Beef Bourguignon
Meat and sauce:
– 1.2–1.5 kg (about 2.6–3.3 lb) beef, cut into large cubes (chuck, shoulder, or stewing beef)
– Salt and freshly ground black pepper, to taste
– 2–3 tbsp all‑purpose flour (for lightly coating the beef)
– 3–4 tbsp vegetable oil or olive oil (or a mix with butter)
Browning and flavor base:
– 150–200 g (5–7 oz) bacon or pancetta, diced
– 1 large onion, chopped
– 2 large carrots, cut into thick slices
– 2–3 garlic cloves, minced
– 2 tbsp tomato paste (optional, for added depth and color)
Liquids and aromatics:
– 750 ml (one bottle) dry red wine (Bordeaux, Pinot Noir, or another good drinking wine)
– 2 cups (480 ml) beef stock (or a mix of stock and water) — adjust if you want a stronger wine flavor
– 2–3 sprigs fresh thyme or 1 tsp dried thyme
– 1 bay leaf
– 1–2 tbsp brandy or cognac (optional, for deglazing and extra flavor)
Vegetables & garnish:
– 200–300 g mushrooms, halved or quartered
– 200 g pearl onions or small whole onions, peeled (you can use small regular onions if needed)
– 1–2 tsp sugar (optional, to help caramelize the onions)
– Chopped parsley for garnish (optional)
Thickening (optional):
– 1–2 tbsp extra flour, or a cornstarch slurry if you prefer, to thicken the sauce
