Description
Beef Bourguignon is a classic French stew made with tender chuck roast braised in red wine along with bacon, vegetables, and aromatic herbs. This hearty, rich dish is perfect for a comforting dinner and is traditionally served with mashed potatoes or crusty bread.
Ingredients
Scale
Meat and Seasoning
- 3 Pounds Chuck Roast or Stewing Beef (Patted Dry and Cut into 2” Cubes)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
Bacon and Vegetables
- 6 Slices Thick Cut Bacon (Diced)
- 1 Onion (Thinly Sliced)
- 2 Carrots (Sliced)
- 3 Cloves Garlic (Minced)
- 8 Ounces Pearl Onions (Peeled)
- 8 Ounces Mushrooms (Halved)
Liquids and Flavorings
- 1 Tablespoon Tomato Paste
- 2 Tablespoons All-Purpose Flour
- 750 Milliliters Bottle Red Wine
- 3 Beef Bouillon Cubes
- 2-3 Bay Leaves
- 2-3 Sprigs of Fresh Thyme
- 1 Tablespoon Olive Oil
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Fresh Thyme (Chopped)
Garnish
- Fresh Parsley For Garnish
Instructions
- Preheat the Oven: Preheat the oven to 350℉ to prepare for roasting the beef bourguignon.
- Season the Beef: Pat the chuck roast cubes dry with paper towels, then sprinkle them evenly with kosher salt and black pepper. Set aside while preparing other ingredients.
- Cook the Bacon: Heat a Dutch oven over medium heat and add the diced bacon. Cook until the bacon is browned, crisp, and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Brown the Beef: Increase heat to medium-high and brown the chuck roast cubes in batches to avoid overcrowding, cooking each side for about 2-3 minutes until nicely seared. Transfer the browned beef to a plate and set aside.
- Sauté Aromatic Vegetables: Reduce heat to medium and add the sliced onions and carrots to the bacon fat in the pot. Stir constantly to cook the vegetables and scrape up browned bits from the bottom until softened.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant. Sprinkle the all-purpose flour over the vegetables and cook, stirring, for an additional 1-2 minutes to form a roux.
- Deglaze and Combine: Pour in the red wine and stir well, cooking over medium heat until the liquid thickens slightly. Add the browned beef, half of the cooked bacon, bay leaves, fresh thyme sprigs, and beef bouillon cubes. Stir to combine, then cover the pot.
- Roast the Beef: Place the covered Dutch oven in the preheated oven and roast for 1½ hours, or until the beef is tender and flavorful.
- Cook Pearl Onions and Mushrooms: About 15 minutes before the beef is done, heat a non-stick pan over medium heat. Add olive oil, pearl onions, mushrooms, brown sugar, salt, pepper, and fresh thyme. Stir until the sugar dissolves, then cover and cook until the onions and mushrooms are softened and slightly browned.
- Combine and Finish: Stir the cooked pearl onions and mushrooms into the beef bourguignon mixture in the Dutch oven just before serving.
- Serve: Ladle the beef bourguignon into bowls or onto plates, optionally serving over mashed potatoes. Garnish with fresh parsley for a vibrant finishing touch. Enjoy your hearty and comforting meal!
Notes
- Use a full-bodied red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for best flavor.
- Patting the beef dry before browning helps achieve a better sear and deeper flavor.
- Cooking the pearl onions and mushrooms separately helps them caramelize nicely and adds texture.
- If you cannot find pearl onions, you can substitute with small shallots or minced onions.
- This dish tastes even better the next day after flavors have melded.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
