Classic Beef Bourguignon
A time-honored French dish featuring chunks of beef simmered in robust red wine sauce with aromatic vegetables.
Ingredients
Main Ingredients
- 5 strips bacon, cut into 1" pieces
- 3.5 lbs beef chuck, cut into 2" pieces Use affordable cuts for budget-friendliness.
- 4 tablespoons unsalted butter, divided
- 1 whole yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour Substitute with gluten-free flour if needed.
- 2 cups Burgundy wine (or other bold red wine)
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 whole bay leaves (dried or fresh)
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- to taste Kosher salt and freshly cracked pepper
Instructions
Preparation
- Organize all your ingredients and set out measuring cups and utensils for easy access.
Cooking Steps
- Add the chopped bacon to a 5-quart Dutch oven and cook over medium-low heat, stirring occasionally until browned and fat is released (about 5 minutes). Remove bacon and set aside.
- Season the beef cubes generously with salt and pepper. Increase heat to medium-high, and sear the beef in batches until browned on all sides (about 8-10 minutes per batch). Remove from pan.
- Reduce heat to medium and add 2 tablespoons reserved butter. Sauté onions and carrots for 2-3 minutes until softened, then add garlic and sauté for an additional minute.
- Stir in tomato paste and cook for 2-3 minutes, then sprinkle in flour while stirring constantly for another 2-3 minutes.
- Pour in the wine, scraping up brown bits from the bottom of the pot. Add beef stock and bouillon, stirring to combine. Bring to a gentle simmer.
- Return seared beef and reserved bacon to the pot, along with thyme and bay leaves. Cover and transfer to the oven, cooking for 2 ½ hours.
- In a skillet, melt remaining butter over medium-high heat. Add quartered mushrooms and sauté until browned (about 5 minutes), then add defrosted pearl onions and cook for another 5 minutes. Season with salt and pepper.
- Remove Dutch oven from the oven and stir in sautéed mushrooms and pearl onions. Cover and return to the oven for an additional 45-60 minutes or until beef is very tender.
- Allow to rest for 30 minutes before serving, covered.
- Ladle stew into bowls, ensuring each serving consists of beef, vegetables, and sauce.
- Serve with crusty bread or French baguette.
Notes
Best served with a glass of full-bodied red wine and side dishes like mashed potatoes or salad. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.