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Beef Bourguignon

Beef bourguignon is a French beef stew braised in dry red wine in a 6-quart Dutch oven. Tender beef, crisp bacon, browned mushrooms, and pearl onions simmer together for a rich, hearty texture.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Resting 10 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms halved or quartered
  • 6 oz bacon thick-cut, diced
  • 1 tbsp olive oil
  • 3 lb beef chuck boneless, cut into 1 1/2-inch cubes and patted dry
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion large, diced
  • 2 carrots large, cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 3 cups dry red wine
  • 2 cups beef broth
  • 4 thyme fresh sprigs
  • 2 bay leaves
  • 1 lb pearl onions frozen

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. In a 6-quart Dutch oven over medium-high heat, melt the butter and cook the mushrooms, stirring occasionally, for 8–10 minutes until browned; transfer them to a plate.
  3. Cook the bacon in the Dutch oven over medium heat for 6–8 minutes until browned and crisp, then transfer it to a plate, leaving the fat in the pot.
  4. Season the beef with the salt and pepper.
  5. Add the olive oil to the pot, then brown the beef in batches for 3–4 minutes per side; transfer each batch to a plate.
  6. Add the onion and carrots to the pot and cook for 5–7 minutes until softened.
  7. Stir in the garlic, flour, and tomato paste and cook for 1 minute.
  8. Pour in the wine, scraping up the browned bits, and bring it to a simmer for 2 minutes.
  9. Stir in the beef broth, thyme, and bay leaves, then return the beef and bacon to the pot.
  10. Cover and bake for 2 hours at 325°F.
  11. Stir in the frozen pearl onions, cover, and bake for 30–45 minutes more, until the beef is fork-tender.
  12. Stir in the browned mushrooms and bake uncovered for 10 minutes.
  13. Remove the thyme stems and bay leaves, then let the stew rest for 10 minutes before serving.

Notes

For the most tender result, cut the beef into evenly sized cubes and pat it dry before browning. Refrigerate leftovers for 3–4 days; freeze yes. For a gluten-free swap, use a gluten-free all-purpose flour blend in place of the all-purpose flour.