Description
This Classic Beef Bourguignon is a rich and flavorful French stew. Tender chunks of beef are braised in red wine with bacon, onions, carrots, mushrooms, and herbs, resulting in a deeply satisfying and comforting meal.
Ingredients
- 5 strips bacon, cut into 1-inch pieces
- 3 1/2 pounds beef chuck roast, cut into 2-inch pieces
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine (or other dry, full-bodied red wine, such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock (low-sodium recommended)
- 1 tablespoon Better Than Bouillon beef base (or 1 beef bouillon cube, crumbled)
- 2 sprigs fresh thyme
- 2 bay leaves (dried or fresh)
- 10 ounces frozen pearl onions, defrosted and drained
- 16 ounces cremini mushrooms, quartered
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Render Bacon: In a large Dutch oven over medium-low heat, cook the bacon pieces, stirring occasionally, until they are browned and crispy, and the fat has rendered. Use a slotted spoon to remove the cooked bacon from the pot and transfer it to a small bowl. Set aside. Leave the bacon fat in the pot.
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Season and Sear Beef: Season the beef chuck cubes generously on all sides with kosher salt and freshly ground black pepper. Increase the heat under the Dutch oven to medium-high. Sear the beef cubes in the bacon fat, in batches if necessary to avoid overcrowding the pot, until they are well browned on all sides. Remove the seared beef from the pot and set it aside on a plate.
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Sauté Vegetables: Reduce the heat to medium. Add 2 tablespoons of the butter to the Dutch oven. Once melted, add the chopped onion and carrots. Sauté for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
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Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for about 1 minute, or until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until the paste darkens in color.
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Add Flour: Sprinkle the flour evenly over the vegetables and tomato paste. Stir well to incorporate and cook for 2-3 minutes, stirring constantly, to create a roux.
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Deglaze with Wine: Pour the red wine into the pot. Use a silicone spatula or wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This adds a lot of flavor to the stew.
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Add Broth and Bouillon: Add the beef stock and Better Than Bouillon (or crumbled bouillon cube) to the pot. Stir well to combine. Bring the mixture to a simmer.
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Return Beef and Bacon: Return the seared beef and the cooked bacon to the pot.
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Add Herbs: Add the fresh thyme sprigs and bay leaves to the pot.
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Braise in Oven (Covered): Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven. Braise for 2 1/2 hours.
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Prepare Mushrooms and Pearl Onions: While the beef is braising, prepare the mushrooms and pearl onions. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is hot and foamy, add the quartered cremini mushrooms. Cook, stirring occasionally, until the mushrooms are browned.
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Add Pearl Onions: Add the defrosted and drained pearl onions to the skillet with the mushrooms. Cook for another 5 minutes, stirring occasionally, until the onions are lightly browned. Season with salt and pepper to taste.
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Add Mushrooms and Onions to Stew: After the beef has braised for 2 1/2 hours, carefully remove the Dutch oven from the oven. Add the cooked mushrooms and pearl onions to the stew. Stir gently to combine.
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Continue Braising (Covered): Return the covered Dutch oven to the oven and continue to braise for another 45-60 minutes, or until the beef is very tender and easily shredded with a fork.
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Rest: Remove the Dutch oven from the oven. Leave the lid on and let the stew rest for 30 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
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Remove Herbs and Serve: Remove the thyme sprigs and bay leaves before serving. Ladle the Beef Bourguignon into bowls and serve hot.
Notes
- Beef Chuck: Beef chuck roast is the best cut for this recipe because it becomes very tender when slow-cooked.
- Red Wine: Use a dry, full-bodied red wine, such as Burgundy, Cabernet Sauvignon, or Merlot. The wine adds depth and richness to the sauce.
- Better Than Bouillon: Better Than Bouillon is a concentrated stock base that adds a lot of flavor. You can substitute a crumbled beef bouillon cube, but the flavor will be slightly different.
- Pearl Onions: Frozen pearl onions are convenient, but you can use fresh pearl onions if you prefer. If using fresh, you’ll need to peel them.
- Mushrooms: Cremini mushrooms are recommended, but you can use other types of mushrooms, such as button mushrooms or shiitake mushrooms.
- Serving Suggestions: Serve Beef Bourguignon over mashed potatoes, egg noodles, polenta, or crusty bread. A green salad is a nice accompaniment.
- Make-Ahead: This stew can be made ahead of time and reheated. The flavors will actually improve over time.
- Storage: Store in the fridge.