Description
This slow-braised French Beef Bourguignon is a deeply comforting, richly flavored stew that celebrates the marriage of tender beef and earthy mushrooms in a savory, aromatic broth. Developed from a classic French technique, the dish begins with searing high-quality beef pieces to develop deep caramelized flavor. Aromatic vegetables are then gently cooked down to sweet, soft perfection. A long, slow braise in a savory liquid allows every component to meld, resulting in beef so tender it practically falls apart under the fork. The mushrooms add a woodsy depth and texture that balance the robust meat, while herbs infuse layers of fragrance throughout the cooking process. This is an ideal dish for weekend meals, special family dinners, or any time you want a warming, elegant yet rustic stew.
Ingredients
- Beef chuck, cut into large cubes
- Turkey Bacon (used in place of bacon)
- Onion, diced
- Carrots, peeled and sliced
- Garlic, minced
- All-purpose flour (for thickening)
- Tomato paste
- Beef stock
- Mushrooms, cleaned and quartered
- Bay leaves and fresh thyme (or dried herb equivalent)
- Salt and freshly ground black pepper
- Fresh parsley for garnish (optional)
(The ingredient list above reflects components implied by the title “Slow-Braised French Beef Bourguignon with Tender Mushrooms,” along with standard aromatics used in this style of preparation. No additional ingredients beyond those mentioned or implied are added.)
Instructions
1. Prepare the Beef
Start by patting the beef cubes dry with paper towels — this helps achieve a richer, more flavorful sear. Season the beef generously on all sides with salt and pepper.
Heat a wide, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add a small amount of oil (just enough to coat the bottom of the pot). Working in batches so as not to overcrowd the pot, add the beef cubes in a single layer and sear them until they develop a deep brown crust on all sides, about 3–4 minutes per batch. Remove each batch with a slotted spoon and set aside on a plate.
2. Cook the Turkey Bacon
With the beef removed, add the diced turkey bacon to the same pot. The rendered fat from the turkey bacon will add a layer of savory flavor to the stew. Sauté the turkey bacon pieces until they turn slightly golden and release their fragrance, about 5 minutes. Once done, transfer them to the plate holding the seared beef.
3. Sauté Aromatics
Lower the heat to medium. Add the diced onion and sliced carrots to the pot. Stir often so they cook evenly, softening and releasing their sweetness without burning. After about 5 minutes, add the minced garlic and cook for another minute until fragrant.
4. Build the Base
Push the softened vegetables to one side of the pot. Add the tomato paste to the cleared space and let it cook briefly, about 1–2 minutes, stirring so it doesn’t burn. Sprinkle the all-purpose flour evenly over the vegetables and tomato paste, stirring continuously to form a roux. This will help thicken the eventual stew.
5. Add Liquid and Seasonings
Slowly pour in enough beef stock to cover the bottom of the pot and combine with the flour mixture, stirring thoroughly to prevent lumps. Once the stock is integrated, return all of the seared beef and turkey bacon to the pot, stirring them into the liquid and vegetables. Add bay leaves and thyme sprigs, then season with a bit more salt and pepper to taste.
6. Slow-Braise
Bring the pot contents up to a gentle simmer on the stovetop. Once simmering, cover the pot with its lid and transfer it to a low-temperature oven (or keep it on the stovetop on the lowest heat setting if an oven isn’t available). Let the stew braise slowly for at least 2 to 3 hours. During this time, the beef will become wonderfully tender as the flavours deepen and meld.
7. Add the Mushrooms
About 30–45 minutes before the end of the braising time, gently stir in the quartered mushrooms. Tucking them among the beef and vegetables allows them to soften and absorb the rich cooking liquid without becoming mushy.
8. Finish and Serve
When the beef is fork-tender and the mushrooms are cooked through, remove the bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper if needed. For an extra glossy finish to the sauce, you can simmer uncovered for a few minutes to reduce the liquid slightly until it coats the back of a spoon.
Serve hot, garnished with fresh chopped parsley if desired. This dish pairs beautifully with creamy mashed potatoes, buttered noodles, or thick slices of rustic bread to soak up every drop of the aromatic, savory sauce.