Ingredients
Scale
- 3 lbs. beef chuck, cut into 2-inch cubes
- 1 tbsp olive oil
- 1/4 lb bacon, cut into lardons
- 1 large onion, sliced
- 2 carrots, sliced
- 2 tbsp all-purpose flour
- 1 bottle (750 ml) dry red wine, preferably Burgundy
- 1 (14.5 ounce) can beef broth
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 lb white mushrooms, quartered
- Pearl onions (about 1 pound), peeled
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a large Dutch oven or heavy pot, brown the beef cubes in batches in olive oil over medium-high heat. Season with salt and pepper. Remove browned beef and set aside.
- Step 2: Add the bacon lardons to the pot and cook until crisp. Remove bacon and set aside, reserving bacon fat in the pot.
- Step 3: Add the sliced onion and carrots to the pot and cook in the bacon fat until softened, about 5-7 minutes. Stir in the flour and cook for 2 minutes, stirring constantly.
- Step 4: Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, garlic, thyme, and bay leaf. Bring to a simmer.
- Step 5: Return the beef and bacon to the pot. Cover and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is very tender.
- Step 6: About 30 minutes before serving, sauté the mushrooms and pearl onions in a separate pan with butter or olive oil until tender and lightly browned. Add them to the beef bourguignon and cook for the final 30 minutes. Remove bay leaf before serving. Serve hot with mashed potatoes, egg noodles, or crusty bread.
Notes
- For optimal flavor, refrigerate the beef bourguignon overnight; this allows the flavors to meld beautifully.
- Reheat gently on the stovetop over low heat, adding a splash of red wine or beef broth if needed to loosen the sauce.
- Serve your rich and decadent bourguignon with creamy polenta to soak up every last drop of the delicious sauce.
- Don't skip browning the beef in batches – this crucial step builds deep, complex flavor that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American