Beef Bourguignon
Comfort Food
Party-Ready
Prep Time
3 hours 30 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 oz thick-cut bacon, diced
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced 1/2-inch thick
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup dry red wine (e.g., Burgundy, Pinot Noir)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 8 oz pearl onions, peeled
- 8 oz button mushrooms, halved
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Increase heat to medium-high. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- Add the chopped onion and sliced carrots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the beef and cooked bacon to the pot. Stir in the beef broth, tomato paste, bay leaf, and dried thyme. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is very tender. Alternatively, transfer to a preheated oven at 325°F (160°C) and cook for the same duration.
- While the stew is simmering, in a separate skillet, melt 1 tablespoon of butter over medium heat. Add the pearl onions and cook until lightly browned, about 8-10 minutes. Set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the mushrooms and cook until golden brown and tender, about 5-7 minutes. Set aside.
- About 20-30 minutes before the end of the stew's cooking time, add the pearl onions and mushrooms to the Dutch oven. Continue to simmer until the stew is fully cooked and flavors have melded.
- Remove the bay leaf before serving. Garnish with fresh chopped parsley. Serve hot with crusty bread.