Authentic Beef Bourguignon
Master authentic Beef Bourguignon with tender beef, pearl onions, and mushrooms in rich red wine sauce. This French classic takes time but delivers incredible flavor.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- Dutch oven
- skillet
- wooden spoon
- slotted spoon
- paper towels
Ingredients
Main Stew
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp pure olive oil, divided
- 6 ounces thick-cut bacon, chopped
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as Pinot Noir
- 2 cups low-sodium beef broth
- 1 tbsp fresh thyme leaves
- 2 bay leaves
Garnish
- 1 pound pearl onions, peeled
- 8 ounces cremini mushrooms, halved if large
- 2 tbsp unsalted butter, at room temperature
- 1/4 cup fresh parsley, finely chopped for garnish
Instructions
- Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. In a large Dutch oven, heat 2 tablespoons of pure olive oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until a deep crust forms, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Add the chopped bacon to the same Dutch oven and cook over medium heat until crispy and the fat has rendered, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside with the beef, leaving the fat in the pot.
- Add the remaining 1 tablespoon of olive oil to the bacon fat. Add the chopped yellow onion and sliced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Pour in the entire bottle of red wine and 2 cups of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the browned beef, bacon, and any accumulated juices to the pot. Add the thyme and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 2 hours and 30 minutes, until the beef is fork-tender.
- While the stew cooks, prepare the garnish. In a large skillet, melt the butter over medium heat. Add the peeled pearl onions and cook, stirring occasionally, until they begin to soften and brown, about 8 minutes. Add the mushrooms and cook until they release their liquid and become golden brown, about 7-8 minutes more. Set aside.
- After the stew has cooked for 2 hours and 30 minutes, stir in the cooked pearl onions and mushrooms. Continue to cook, uncovered, for an additional 30 minutes to allow the sauce to thicken slightly. Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve garnished with the chopped fresh parsley.
Notes
Patting the beef dry is crucial for a good sear. Use a good quality, dry red wine like Pinot Noir for the best flavor.