Beef Bourguignon
Classic French beef stew braised in red wine with mushrooms, onions, and bacon.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 oz bacon, diced
- 2 cups red wine (Burgundy preferred)
- 2 cups beef stock
- 1 lb mushrooms, quartered
- 20 pearl onions, peeled
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Working in batches, brown the beef cubes in the bacon fat on all sides. Remove and set aside with the bacon.
Add the carrots, mushrooms, and pearl onions to the pot. Cook until slightly browned, about 5 minutes. Add garlic and cook for 1 more minute.
Sprinkle flour over the vegetables and stir to coat. Add tomato paste and cook for 1 minute, stirring constantly.
Return the beef and bacon to the pot. Pour in the red wine and beef stock. Add thyme and bay leaves. Bring to a simmer.
Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the beef is fork-tender.
Remove from oven and skim off any excess fat. Adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or mashed potatoes.
Chef's Tips
- Wine Selection: Use a good quality dry red wine you would drink, preferably Burgundy or Pinot Noir.
- Make Ahead: This dish tastes even better the next day as flavors develop. Reheat gently on the stove.
- Browning Tip: Don't overcrowd the pot when browning the beef to ensure proper caramelization.
- Vegetable Prep: To easily peel pearl onions, blanch them in boiling water for 1 minute then transfer to ice water.
- Thickening: If the sauce is too thin after cooking, you can reduce it on the stovetop or mix in a cornstarch slurry.
- Storage: Can be refrigerated for up to 4 days or frozen for up to 3 months.
