instructions
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Dice the beef up into large chunks. The beef shrinks while cooking, don't make the chunks too small. Add the butter to a large non-stick pan. Place it over medium-high heat. Once melted, add the diced beef.
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Quickly sear the beef on all sides. Add the bacon.
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Stir and fry the beef and bacon for 4 minutes. Add the garlic and pearl onions to the pan. Season with a good dash of pepper and salt.
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Stir and add the bay leaves, fresh rosemary, brown sugar, beef stock and red wine.
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Stir well, put a lid on the pan, turn the heat very low and simmer the beef for 2 hours. Stir regularly.
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If you are serving the beef stew immediately, slice the mushrooms and carrots up, add them to the pan and cook for another 45 minutes until the beef is tender and falls apart. I prefer to make this stew a day in advance. I just let it cool down fully and put it in the fridge overnight. Next day reheat the stew, add the sliced white mushrooms and carrots and simmer the stew for another 45 to 60 minutes over low heat.
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Check the seasoning and add extra pepper, salt or brown sugar if necessary. Scoop the stew onto plates and serve hot.
