Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of slow-roasted chuck beef simmered in red wine with bacon, mushrooms, pearl onions, carrots, and aromatic herbs. Perfectly caramelized vegetables and a deeply flavorful sauce make this dish ideal for a comforting dinner served over creamy mashed potatoes.
Ingredients
Scale
Meat and Seasonings
- 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
Vegetables and Aromatics
- 5 ounces thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, halved
- 8 ounces pearl onions, peeled (or frozen, thawed)
Herbs and Seasonings
- 1 bay leaf
- 2 fresh sprigs of thyme
Other Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine, such as Burgundy, Pinot Noir or Chianti
- 4 teaspoons beef bouillon, divided
- 2 tablespoons extra-virgin olive oil
- Mashed potatoes, for serving (optional)
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350°F (175°C) with a rack in the center position. Gather and prepare all ingredients including seasoning the beef cubes with 2½ teaspoons salt and the black pepper.
- Cook Bacon: In a Dutch oven or heavy-bottomed pot over medium-low heat, cook the chopped bacon, stirring occasionally, until crisp and fat has rendered, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
- Brown Beef: Increase heat to medium-high. When bacon fat is just smoking, add beef cubes in a single layer in batches to avoid overcrowding. Brown the beef on all sides until crisp and deeply browned, about 10-15 minutes per batch. Transfer browned beef to a plate.
- Sauté Vegetables and Build Flavor Base: Reduce heat to medium-low. Add chopped onion and diced carrot to the pot and cook, stirring occasionally, until softened, about 10 minutes. Stir in minced garlic, tomato paste, bay leaf, and one sprig of thyme; cook for about 1 minute until fragrant. Sprinkle in flour and cook, stirring constantly, for about 1 minute to incorporate and lightly toast.
- Deglaze and Simmer: Increase heat to medium-high. Pour in the red wine, scraping up browned bits from the pot bottom. Bring to simmer and cook for 5 minutes. Stir in 3 teaspoons beef bouillon and 1 cup water, then bring the mixture to a simmer over high heat.
- Roast in Oven: Return the browned beef and reserved bacon, along with any juices, to the pot. Cover the Dutch oven and place it in the preheated oven. Roast for about 2½ hours until the beef is very tender.
- Cook Mushrooms and Pearl Onions: While the beef roasts, heat olive oil in a large skillet over medium-high. When oil is just smoking, add mushrooms and pearl onions, seasoning with the remaining ½ teaspoon salt. Cook undisturbed for about 5 minutes until browned. Add ½ cup water, the remaining sprig of thyme, and 1 teaspoon bouillon. Bring to a boil, then reduce heat to simmer, cover, and cook for 10-12 minutes until onions are tender.
- Caramelize Vegetables: Uncover the skillet, increase heat to high, and cook while stirring frequently until mushrooms and onions are caramelized, about 2 to 5 minutes more.
- Serve: Serve the beef bourguignon stew hot, topping with caramelized pearl onions and mushrooms. Optionally serve over creamy mashed potatoes and garnish with chopped fresh parsley.
Notes
- Use a full-bodied red wine like Burgundy or Pinot Noir for the most authentic flavor.
- Peeling pearl onions is easier if you blanch them in boiling water for 1 minute, then shock in ice water before peeling.
- Leftover beef bourguignon tastes even better the next day as flavors meld.
- Serve with crusty bread to soak up the delicious sauce.
- For a thicker sauce, reduce uncovered in the oven or on the stovetop before adding the beef back in.
- Mashed potatoes are recommended but optional; polenta or buttered noodles are excellent alternatives.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
