Description
Beef Bourguignon is a rich and hearty French stew made with tender beef chuck, bacon, vegetables, and a robust red wine sauce. Slow-cooked to perfection in the oven, this classic dish is finished with sautéed pearl onions and mushrooms, making it perfect for a comforting and flavorful main course.
Ingredients
Scale
For the stew
- 1/2 pound thick cut bacon cut into 1” pieces
- 3 pounds beef chuck trimmed of fat and cut into 2” cubes
- 1 large white onion chopped
- 2 large carrots cut into 2” chunks
- 6 cloves garlic minced
- 1/2 cup flour
- 8 sprigs thyme tied together
- 3 cups Burgundy wine or other dry red wine
- 2 large bay leaves
- 3 cups low sodium beef broth or stock
- 1/4 cup tomato paste
- Salt and pepper to taste
For finishing
- 4 tablespoons butter
- 2 tablespoons olive oil
- 16 pearl onions
- 1 pound cremini mushrooms quartered
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and position the rack in the middle level to fit a large Dutch oven with a lid.
- Cook Bacon: Heat a large Dutch oven over medium heat. Add the bacon and cook until most fat has rendered, about 7-10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Prepare and Sear Beef: Pat beef cubes dry, season with salt and pepper, then toss with flour, shaking off excess. Sear beef in batches in the Dutch oven until well browned on all sides. Set beef aside on a plate.
- Sauté Vegetables: Remove excess fat from the pot, leaving about 1/4 cup. Add onions and cook 3-5 minutes until they begin to soften, then add carrots and cook 5-7 minutes until they develop color.
- Add Garlic and Tomato Paste: Stir in garlic and cook until fragrant, 1-2 minutes. Add tomato paste and cook 3-4 minutes, stirring frequently. Add a splash of water if the paste begins to burn.
- Incorporate Flour: Add remaining flour to the pot and stir well, cooking until flour loses its white appearance, about 2 minutes.
- Add Liquids and Deglaze: Slowly pour in wine and beef broth while whisking to prevent lumps. Scrape the bottom of the pot to release browned bits.
- Add Meat and Herbs: Return beef and bacon to the pot. Add thyme sprigs and bay leaves. Turn off the heat.
- Braise in Oven: Cover the pot with its lid and place in the oven for 2 hours and 30 minutes to 3 hours, until beef is very tender. Check at 90 minutes; if sauce is too thick, add 1/2 cup water and stir before returning to oven.
- Season and Skim Fat: Remove from oven, discard bay leaves and thyme sprigs. Season with salt and pepper. Skim excess fat from the sauce using a spoon or paper towels.
- Reduce Sauce if Needed: If sauce is thin, strain contents, simmer the liquid until it coats the back of a spoon, then recombine with solids, keeping covered.
- Sauté Pearl Onions: Heat olive oil over medium-high heat. Add pearl onions and cook until tender, 4-5 minutes. Remove and cover.
- Sauté Mushrooms: Using the same pan, cook mushrooms until they release moisture and begin to brown, 5-8 minutes. Add butter and cook another 2-3 minutes until mushrooms are shiny.
- Combine Vegetables: Return pearl onions to the pan, toss to coat with mushrooms and butter. Season with salt, pepper, and fresh thyme leaves. Turn off heat.
- Finish and Serve: Stir parsley into the beef stew. Either mix in the mushroom and onion mixture or serve separately on plates. Serve with mashed potatoes or crusty bread. Leftovers improve in flavor if refrigerated overnight.
Notes
- For best flavor, refrigerate the stew overnight to allow flavors to meld. Reheat gently on the stovetop before serving, adding water if sauce thickens too much.
- Makes 6 large servings or 8 moderate servings.
- Homemade beef stock or high-quality beef base yields the best flavor. Adjust salt since beef base can be salty.
- Leftovers keep in the refrigerator up to 3 days and freeze well for up to 6 months.
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
