Classic Beef Bourguignon
Traditional dish · French
A rich and savory French stew featuring tender beef braised in red wine with mushrooms, pearl onions, and bacon. Perfect for a comforting dinner.
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Ingredients
- Beef chuck roast2 lbs
- Red wine (Burgundy)1 bottle
- Bacon6 oz
- Pearl onions1 lb
- Mushrooms (cremini)1 lb
- Carrots2 large
- Garlic4 cloves
- Tomato paste2 tbsp
- Beef broth2 cups
- All-purpose flour1/4 cup
- Butter2 tbsp
- Olive oil2 tbsp
- Thyme2 sprigs
- Bay leaf1
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Cut bacon into 1/4-inch pieces and cook in a large Dutch oven or oven-safe pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Cut beef into 1.5-inch cubes. Pat dry with paper towels and season with salt and pepper. Dredge beef in flour.
- 4
Sear beef in batches in the bacon fat over medium-high heat until browned on all sides. Remove beef and set aside.
- 5
Add olive oil to the pot if needed. Add carrots and pearl onions and cook until lightly browned, about 5-7 minutes. Add mushrooms and cook until browned, about 5 minutes more. Add garlic and cook for 1 minute until fragrant.
- 6
Stir in tomato paste and cook for 1 minute. Return beef and bacon to the pot. Pour in red wine and beef broth. Add thyme sprigs and bay leaf. Bring to a simmer.
- 7
Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.
- 8
Remove bay leaf and thyme sprigs. Skim off any excess fat from the surface. Adjust seasoning with salt and pepper.
- 9
Serve hot, garnished with fresh parsley if desired.
