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Beef Bourguignon

Beef Bourguignon is a French beef stew braised in red wine until the chuck is fork-tender. Bacon, browned mushrooms, and pearl onions give the rich sauce plenty of savory depth.
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Prep Time 30 minutes
Cook Time 3 hours 44 minutes
Resting 10 minutes
Total Time 4 hours 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 1000
Ingredients Equipment Method Notes

Ingredients
  

Brown and braise the stew
  • 3 lb beef chuck boneless, trimmed and cut into 2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 4 oz bacon diced
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 2 carrots cut into 1-inch chunks
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cups red wine dry, such as Burgundy or Pinot Noir
  • 2 cups beef broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
Cook the mushrooms and pearl onions
  • 2 tbsp butter unsalted
  • 1 lb cremini mushrooms halved
  • 1 bag (10 oz) pearl onions frozen

Equipment

  • 1 6-quart Dutch oven
  • 1 12-inch skillet

Method
 

Brown and braise the stew
  1. Heat the oven to 325°F.
  2. Pat the beef dry and season it all over with the salt and pepper.
  3. In a 6-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes until crisp; transfer it to a plate with a slotted spoon.
  4. Add the vegetable oil to the pot and brown the beef in 3 batches, about 3 minutes per side; transfer each batch to the plate with the bacon.
  5. Add the onion and carrots to the pot and cook for 6–8 minutes, stirring occasionally, until softened.
  6. Stir in the tomato paste and garlic and cook for 1 minute.
  7. Sprinkle the flour over the vegetables and cook for 1 minute, stirring.
  8. Pour in the wine, scrape up the browned bits, and simmer for 5 minutes.
  9. Add the broth, thyme, bay leaves, beef, and bacon, then bring to a simmer.
  10. Cover the Dutch oven and bake for 2 1/2–3 hours, until the beef is fork-tender.
Cook the mushrooms and pearl onions
  1. Melt the butter in a 12-inch skillet over medium-high heat, add the mushrooms, and cook for 8–10 minutes until browned and their liquid has evaporated.
  2. Add the frozen pearl onions and cook for 5–7 minutes, stirring occasionally, until hot.
Finish the stew
  1. Discard the bay leaves and thyme stems, then stir the mushroom and onion mixture into the stew.
  2. Simmer over medium-low heat for 5 minutes.
  3. Rest off the heat for 10 minutes before serving.

Notes

For the best flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3–4 days or freeze them; use a gluten-free all-purpose flour blend as a swap if needed.