French Beef Bourguignon is a classic dish that embodies the essence of French comfort food. Originating from the Burgundy region, this hearty stew features tender beef simmered in a rich red wine sauce, complemented by aromatic vegetables and herbs. The slow-cooking process allows the flavors to meld together, resulting in a dish that's both flavorful and satisfying. Traditionally served with mashed potatoes or crusty bread, it's a perfect meal for special occasions or a cozy dinner at home.

Ingredients

• 2.5 to 3 lbs (1.1–1.4 kg) beef stew meat (e.g., chuck), cut into 1-inch cubes
  
  

• Salt and freshly ground black pepper, to taste
  
  

• ¼ cup (32 g) all-purpose flour
  
  

• 4 tablespoons (57 g) unsalted butter, divided
  
  

• 8 oz (225 g) bacon or pancetta, diced
  
  

• 1 medium onion, chopped
  
  

• 4 cloves garlic, minced
  
  

• 2 tablespoons (30 g) tomato paste
  
  

• 2 cups (500 ml) red wine (preferably Burgundy)
  
  

• 2 cups (500 ml) beef broth
  
  

• 1 tablespoon fresh thyme leaves
  
  

• 2 bay leaves
  
  

• 10 pearl onions, peeled
  
  

• 1 lb (450 g) button mushrooms, sliced
  
  

• Fresh parsley, chopped (for garnish)
  
  

Directions

1. Prepare the Beef:
   
   

   • Season the beef cubes with salt and pepper.
     
     

   • Lightly dredge the beef in flour, shaking off any excess.
     
     

2. Brown the Beef:
   
   

   • In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat.
     
     

   • Add the beef in batches, browning on all sides.
     
     

   • Remove the browned beef and set aside.
     
     

3. Cook the Bacon:
   
   

   • In the same pot, add the diced bacon and cook until browned and crispy.
     
     

   • Remove the bacon and set aside with the beef.
     
     

4. Sauté Vegetables:
   
   

   • Add the chopped onion to the pot and sauté until softened, about 5 minutes.
     
     

   • Add the minced garlic and cook for an additional 1 minute.
     
     

5. Deglaze and Simmer:
   
   

   • Stir in the tomato paste and cook for 2 minutes.
     
     

   • Return the beef and bacon to the pot.
     
     

   • Add the red wine, beef broth, thyme, and bay leaves.
     
     

   • Bring to a simmer, then cover and transfer to a preheated 350°F (175°C) oven.
     
     

   • Cook for 2 to 2.5 hours, or until the beef is tender.
     
     

6. Prepare the Mushrooms and Onions:
   
   

   • In a skillet, melt the remaining 2 tablespoons of butter over medium heat.
     
     

   • Add the pearl onions and sauté until browned.
     
     

   • Add the sliced mushrooms and cook until softened, about 5 minutes.
     
     

7. Combine and Serve:
   
   

   • Remove the stew from the oven and discard the bay leaves.
     
     

   • Stir in the sautéed mushrooms and onions.
     
     

   • Adjust seasoning with salt and pepper as needed.
     
     

   • Garnish with chopped parsley before serving.
     
     

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: ~45g
  
  

• Fat: ~30g
  
  

• Carbohydrates: ~15g
  
  

• Fiber: ~3g
  
  

• Sugar: ~5g
  
  

• Sodium: ~800mg