Description
A classic French Beef Bourguignon recipe featuring tender beef chuck slow-cooked in red Burgundy wine with bacon, carrots, onions, mushrooms, and aromatic herbs. Rich and savory, this stew is perfect for a comforting dinner and tastes even better the next day.
Ingredients
Scale
For the Stew
- 1/2 pound bacon, thick cut, cut into 1 inch pieces
- 3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes
- 1 large white onion, chopped
- 2 large carrots, cut into 2 inch 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 and Prepare: Preheat oven to 350 degrees Fahrenheit and set the rack in the middle. This will allow enough room for a large Dutch oven with a lid.
- Cook Bacon: Heat a large Dutch oven over medium heat. Add the bacon and cook for 7 to 10 minutes until most fat is rendered. Remove bacon with a slotted spoon and drain on paper towels; set aside.
- Prepare and Sear Beef: Pat beef cubes dry and season with salt and pepper. Toss beef in flour and shake off excess flour. In batches, sear beef in the Dutch oven until well browned on all sides. Remove beef onto a plate and set aside.
- Sauté Vegetables: Remove excess fat from the pot, leaving about 1/4 cup. Add chopped onions and cook 3 to 5 minutes until softened. Add carrots and cook 5 to 7 minutes until slightly browned.
- Add Garlic and Tomato Paste: Add minced garlic and cook for 1 to 2 minutes until fragrant. Stir in tomato paste and cook for 3 to 4 minutes, stirring frequently to avoid burning. If burning starts, add a couple ounces of water to cool down.
- Incorporate Flour: Add the remaining flour to the pot and stir continuously using a whisk or wooden spoon until no white flour remains, about 2 minutes.
- Add Liquids and Herbs: Slowly whisk in wine and beef broth, scraping bottom of pot to release browned bits. Add the seared beef, cooked bacon, thyme sprigs, and bay leaves. Turn off heat.
- Braise in Oven: Cover pot and place in oven to cook for 2 hours and 30 minutes to 3 hours until beef is very tender. Check after 90 minutes; if sauce is too thick or sticking, add 1/2 cup water and stir before returning to oven.
- Season and Remove Herbs: Remove pot from oven and season with salt and pepper to taste. Discard bay leaves and thyme sprigs. Skim off any visible fat from top of sauce using skimmer or paper towels.
- Adjust Sauce Consistency: If sauce is thin, drain contents into another pot, separate liquid, and simmer liquid on medium-high heat until it coats the back of a spoon. Return meat and vegetables to the sauce and cover to keep warm.
- Sauté Pearl Onions: Heat a large pan over medium-high heat. Add olive oil and pearl onions. Cook 4 to 5 minutes until tender, then remove onions and cover with foil to keep warm.
- Sauté Mushrooms: In the same pan, add mushrooms and cook 5 to 8 minutes until they release water and start to brown. Add butter and cook 2 to 3 minutes until mushrooms are glossy.
- Combine Onions and Mushrooms: Return pearl onions to the pan, toss to coat with butter and season with salt, pepper, and fresh thyme leaves. Turn off heat.
- Finish and Serve: Stir minced parsley into the stew. Either mix mushrooms and pearl onions into the stew or serve them on the side. Serve hot with mashed potatoes or crusty bread.
Notes
- For best flavor, refrigerate the stew overnight to allow flavors to develop. Reheat gently on stovetop before serving.
- If sauce thickens too much upon cooling, add a splash of water when reheating to loosen it.
- Makes 6 large or 8 moderate-sized servings.
- Using homemade beef stock or high-quality beef base greatly improves flavor; adjust seasoning accordingly because beef base can be salty.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 6 months.
- This dish pairs wonderfully with mashed potatoes or crusty French bread.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
