Ingredients
Method
- 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.
Nutrition
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.