Beef Bourguignon
This French classic braises beef chuck for hours in red Burgundy wine with bacon, pearl onions, and mushrooms until the meat is spoon-tender and the sauce is deep and glossy.
Ingredients
- 6 ounces thick-cut bacon, diced
- 3 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper, divided
- 1 carrot, sliced
- 1 yellow onion, chopped
- 3 tablespoons all-purpose flour
- 3 cups dry red burgundy or pinot noir wine
- 2.5 cups beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 bay leaves
- 4 sprigs fresh thyme
- 16 pearl onions, peeled
- 1 pound cremini mushrooms, quartered
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 325 F.
- Cook the diced bacon in a large Dutch oven over medium heat for 6 to 8 minutes, until crisp and the fat has rendered; remove with a slotted spoon to a bowl, leaving the fat in the pot.
- Pat the beef cubes very dry and season with 0.5 teaspoon salt and 0.25 teaspoon pepper.
- Working in batches to avoid crowding, sear the beef in the bacon fat over medium-high heat for 2 to 3 minutes per side, until deeply browned on all sides; transfer each batch to the bowl with the bacon.
- Add the sliced carrot and chopped onion to the pot and cook for 5 minutes, until softened and lightly browned.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Return the beef and bacon to the pot, then pour in the red wine and beef broth, scraping up all the browned bits from the bottom.
- Stir in the tomato paste, garlic, bay leaves, and thyme sprigs, then bring to a simmer on the stovetop.
- Cover the pot, transfer to the oven, and braise for 2.5 to 3 hours, until the beef is fork-tender and shreds easily, reaching well above 200 F internally.
- About 20 minutes before the beef is done, melt the butter in a separate skillet over medium heat and cook the pearl onions and mushrooms together for 8 to 10 minutes, until browned and tender.
- Remove the pot from the oven, discard the bay leaves and thyme stems, and skim excess fat from the surface.
- Stir the browned pearl onions and mushrooms into the stew and simmer on the stovetop over medium-low heat for 5 minutes to combine flavors.
- Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper to taste, garnish with chopped parsley, and serve hot.
Why You'll Love This
- Deep, wine-rich sauce built from bacon fat and browned beef
- Spoon-tender meat after a long, slow braise
- A make-ahead showstopper that tastes even better the next day
Searing the beef in batches instead of all at once keeps the pan hot enough to brown properly instead of steaming the meat gray.
Browning the pearl onions and mushrooms separately and stirring them in near the end keeps them from turning to mush over the long braise.
Nutrition
| Calories | 560 |
| Protein | 40 g |
| Fat | 30 g |
| Carbs | 18 g |
| Fiber | 3 g |
| Sodium | 820 mg |
Estimated per serving
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