Name: Hearty Beef Bourguignon
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 large yellow onion – diced (about 2 cups); 1 medium carrot – sliced into 1/2-inch rounds (about 1/3 cup); 3 cloves of garlic – minced; 8 ounces thick-cut bacon (5 to 6 slices) – cut crosswise into 1/2-inch pieces; 3 pounds boneless beef chuck roast – trimmed and cut into 2-inch cubes; 3 teaspoons kosher salt, divided, plus more to taste; 3/4 teaspoon freshly ground black pepper, divided, plus more as needed; 1 tablespoon tomato paste; 3 tablespoons all-purpose flour; 1 (750 ml) bottle of dry red wine; 1 cup low-sodium beef broth; 5 sprigs fresh thyme; 2 dried bay leaves; 8 ounces pearl onions (about 25), not thawed if frozen; 8 ounces cremini mushrooms – quartered; 3 tablespoons unsalted butter; Chopped fresh parsley, for garnish (optional)

Description

Hearty Beef Bourguignon is a classic French comfort dish that brings warmth and richness to any dinner table.

Ingredients

Scale

1 large yellow onion – diced (about 2 cups)
1 medium carrot – sliced into 1/2-inch rounds (about 1/3 cup)
3 cloves of garlic – minced
8 ounces thick-cut bacon (5 to 6 slices) – cut crosswise into 1/2-inch pieces
3 pounds boneless beef chuck roast – trimmed and cut into 2-inch cubes
3 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more as needed
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 (750 ml) bottle of dry red wine
1 cup low-sodium beef broth
5 sprigs fresh thyme
2 dried bay leaves
8 ounces pearl onions (about 25), not thawed if frozen
8 ounces cremini mushrooms – quartered
3 tablespoons unsalted butter
Chopped fresh parsley, for garnish (optional)

Instructions

Prepare the Oven: Begin by preheating your oven to 350°F (175°C). Positioning a rack in the lower third of the oven ensures even cooking as the stew bakes.
Cook the Bacon: In your large Dutch oven, cook the diced bacon over medium heat for about 10 to 12 minutes. The goal here is to render the fat and achieve a crispy texture. Once cooked, transfer the bacon to a plate using a slotted spoon, leaving the bacon fat in the pot for added flavor.
Sear the Beef: While the bacon cools, pat your beef cubes dry with paper towels. This helps achieve a nice sear, which is crucial for flavor. Season the beef generously with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In the remaining bacon fat, brown the beef in batches—each piece should be cooked for about 2-3 minutes per side to develop a beautiful crust. After searing, set the browned beef aside on the plate with the bacon.
Cook the Vegetables: Now, it’s time to build a flavor base. In the same pot, add the diced onion and sliced carrot. Sauté these for about 3 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant, but be careful not to burn it.
Build the Sauce: It’s time to create the sauce! Stir in the tomato paste and cook for 1-2 minutes until it darkens in color. Next, sprinkle the flour over the vegetable mixture. Stir thoroughly to combine the flour with the vegetables, allowing it to cook for about a minute. This helps to eliminate any raw flour taste and begins the thickening process for your sauce.
Add Liquids and Herbs: Carefully pour in the dry red wine, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. This adds depth to your sauce. Following this, pour in the beef broth, add the thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of salt. Return the seared beef and any accumulated juices back into the pot, giving it a gentle stir.
Bake in the Oven: Cover the Dutch oven with its lid and place it in your preheated oven. Let it bake for about 2 hours or until the beef becomes tender. Your kitchen will soon fill with the wonderful aroma of this classic French dish.
Prepare the Mushrooms and Pearl Onions: While the beef is baking, prepare the finishing touches. In a skillet over medium heat, melt the butter. Add the pearl onions, quartered mushrooms, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Sauté these for 12-15 minutes until they are golden and tender. Their flavor will enhance your stew significantly.
Combine and Finish: Once the beef is tender, remove the pot from the oven. Add the sautéed mushrooms and pearl onions to the stew, stirring gently to combine. Don’t forget to remove and discard the bay leaves and thyme stems. Before serving, taste and adjust the seasoning with additional salt and pepper as needed. A sprinkle of chopped fresh parsley on top adds a nice color and freshness.

Notes

Leftovers can be stored in the refrigerator for up to 3 days and reheated, as the flavors continue to develop.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Dinner

Nutrition

Calories: 600 kcal
Sodium: 800 mg
Protein: 45 g