Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender beef chuck braised in Burgundy wine with aromatic vegetables, bacon, mushrooms, and pearl onions. This cozy dish is perfect for slow cooking in the oven, delivering deep, complex flavors and melt-in-your-mouth beef, ideal for a comforting family meal.
Ingredients
Scale
Meat and Bacon
- 5 strips Bacon
- 3.5 lbs Beef Chuck
Vegetables and Aromatics
- 1 Yellow Onion, chopped
- 3 large Carrots, chopped
- 5 cloves Garlic, minced
- 10 oz Frozen Pearl Onions
- 16 oz Cremini Mushrooms, quartered
Liquids and Condiments
- 2 cups Burgundy Wine
- 2 cups Beef Stock
- 1 tbsp Better than Bouillon
- 2 tbsp Tomato Paste
Dairy and Fats
- 4 tbsp Unsalted Butter, divided
Dry Ingredients and Herbs
- 3 tbsp All-Purpose Flour
- 2 sprigs Fresh Thyme
- 2 Bay Leaves
- Kosher Salt, to taste
- Freshly Cracked Pepper, to taste
Instructions
- Preheat and Render Bacon: 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 bacon with a slotted spoon, reserving the drippings in the pot.
- Sear the Beef: Season the beef chuck generously with kosher salt and freshly cracked pepper. Increase heat to medium-high. In batches, sear beef in the hot Dutch oven for 3-4 minutes per side to develop a deep brown crust. Remove and set aside.
- Sauté Vegetables and Tomato Paste: Lower heat to medium and add 4 tablespoons of unsalted butter. Once melted, 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.
- Add Flour and Deglaze: Sprinkle flour over the vegetables and stir continuously for 2-3 minutes to remove raw flour taste. Slowly pour in Burgundy wine while scraping pot bottom to loosen browned bits. Add beef stock and Better than Bouillon, stirring to combine.
- Combine and Braise: Return seared beef and bacon to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer, cover, and transfer to preheated oven. Braise for approximately 2.5 hours until beef is fork-tender.
- Sauté Mushrooms and Pearl Onions: While beef braises, melt remaining 2 tablespoons butter in a skillet over medium heat. Sauté cremini mushrooms for 5-7 minutes until browned, then add frozen pearl onions. Season lightly and cook 3-4 minutes more until heated through.
- Finish in Oven: Remove Dutch oven from oven, stir in sautéed mushrooms and pearl onions. Cover and bake for an additional 45-60 minutes to meld flavors and tenderize beef further.
- Rest and Serve: Allow the dish to rest for about 30 minutes before serving to deepen flavors and achieve optimal tenderness.
Notes
- Substitute pancetta or turkey bacon for lighter options.
- Brisket can replace beef chuck for braising.
- Olive oil may substitute butter for dairy-free version.
- Shallots can replace onions for a more delicate flavor.
- Use red pepper paste if tomato paste is unavailable.
- For gluten-free, substitute flour with cornstarch slurry.
- Vegetable stock can be used for a lighter stew taste.
- Dried thyme (1 tsp) can replace fresh thyme.
- Fresh small onions can substitute frozen pearl onions.
- Best served after resting to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: Beef Bourguignon, French stew, braised beef, Burgundy wine stew, classic beef recipe, comfort food, hearty stew
