Description
This Classic Beef Bourguignon recipe is a rich and hearty French stew featuring tender beef chuck slow-cooked in a bold red wine sauce with bacon, aromatic vegetables, mushrooms, and pearl onions. Perfect for a comforting meal that celebrates deep, savory flavors and traditional cooking techniques.
Ingredients
Scale
Meat and Bacon
- 5 strips bacon, cut into 1” pieces
- 3 1/2 lbs beef chuck, cut into 2” pieces
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
Liquids and Seasonings
- 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 bay leaves, dried or fresh
- kosher salt
- freshly cracked pepper
Other Ingredients
- 4 tablespoons unsalted butter, divided
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow cooking the stew.
- Render the Bacon: In a 5-quart Dutch oven, cook the chopped bacon over medium-low heat, stirring occasionally until it becomes browned and has released its fat. Remove the bacon with a slotted spoon and set aside.
- Sear the Beef: Season the beef cubes generously with kosher salt and freshly cracked pepper. Increase heat to medium-high and sear the beef in batches, browning on all sides for maximum flavor. Remove the browned beef and set aside.
- Saute the Vegetables: Reduce heat to medium and add 2 tablespoons of butter to the Dutch oven. Add chopped onions and carrots, sautéing for 2-3 minutes while stirring frequently. Add minced garlic and cook for another minute. Stir in tomato paste and cook for 2-3 minutes until it darkens, then sprinkle flour evenly over and cook for 2-3 minutes, stirring constantly to form a roux.
- Add Wine, Stock, and Herbs: Pour in the Burgundy wine, scraping the bottom of the pot to lift browned bits. Add beef stock and beef bouillon, then bring to a simmer. Return beef and bacon to the pot along with thyme sprigs and bay leaves. Cover and transfer the Dutch oven to the preheated oven to cook for 2 1/2 hours, allowing flavors to meld and beef to tenderize.
- Prepare Mushrooms and Pearl Onions: Approximately 2 1/2 hours into cooking, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the cremini mushrooms and saute until browned. Add the pearl onions and cook for an additional 5 minutes until they are browned and flavorful. Season with salt and pepper to taste.
- Combine and Finish Cooking: Remove the Dutch oven from the oven and stir in the sautéed mushrooms and pearl onions. Return the pot to the oven and continue cooking for another 45-60 minutes until the beef is very tender.
- Rest Before Serving: Remove the pot from the oven and keep it covered, allowing the stew to rest for 30 minutes so the flavors deepen before serving.
Notes
- Use a bold red wine like Burgundy or Pinot Noir for authentic flavor; avoid cooking wines or sweet wines.
- Be sure to brown the beef well to develop deep flavors through the Maillard reaction.
- Sautéing the mushrooms and pearl onions separately helps retain their texture and prevents them from becoming mushy in the stew.
- The resting period after cooking allows the sauce to thicken and flavors to blend perfectly.
- This dish pairs well with crusty French bread or buttered noodles to soak up the rich sauce.
