Description
This Easy Beef Bourguignon is a classic French beef stew tenderized and flavored with red wine, fresh herbs, and hearty vegetables. Slow-baked in the oven for hours, the dish features juicy chunks of chuck roast simmered with bacon, mushrooms, pearl onions, and carrots for a comforting and rich meal perfect for family dinners or special occasions.
Ingredients
Meat and Bacon
- 8 oz. bacon, cut into 1-inch pieces
- 3 lbs. chuck roast, cut into 1 1/2 to 2-inch chunks
Vegetables and Herbs
- 1 small yellow onion, chopped (1 cup)
- 3 garlic cloves, minced (1 Tbsp)
- 4 medium carrots, cut into 1-inch chunks
- 8 oz. cremini mushrooms (or button mushrooms), halved if small or sliced thick if larger
- 8 oz. pearl onions, peeled
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1 bay leaf
- 2 Tbsp chopped fresh parsley
Liquids and Condiments
- 2 1/2 cups dry red wine (such as Pinot Noir or Côtes du Rhône)
- 2 cups low-sodium beef broth
- 1 Tbsp soy sauce
- 2 Tbsp olive oil
Other Ingredients
- 2 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the stew.
- Cook Bacon: Spray an oven-safe pot or braiser with non-stick cooking spray and add the bacon pieces. Cook over medium-low heat, stirring occasionally, until the bacon is golden brown and just crisp. Transfer the bacon to a paper towel-lined plate to drain, reserve the fat in the pot, and refrigerate the bacon for later use.
- Prepare Beef: Pat half of the chuck roast pieces dry with paper towels and season lightly with salt and pepper on both sides.
- Brown Beef: Heat the reserved bacon fat in the pot over medium heat. Add half of the beef chunks and brown them on both sides for about 3 minutes per side. Transfer browned beef to a plate. Repeat with the remaining beef pieces.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3 minutes over medium heat. Add minced garlic and tomato paste; cook another minute. Stir in the flour and cook for 1 more minute to form a roux base.
- Deglaze and Add Liquids: Pour in the red wine while scraping the browned bits from the bottom of the pot. Then add the beef broth and soy sauce. Stir in the fresh thyme, rosemary, and bay leaf.
- Combine and Simmer: Return all the browned beef pieces to the pot and add the carrot chunks. Bring the mixture to a simmer on the stovetop. Cover with a lid and transfer the pot to the preheated oven. Bake for approximately 2 hours, stirring once halfway through, until the beef is tender.
- Sauté Mushrooms and Onions: About 15 minutes before the stew is done, heat olive oil in a skillet over medium heat. Add the mushrooms and pearl onions and cook, stirring occasionally, for 12 to 15 minutes until they are golden brown.
- Finish Stew: Stir the sautéed mushrooms, pearl onions, and reserved bacon into the beef stew. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Garnish individual servings with chopped fresh parsley. Serve hot, accompanied by mashed potatoes or fresh bread if desired.
Notes
- Use a good quality dry red wine like Pinot Noir or Côtes du Rhône for authentic flavor.
- Peeling pearl onions can be made easier by blanching them briefly in boiling water and then shocking in ice water.
- If you prefer, substitute dried herbs but reduce quantities by half.
- The stew can be made a day ahead; flavors improve after resting.
- Leftover stew keeps well refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
