Beef and Mushroom Bourguignon: French-Inspired Beef Stew with Egg Noodles
Servings: 4-6
Cooking Time: 2 hours 30 minutes
Difficulty Level: Moderate
Description: A classic French-inspired beef stew, Beef and Mushroom Bourguignon is a hearty and flavorful dish that combines tender beef, earthy mushrooms, and rich red wine sauce, served with egg noodles for a comforting and satisfying meal.
Ingredients:
For the stew:
- 2 pounds beef chuck or short ribs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (button, cremini, or shiitake), sliced
- 1 cup red wine (Burgundy or Merlot)
- 2 cups beef broth
- 1 teaspoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
For the egg noodles:
- 8 ounces egg noodles
Instructions:
- Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Soften the onions: Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 8 minutes.
- Add the garlic and mushrooms: Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5 minutes.
- Add the wine and broth: Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the beef: Add the browned beef back to the pot, making sure it’s covered with the liquid. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- Braise the stew: Braise the stew in the preheated oven at 300°F (150°C) for 2 hours, or until the beef is tender and the sauce has thickened.
- Cook the egg noodles: Cook the egg noodles according to package instructions. Drain and set aside.
- Serve: Serve the beef and mushroom stew over the cooked egg noodles, garnished with fresh parsley or thyme, if desired.
Tips and Variations:
- Use a mixture of mushroom varieties for added depth of flavor.
- Add a splash of cognac or brandy to the stew for an extra layer of flavor.
- Serve with crusty bread or over mashed potatoes for a comforting twist.
- Make ahead: The stew can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Reheat and serve.
Picture:
[Image description: A hearty and flavorful Beef and Mushroom Bourguignon stew served over egg noodles, garnished with fresh parsley and a sprinkle of grated Gruyère cheese. The stew is rich and dark, with tender beef and mushrooms in a rich red wine sauce. The egg noodles are cooked to a perfect al dente texture, and the parsley adds a pop of freshness to the dish.]
I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.
