Beef Bourguignon
A rich and comforting French dish featuring slow-cooked beef in red wine sauce with tender vegetables.
Ingredients
For the meat and sauce
- 5 strips bacon, cut into 1" pieces
- 3.5 lbs beef chuck, cut into 2" pieces Preferred cut for tenderness after cooking
- 4 tablespoons unsalted butter, divided Use two tablespoons for sautéing the vegetables
- 1 large yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or other bold red wine Traditional choice, but any dry red works
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 leaves bay leaves, dried or fresh
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- to taste Kosher salt
- to taste Freshly cracked pepper
Instructions
Preparation
- Preheat an oven to 350°F.
- Render the bacon in a 5 qt dutch oven over medium-low heat until it's browned and has released its fat. Remove the bacon and set aside.
- Sear the seasoned beef on all sides in the same pot over medium-high heat until browned. Remove and set aside.
- Sauté the onions and carrots in 2 tablespoons of butter for 2-3 minutes, then add garlic and cook for 1 minute. Stir in the tomato paste and cook until darkened, then sprinkle flour and cook for another 2-3 minutes.
Cooking
- Add the wine, beef stock and bouillon, bring to a simmer. Return beef and bacon along with thyme and bay leaves. Cover and transfer to the oven. Cook for 2 1/2 hours.
- After 2 1/2 hours, brown the mushrooms in a skillet with the remaining butter. Add pearl onions and cook for 5 minutes.
- Stir the mushrooms and onions into the beef bourguignon and return to the oven until the beef is very tender, about another 45-60 minutes.
- Let sit covered for 30 minutes before serving.
Notes
Pairs well with crusty bread or creamy mashed potatoes. Garnish with fresh parsley. For deeper flavors, use high-quality wine and consider marinating the beef in wine overnight.