Beef Bourguignon
Rich, wine-soaked, and worth every minute. This is the dish that makes your kitchen smell like a Parisian bistro. Low and slow, deep and delicious.
Main Dish · Prep 30 min · Cook 180 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 1 kg beef chuck, cubed
- 750 ml red wine, full bottle, Burgundy
- 150 g bacon lardons
- 3 large carrots, chunked
- 200 g pearl onions, peeled
- 250 g mushrooms, quartered
- 2 tbsp tomato paste
- 500 ml beef stock
A Love Letter to Slow Cooking
Beef bourguignon is not a quick dinner. It's a love letter. A commitment. A three-hour hug from your oven. And every single minute is worth it.
The beef gets so tender it practically falls apart when you look at it. The wine reduces into this deeply rich, glossy sauce. It's pure French magic.
The Method
Brown the bacon lardons until crispy, then remove. In the same fat, sear the beef in batches until deeply browned — don't skip this step, it's where all the flavor lives.
Sauté the onions and carrots, add the tomato paste, then pour in the entire bottle of red wine. Yes, the whole thing. Add the stock, thyme, bay leaves, and bring to a simmer.
Cover and cook in a 160°C/325°F oven for 2.5 hours. Add the mushrooms and return for another 30 minutes.
Tina's Tips
- Use a wine you'd actually drink — if it's not good enough to sip, it's not good enough to cook with
- Make this a day ahead — it genuinely tastes better reheated
- Serve with mashed potatoes or crusty bread
- This freezes beautifully for up to 3 months
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