Description
A comforting bowl of Classic Beef Bourguignon, this French dish transforms tender cuts of beef into an aromatic, hearty masterpiece stewed in rich red wine.
Ingredients
- 5 strips bacon, cut into 1" pieces
- 3 1/2 lbs beef chuck, cut into 2" pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves, dried or fresh
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt and freshly cracked pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Render the bacon in a 5-quart Dutch oven over medium-low heat until browned and crispy. Remove with a slotted spoon and set aside.
- Sear the beef seasoned with salt and pepper in batches on medium-high heat. Remove and set aside.
- Sauté the onions and carrots in 2 tablespoons of butter, then stir in garlic and tomato paste. Add flour.
- Add the red wine, scraping up browned bits. Stir in beef stock and bouillon and bring to a simmer. Return beef and bacon, adding thyme and bay leaves. Cover and bake for 2 1/2 hours.
- Add the mushrooms and pearl onions sautéed in the remaining butter, then cook for another 45-60 minutes.
- Let the dish rest covered for 30 minutes before serving.
Notes
Serve over creamy mashed potatoes, alongside crusty baguette, or with sautéed green beans. Garnish with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French