Description
Beef Bourguignon is a classic French stew featuring tender chunks of chuck roast slow-cooked in rich red wine with bacon, mushrooms, pearl onions, and aromatics. This hearty, flavorful dish is perfect for a comforting meal, served over creamy mashed potatoes and garnished with fresh parsley.
Ingredients
Scale
Meat and Seasoning
- 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
For the Stew
- 5 ounces thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 fresh sprigs of thyme
- 2 tablespoons all-purpose flour
- 3 cups red wine (such as Burgundy, Pinot Noir, or Chianti)
- 4 teaspoons beef bouillon, divided
- 2 tablespoons extra-virgin olive oil
Vegetables
- 8 ounces cremini mushrooms, halved
- 8 ounces pearl onions, peeled (or frozen, thawed)
To Serve
- Mashed potatoes (optional)
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center to ensure even cooking.
- Season Beef: Season the cubed chuck roast all over with 2½ teaspoons of kosher salt and freshly cracked black pepper for flavorful meat.
- Cook Bacon: In a Dutch oven or heavy-bottomed pot over medium-low heat, cook chopped bacon until it crisps and the fat renders, about 10 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Brown Beef: Increase heat to medium-high. In batches, add beef cubes in a single layer to the bacon fat and cook until browned and crisp on all sides, 10 to 15 minutes. Transfer browned beef to a plate.
- Sauté Vegetables: Lower heat to medium-low. Add chopped onion and diced carrot to the pot and cook until softened, about 10 minutes. Stir in minced garlic, tomato paste, bay leaf, and one sprig of thyme, cooking until fragrant, about 1 minute.
- Add Flour: Sprinkle flour over the vegetables and stir constantly for about 1 minute to create a roux, which will help thicken the stew.
- Deglaze with Wine: Raise heat to medium-high and pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until wine starts to reduce.
- Add Bouillon and Simmer: Stir in 3 teaspoons of beef bouillon and 1 cup of water. Bring to a simmer over high heat.
- Combine and Roast: Return bacon and beef, along with any juices, to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Roast until beef is very tender, about 2½ hours.
- Cook Mushrooms and Onions: Meanwhile, heat olive oil in a large skillet over medium-high heat until just smoking. Add cremini mushrooms and pearl onions, seasoning with remaining ½ teaspoon salt. Cook undisturbed until browned, about 5 minutes.
- Simmer Vegetables: Add ½ cup water, remaining sprig of thyme, and remaining teaspoon bouillon. Bring to a boil, reduce heat to simmer, cover, and cook until onions are tender, about 10-12 minutes.
- Caramelize Vegetables: Uncover, increase heat to high, and stir frequently until mushrooms and onions are caramelized, 2 to 5 minutes more.
- Serve: Serve the beef bourguignon topped with the caramelized pearl onions and mushrooms over mashed potatoes if desired, and garnish with chopped fresh parsley.
Notes
- Use a heavy-bottomed Dutch oven for best heat distribution and slow cooking.
- Choose a good quality dry red wine such as Burgundy, Pinot Noir, or Chianti for authentic flavor.
- Peeling pearl onions can be sped up by blanching in boiling water for 1-2 minutes.
- For a richer flavor, make the dish a day ahead; it tastes even better when reheated.
- Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
