Description
This classic Beef Bourguignon recipe is a rich, slow-cooked French stew featuring tender beef chuck braised in red wine with bacon, pearl onions, mushrooms, and aromatic herbs, delivering deep and comforting flavors perfect for a hearty meal.
Ingredients
Vegetables
- 1 large yellow onion (about 2 cups, diced)
- 1 medium carrot (cut into 1/2-inch-thick rounds, about 1/3 cup)
- 3 cloves garlic (minced)
- 8 ounces pearl onions (about 25, peeled and trimmed if frozen)
- 8 ounces cremini mushrooms (quartered)
Meat & Bacon
- 8 ounces thick-cut bacon (5 to 6 slices, cut into 1/2-inch pieces)
- 1 (3-pound) boneless beef chuck roast (trimmed and cut into rough 2-inch cubes)
Liquids & Broth
- 1 (750-milliliter) bottle dry red wine
- 1 cup low-sodium beef broth
Herbs & Seasonings
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 3 teaspoons kosher salt, divided, plus more as needed
- 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
Other
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Preparation: Arrange a rack in the lower third of the oven and preheat to 350℉. Dice the onion, slice the carrot into rounds, and mince the garlic cloves to prepare the vegetables.
- Cook the Bacon: Cut the bacon into 1/2-inch pieces. Place in a Dutch oven or large heavy-bottomed oven-safe pot with a tight lid. Cook over medium heat, stirring occasionally, until the bacon is browned, crisp, and fat is rendered, about 10 to 12 minutes. Transfer bacon with a slotted spoon to a large bowl or plate.
- Brown the Beef: Trim excess fat from the beef chuck roast and cut into 2-inch cubes. Pat dry and season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add half the beef to the pot in a single layer and brown on all sides, about 2 to 3 minutes per side. Transfer to the bowl with bacon. Repeat with remaining beef. The beef will not be fully cooked at this stage.
- Sauté Vegetables: In the same pot, add the diced onion and sliced carrot. Cook, stirring occasionally, until onion softens, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it darkens slightly, 1 to 2 minutes.
- Add Flour: Sprinkle flour over the vegetables and stir to coat. Cook for one minute to remove raw flour taste.
- Deglaze with Wine: Pour in the entire bottle of dry red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Add beef broth, fresh thyme sprigs, bay leaves, and 1/2 teaspoon kosher salt.
- Combine and Simmer: Return browned beef, bacon, and any accumulated juices to the pot. Stir to combine, increase heat to medium-high, and bring to a simmer.
- Braise in Oven: Cover the pot with its lid and transfer to the preheated oven. Cook until beef is very tender, about 2 hours.
- Prepare Onions and Mushrooms: About 30 minutes before the beef is done, peel and trim the pearl onions if necessary and quarter the cremini mushrooms. Melt butter in a large skillet over medium heat. Add onions, mushrooms, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tender and lightly browned, about 12 to 15 minutes.
- Finish the Stew: Add the cooked onions and mushrooms to the pot, stir gently to combine. Remove and discard bay leaves and thyme stems. Taste and adjust seasoning with additional salt and black pepper as needed.
- Garnish and Serve: Garnish with chopped fresh parsley leaves if desired and serve hot.
Notes
- Use a heavy-bottomed, oven-safe pot like a Dutch oven for even cooking and easy transfer to the oven.
- Patting the beef dry before browning helps to achieve a good sear and better flavor.
- Choose a dry red wine you enjoy drinking, such as Pinot Noir or Burgundy, for best flavor.
- Slow braising at a low temperature ensures tender, flavorful meat.
- Garnishing with fresh parsley adds a fresh, vibrant touch to the rich stew.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
