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Michelin Star Beef Bourguignon
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Michelin Star Beef Bourguignon

A refined French classic, tender beef braised to perfection in red wine, accompanied by rich flavors of bacon, mushrooms, and aromatic herbs, creating a sumptuous and unforgettable culinary experience.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner
Cuisine: French
Servings: 4
Calories: 450kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting Board
  • Wooden spoon or spatula
  • Tongs
  • Serving plates or bowls

Ingredients

  • 2 pounds (900g) beef chuck, cut into 2-inch cubes
  • 4 slices of bacon, diced
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 bouquet garni (a bundle of fresh thyme, parsley, and bay leaves tied together)
  • 2 cups (500ml) red wine (preferably Burgundy or Pinot Noir)
  • 2 cups (500ml) beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  • Begin by heating a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside and leave the extracted fat in the pot.
  • In the same pot, add the beef cubes in batches and brown them on all sides. Take out beef from the pot and set it aside.
  • Add the chopped onion, carrots, and minced garlic to the pot and sauté until they are softened and lightly browned.
  • Add again beef and bacon to the pot. Sprinkle the flour over the mixture and stir well to coat everything evenly.
  • Pour in the red wine, beef broth, and add the tomato paste. Stir to combine all the ingredients.
  • Add the bouquet garni and season with salt and pepper to taste. After boiling the mixture, reduce the heat to low and cover the pot.
  • Allow the beef bourguignon to simmer gently for about 2.5 to 3 hours, or until the meat becomes tender and the flavors meld together. Stir occasionally and adjust the seasoning if necessary.
  • Once the beef is tender, remove the bouquet garni. Taste and adjust the seasoning if needed.
  • Serve the Michelin star beef bourguignon hot in individual plates or bowls, garnished with fresh parsley. This dish pairs perfectly with crusty bread, mashed potatoes, or buttered noodles.