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Burgundian French · Dinner

Beef bourguignon

Fork-tender beef chuck in a bacon-rich Burgundy-style wine sauce with glazed pearl onions, browned mushrooms, carrots, and thyme.

About 4 hr 15 minTotal
About 4 hr 15 minActive
$$$Cost
AdvancedDifficulty
Makes 8 servings
Beef bourguignon with intact fork-tender beef cubes, bacon, carrots, browned mushrooms, and pearl onions in glossy red-wine sauce.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 6 ounces thick-cut bacon, cut in 1/2-inch lardons
  • 4 pounds beef chuck, cut in 2-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 2 carrots, cut in 1-inch pieces
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 bottle dry red Burgundy or Pinot Noir, 750 ml
  • 3 cups low-sodium beef stock
  • 6 thyme sprigs
  • 2 bay leaves
  • 1 pound small cremini mushrooms, quartered
  • 12 ounces frozen pearl onions, thawed and dried
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons chopped flat-leaf parsley

Instructions

  1. Render bacon in a until crisp and transfer. Pat beef dry, season with 1 1/2 teaspoons salt and pepper, and brown in four batches in bacon fat plus oil, leaving space around every cube; transfer.

  2. Cook carrots and chopped onion until browned. Add garlic and tomato paste for 1 minute, sprinkle with flour, and cook 2 minutes. Gradually stir in wine, scraping the fond, then add stock, thyme, bay, bacon, and beef.

  3. Bring to a simmer, cover, and braise at 325°F for 2 1/2 to 3 hours until beef yields easily to a fork but still holds its cubes. Keep meat mostly submerged, adding a splash of stock if needed.

  4. Brown mushrooms in 1 tablespoon butter in a wide skillet and transfer. Add pearl onions, remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/2 cup braising liquid; cover 8 minutes, then uncover and glaze.

  5. Discard herbs and skim the stew. Stir in mushrooms and pearl onions and simmer 10 minutes until the sauce coats the beef. Scatter parsley and rest 15 minutes before serving.

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