Beef Bourguignon
A slow-cooked French classic that warms your soul with tender beef, rich red wine sauce, and hearty veggies.
Ingredients
- 3 lb beef chuck roast cut into 2" cubes (grass-fed if possible)
- Kosher salt to taste
- freshly ground black pepper to taste (Diamond Crystal brand)
- 3 Tbsp olive oil (extra virgin for searing)
- 6 oz bacon or pancetta diced (Applegate Natural)
- 1 large yellow onion cut into wedges (or 12 peeled pearl onions)
- 4 carrots peeled & sliced diagonally
- 2 Tbsp tomato paste (low-sodium variety works well)
- 3 Tbsp all-purpose flour (for light coating)
- 2 cups full-bodied red wine (Pinot Noir or Burgundy)
- 2 cups low-sodium beef broth
- 2 garlic cloves smashed
- 1 bouquet garni (thyme sprigs, 2 bay leaves, parsley stems)
- 8 oz baby bella mushrooms halved
- 2 Tbsp unsalted butter
- Fresh parsley chopped, for garnish
Instructions
- Pat beef dry; season with salt and pepper. Toss gently with flour—this adds body to your sauce.
- In a 6-qt Dutch oven over medium heat, cook bacon till crisp. Remove, drain, then add olive oil. Sear beef in batches until deeply browned, 2–3 mins per side. Avoid crowding.
- Lower heat, add onions and carrots. Cook 5 mins until onions soften. Stir in garlic and tomato paste; cook 2 mins till paste darkens.
- Pour in red wine, scraping up browned bits. Simmer 3–4 mins to reduce by about ¼.
- Return beef and bacon to pot. Add broth and bouquet garni. Bring to gentle boil, then cover and reduce heat to low.
- Simmer stovetop or in a 325°F oven for 2½–3 hrs, until beef is fork-tender. If sauce is too thin, remove lid; if too thick, add a splash of broth.
- In a skillet, melt butter over medium. Cook mushrooms until golden, about 6 mins; season lightly.
- Stir mushrooms into stew 15 mins before end. Discard bouquet garni, taste, adjust seasoning. Let rest 10 mins; garnish with parsley.
Notes
Tips: Trim excess fat but keep marbling for flavor. Blanch pearl onions 30 seconds for easy peeling. For a crispy topping, add 1/2 cup of panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: flavors intensify after resting overnight.
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