Instructions:
Preheat the Oven:
• Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven or heavy-based pot over medium heat.
Cook the Bacon:
• Add the chopped bacon to the hot oil and sauté for about 3 minutes until crispy and browned. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
Sear the Beef:
• Pat the beef chunks dry with paper towels and season with salt and pepper. Sear the beef in batches in the hot oil and bacon fat, browning all sides, about 2-3 minutes per side. Once seared, remove the beef and place it on the plate with the bacon.
Sauté the Vegetables:
• In the same pot, add the sliced carrots and diced onions. Sauté for about 3 minutes until they begin to soften. Add 4 cloves of minced garlic and cook for another minute until fragrant. Drain any excess fat, leaving about 1 tablespoon in the pot.
Thicken the Stew:
• Return the bacon and seared beef to the pot with the vegetables. Season with a pinch of salt and pepper. Sprinkle flour over the mixture, tossing well to coat the meat and vegetables. Cook for 4-5 minutes, allowing the flour to brown slightly.
Add the Liquid:
• Add the pearl onions (if using), red wine, and enough beef stock to barely cover the meat. Stir in the tomato paste, crushed beef bouillon cube, thyme, and bay leaves. Bring the mixture to a gentle simmer on the stove.
Bake the Stew:
• Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours, or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering gently—adjust the heat if necessary.
Prepare the Mushrooms:
• In the last 5 minutes of cooking, melt butter in a medium skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
Finish the Stew:
• Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot to separate the sauce from the meat and vegetables. Discard the bay leaves and any herb sprigs.
• Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
Simmer and Serve:
• Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. Adjust the consistency by adding a few tablespoons of stock if the sauce is too thick, or simmer longer if too thin.
• Taste for seasoning and adjust with salt and pepper if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat.
• Freezer: Beef Bourguignon freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Tips:
• Wine Choice: Use a wine you enjoy drinking, as the flavor will concentrate in the stew.
• Make-Ahead: This dish tastes even better the next day, making it a perfect make-ahead option.
• Serving Suggestions: Serve with crusty French bread to soak up the delicious sauce.
This Beef Bourguignon is the ultimate comfort food, with rich, bold flavors that develop slowly during cooking. Whether for a special occasion or a cozy dinner, this dish is sure to impress and satisfy.
