Beef Bourguignon
Beef Bourguignon
Ingredients
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 package button or cremini mushrooms, 8 ounce, thickly sliced
- 2 teaspoons kosher salt
- as needed coarsely ground pepper
- 1 tablespoon vegetable oil
- 4 pounds beef chuck roast, cut into 2-inch pieces
- 2 tablespoons salted butter
- 3 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons smoked paprika
- 1/4 cup bourbon whiskey
- 1 bottle Pinot Noir, 750 ml, or other dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs parsley
- 1/2 cup parsley leaves, chopped, divided
- 3 sprigs thyme
- 8 ounces peeled pearl onions, about 2 cups
- 3 carrots, peeled and cut into 1/2-inch slices
- 1/2 cup ice cubes
- as needed mashed potatoes or egg noodles, for serving
Instructions
- 1
Preheat the oven to 350°F (175°C) with a rack in the center position. Pat the beef chuck roast pieces dry with a paper towel. Season the beef all over with 2 teaspoons kosher salt and lots of coarsely ground pepper.
⏱️ 10 min•🌡️ 350
- 2
Add the bacon to a Dutch oven and cook over medium heat, stirring occasionally, until the bacon is just crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
⏱️ 6 min
- 3
To the Dutch oven, add the mushrooms and a pinch of salt and pepper. Increase heat to medium-high and cook until the mushrooms are browned, about 3 minutes. Scrape browned bits off the bottom with a wooden spoon. Using a slotted spoon, transfer the mushrooms to a large bowl with the cooked bacon.
⏱️ 3 min
- 4
After removing the mushrooms from the Dutch oven, heat the vegetable oil over medium-high. Working in batches, add the seasoned beef. Cook over medium-high heat until browned on two sides, about 4 to 5 minutes per side. Only flip, do not stir. Transfer the browned beef to the bowl with the mushrooms and bacon. Repeat with the remaining beef.
⏱️ 20 min
- 5
Carefully spoon off all accumulated fat from the Dutch oven. To the Dutch oven, add the salted butter, crushed garlic cloves, and tomato paste. Cook over medium-high until the butter has melted, about 30 seconds.
⏱️ 1 min
- 6
Stir in the all-purpose flour and smoked paprika. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 7
Carefully pour in the bourbon whiskey, scraping any browned bits from the bottom of the Dutch oven. Bring to a simmer and cook for 1 minute.
⏱️ 2 min
- 8
Add the Pinot Noir, beef broth, bay leaves, 3 sprigs parsley, and 3 sprigs thyme. Bring to a simmer.
⏱️ 5 min
- 9
Return the beef, bacon, and mushrooms to the Dutch oven. Stir in the pearl onions and carrots. Bring to a gentle simmer.
⏱️ 5 min
- 10
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the beef is very tender.
⏱️ 150 min•🌡️ 350
- 11
Remove the bay leaves, parsley sprigs, and thyme sprigs. Stir in the 1/2 cup chopped parsley leaves. Taste and adjust seasoning as needed.
⏱️ 2 min
- 12
Serve hot over mashed potatoes or egg noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 package button or cremini mushrooms, 8 ounce, thickly sliced
- 2 teaspoons kosher salt
- as needed coarsely ground pepper
- 1 tablespoon vegetable oil
- 4 pounds beef chuck roast, cut into 2-inch pieces
- 2 tablespoons salted butter
- 3 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 teaspoons smoked paprika
- 1/4 cup bourbon whiskey
- 1 bottle Pinot Noir, 750 ml, or other dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs parsley
- 1/2 cup parsley leaves, chopped, divided
- 3 sprigs thyme
- 8 ounces peeled pearl onions, about 2 cups
- 3 carrots, peeled and cut into 1/2-inch slices
- 1/2 cup ice cubes
- as needed mashed potatoes or egg noodles, for serving
Instructions
- 1
Preheat the oven to 350°F (175°C) with a rack in the center position. Pat the beef chuck roast pieces dry with a paper towel. Season the beef all over with 2 teaspoons kosher salt and lots of coarsely ground pepper.
⏱️ 10 min•🌡️ 350 - 2
Add the bacon to a Dutch oven and cook over medium heat, stirring occasionally, until the bacon is just crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
⏱️ 6 min - 3
To the Dutch oven, add the mushrooms and a pinch of salt and pepper. Increase heat to medium-high and cook until the mushrooms are browned, about 3 minutes. Scrape browned bits off the bottom with a wooden spoon. Using a slotted spoon, transfer the mushrooms to a large bowl with the cooked bacon.
⏱️ 3 min - 4
After removing the mushrooms from the Dutch oven, heat the vegetable oil over medium-high. Working in batches, add the seasoned beef. Cook over medium-high heat until browned on two sides, about 4 to 5 minutes per side. Only flip, do not stir. Transfer the browned beef to the bowl with the mushrooms and bacon. Repeat with the remaining beef.
⏱️ 20 min - 5
Carefully spoon off all accumulated fat from the Dutch oven. To the Dutch oven, add the salted butter, crushed garlic cloves, and tomato paste. Cook over medium-high until the butter has melted, about 30 seconds.
⏱️ 1 min - 6
Stir in the all-purpose flour and smoked paprika. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 7
Carefully pour in the bourbon whiskey, scraping any browned bits from the bottom of the Dutch oven. Bring to a simmer and cook for 1 minute.
⏱️ 2 min - 8
Add the Pinot Noir, beef broth, bay leaves, 3 sprigs parsley, and 3 sprigs thyme. Bring to a simmer.
⏱️ 5 min - 9
Return the beef, bacon, and mushrooms to the Dutch oven. Stir in the pearl onions and carrots. Bring to a gentle simmer.
⏱️ 5 min - 10
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the beef is very tender.
⏱️ 150 min•🌡️ 350 - 11
Remove the bay leaves, parsley sprigs, and thyme sprigs. Stir in the 1/2 cup chopped parsley leaves. Taste and adjust seasoning as needed.
⏱️ 2 min - 12
Serve hot over mashed potatoes or egg noodles.
⏱️ 1 min