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Tender Beef Bourguignon Dinner Ideas for Family

Tender Beef Bourguignon Dinner Ideas for Family

This Tender Beef Bourguignon Dinner Ideas for Family features melt-in-your-mouth beef braised in red wine with earthy mushrooms and salty pancetta for the ultimate comfort meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Beef
  • 2.5 lb beef chuck 2-inch cubes
  • 1 tsp salt coarse
  • 0.5 tsp black pepper cracked
  • 2 tbsp olive oil for searing
Stew Base
  • 4 oz pancetta diced
  • 2 tbsp all-purpose flour for thickening
  • 3 cups red wine Pinot Noir
  • 2 cups beef stock low sodium
  • 2 tbsp tomato paste concentrated
  • 3 cloves garlic smashed
  • 1 bundle herb bouquet thyme and bay
Vegetables
  • 1 lb pearl onions peeled
  • 1 lb cremini mushrooms halved
  • 4 large carrots thick diagonal slices
  • 2 tbsp butter for sautéing

Equipment

  • Dutch Oven
  • Slotted Spoon
  • Chef'S Knife
  • Cutting board
  • Large Bowl

Method
 

Searing and Braising
  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. In a large Dutch oven, crisp the pancetta over medium heat until the fat renders, then remove with a slotted spoon.
  3. Increase heat and sear the beef in batches until a deep brown crust forms on all sides, then set aside.
  4. Stir in the tomato paste and flour, cooking for 2 minutes to toast the flour before deglazing with the red wine.
  5. Return the beef and pancetta to the pot, adding beef stock, garlic, carrots, and the herb bouquet.
  6. Cover and simmer on low heat or in a 325°F oven for 2.5 to 3 hours until the beef is fork-tender.
Finishing the Dish
  1. Sauté the mushrooms and pearl onions in butter in a separate skillet until golden brown.
  2. Fold the sautéed vegetables into the stew during the last 20 minutes of cooking to maintain their texture.
  3. Discard the herb bundle and adjust seasoning with salt and pepper before serving over mashed potatoes.

Notes

For the best results, use a dry red wine like Pinot Noir or Burgundy. This stew tastes even better the next day after the flavors have fully melded in the refrigerator.