Beef Bourguignon

August 31, 2025 by Camila

🍷 Method

1. Marinate the beef (optional but recommended): Place beef cubes in a bowl with wine, bay leaves, and thyme. Cover and refrigerate overnight.
2. Brown the meat: Drain the beef and pat dry. In a large pot, heat olive oil and brown the beef in batches. Set aside.
3. Sauté the bacon and vegetables: In the same pot, cook bacon until golden. Add onions, carrots, and garlic. Sauté until soft.
4. Add tomato paste and flour: Stir in tomato paste and flour. Cook for 2 minutes to remove raw taste.
5. Deglaze and simmer: Pour in the wine and beef stock. Add browned beef, bay leaves, and thyme. Bring to a simmer.
6. Slow cook: Cover and cook on low heat for 2½ to 3 hours, or until beef is tender.
7. Finish with mushrooms and pearl onions: Sauté mushrooms and pearl onions in butter separately. Add to the stew in the last 30 minutes.
8. Serve: Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles.