Save to Pinterest A luxurious twist on the French classic, this Wild Mushroom Beef Bourguignon brings an earthy elegance to a beloved rustic dish. By combining tender beef chuck with a variety of wild mushrooms and slow-braising them in a full-bodied red wine, you create a rich, glossy masterpiece that is as perfect for a comforting family meal as it is for a sophisticated dinner party.
Save to Pinterest The key to this dish lies in the layering of flavors. From the initial sear of the beef to the caramelization of the pearl onions, each step builds a complex profile that results in a sauce so glossy and deep, it becomes the star of the plate. The addition of fresh thyme and bay leaves provides a subtle herbaceous note that cuts through the richness of the red wine and beef stock.
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef chuck, cut into 2-inch cubes
- Vegetables: 250 g wild mushrooms (chanterelles, porcini, or cremini), 200 g pearl onions, 2 medium carrots, 2 celery stalks, 1 large yellow onion, 3 cloves garlic
- Liquids: 750 ml dry red wine (Burgundy or Pinot Noir), 500 ml beef stock, 2 tbsp tomato paste
- Fats: 3 tbsp olive oil, 2 tbsp unsalted butter
- Herbs & Spices: 3 sprigs fresh thyme, 2 bay leaves, 1 tbsp fresh parsley, salt and black pepper to taste
- Thickeners: 2 tbsp all-purpose flour (or gluten-free flour)
- Optional: 100 g smoked bacon or pancetta, diced
Instructions
- Step 1
- Preheat the oven to 160°C (325°F). Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Step 2
- In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear the beef in batches until browned on all sides, then set aside. If using bacon, cook it in the same pot until crisp and set aside with the beef.
- Step 3
- Add another 1 tbsp olive oil to the pot. Sauté the chopped onion, carrots, and celery for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
- Step 4
- Sprinkle flour over the vegetables and stir to coat, cooking for 2 minutes. Stir in the tomato paste, then pour in the red wine, scraping up the browned bits from the bottom.
- Step 5
- Add beef stock, thyme, and bay leaves. Return the beef and bacon to the pot. Bring to a simmer, cover, and transfer to the oven to braise for 2 hours.
- Step 6
- While the beef braises, sauté the wild mushrooms in 1 tbsp olive oil and 2 tbsp butter until golden. In the same skillet, caramelize the pearl onions for about 8 minutes.
- Step 7
- After 2 hours, stir the mushrooms and onions into the Dutch oven. Braise uncovered for 30 more minutes to thicken the sauce. Remove herbs, adjust seasoning, and serve garnished with parsley.
Zusatztipps für die Zubereitung
Für ein besonders intensives Aroma können Sie das Rindfleisch bereits am Vortag in dem Rotwein marinieren. Achten Sie beim Anbraten darauf, das Fleisch in Etappen zu bräunen – ist der Topf zu voll, tritt Fleischsaft aus und das Fleisch wird eher gedünstet als gebraten, was den Geschmack beeinträchtigt.
Varianten und Anpassungen
Dieses Rezept lässt sich leicht anpassen: Verwenden Sie glutenfreies Mehl für eine glutenfreie Variante. Falls keine Wildpilze verfügbar sind, können Sie problemlos auf braune Champignons ausweichen. Für eine alkoholfreie Version ersetzen Sie den Wein durch eine Mischung aus zusätzlichem Rinderfond und einem Schuss Traubensaft sowie einem Teelöffel Essig.
Serviervorschläge
Servieren Sie dieses Gericht klassisch auf cremigem Kartoffelstampf, feinen Butterpudeln oder einfach mit einem Stück krustigem Baguette, um die herrliche Sauce restlos genießen zu können. Ein frischer grüner Salat mit einem leichten Vinaigrette-Dressing bietet einen schönen Kontrast zur herzhaften Schwere des Eintopfs.
Save to Pinterest The Wild Mushroom Beef Bourguignon is more than just a stew; it is a celebration of slow cooking and quality ingredients. Whether shared during a quiet evening or a festive holiday, it remains a timeless example of how simple components like beef and wine can be transformed into something truly extraordinary.
Recipe Help Center
- → What type of mushrooms work best?
Wild varieties like chanterelles, porcini, or cremini provide earthy depth and complement the braised beef flavors deeply.
- → Can I use another cut of beef?
Beef chuck is ideal for slow braising due to its marbling and tenderness after long cooking times.
- → What wine should I choose?
A dry red wine such as Burgundy or Pinot Noir adds acidity and richness that enhance the dish’s complexity.
- → How do I thicken the sauce?
A mixture of flour with vegetables early in cooking helps thicken the sauce while it simmers slowly in the oven.
- → Can this be made gluten-free?
Using gluten-free flour for thickening ensures the dish suits gluten-sensitive diets without compromising texture.