Name: Braised Beef Burgundy Stew with Bacon and Mushrooms
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4
Cuisine: French
Ingredients: 6 slices thick-cut bacon, diced; 2 lbs. beef chuck, cut into 1-inch pieces; Sea salt and black pepper, to taste; 1 small red onion, chopped; 1 cup frozen pearl onions; 2 large carrots, sliced diagonally; 3-4 garlic cloves, minced; 8 oz. white mushrooms, roughly chopped; 3 T. almond flour; 1 T. tomato paste; 3 c. dry red wine; 1½ c. beef broth; 2 bay leaves; 4 sprigs fresh thyme; ¼ c. fresh parsley, chopped

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Imagine a hearty, aromatic stew brimming with tender chunks of beef, smoky bacon, and earthy mushrooms, all simmered to perfection in a rich Burgundy wine sauce. This Braised Beef Burgundy Stew with Bacon and Mushrooms epitomizes comfort food, promising a symphony of flavors that will warm you with every bite.

Whether you’re looking to impress guests at a dinner party or simply seeking a cozy meal for a quiet night in, this beef bourguignon recipe will surely become a cherished favorite. Read on to discover how to create this sumptuous dish that marries classic French techniques with rustic charm.

Why You’ll Love This Recipe

Deep, Rich Flavors: Burgundy wine, beef broth, and slow-cooked onions create a deeply satisfying sauce that perfectly complements the tender beef and hearty vegetables.
Perfect for Any Occasion: Whether you’re hosting a fancy dinner party or enjoying a laid-back meal at home, this versatile stew beautifully fits any setting.
Easy to Make: Despite its sophisticated taste, this classic dish is surprisingly simple to prepare. Most cooking time is hands-off, allowing the ingredients to meld together effortlessly.
Comforting and Hearty: Ideal for colder nights, this stew is the ultimate comfort food, offering warmth and sustenance in every delicious bite.

What is Braising?

Braising is a cooking method that involves slowly cooking food in a small amount of liquid at low temperatures. This technique typically starts with browning the main ingredient in fat, followed by cooking it covered in a flavored liquid, such as broth or wine. The long, slow cooking process allows tough cuts of meat or fibrous vegetables to become tender and absorb the rich flavors of the cooking liquid, resulting in a dish that is both flavorful and moist.

Ingredients

Thick-Cut Bacon: Opt for thick-cut bacon as it provides a heartier bite and more robust flavor, perfect for adding a smoky depth to the stew.
Diced Beef Chuck: Look for well-marbled beef chuck or chuck roast, as its fat content renders down during cooking, ensuring tender and juicy meat.
Sea Salt and Black Pepper: Seasoning with sea salt and freshly ground black pepper enhances the natural flavors of the beef and vegetables.
Red Onion: Red onions bring a subtle sweetness and vibrant color to the stew, balancing the rich flavors of the wine and beef.
Frozen Pearl Onions: Convenient and quick to use, frozen pearl onions add a delicate, mild onion flavor without peeling and chopping.
Carrots: Fresh carrots add a touch of sweetness and a pop of color while providing a satisfying crunch in the stew.
Garlic Cloves: Aromatic garlic cloves infuse the stew with a fragrant, savory depth, essential for any hearty dish.
White Mushrooms: Choose firm white mushrooms that absorb the rich flavors of the broth and wine, contributing an earthy note.
Almond Flour: Almond flour is used to thicken the stew, offering a gluten-free alternative that adds a subtle nutty flavor.
Tomato Paste: Concentrated tomato paste enriches the stew with a deep umami taste and thickens the sauce beautifully.
Dry Red Wine: Select a good quality dry red wine, such as red Burgundy wine, which provides a robust and complex base flavor for the stew.
Beef Broth: A rich and flavorful beef broth complements the wine and enhances the stew’s overall depth.
Bay Leaves: A fresh bay leaf infuses the stew with a subtle, slightly floral aroma that deepens the flavors’ complexity.
Fresh Thyme: Fresh thyme sprigs add an aromatic, slightly minty note that brightens the rich, savory stew.
Fresh Parsley: Chopped fresh parsley sprinkled on top adds a burst of color and a fresh, vibrant finish to the dish.

