Description
Classic French Beef Bourguignon is a rich and hearty slow-cooked stew featuring tender chunks of beef braised in red wine with mushrooms, bacon, pearl onions, and carrots. This comforting dish is perfect for a cozy meal served with toasted baguette slices to soak up the flavorful sauce.
Ingredients
Beef and Seasoning
- 2 1/4 pounds boneless chuck roast, cut into 1-inch pieces
- 4 1/4 teaspoons kosher salt (divided)
- 2 teaspoons ground black pepper (divided)
Meats and Vegetables
- 5 slices thick-cut bacon, cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms, sliced
- 2 pounds carrots, scrubbed and cut diagonally into 3/4-inch slices
- 2 yellow onions, thinly sliced
- 3 cloves garlic, minced (about 1 tablespoon)
- 10 to 12 ounces frozen pearl onions (no need to thaw)
Liquids and Others
- 2 tablespoons unsalted butter, at room temperature
- 1 bottle dry red wine (750 ml), such as Pinot Noir, divided
- 1 can reduced-sodium beef broth (15 ounces), divided, plus additional as needed
- 1 tablespoon tomato paste
- 6 sprigs fresh thyme, tied into a bundle
- 2 tablespoons all-purpose flour
- Chopped fresh parsley, for serving
- Toasted baguette slices, for serving
Instructions
- Preheat Oven: Preheat your oven to 250°F. Arrange the racks to fit a large Dutch oven with its lid on inside the oven.
- Dry Beef: Pat the beef pieces dry thoroughly using paper towels to promote better browning. Season the beef evenly with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.
- Cook Bacon: Heat a large Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until they turn brown and start becoming crisp and the fat renders out, about 10 minutes. Remove bacon with a slotted spoon onto a plate, leaving the fat in the pot.
- Sauté Mushrooms: Add mushrooms and 1 tablespoon butter to the Dutch oven with the bacon fat. Stir to combine and sauté over medium-low heat until mushrooms brown and release their moisture, about 8 minutes. Season lightly with 1/4 teaspoon salt and sauté for 30 seconds more, then transfer to a separate plate.
- Sear Beef: Increase heat to medium-high. Add beef cubes in a single layer without overcrowding; sear each batch until nicely browned on all sides, about 3 to 5 minutes per batch. Remove seared beef to the plate with bacon.
- Deglaze: Pour about 1/4 of the bottle of red wine into the Dutch oven. Use a wooden spoon to scrape browned bits off the bottom of the pot — these add great flavor to the sauce.
- Braise Vegetables: Reduce heat to medium. Add carrots, sliced onions, remaining 2 teaspoons salt, and 1 teaspoon black pepper. Sauté onions and carrots until onions are lightly browned, about 10 minutes, stirring occasionally. Stir in minced garlic and tomato paste; cook until fragrant, about 30 seconds.
- Add Ingredients: Return beef and bacon with any collected juices back to the pot. Pour in the remaining wine and the beef broth.
- Simmer in Oven: Add the tied thyme sprigs. Increase heat to bring the mixture to a simmer. Cover the Dutch oven with its lid and transfer it carefully to the preheated oven. Bake for 1 hour and 15 minutes, until the beef and vegetables are tender and fork-soft.
- Thicken Sauce: Remove the Dutch oven from the oven and place it on the stovetop over medium heat. Mash the butter and flour together in a small bowl until well combined. Stir this mixture into the stew to thicken the sauce.
- Finish and Serve: Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the thyme bundle. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley and serve hot with toasted baguette slices for soaking up the delicious sauce.
Notes
- Make sure to pat the beef dry before searing to ensure proper browning and flavor development.
- Work in batches when searing the beef to avoid overcrowding and steaming the meat.
- Use a good quality dry red wine like Pinot Noir for authentic flavor. You can substitute with Burgundy or Merlot if needed.
- Do not thaw the frozen pearl onions before adding to the stew; this helps maintain their texture.
- Let the stew rest a bit after cooking to allow flavors to meld even more.
