Classic French Beef Bourguignon with Rice Pilaf
Experience the rich, hearty flavors of this traditional French Beef Bourguignon, slow-cooked to perfection in a robust red wine sauce infused with aromatic herbs and vegetables. Served alongside fluffy rice pilaf, this dish is an elegant centerpiece for any meal, blending tender beef with rustic charm. Ideal for family gatherings or a cozy dinner, it promises warmth in every bite.
ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- 4 slices bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp fresh thyme, chopped
- 2 bay leaves
- Salt and pepper to taste
- 4 cups long-grain rice
- 6 cups chicken broth
- 1/4 cup butter
- 1 medium onion, diced (for pilaf)
- 1/2 cup toasted almonds, sliced (optional)
steps
- 1.
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
- 2.
Brown the beef chunks in the bacon fat in batches, then remove and set aside.
- 3.
In the same pot, sauté the chopped onion and garlic until translucent.
- 4.
Add the carrots and mushrooms, cooking until slightly softened.
- 5.
Return the beef and bacon to the pot, and stir in the tomato paste, wine, beef broth, thyme, bay leaves, salt, and pepper.
- 6.
Bring to a boil, then reduce heat, cover, and simmer for about 2.5 hours or until the beef is tender.
- 7.
For the rice pilaf, melt the butter in a saucepan over medium heat, then add the diced onion and cook until soft.
- 8.
Stir in the rice, coating it in butter, then add chicken broth. Bring to a boil.
- 9.
Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 18 minutes. Fluff with a fork and stir in toasted almonds if using.
- 10.
Serve the Beef Bourguignon over the rice pilaf, garnished with fresh herbs if desired.
