Beef Bourguignon
Beef Bourguignon
Ingredients
For the Beef and Main Stew
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons olive oil, divided
- 4 ounces bacon, diced
- 1 yellow onion, large, roughly chopped
- 2 carrots, medium, peeled and cut into thick rounds
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 bay leaves
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For the Mushrooms and Pearl Onions
- 1 cup pearl onions, peeled
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 tablespoon olive oil
For Serving
- 4 cups mashed potatoes, creamy
- 2 tablespoons fresh chives, chopped, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until well-browned on all sides. This will take about 3-4 minutes per batch. Remove the seared beef and set aside.
⏱️ 15 min
- 3
Add the diced bacon to the same pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 4
Add the chopped yellow onion and 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 minute until fragrant.
⏱️ 8 min
- 5
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min
- 6
Pour in the red wine and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer.
⏱️ 5 min
- 7
Return the seared beef to the pot. Add the bay leaves, fresh rosemary sprigs, and fresh thyme sprigs. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover, and braise for 2 1/2 to 3 hours, or until the beef is exceptionally tender.
⏱️ 180 min
- 8
While the beef is braising, prepare the pearl onions and mushrooms. Briefly boil the pearl onions in a small pot of water for 2-3 minutes, then drain and peel. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the peeled pearl onions and sliced cremini mushrooms. Sauté until browned and tender, about 8-10 minutes. Set aside.
⏱️ 15 min
- 9
Once the beef is tender, stir in the sautéed pearl onions and mushrooms. Cook for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 10
Remove the bay leaves and herb sprigs before serving. Taste and adjust seasoning if necessary. Serve the Beef Bourguignon hot over creamy mashed potatoes, garnished with fresh chopped chives and parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bourguignon
Ingredients
For the Beef and Main Stew
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons olive oil, divided
- 4 ounces bacon, diced
- 1 yellow onion, large, roughly chopped
- 2 carrots, medium, peeled and cut into thick rounds
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 2 cups beef broth
- 2 bay leaves
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For the Mushrooms and Pearl Onions
- 1 cup pearl onions, peeled
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 tablespoon olive oil
For Serving
- 4 cups mashed potatoes, creamy
- 2 tablespoons fresh chives, chopped, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until well-browned on all sides. This will take about 3-4 minutes per batch. Remove the seared beef and set aside.
⏱️ 15 min - 3
Add the diced bacon to the same pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 4
Add the chopped yellow onion and 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 minute until fragrant.
⏱️ 8 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min - 6
Pour in the red wine and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer.
⏱️ 5 min - 7
Return the seared beef to the pot. Add the bay leaves, fresh rosemary sprigs, and fresh thyme sprigs. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover, and braise for 2 1/2 to 3 hours, or until the beef is exceptionally tender.
⏱️ 180 min - 8
While the beef is braising, prepare the pearl onions and mushrooms. Briefly boil the pearl onions in a small pot of water for 2-3 minutes, then drain and peel. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the peeled pearl onions and sliced cremini mushrooms. Sauté until browned and tender, about 8-10 minutes. Set aside.
⏱️ 15 min - 9
Once the beef is tender, stir in the sautéed pearl onions and mushrooms. Cook for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 10
Remove the bay leaves and herb sprigs before serving. Taste and adjust seasoning if necessary. Serve the Beef Bourguignon hot over creamy mashed potatoes, garnished with fresh chopped chives and parsley.
⏱️ 5 min