Classic Beef Bourguignon

Classic Beef Bourguignon ingredients

• 2.5 lbs boneless beef chuck roast
• 6 oz thick-cut bacon
• 2 medium carrots
• 1 large yellow onion
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 cups dry red wine (e.g., Pinot Noir or Burgundy)
• 2 cups beef broth
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 lb cremini mushrooms
• 1 cup pearl onions
• 0.25 cup fresh parsley
• to taste mashed potatoes or crusty bread

How to make Classic Beef Bourguignon

1. Preheat your oven to 325°F (160°C). Cut the 2.5 lbs of beef chuck roast into 1.5-2 inch cubes, pat them very dry with paper towels, and season generously with 1.5 tsp salt and 0.5 tsp black pepper.
2. In a large Dutch oven or oven-safe pot, cook the 6 oz of bacon (cut into lardons) over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pot.
3. Add 1 tbsp olive oil to the pot with the bacon fat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Remove the seared beef and set aside with the bacon.
4. Add the chopped 2 medium carrots and 1 large yellow onion to the pot. Sauté over medium heat for 8-10 minutes until softened and lightly browned, scraping up any browned bits from the bottom of the pot. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste, cooking for another 2 minutes until fragrant.
5. Pour in 2 cups dry red wine and bring to a simmer, scraping vigorously with a wooden spoon to deglaze the bottom of the pot. Let the wine reduce by about half, approximately 5-7 minutes.
6. Return the seared beef and cooked bacon to the pot. Add 2 cups beef broth, 4 fresh thyme sprigs, and 2 bay leaves. Stir everything together, bring to a gentle simmer, then cover the pot tightly and transfer it to the preheated oven.
7. Braise in the oven for 2.5 to 3 hours, or until the beef is fork-tender. Check periodically to ensure there is enough liquid; if not, add a splash more beef broth or water.
8. While the stew braises, prepare the garnishes: In a separate skillet, melt 2 tbsp unsalted butter over medium-high heat. Add the 1 lb cremini mushrooms (halved or quartered) and 1 cup pearl onions. Sauté for 8-10 minutes until golden brown and tender, then set aside.
9. Once the beef is tender, carefully remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaves. In a small bowl, whisk together 2 tbsp all-purpose flour with a splash of cold water or beef broth to create a slurry. Stir this slurry into the stew to thicken it slightly.
10. Stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop over medium-low heat for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency.
11. Taste and adjust seasoning as needed, adding more salt or pepper if desired. Let the stew rest for 5-10 minutes off the heat before serving.
12. Ladle the Classic Beef Bourguignon into bowls, garnishing with freshly chopped 0.25 cup parsley. Serve hot with mashed potatoes or crusty bread to soak up the rich sauce.

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