Classic Beef Bourguignon Recipe
If you want your stew to look more glossy, just add a little sauce thickener or cornstarch to it. Or stir in a tablespoon of cold unsalted butter in the end. That should do the trick.
Love this beef stew? Then also check out another classic French stew: coq au vin!
- 2 ⅓ lbs beef chuck (1050 g)
- 3,5 oz salted bacon (100 g), diced
- 1 small fresh carrot peeled
- 3 cups red wine (720 ml)
- 1 cup beef stock (240 ml)
- 1 tsp tomato paste
- 3 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
- Dice the beef up into large chunks. The beef will shrink quite a lot while cooking so don't make them too small. Add the unsalted butter to a large pan, then place it over medium-high heat. Once the butter starts foaming, add the diced beef.
- Quickly sear the beef on all sides. Add the bacon.
- 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.
- Stir and add the bay leaves, fresh rosemary, brown sugar and tomato paste.
- Then add the beef stock and red wine.
- Stir well and bring all the ingredients to a boil. Then put a lid on the pan, turn the heat low and simmer the beef for 2 hours. Stir regularly.
- 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. 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 cook the stew for another 45 to 60 minutes.
- Then check the seasoning and add extra pepper, salt or brown sugar if necessary. Scoop the stew onto plates and serve hot.