Classic Beef Bourguignon

Recipe Details

Prep Time: 30

Cook Time: 3 30

Total Time: 4

Servings:

Calories: 500kcal

Cost: $15

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Course: Dinner, Main Course

Cuisine: French

Keyword: beef bourguignon, beef stew, Classic Beef Bourguignon, French cuisine, holiday recipes

Ingredients

5 strips bacon cut into 1" pieces
3 ½ lbs beef chuck cut into 2" pieces
4 tablespoons unsalted butter divided
1 yellow onion chopped
3 large carrots peeled and chopped
5 garlic cloves minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine or any bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves dried or fresh
10 oz frozen pearl onions defrosted and drained
16 oz cremini mushrooms quartered
Kosher salt to taste
Freshly cracked black pepper to taste

Directions

Preheat your oven to 350°F.
Add the chopped bacon to a 5 qt Dutch oven. Set the heat to medium-low and cook the bacon, stirring occasionally, until browned and crispy. Remove the bacon with a slotted spoon and set aside.
Season the beef cubes with salt and pepper. Increase the heat to medium-high and brown the beef on all sides. You may need to do this in batches. Once browned, remove the beef from the pot.
Lower the heat to medium and add 2 tablespoons of butter to the Dutch oven. Add the chopped onion and carrots, cooking for 2-3 minutes while stirring frequently. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens in color. Add the flour and cook for another 2-3 minutes, stirring constantly.
Pour the wine into the pot, scraping up any browned bits from the bottom with a silicone spatula. Add the beef stock and bouillon, then bring to a simmer. Stir in the beef and bacon, followed by the thyme and bay leaves. Cover the pot and place it in the oven. Cook for 2 ½ hours.
While the beef cooks, heat the remaining 2 tablespoons of butter in a skillet over medium-high heat. Once the butter is hot and foamy, add the mushrooms and cook until they are browned. Add the pearl onions and cook for another 5 minutes until they are also browned. Season with salt and pepper.
After the beef has cooked for 2 ½ hours, remove the Dutch oven from the oven. Stir in the cooked mushrooms and onions. Return the pot to the oven and cook for an additional 45-60 minutes, or until the beef is fork-tender. Once done, remove the pot from the oven and let it sit, covered, for 30 minutes before serving.

Notes

Beef bourguignon is a classic French dish perfect for festive gatherings. The depth of flavors comes from slow-braising the beef in wine, resulting in a hearty and flavorful meal.

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