This beef recipe is NOT as hard as it sounds and is a classic and traditional version of Beef Bourguignon - Beef Stew with Red Wine. I serve it up with butter whipped potatoes, haricot verts (small French green beans) and a good crunchy baguette. Check out my Classic Beef Bourguignon Video on TikTok for a quick demonstration on how to cook this classic French dish.
You can watch me make this on a video tutorial HERE.
Ingredients
- 6 oz thick bacon, cut into 1/2 inch pieces
- 3 Tablespoons Olive Oil
- 3 lb stewing beef, cut into 3-4 inch cubes
- 1 carrot, large dice
- 1 onion, large dice
- salt and pepper
- 2 - 3 Tablespoons all purpose flour
- 3 Cups red wine (I use cabernet sauvignon)
- 2-3 Cups Beef stock
- 1 Tablespoon tomato paste
- 2 garlic cloves, mashed and chopped
- 1 teaspoon thyme, dried
- 1 Tablespoon fresh parsley, chopped
- 1 bay leaf
- 10-15 small pearl onions (frozen)
- 1 lb whole mushrooms, quartered
- 3 Tablespoons butter
Procedure
- Preheat dutch oven to medium-high heat on stovetop.
- Saute bacon until just brown. Remove with slotted spoon.
- Mix flour with salt and pepper, dry beef with a towel and dredge in the flour.
- Using the fat from the bacon and olive oil as needed, brown the meat on all sides until nicely browned - do this in batches.
- Brown the diced vegetables and then the garlic and then pour out the excess fat.
- Return the beef and bacon to the casserole with the vegetables. Add the wine and the stock to cover. Add the tomato paste, the herbs and bring to a low bowl.
- Cover and reduce heat to low and just simmering. Cook for about 2 - 3 hours until the meat is fork tender.
- In the meantime brown the mushrooms and the pearl onions in butter until lightly golden.
- When the meat is tender, toss in the pearl onions and mushrooms
- Make sure you taste stew and adjust with salt and pepper as needed.