Red Wine Braised Beef Bourguignon (Print Version)
Slow-braised beef and vegetables in red wine, served in warm artisan bread bowls for hearty enjoyment.
# Ingredients:
→ Beef Bourguignon
01 -
1.1 kg beef chuck, cut into large cubes
02 -
6 slices thick-cut bacon, chopped
03 -
30 ml olive oil
04 -
1 large yellow onion, diced
05 -
2 carrots, peeled and sliced
06 -
3 cloves garlic, minced
07 -
30 g tomato paste
08 -
16 g all-purpose flour
09 -
480 ml dry red wine (such as Burgundy or Pinot Noir)
10 -
480 ml beef broth
11 -
15 ml Worcestershire sauce
12 -
1 teaspoon dried thyme
13 -
2 bay leaves
14 -
225 g pearl onions
15 -
225 g cremini or button mushrooms, halved
16 -
Salt and black pepper, to taste
→ Bread Bowls
17 -
4 small round crusty sourdough bread loaves
# Instructions:
01 -
Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in the pot.
02 -
Add olive oil to the pot. Sear beef cubes in batches, browning on all sides. Remove browned beef and set aside.
03 -
Add diced onion and sliced carrots to the pot and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute.
04 -
Sprinkle flour evenly over the vegetables and stir thoroughly to coat.
05 -
Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, dried thyme, bay leaves, and reserved bacon.
06 -
Return browned beef to the pot. Cover and simmer over low heat for 150 minutes until meat is fork-tender.
07 -
Stir in pearl onions and halved mushrooms. Continue cooking, uncovered, for 30 minutes.
08 -
Adjust seasoning with salt and black pepper as needed.
09 -
Slice tops from the sourdough loaves and hollow out centers to form bowls.
10 -
Ladle hot beef bourguignon into artisan bread bowls and serve immediately.
# Notes:
01 -
For optimal flavor, use a robust, dry red wine and try to prepare the dish a day in advance to allow the flavors to mature.