Classic French Beef Bourguignon
Tender beef braised in red wine with bacon, mushrooms, pearl onions, carrots, and herbs.
Equipment
- Dutch oven
- Large skillet
- Tongs
- Wooden spoon
- Fine-mesh strainer
Ingredients
Stew
- 2 lb beef chuck cut into 2-inch cubes
- 4 oz thick-cut bacon diced
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots cut into chunks
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 pieces bay leaves
- 1 tsp fine salt plus more to taste
- 1/2 tsp black pepper
Garnish
- 8 oz cremini mushrooms quartered
- 1 cup pearl onions peeled
- 1 tbsp fresh parsley chopped
Instructions
Brown the beef:
- Preheat the oven to 325 F (165 C). Pat the beef dry and season with salt and pepper. Cook the bacon in a Dutch oven until crisp; transfer it to a plate.
- Brown the beef in the bacon fat in batches, adding the olive oil if needed. Transfer the beef to the plate.
Build the braise:
- Cook the onion and carrots in the pot until lightly browned. Add the garlic and flour and stir for 1 minute.
- Pour in the wine, scraping up the browned bits. Add the stock, tomato paste, thyme, bay leaves, bacon, and beef. Bring to a simmer.
- Cover and braise in the oven for 2 hours, or until the beef is fork-tender.
Finish and serve:
- Sauté the mushrooms and pearl onions in a skillet until browned and tender. Stir them into the finished stew and simmer uncovered for 10 minutes.
- Remove the bay leaves, adjust the seasoning, scatter with parsley, and serve hot with bread or potatoes.
Notes
- Dry the beef thoroughly before browning for better color.
- The stew should barely simmer in the oven, not boil hard.
- Make it one day ahead for an even deeper sauce.
Nutrition
Calories: 690kcalCarbohydrates: 20gProtein: 52gFat: 39gSaturated Fat: 14gCholesterol: 155mgSodium: 920mgFiber: 4gSugar: 8g