Beef Bourguignon
Beef Bourguignon
Ingredients
- 2 pounds beef chuck, diced
- 1 pound double-smoked bacon, chopped into lardons
- 2 onions, julienned
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 3 cups beef stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- 1 1/2 cups mushrooms, chopped
- 1 cup pearl onions, blanched and peeled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons oil, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the diced beef chuck generously with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Sear the seasoned beef in batches until well browned on all sides. Do not overcrowd the pot. Remove the seared beef and set aside.
⏱️ 15 min
- 3
Add the chopped double-smoked bacon lardons to the same pot. Render the bacon until it is crisp. Remove the crisp bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 4
Add the julienned onions and sliced carrots to the pot with the bacon fat. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 5
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon to deglaze.
⏱️ 5 min
- 6
Add the beef stock to the pot. Return the seared beef and the rendered bacon to the pot. Add the rosemary sprigs, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
⏱️ 5 min
- 7
Cover the Dutch oven and transfer it to the preheated oven. Braise for 1 hour.
⏱️ 60 min•🌡️ 325
- 8
While the beef is braising, prepare the mushrooms and pearl onions. In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped mushrooms and blanched and peeled pearl onions. Sauté until lightly browned and tender, about 8-10 minutes. Season with salt and pepper to taste.
⏱️ 15 min
- 9
After the beef has braised for 1 hour, remove the Dutch oven from the oven. Stir in the sautéed mushrooms and pearl onions. Return the covered Dutch oven to the oven and continue to braise for another 1 to 1 1/2 hours, or until the beef is very tender and the sauce has thickened and become rich.
⏱️ 90 min•🌡️ 325
- 10
Remove the rosemary, thyme, and bay leaves before serving. Taste and adjust seasoning if necessary. Serve hot, ideally over creamy mashed potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon
- 2 pounds beef chuck, diced
- 1 pound double-smoked bacon, chopped into lardons
- 2 onions, julienned
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 3 cups beef stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- 1 1/2 cups mushrooms, chopped
- 1 cup pearl onions, blanched and peeled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons oil, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the diced beef chuck generously with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Sear the seasoned beef in batches until well browned on all sides. Do not overcrowd the pot. Remove the seared beef and set aside.
⏱️ 15 min - 3
Add the chopped double-smoked bacon lardons to the same pot. Render the bacon until it is crisp. Remove the crisp bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 4
Add the julienned onions and sliced carrots to the pot with the bacon fat. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 5
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon to deglaze.
⏱️ 5 min - 6
Add the beef stock to the pot. Return the seared beef and the rendered bacon to the pot. Add the rosemary sprigs, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
⏱️ 5 min - 7
Cover the Dutch oven and transfer it to the preheated oven. Braise for 1 hour.
⏱️ 60 min•🌡️ 325 - 8
While the beef is braising, prepare the mushrooms and pearl onions. In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped mushrooms and blanched and peeled pearl onions. Sauté until lightly browned and tender, about 8-10 minutes. Season with salt and pepper to taste.
⏱️ 15 min - 9
After the beef has braised for 1 hour, remove the Dutch oven from the oven. Stir in the sautéed mushrooms and pearl onions. Return the covered Dutch oven to the oven and continue to braise for another 1 to 1 1/2 hours, or until the beef is very tender and the sauce has thickened and become rich.
⏱️ 90 min•🌡️ 325 - 10
Remove the rosemary, thyme, and bay leaves before serving. Taste and adjust seasoning if necessary. Serve hot, ideally over creamy mashed potatoes.
⏱️ 5 min