classic French beef stew

Classic French Beef Stew (Boeuf Bourguignon)

Ingredients (Serves 4–6):

• 1 kg (2.2 lb) stewing beef (chuck or brisket), cut into 2-inch cubes

• Salt & pepper

• 2–3 tbsp flour (for coating)

• 2–3 tbsp olive oil

• 150g (5 oz) bacon or pancetta, diced

• 2 carrots, sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups (500 ml) red wine (preferably Burgundy or Pinot Noir)

• 1–2 cups (250–500 ml) beef stock

• 2 bay leaves

• 3–4 sprigs fresh thyme (or 1 tsp dried)

• 300g (10 oz) mushrooms, quartered

• 10–15 pearl onions (or 1 regular onion, chopped)

• Optional: fresh parsley, for garnish

Instructions:

1. Prep and brown the meat:

   • Pat beef dry and season with salt and pepper. Lightly dust with flour.

   • In a large Dutch oven or heavy pot, heat oil over medium-high.

   • Sear the beef in batches until browned on all sides. Set aside.

2. Sauté the aromatics:

   • In the same pot, add bacon or pancetta. Cook until golden.

   • Add chopped onion and carrots. Cook 5–7 minutes.

   • Stir in garlic and tomato paste; cook for 1 minute.

3. Deglaze and simmer:

   • Return the beef to the pot. Pour in red wine and enough beef stock to just cover the meat.

   • Add bay leaves and thyme. Bring to a simmer.

4. Slow cook:

   • Cover and simmer on low heat for 2.5 to 3 hours, or bake at 160°C (325°F) in the oven, until meat is tender.

5. Cook mushrooms & onions:

   • While stew simmers, sauté mushrooms and pearl onions in a pan with butter or oil until golden (10 minutes).

   • Add to the stew in the last 30 minutes of cooking.

6. Finish and serve:

   • Remove bay leaves and thyme sprigs. Adjust seasoning.

   • Serve hot, garnished with parsley.

🍷 Serving Suggestions:

• Serve over buttered mashed potatoes, egg noodles, or with crusty French bread.

• A glass of red wine pairs beautifully.