Zubereitung

Heat a large Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until browned and its fat has rendered. Transfer the bacon to a plate, leaving about 1 tablespoon of fat in the pot.

Increase the heat to medium-high and add the olive oil. Sear the beef in 2 or 3 batches for 2 to 3 minutes per side, until deeply browned; avoid crowding the pot. Transfer the beef to the plate with the bacon.

Reduce the heat to medium. Add the chopped onion and carrots to the pot and sauté for 5 minutes, scraping up browned bits, until the onion softens. Add the garlic and cook for 30 seconds, until fragrant.

Return the beef and bacon to the pot. Sprinkle in the flour, stir to coat, and cook for 2 minutes. Pour in 600 ml of the wine, scraping the base, then add the stock, bay leaf, and thyme. Bring just to a boil, then reduce to a very gentle simmer.

Cover the pot and simmer gently for 2 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce lightly coats a spoon. Keep the heat low enough that only occasional bubbles break the surface.

Beef Bourguignon simmering in a glossy red wine sauce

KI-generiertes Bild

While the stew cooks, melt half the butter in a wide skillet over medium-high heat. Add the pearl onions and mushrooms, season lightly, and sauté for 8 to 10 minutes until golden and tender. Add the remaining 150 ml wine and simmer for 3 minutes, until reduced by about half.

Remove the bay leaf and thyme bundle from the stew. Stir in the mushrooms and pearl onions, then simmer uncovered for 10 minutes to bring the flavors together. Taste and adjust seasoning, rest for 10 minutes, scatter with parsley, and serve hot.

Finished Beef Bourguignon with mushrooms, pearl onions, and parsley

KI-generiertes Bild

Warum dieses Rezept gelingt

Searing builds a browned foundation, while wine, stock, and a long, gentle simmer turn collagen-rich beef into tender pieces surrounded by a concentrated, silky sauce. Mushrooms and pearl onions add contrasting texture and sweetness at the finish.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool within 2 hours, cover, and refrigerate for up to 4 days. The stew can be frozen for up to 3 months; thaw overnight in the refrigerator.

So wärmst du es auf

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or stock if the sauce has thickened too far.