Substitutions and Additions

Thick-Cut Bacon: If you prefer a leaner option, use turkey bacon or pancetta to maintain a similar smoky flavor without the added fat.
Diced Beef Chuck: If you want to experiment with different meat flavors, substitute pork shoulder or lamb. For a vegetarian option, use hearty vegetables like butternut squash and eggplant.
Sea Salt and Black Pepper: If sea salt and freshly ground black pepper are not available, standard table salt and pre-ground black pepper can be used.
Red Onion: Yellow onions or shallots are suitable alternatives to red onions if you don’t have them on hand.
Frozen Pearl Onions: Fresh pearl onions can be used if you have extra prep time, or you can substitute with chopped regular onions.
Carrots: Parsnips or sweet potatoes can be used for a different texture and flavor profile while still adding natural sweetness.
Garlic Cloves: Garlic powder can be used in a pinch—use about 1/4 teaspoon for each clove called for in the recipe.
White Mushrooms: Baby bella or cremini mushrooms are excellent substitutes and provide a similar earthy flavor.
Almond Flour: If you don’t need a gluten-free option, all-purpose flour or cornstarch can thicken the stew.
Tomato Paste: If you are out of tomato paste, canned tomato sauce or crushed tomatoes can be used as a substitute, though you may need to adjust the consistency slightly.
Dry Red Wine: A good quality beef or vegetable broth can replace the wine for a non-alcoholic version while still adding rich flavor.
Beef Broth: Chicken broth or vegetable broth can be substituted, though the flavor profile will change slightly.
Bay Leaves: Dried bay leaves are a fine substitute for fresh, using one-third the amount called for in the recipe.
Fresh Thyme: Dried thyme can be used if fresh isn’t available; start with 1/3 the amount as dried herbs are more potent.
Fresh Parsley: Dried parsley or other fresh herbs like cilantro or basil can be used to garnish the stew as an alternative.

Additions:

Potatoes: Adding diced potatoes can make the stew even heartier and more filling.
Celery: Chopped celery brings additional crunch and a slightly peppery flavor.
Peas: Frozen or fresh peas can add a touch of sweetness and vibrant color.
Bell Peppers: Sliced bell peppers introduce a hint of sweetness and a variety of colors to the stew.
Root Vegetables: Turnips or rutabagas can add unique flavors and textures for a more rustic feel.

Instructions

Position the top oven rack in the center and preheat the oven to 325°F.
In a large Dutch oven, heat over medium heat. Add the bacon to the bottom of the pot and cook, stirring occasionally, until it becomes crispy, about 4-5 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to absorb excess grease. Set aside.
Drain and discard all but 1 tablespoon of bacon grease from the Dutch oven. Add the beef chunks, seasoning them with salt and black pepper to taste. Cook, stirring occasionally, until the beef is browned on all sides, about 4-5 minutes. Once browned, remove the beef and transfer it to the plate with the bacon. Set aside.
Incorporate red onion, pearl onions, carrots, and garlic into the mix. Sauté, stirring occasionally, until the vegetables become fragrant and translucent, about 4-5 minutes.
Incorporate the mushrooms and dust with almond flour. Cook while stirring frequently for 1-2 minutes or until the mixture thickens.
Return the bacon and beef to the Dutch oven. Stir in the tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper to taste, and mix thoroughly to combine all the ingredients.
Raise the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Once boiling, remove it from the heat, cover it, and transfer the Dutch oven to the preheated oven. Allow it to cook for 2½ to 3 hours, stirring every 40 to 50 minutes.
Remove from the oven and discard the bay leaves and thyme sprigs. Serve immediately, garnished with freshly chopped parsley if desired.

