Channeling my inner Julia Child with this batch of Beef Bourguignon! This classic French beef stew is a worldwide favourite for a reason! So carefully thought out, that every ingredient adds to an indescribable deliciousness. A magnificent and dangerously addictive dish, that perfectly pairs with a glass of red wine and served over creamy mashed potatoes.
Below makes 4-5 servings.
What you will need:
- 4-5 strips of bacon; roughly chopped
- 1 lb stewing beef; cut into 1 inch pieces
- 1 large carrot; peeled; sliced
- 1 large white onion, finely diced
- 6 cloves of garlic; minced
- Pinch of salt and pepper
- 2 tbsp. all-purpose flour
- 2 cups red wine (Merlot or Pinot Noir is best)
- 3 cups beef stock
- 3 tbsp. tomato paste
- 1 beef bullion cube
- 3 tsp. fresh thyme leaves
- 3 tbsp. fresh parsley; roughly chopped
- 3 bay leaves
- 1.5-2 cups mushrooms; quartered
- 2-3 tbsp. butter
- 3-4 large potatoes; peeled, cut into medium-sized pieces
Prep Time: 20 minutes ◊ Cook Time: 3 hours
- Preheat oven to 350 degrees F.
- In a large stewing pot or dutch oven, saute bacon over medium heat until crisp. Transfer to a large bowl. Set aside.
- Add beef to pot and sear in bacon fat until nicely browned on all sides.Transfer seared beef to the bowl containing the cooked bacon.
- Add onions and carrots into the pot and cook until onions are caramelized and dark brown in colour. Then add only 4 of the required minced garlic cloves. Cook for an additional 1 minute.
- Add beef and bacon back into the pot, sprinkle with flour and toss to coat. Cook for an additional 4 minutes.
- Add wine, beef stock, tomato paste, bullion, thyme, parsley and bay leaves. Stir to combine. Let simmer for 3-4 minutes.
- Cover and transfer to middle rack of the oven. Let cook for 3 hours until beef is fall apart tender. Stir twice.
- When you have 10 minutes remaining of cooking time, bring a large skillet to medium heat. Melt butter, then add remaining 2 cloves of minced garlic and cook for 1 minute. Add mushrooms, season with a pinch of salt and pepper and cook until golden brown. Continue to baste with the butter to allow as much to soak into the mushrooms as possible.
- Bring a medium-sized pot of water to boil. Add potatoes and boil until easily pierced with a fork. The softer the better. Tip: Leave potatoes in the hot water until you are almost ready to serve. Then drain, add 2 tbsp. of butter, season with salt and pepper, and mash until smooth and creamy.
- Once the cooking time is up, remove stock pot from oven and place on the stove. Using a large spoon with straining holes, spoon out contents best you can into a large bowl, leaving only the sauce. The goal is to create a sauce thick enough to coat the back of a spoon. If your sauce is to thin, let simmer on medium heat for 10 minutes; stirring often. If your sauce is too thick. Add a touch of beef stock.
- Add meat and vegetables back into the pot, mix thoroughly and let simmer for 3-4 minutes.
- Serve over a bed of creamy mashed potatoes, garnish with fresh parsley and pair with a tall glass of wine! Bon Appetit!