Boeuf Bourguignon (Beef Bourguignon)
This elegant French classic Boeuf Bourguignon is an excellent choice to serve when hosting a dinner! The perfect recipe for the Holidays!
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1/4 tsp. garlic salt
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 1/2 lbs. side round steak, cut into 1-inch cubes
- 2 tbsp. butter, divided
- 4 slices bacon, cut in small pieces
- 1 tbsp. olive oil, or more if needed tips & tricks
- 3/4 cup red onions, finely chopped
- 3/4 cup carrots, sliced
- 2 large cloves garlic, pressed
- 2 1/2 cups dry red wine of your choice
- 1 1/2 cups low-sodium beef broth
- bouquet garni with 1 bay leaf and 2 sprigs of thyme
- 1 pkg (about 15 onions) small pearl onions, peeled tips & tricks
- 10 medium white button mushrooms, halved
- 1/3 cup chopped fresh parsley, plus more for garnish tips & tricks
- 1 tsp. balsamic vinegar
- 1/4 tsp. garlic powder
Directions
- In a large plastic bag, combine flour, garlic salt and freshly ground black pepper.
- Dredge the beef cubes in the flour mixture until well-coated; set aside.
- In a Dutch oven over medium heat, add 1 tbsp. butter. When it’s melted, add bacon and cook until done.
- Using a slotted spoon, transfer the bacon into a bowl lined with paper towel; set aside.
- Add the coated beef cubes to the bacon drippings and cook halfway until the color turns gray-brown, about 3-4 minutes. If there's not enough fat left in the pot, add 1 tbsp. oil.
- Add onions and carrots; sauté for 3-4 minutes. Same as earlier, if needed, add more oil or butter. Add garlic and sauté for 1 minute.
- Add wine, broth, bouquet garni, pearl onions, mushrooms, parsley and bacon; season with freshly ground black pepper, and balsamic vinegar.
- Cover and simmer slowly for 2 to 2 ½ hours, stirring occasionally.
- About ½ hour before the end of cooking time, taste and season if needed (I usually add some garlic powder).
- When cooking time is done (*see footnote), remove from the heat and serve with mashed potatoes and French baguette.
Notes
Footnote: If the sauce is too thick, add broth. If the sauce is too thin, uncover and mix 3 tsp. cornstarch with 1/2 cup cold water.