Recipe Tips

Pat the Beef Dry: Before browning the beef, make sure to pat it dry with paper towels. This helps achieve a better sear.
Use Uniform Cuts: Cut the vegetables and meat into similar-sized pieces to ensure even cooking.
Don’t Rush the Browning: Take the time to brown the beef properly on all sides. This step adds depth of flavor to the stew.
Deglaze the Pan: Scrape any browned bits from the bottom of the Dutch oven when adding the red wine. These bits add great flavor to the stew.
Low and Slow Cooking: Stews benefit from slow, prolonged cooking to break down the connective tissues in the meat and meld the flavors together. Don’t rush this process.
Rest the Stew: Allow the stew to rest for 10-15 minutes before serving. This helps the flavors to meld and the stew to thicken slightly.
Skim the Fat: If the stew has excess fat on the surface, skim it off with a spoon for a cleaner, richer taste.
Taste and Adjust: Always taste the stew before serving and adjust the seasoning if necessary. A pinch of salt, pepper, or a splash of vinegar can brighten up the flavors.
Make Ahead: Stews often taste better the next day after the flavors have had time to develop. Feel free to make it a day in advance.
Serve with Accompaniments: Pair the stew with crusty bread, mashed potatoes, or a side of steamed greens for a more complete meal.

Serving Suggestions

A hearty stew like this can be complemented with various side dishes to create a well-rounded and satisfying meal. Here are some serving suggestions:

Crusty Bread: Serve with a warm, crusty baguette or sourdough bread to soak up the flavorful broth. Garlic bread can also add an extra layer of taste.
Mashed Potatoes: Creamy mashed potatoes make for a classic pairing, offering a comforting texture that complements the stew beautifully.
Rice: A side of steamed white or brown rice can serve as a neutral base that allows the rich flavors of the stew to shine.
Polenta: Creamy or grilled polenta adds a delightful corn-based contrast to the meat and vegetables.
Buttered Noodles: Egg noodles tossed in butter provide a simple yet satisfying side that melds well with the stew’s sauce.
Roasted Vegetables: A medley of roasted root vegetables or brussels sprouts can add a fresh, crispy element to the meal.
Steamed Greens: Lightly steamed green beans, broccoli, or kale can offer a nutritious and vibrant complement to the rich stew.
Salad: A fresh, crisp salad can balance the stew’s rich flavors. Consider a simple mixed green salad with a light vinaigrette or a tangy slaw for crunch.
Grated Cheese: Sprinkle some freshly grated Parmesan or Cheddar cheese over the top of the stew just before serving for an added touch of richness.

Storage & Reheating

To preserve the stew’s freshness and flavour, transfer any leftovers to an airtight container. Allow the stew to cool to room temperature before sealing the container. You can store the stew in the refrigerator for up to 3-4 days.

Freezing the Stew

You can freeze this stew for longer storage. Once the stew has cooled completely, transfer it to a freezer-safe, airtight container or heavy-duty freezer bags. Remember to leave some space at the top of the container as the stew will expand when frozen. Label the container with the date of storage, and you can freeze the stew for up to 2-3 months.

Reheating the Stew

For the best results, reheat the stew gently. If reheating from frozen, it’s best to thaw the stew in the refrigerator overnight.

Reheating on the Stovetop:

Pour the leftover stew into a pot.
Heat on medium-low, stirring occasionally to prevent sticking.
Cook until the stew is heated through, about 10-15 minutes.

Reheating in the Microwave:

Transfer the desired amount of stew into a microwave-safe bowl.
Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
Heat on medium power in 1-minute intervals, stirring in between, until the stew is heated through.

Recipe FAQ

Can I use a different type of meat for this stew?

Absolutely, you can substitute the beef with other meats like lamb, pork, or even chicken. Keep in mind that cooking times may vary depending on the type of meat you choose, so adjust accordingly to ensure the meat is tender and cooked through.

Can I make this stew in a slow cooker?

Yes, you can prepare this stew in a slow cooker. After browning the beef and sautéing the vegetables, transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and the flavors have melded together.

What if I don’t have red wine?

If you don’t have red wine on hand, you can substitute it with an equal amount of beef broth or use a non-alcoholic red wine. For a slightly different flavor profile, you could also use balsamic vinegar or a splash of red wine vinegar.

Can I add other vegetables to the stew?

Certainly! Feel free to add your favourite vegetables to the stew. Root vegetables like potatoes, sweet potatoes, parsnips, and turnips work particularly well. Just make sure to cut them into similar-sized pieces to ensure even cooking.

How can I thicken the stew if it’s too thin?

If the stew turns out thinner than you’d like, you can thicken it by making a slurry with equal parts of cornstarch and cold water. Stir the slurry into the stew and let it simmer for a few more minutes until it reaches your desired consistency. Alternatively, you can also mash some of the vegetables in the stew to naturally thicken the broth.

4 portions