Beef Bourguignon

Beef Bourguignon

Beef Bourguignon ( or Boeuf Bourguignon) is delicious stew of meat, slowly simmered in a hearty dry red wine, along with pearl onions, carrots, and bacon. Traditionally, this dish includes baby portabella mushrooms, but my recipe omits them. Don't be intimidated by the fancy name. While it does need time to slow cook, it's not difficult to make....and totally worth it!
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine French
Servings 6

Equipment

  • 1 Dutch oven

Ingredients
  

  • 3 lb boneless chuck roast cut into 1-inch pieces
  • 4 tsp kosher salt plus more to taste
  • 2 tsp ground black pepper plus more to taste
  • 8 slices thick-cut bacon cut into pieces
  • 1 bottle good red wine (750 ml) Burgundy, Cabernet Sauvignon or Pinot Noir
  • 9 medium carrots scrubbed and cut diagonally into 3/4-inch slices
  • 2 medium yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 can beef broth (15 oz)
  • 8 sprigs fresh thyme
  • 3 tbsp unsalted butter room temperature
  • 3 tbsp all-purpose flour

Instructions
 

  • Preheat your oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.
  • Pat the beef dry with paper towels. Season with salt and black pepper. Cut into 1-inch pieces.
  • Heat a Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.
  • Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the beef cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 5 minutes. Keep in mind you just want to brown the beef. Do not cook all the way through. Remove to the plate with the bacon. Repeat with remaining beef. Take your time and be sure you do not overcrowd the pan. The extra time is totally worth it.
  • Pour 1/4 of the bottle of wine into the Dutch oven. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot - that's where all the flavor lies!
  • Reduce to medium heat. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.
  • Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
  • Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.
  • Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the beef bourguignon for 1 hour and 15 minutes.
  • Remove the pot from the oven and place on the stove. In a small bowl, combine the butter and flour together with a spoon or fork (making a roux). Stir it into the stew.
  • Stir in the pearl onions. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the thyme sprigs.
  • Taste and adjust salt and pepper as desired.
  • Serve over homemade mashed potatoes, polenta, or fresh bread (to soak up the broth).
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