Beef Bourguignon
User Reviews
5
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Prep Time
45 mins
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Cook Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
6
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Course
Main Course
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Cuisine
French
Beef Bourguignon
Description
This recipe begins by cooking diced bacon until crisp, then browning seasoned chuck roast pieces in the rendered fat. Onions and garlic are sautéed alongside tomato paste and flour to build a flavorful base for the stew. Red wine, beef broth, soy sauce, fresh thyme, rosemary, and a bay leaf create a rich braising liquid.
Carrots, mushrooms, and peeled pearl onions are incorporated, layering textures and umami notes. The assembled dish is baked in a covered, oven-safe pot at 350 degrees, allowing the meat to become tender while the sauce thickens and the flavors fully develop.
Beef Bourguignon suits leisurely meals where tender meat and hearty vegetables come together. Pearl onions can be peeled fresh by blanching or swapped with frozen varieties added after mushroom browning. Using marbled chuck roast achieves a balance of flavor and tenderness.
Serving with chopped fresh parsley adds brightness to the rich stew.
Ingredients
- 8 oz. Bacon cut into 1-inch pieces
- 3 lbs. chuck roast cut into 1 1/2 to 2-inch chunks
- salt and black pepper
- 1 small yellow onion chopped (1 cup
- 3 garlic minced (1 Tbsp, cloves
- 2 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 2 1/2 cups dry red wine such as Pinot Nior or Cortes du Rhone
- 2 cups beef broth or chicken broth, store bought or homemade, then more as needed, low-sodium
- 1 Tbsp soy sauce
- 2 tsp chopped thyme fresh
- 2 tsp chopped rosemary fresh
- 1 bay leaf
- 4 carrot cut into 1-inch chunks, medium
- 8 oz. cremini mushrooms mushrooms or button mushrooms, halved if small, sliced thick if larger
- 8 oz. pearl onions peeled
- 2 Tbsp olive oil
- 2 Tbsp chopped parsley fresh
Instructions
- Preheat oven to 350 degrees.
- Spray a an oven safe pot or braiser with non-stick cooking spray, add bacon and cook over medium-low heat. Cook, stirring occasionally, until bacon is golden brown and just crisp. Transfer bacon to a paper towel lined plate to drain and reserve fat in pot. Keep bacon in fridge.
- Working with half the chuck roast, dab it dry with paper towels and season both sides with salt and pepper (I actually go somewhat light when seasoning then just add more to the dish later on if needed).
- Return pot to medium heat. Add half the chuck roast pieces and brown on both sides, about 3 minutes per side. Transfer to a plate and repeat with remaining half.
- In now empty pot return to medium heat, add onion and saute 3 minutes. Add garlic and tomato paste and saute 1 minute. Add flour and saute 1 minute.
- Pour in red wine while scraping up browned bits from the bottom of the pot. Pour in broth and soy sauce. Add thyme, rosemary and bay leaf.
- Return beef to pot, add carrots. Bring mixture to a simmer. Cover with lid then transfer to oven. Bake until chuck roast pieces are tender, stirring once halfway through, for about 2 hours.
- During the last 15 minutes of cooking, heat olive oil in a skillet over medium heat. Add mushrooms and pearl onions and saute for about 12 to 15 minutes until golden brown.
- Add mushroom and onion mixture, plus the bacon to the beef stew mixture and stir. Season with salt and pepper to taste as needed.
- Garnish servings with fresh parsley. Serve with mashed potatoes or fresh bread if desired.
Notes
- Choose chuck roast with even marbling for optimal tenderness and flavor.
- Peel pearl onions by boiling briefly and squeezing out skins; frozen pearl onions can substitute and should be added after mushrooms have cooked for about 10 minutes.
User Reviews
Overall Rating
5
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