Classic Beef Bourguignon Recipe

Meticulously dice bacon, beef, onions, carrots, and prepare other ingredients for a harmonious culinary composition.

Render bacon in a Dutch oven at medium heat until golden and crisp, extracting rich, savory drippings.

Sear beef cubes in batches, creating a caramelized exterior that locks in intense meaty flavors, then set aside.

Introduce onions and carrots to the pot, sautéing until onions become translucent and slightly softened.

Incorporate minced garlic, stirring briefly to release aromatic essence without burning.

Sprinkle flour and tomato paste, coating vegetables and creating a robust flavor foundation.

Deglaze the pot with red wine, scraping accumulated caramelized bits from the bottom to intensify the stew’s depth.

Reintroduce bacon and beef to the liquid, then supplement with beef broth and aromatic herbs like thyme and bay leaves.

Reduce heat to low, cover, and allow the stew to gently simmer for approximately 2.5 hours, transforming tough meat into tender morsels.

During the final 30 minutes, fold in fresh mushrooms to absorb the surrounding rich, complex flavors.

Taste and adjust seasoning with salt and pepper, ensuring a perfectly balanced profile.

Remove herb sprigs before presenting this luxurious, deeply flavored beef bourguignon.