Beef Bourguignon

Beef Bourguignon ingredients

• 2.5 lbs boneless beef chuck roast, cut into 1.5-inch cubes
• 750 ml dry red wine (Burgundy or Pinot Noir)
• 4 cloves garlic cloves, crushed
• 2 bay leaves
• 6 sprigs fresh thyme sprigs
• 6 oz thick-cut bacon, cut into 1/2-inch lardons
• 1 tbsp olive oil
• 2 medium yellow onions, chopped
• 3 medium carrots, peeled and sliced
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 2 tbsp tomato paste
• 10 oz fresh button mushrooms, halved
• 1.5 cups pearl onions, peeled
• 1 tbsp butter
• 0.25 cup fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Beef Bourguignon

1. Marinate the beef: In a large bowl, combine 2.5 lbs beef chuck cubes, 750 ml dry red wine, 4 crushed garlic cloves, 2 bay leaves, and 6 fresh thyme sprigs. Cover and refrigerate for at least 6 hours or overnight, allowing the flavors to penetrate the meat.
2. The next day, preheat your oven to 325°F (160°C). Remove the beef from the marinade, pat it thoroughly dry with paper towels (this is crucial for browning), and season generously with salt and black pepper. Strain the marinade, reserving the liquid and discarding the solids.
3. In a large Dutch oven or oven-safe pot, cook 6 oz bacon lardons over medium heat until crispy. Remove the lardons with a slotted spoon and set aside, reserving 2 tablespoons of the rendered bacon fat in the pot.
4. Increase the heat to medium-high. Add the dried beef cubes to the pot in batches, ensuring not to overcrowd, and sear for 3-5 minutes per side until deeply browned on all surfaces. Remove browned beef to a plate and set aside.
5. Reduce heat to medium. Add 1 tbsp olive oil if needed. Add 2 chopped yellow onions and 3 sliced carrots to the pot and sauté for 5-7 minutes until softened and lightly browned, scraping up any fond from the bottom of the pot.
6. Sprinkle 3 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux. This will help thicken the stew. Stir in 2 tbsp tomato paste and cook for another minute.
7. Gradually pour in the reserved red wine marinade, stirring constantly to incorporate the flour and deglaze the pot. Bring to a simmer, then add 2 cups beef broth. Return the browned beef to the pot, ensuring it is mostly submerged in the liquid.
8. Add the reserved bay leaves and thyme sprigs from the marinade to the pot. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
9. While the stew braises, prepare the garnishes. In a separate skillet, melt 1 tbsp butter over medium-high heat. Add 10 oz halved button mushrooms and cook for 5-7 minutes until browned. Add 1.5 cups peeled pearl onions and sauté for 5-8 minutes until tender and lightly caramelized.
10. Carefully remove the Dutch oven from the oven. Skim any excess fat from the surface of the stew. Stir in the cooked mushrooms, pearl onions, and reserved crispy bacon lardons. Simmer gently on the stovetop for 10-15 minutes, uncovered, to allow the flavors to meld and the sauce to thicken to your desired consistency.
11. Taste and adjust seasoning with salt and black pepper as needed. Remove the bay leaves and thyme sprigs before serving. Garnish generously with 0.25 cup fresh chopped parsley. Serve hot, traditionally with mashed potatoes, pasta, or crusty bread.

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