Name: Classic Beef Bourguignon: Cozy Up with This Hearty Dish Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 5 strips Bacon; 3.5 lbs Beef Chuck; 1 Yellow Onion, chopped; 3 large Carrots, chopped; 5 cloves Garlic, minced; 10 oz Frozen Pearl Onions; 16 oz Cremini Mushrooms, quartered; 2 cups Burgundy Wine; 2 cups Beef Stock; 1 tbsp Better than Bouillon; 2 tbsp Tomato Paste; 4 tbsp Unsalted Butter, divided; 3 tbsp All-Purpose Flour; 2 sprigs Fresh Thyme; 2 Bay Leaves; Kosher Salt, to taste; Freshly Cracked Pepper, to taste

Ingredients

5 strips Bacon (or pancetta or turkey bacon for a lighter option)

3.5 lbs Beef Chuck (or brisket as an alternative)

4 tbsp Unsalted Butter (or olive oil for dairy-free)

1 Yellow Onion (or shallots for a delicate flavor)

3 large Carrots (or any root vegetable)

5 cloves Garlic (or garlic powder in smaller quantity)

2 tbsp Tomato Paste (or red pepper paste)

3 tbsp All-Purpose Flour (or cornstarch mixed with water for gluten-free)

2 cups Burgundy Wine (or any bold red wine)

2 cups Beef Stock (or vegetable stock)

1 tbsp Better than Bouillon (or vegetable bouillon)

2 sprigs Fresh Thyme (or 1 tsp dried thyme)

2 Bay Leaves

10 oz Frozen Pearl Onions (or fresh small onions)

16 oz Cremini Mushrooms (or button mushrooms)

Kosher Salt

Freshly Cracked Pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large Dutch oven, cook the bacon strips over medium-low heat until browned and crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2: Season the beef chuck generously with salt and pepper. Increase heat to medium-high and sear the beef in batches in the Dutch oven for 3-4 minutes per side until well browned. Remove and set aside.

Step 3: Lower heat to medium and melt 4 tablespoons of butter in the pot. Add chopped onion and carrots, sautéing until soft, about 5-6 minutes. Stir in minced garlic and tomato paste, cooking another 1-2 minutes until the paste darkens.

Step 4: Sprinkle flour over the vegetables and stir continuously for 2-3 minutes to remove raw flour taste. Gradually pour in Burgundy wine, scraping the pot bottom to loosen browned bits. Add beef stock and Better than Bouillon, stirring to combine.

Step 5: Return the seared beef and bacon to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer, cover, and transfer to the oven. Braise for about 2.5 hours until the beef is tender.

Step 6: Meanwhile, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté quartered mushrooms until browned, about 5-7 minutes. Add pearl onions, season with salt and pepper, and cook an additional 3-4 minutes.

Step 7: After the braising time, remove the pot from the oven and stir in the sautéed mushrooms and pearl onions. Cover and return to the oven for another 45-60 minutes for flavors to meld and beef to become perfectly tender.

Step 8: Let the dish rest for 30 minutes before serving to deepen the flavors. Remove thyme sprigs and bay leaves before plating.

Tips & Variations

Use pancetta instead of bacon for a slightly different smoky flavor.

Substitute brisket if you cannot find beef chuck—it braises just as well.

For a gluten-free version, replace flour with cornstarch slurry.

If Burgundy wine is unavailable, any bold red wine such as Pinot Noir works great.

Vegetable stock and bouillon can be used for a lighter or vegetarian-friendly stew.

FAQs

Can I make beef bourguignon without red wine?

Yes, you can substitute the wine with additional beef stock mixed with a little balsamic vinegar or red grape juice to maintain acidity and depth of flavor.

How do I know when the beef is done?

The beef is done when it is fork-tender and easily pulls apart. This typically takes about 2.5 to 3 hours of braising in the oven at 350°F (175°C).