🥘 Beef Bourguignon with Balsamic & Smoked Paprika
A rich, slow-cooked beef stew simmered in red wine, with added depth from balsamic vinegar and a subtle warmth from smoked paprika. It’s a slightly modernized version with enhanced umami and gentle spice.
🧾 Ingredients (Serves 4–6)
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2.5 lbs (1.1 kg) beef chuck, cut into large cubes
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Salt and black pepper
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2 tbsp olive oil
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4 oz (115g) smoked bacon or pancetta, chopped
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1 large onion, diced
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2 cloves garlic, minced
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2 tbsp tomato paste
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2 tsp smoked paprika
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1 tbsp balsamic vinegar
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2 cups dry red wine (Pinot Noir or Burgundy)
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1½ cups beef broth
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2 tsp fresh thyme (or 1 tsp dried)
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2 bay leaves
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1 tbsp soy sauce (secret umami booster – optional)
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3 large carrots, cut into chunks
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12–16 pearl onions or shallots, peeled
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8 oz (225g) mushrooms, halved or quartered
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1 tbsp butter (for finishing)
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Fresh parsley, for garnish
🔪 Instructions
1. Brown the Beef
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Pat beef dry and season with salt and pepper.
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In a heavy Dutch oven, heat oil and sear beef in batches until browned. Set aside.
2. Sauté Aromatics
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In the same pot, cook bacon until crispy. Add onions and cook until softened.
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Add garlic, tomato paste, and smoked paprika. Stir for 1–2 minutes.
3. Deglaze and Simmer
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Add balsamic vinegar and stir to deglaze the pan.
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Return beef to the pot. Pour in red wine and broth.
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Add thyme, bay leaves, and soy sauce (if using). Bring to a simmer.
4. Slow Cook
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Cover and simmer on low heat for 2.5 to 3 hours, or until beef is tender.
Or cook at 325°F (160°C) in the oven for the same amount of time.
5. Add Veggies
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After 1.5 hours, add carrots.
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In a skillet, sauté mushrooms and pearl onions in a bit of butter until golden. Add them to the pot during the last 30 minutes.
6. Finish
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Once beef is fork-tender, remove lid and simmer uncovered for 10–15 minutes to thicken slightly.
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Swirl in 1 tbsp butter at the end for extra gloss and richness.
🍷 Serving Suggestions:
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Over buttery mashed potatoes, creamy polenta, or crusty sourdough bread
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Pair with a bold red wine (same as used in the recipe)
🔄 Variations:
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Beef & Lentil Bourguignon: Add cooked green or brown lentils for protein + texture
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Bourguignon Pie: Use as a filling for a puff pastry-topped pot pie
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Slow Cooker Method: Brown everything first, then cook on LOW for 8 hours
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Vegetarian Option: Use mushrooms, carrots, lentils, and smoked tofu instead of beef
Would you like a one-pot oven-baked version or one adapted for an Instant Pot or slow cooker?
