Ingredients matter for this traditional French dish.
Wine is a crucial component of beef bourguignon (you’ll use a whole bottle of it!).
Tomato paste is a super-concentrated ingredient that adds umamior savorinessto the stew.
Photo: Carson Downing
Heat 1 tablespoon oil in a large pot over medium heat.
Add bacon and cook until crisp, 4 to 6 minutes.
Use tongs or a slotted spoon to transfer to a plate.
Transfer to the plate with the bacon.
Repeat with the remaining beef, adjusting the heat as necessary.
Reduce heat to medium.
Reduce heat to maintain a simmer.
Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours.
Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes.
Discard the bouquet garni.
Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley, if desired.
Tips
To make ahead:Prepare through Step 4 and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
