Classic Beef Bourguignon Guide (Print View)
Tender beef, red wine, bacon, and vegetables slow-cooked for rich French-inspired flavor.
# What You'll Need:
→ Meats
01 -
5 strips bacon, cut into 1 inch pieces
02 -
3.5 pounds beef chuck, cut into 2 inch pieces
→ Vegetables and Aromatics
03 -
1 yellow onion, chopped
04 -
3 large carrots, peeled and chopped
05 -
5 garlic cloves, minced
06 -
10 ounces frozen pearl onions, defrosted and drained
07 -
16 ounces cremini mushrooms, quartered
→ Pantry and Dairy
08 -
4 tablespoons unsalted butter, divided
09 -
2 tablespoons tomato paste
10 -
3 tablespoons all-purpose flour
→ Liquids
11 -
2 cups Burgundy wine or other bold red wine
12 -
2 cups beef stock
→ Bouillon and Herbs
13 -
1 tablespoon Better than Bouillon beef bouillon
14 -
2 sprigs fresh thyme
15 -
2 bay leaves, dried or fresh
→ Seasonings
16 -
Kosher salt
17 -
Freshly cracked black pepper
# Directions:
01 -
Preheat oven to 350°F (177°C).
02 -
Place bacon in a 5-quart Dutch oven over medium-low heat. Render until browned and fat is released, stirring occasionally. Remove cooked bacon with a slotted spoon and set aside.
03 -
Season beef cubes generously with salt and pepper. Increase heat to medium-high and sear beef in batches until browned on all sides. Remove browned beef from the pot and reserve.
04 -
Reduce heat to medium. Add 2 tablespoons butter to the pot, then add chopped onion and carrots. Cook for 2–3 minutes, stirring often. Add minced garlic and cook for 1 minute. Stir in tomato paste and saute for 2–3 minutes until darker in color. Sprinkle flour over vegetables and combine well, cooking for another 2–3 minutes while stirring constantly.
05 -
Pour wine into the pot and scrape up any browned bits from the bottom. Stir in beef stock and bouillon. Bring to a simmer. Return beef and bacon to the pot, add thyme sprigs and bay leaves. Cover and transfer pot to the oven for 2.5 hours.
06 -
Near the 2.5-hour mark, melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add quartered cremini mushrooms and cook until browned. Stir in pearl onions and continue to cook for 5 minutes until lightly golden. Season with salt and pepper.
07 -
Remove Dutch oven from the oven and add sautéed mushrooms and pearl onions to the stew. Return covered pot to oven and continue cooking until beef is fork-tender, 45–60 minutes more.
08 -
Remove from oven and let rest, covered, for 30 minutes before serving to enhance flavors.
# Notes:
01 -
Allowing the stew to rest before serving enhances the depth of flavors.