Classic Beef Bourguignon
A timeless French stew made with melt-in-your-mouth beef chuck, smoky bacon, pearl onions, and earthy mushrooms, all braised in a rich red wine gravy. The ultimate cozy, elegant comfort food.
Equipment
- 5-quart Dutch oven for braising
- Large skillet for sautéing mushrooms and pearl onions
- Wooden spoon for deglazing
Ingredients
- 3.5 lbs beef chuck, cut into 2-inch cubes
- 5 strips bacon, cut into 1-inch pieces
- 4 tbsp unsalted butter, divided
- 1 large yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups Burgundy or dry red wine (Pinot Noir or Cabernet Sauvignon)
- 2 cups beef stock
- 1 tbsp Better than Bouillon beef base
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 oz pearl onions, thawed and drained if frozen
- 16 oz cremini mushrooms, quartered
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). In a large Dutch oven, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving rendered fat.
- Season beef cubes with salt and pepper. Sear in batches in bacon fat over medium-high heat until browned on all sides. Remove and set aside with bacon.
- Lower heat to medium. Add 2 tbsp butter, onion, and carrots. Cook 2-3 minutes. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes until darkened.
- Sprinkle flour over vegetables, stir well, and cook 2-3 minutes. Add wine, scraping browned bits. Stir in beef stock and bouillon base. Bring to simmer.
- Return beef and bacon to pot. Add thyme and bay leaves. Cover and transfer to oven. Braise 2.5 hours.
- Meanwhile, sauté mushrooms in 2 tbsp butter until browned. Add pearl onions and cook 5 minutes. Season with salt and pepper.
- After 2.5 hours, remove pot from oven. Stir in mushrooms and onions. Return to oven uncovered for 45-60 minutes, until beef is fall-apart tender.
- Let stew rest covered for 30 minutes before serving. Serve hot over mashed potatoes, buttered noodles, or with crusty bread.
Notes
For best results, cook this dish a day in advance and let the flavors meld overnight. Reheat gently on the stovetop before serving.