Beef Bourguignon is a dish that holds a special place in my heart. Its origin can be traced back to the Burgundy region in France, where it was traditionally prepared by French peasants during the cold winter months. This humble stew, made with affordable ingredients like beef, vegetables, and red wine, has stood the test of time and become an iconic French classic.

Legend has it that Beef Bourguignon gained prominence during World War II when the esteemed chef Julia Child came across it while living in France. She loved the dish so much that she included it in her famous cookbook “Mastering the Art of French Cooking,” exposing it to a wider audience. From that point on, Beef Bourguignon became a staple in many households, gaining a well-deserved reputation for its rich flavors and tender melt-in-your-mouth beef.

Ingredients:

•  pounds of beef chuck, cut into 1-inch cubes
• 4 slices of bacon, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups of red wine (preferably Burgundy)
• 2 cups beef broth
• 1 bouquet garni (a bundle of fresh herbs like thyme, bay leaves, and parsley, tied together)
• 12 pearl onions, peeled
• 1 pound button mushrooms, quartered
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

Step 1: Prepare the Ingredients

Begin by cutting the beef chuck into bite-sized cubes. Make sure to trim any excess fat. This will ensure that your Beef Bourguignon is perfectly tender and not overly greasy. Chop the bacon, onion, carrots, and garlic, and set them aside. Preheat your oven to 325°F (160°C) while you’re at it.

Step 2: Sauté the Bacon and Vegetables

In a large oven-safe pot or Dutch oven, cook the diced bacon until crispy. Once done, remove the bacon and set it aside on a plate lined with paper towels to drain the excess grease. Leave the bacon fat in the pot.

Add the chopped onion, carrots, and minced garlic to the pot with the bacon fat, and sauté over medium heat until the vegetables become tender and lightly browned. This step will help develop the depth of flavors in your Beef Bourguignon.

Step 3: Brown the Beef

Take the beef cubes and season them generously with salt and pepper. Add them to the pot with the sautéed vegetables, and cook until all sides of the beef cubes are well-browned. This will create a flavorful crust on the meat and add richness to the overall dish.

Step 4: Add the Tomato Paste and Wine

Stir in the tomato paste, ensuring that it coats the meat and vegetables evenly. Let it cook for a minute or two to enhance its flavors. Then, pour in the red wine, using a wooden spoon to scrape all the delicious browned bits off the bottom of the pot. The wine will provide a deep and robust flavor to your Beef Bourguignon.

Step 5: Simmer and Braise

Add the beef broth and the bouquet garni to the pot. Cover it with a tight-fitting lid and transfer it to the preheated oven. Let it simmer and braise for about 2 to 3 hours, or until the beef is fork-tender. This slow cooking method allows the flavors to meld together and results in incredibly tender and flavorful meat.

Step 6: Sauté the Pearl Onions and Mushrooms

While the beef is braising in the oven, sauté the pearl onions and quartered mushrooms in a separate skillet. Melt the butter, then add the pearl onions and cook until they turn golden brown. Remove them from the skillet and set them aside. In the same skillet, add the mushrooms and cook until they are beautifully browned. Set the mushrooms aside as well. These caramelized onions and mushrooms will add a delightful texture and taste to your Beef Bourguignon.

Step 7: Thicken the Sauce

Once the beef is tender and the cooking time is up, carefully remove the pot from the oven. Take out the bouquet garni and discard it. In a small bowl, combine the flour with a splash of water to create a smooth paste, known as a slurry. Stir this slurry into the cooking liquid, allowing the sauce to thicken. Return the pot to the stovetop and simmer for an additional 10 minutes, or until the sauce reaches the desired consistency.

Step 8: Garnish and Serve

As a final touch, return the caramelized pearl onions and mushrooms to the pot. Give everything a good stir, and let them warm through in the sauce for a few minutes. Taste and adjust the seasoning if needed.

Serve your Beef Bourguignon hot, garnished with a sprinkle of freshly chopped parsley. It pairs beautifully with crusty bread, creamy mashed potatoes, or buttered noodles. Enjoy this comforting and luscious French classic, and let it transport you to the quaint countryside of Burgundy.