Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef slow-cooked in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This hearty dish is perfect for a cozy dinner, served over mashed potatoes or egg noodles for a rich and satisfying meal.
Ingredients
Scale
Meat and Seasonings
- 3 lbs. boneless beef chuck (fat removed and cut into 1½-inch cubes)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
Cooking Fat and Liquids
- 8 slices bacon (cut into ¼-inch slices)
- 1 tbsp canola oil
- 750 ml red wine (one bottle, such as Pinot Noir or Cote du Rhone)
- ½ cup cognac
- 2 cups beef broth
- 1 tbsp tomato paste
Vegetables and Aromatics
- 5 carrots (sliced diagonally into 1-inch chunks)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced, divided)
- 1 tsp fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- 1 lb. frozen pearl onions (thawed)
- 1 lb. fresh cremini mushrooms (stems removed and caps thickly sliced)
Butter
- 4 tbsp unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 325°F to prepare for slow cooking the stew.
- Prepare the Beef: Pat the beef dry using paper towels, then season evenly with kosher salt and freshly ground black pepper. Set aside.
- Mix Flour Seasoning: In a small bowl, combine the all-purpose flour with a pinch of salt and pepper; set this aside for later.
- Cook Bacon: Heat a Dutch oven over medium heat and add the sliced bacon. Cook until the fat renders and the bacon pieces are crisp. Remove bacon using a slotted spoon and drain on a paper towel-lined plate.
- Sear Beef Cubes: Add 1 tablespoon of canola oil to the Dutch oven and let it heat for 30 seconds. Add about one-third of the beef cubes at a time, searing them on all sides until browned. Transfer seared beef to the plate with bacon. Repeat until all beef is seared.
- Sauté Vegetables: Add the sliced carrots and diced onion to the Dutch oven. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook for 8-12 minutes until vegetables are lightly browned. Add half of the minced garlic and cook for an additional 30 seconds.
- Combine Meat and Veggies: Return the seared beef and bacon to the pot, mixing them with the vegetables. Sprinkle the flour mixture over the contents and cook, stirring often, for about 5 minutes to incorporate and cook the flour.
- Deglaze the Pot: Slowly pour in the red wine while scraping the bottom of the pot to release any browned bits. Add the cognac and enough beef broth to almost cover the meat.
- Add Flavorings and Cook in Oven: Stir in tomato paste, fresh thyme leaves, and bay leaf. Bring the mixture to a simmer, then cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
- Slow Cook Beef: Cook for 2-3 hours in the oven, stirring occasionally, until the beef is fork-tender.
- Prepare Onions and Mushrooms: While beef cooks, heat 2 tablespoons of butter in a medium saucepan over medium-low heat. Add the thawed pearl onions, season with salt and pepper, and cook until lightly browned on all sides, about 8-10 minutes. Add the remaining 2 tablespoons butter, sliced cremini mushrooms, and remaining minced garlic. Cook until golden brown, approximately 6-8 minutes. Season to taste and set aside.
- Combine and Simmer: Once beef is tender, remove the Dutch oven from the oven and place it on the stovetop over medium heat. Remove the lid and stir in the onion and mushroom mixture. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let the stew rest for an additional 15 minutes.
- Finish and Serve: Discard the bay leaf. Taste the stew and adjust seasoning as needed. Serve hot over mashed potatoes or egg noodles for a complete meal.
Notes
- Choosing a full-bodied red wine like Pinot Noir or Cote du Rhone enhances the stew’s rich flavor.
- Allowing the stew to rest after cooking improves flavor integration and texture.
- Searing the beef in batches ensures a better crust and deeper flavor development.
- This dish tastes even better the next day as flavors meld overnight.
- Make sure to thaw the frozen pearl onions before cooking for even browning.
- If preferred, substitute fresh pearl onions when available.