Beef Bourguignon is a classic French dish that embodies rich, comforting flavors and is perfect for a cozy, indulgent meal. Known for its tender beef, slow-cooked in red wine, beef broth, and aromatic vegetables, this hearty stew is often served with a side of egg noodles, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Ingredients
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, sliced into 1/2-inch rounds (about 1/3 cup)
- 3 cloves garlic, minced
- 8 ounces thick-cut bacon (5–6 slices), cut into 1/2-inch pieces
- 1 (3-pound) boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 (750-ml) bottle dry red wine
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 ounces pearl onions (about 25), frozen or fresh, peeled if needed
- 8 ounces cremini mushrooms, quartered
- 3 tablespoons unsalted butter
- Chopped fresh parsley, for garnish (optional)
SERVING OPTIONS (OPTIONAL)
- Egg noodles
- Mashed potatoes
- Crusty bread
Instructions
Step 1: Prepare the Oven:
Position a rack in the lower third of the oven and preheat to 350°F.
Step 2: Cook the Bacon:
Place the bacon pieces in a large, heavy-bottomed, oven-safe pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10–12 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot.
Step 3: Brown the Beef:
Pat the beef cubes dry with paper towels, then season with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. In batches, brown the beef in the bacon fat over medium heat, about 2–3 minutes per side. Transfer to the plate with the bacon.
Step 4: Cook the Vegetables:
Add the diced onion and sliced carrot to the pot. Cook, stirring occasionally, until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the tomato paste, stirring to coat the vegetables, and cook until it darkens slightly, 1–2 minutes. Sprinkle the flour over the mixture and stir well. Cook for 1 minute to eliminate the raw flour taste.
Step 5: Build the Sauce:
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the beef broth, thyme sprigs, bay leaves, and 1/2 teaspoon kosher salt. Return the beef, bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer.
Step 6: Braise in the Oven:
Cover the pot with a tight-fitting lid and transfer to the oven. Cook until the beef is tender, about 2 hours.
Step 7: Prepare the Onions and Mushrooms:
About 30 minutes before the beef is done, melt the butter in a large skillet over medium heat. Add the pearl onions and mushrooms. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tender and lightly browned, about 12–15 minutes.
Step 8: Combine and Finish:
Remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the cooked onions and mushrooms. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley, if desired.
NOTES
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving Suggestions: Pair with egg noodles, mashed potatoes, or crusty bread to soak up the rich sauce.
Enjoy this hearty and flavorful beef bourguignon!
