Skillet Beef Bourguignon

Skillet Beef Bourguignon ingredients

• 4 oz Bacon, thick-cut, diced
• 1.5 lbs Boneless beef chuck roast, cut into 1.5-inch cubes
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil (if needed)
• 1 medium Yellow onion, chopped
• 2 large Carrots, peeled and sliced into 1/2-inch rounds
• 3 cloves Garlic, minced
• 1 cup Dry red wine (e.g., Pinot Noir, Merlot)
• 2 cups Beef broth
• 1 tbsp Tomato paste
• 3 Fresh thyme sprigs
• 1 Bay leaf
• 8 oz Button or cremini mushrooms, halved
• 0.25 cup Fresh parsley, chopped (for garnish)

How to make Skillet Beef Bourguignon

1. In a large, heavy-bottomed skillet or Dutch oven, cook 4 oz diced thick-cut bacon over medium heat until crispy, about 7-10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving the rendered bacon fat in the skillet.
2. Pat the 1.5 lbs beef chuck cubes very dry with paper towels. In a shallow dish, combine 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess to ensure a light, even coating.
3. Increase heat to medium-high. Add 1 tablespoon olive oil to the skillet with the bacon fat, if needed. Sear the floured beef cubes in a single layer, in batches, for 3-4 minutes per side until deeply browned on all sides. Do not overcrowd the pan, as this will steam the meat instead of searing it. Remove seared beef to a clean plate and set aside.
4. Reduce heat to medium. Add 1 chopped medium yellow onion and 2 large sliced carrots to the skillet. Sauté, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and lightly brown, scraping up any browned bits from the bottom of the pan. Add 3 cloves minced garlic and cook for an additional minute until fragrant.
5. Pour in 1 cup dry red wine, scraping the bottom of the pan vigorously with a wooden spoon to deglaze and incorporate all the flavorful browned bits (fond) into the sauce. Bring the wine to a simmer and cook for 2-3 minutes, allowing it to reduce by about half.
6. Stir in 1 tablespoon tomato paste, 2 cups beef broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring the liquid to a gentle simmer.
7. Return the seared beef cubes to the skillet. Ensure the beef is mostly submerged in the liquid. Cover the skillet with a lid, reduce the heat to low, and simmer gently for 45-60 minutes, or until the beef is very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
8. After the beef has simmered for 30 minutes, uncover the skillet and add 8 oz halved button or cremini mushrooms. Continue simmering uncovered for the remaining 15-30 minutes, allowing the sauce to thicken slightly and the mushrooms to cook through.
9. Remove and discard the thyme sprigs and bay leaf. Stir in the reserved crispy bacon. Taste and adjust seasoning with salt and pepper as needed. Garnish with 1/4 cup fresh chopped parsley. Serve immediately over mashed potatoes, polenta, or egg noodles.

More recipes you might like

Browse related collections