Classic Beef Bourguignon

Beef bourguignon is the dish that turns a humble cut of meat into something extraordinary. Hours of gentle braising in red wine concentrate every flavor—savory bacon, sweet onions, earthy mushrooms—into a sauce so rich you'll want to mop up every last drop with crusty bread.

Ingredients

Instructions

1. 1

   Preheat oven to 325°F (165°C). Pat the beef dry and season generously with salt and pepper.

2. 2

   In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Working in batches, brown the beef cubes on all sides in the bacon fat—about 3-4 minutes per side. Don't crowd the pan. Transfer to a plate.

4. 4

   Add the carrots and onion to the pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

5. 5

   Stir in tomato paste and flour, cooking for 1-2 minutes until fragrant.

6. 6

   Pour in the wine, scraping up any browned bits. Add beef broth, the bouquet garni, beef, and bacon. Bring to a simmer.

7. 7

   Cover and transfer to the oven. Braise for 2 to 2½ hours, or until the beef is fork-tender.

8. 8

   While the stew braises, melt butter in a skillet over medium-high heat. Sauté the mushrooms until deeply golden, then add the pearl onions and cook until lightly caramelized.

9. 9

   When the beef is tender, stir in the mushrooms and onions. Taste and adjust seasoning. If the sauce needs thickening, simmer uncovered on the stovetop for 10 minutes.

10. 10

    Discard the bouquet garni. Garnish with parsley and serve over mashed potatoes, egg noodles, or with a hunk of crusty bread.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information