Classic Beef Bourguignon Recipe
This Classic Beef Bourguignon Recipe transforms simple ingredients into a deeply flavorful and hearty meal, making it perfect for special occasions or a cozy dinner at home.
Ingredients
- 5 strips Bacon (cut into 1" pieces)
- 3 1/2 pounds Beef chuck (cut into 2" pieces)
- 4 tablespoons Unsalted butter (divided)
- 1 Yellow onion (chopped)
- 3 large Carrots (peeled and chopped)
- 5 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 2 cups Burgundy wine
- 2 cups Beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs Fresh thyme
- 2 Bay leaves (dried or fresh)
- 10 ounces Frozen pearl onions (defrosted and drained)
- 16 ounces Cremini mushrooms (quartered)
- Kosher salt
- Freshly cracked pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Add the chopped bacon to a Dutch oven and cook over medium-low heat, stirring occasionally, until the bacon is crispy and has released its fat. Use a slotted spoon to remove the bacon and transfer it to a small bowl. Leave the bacon fat in the Dutch oven.
- Beef cubes should be seasoned generously with salt and pepper. Increase the heat to medium-high and sear the beef in batches until browned on all sides. Remove the beef and set aside.
- Reduce the heat to medium and add 2 tablespoons of butter to the Dutch oven. Add the chopped onions and carrots, and sauté for 2–3 minutes, stirring often. Garlic should be stirred in and cooked for one minute.
- Add the tomato paste and cook for 2–3 minutes, stirring frequently, until the paste darkens in color. The flour should be sprinkled over the mixture and stirred well to combine. Cook for 2–3 minutes, stirring constantly.
- Pour in the red wine, using a silicone spoon to scrape up any browned bits from the bottom of the pot. Add the beef broth and bouillon, then bring the mixture to a simmer. You can now add the beef and bacon to the pot, along with the thyme and bay leaves. Cover the pot and transfer it to the preheated oven. Cook for 2½ hours.
- Around the 2½-hour mark, melt the remaining butter in a skillet over medium-high heat. Add the mushrooms and cook until browned. Stir in the pearl onions and cook for another 5 minutes or until browned. Season with salt and pepper.
- Remove the beef bourguignon from the oven and stir in the mushrooms and pearl onions. Return the pot to the oven and cook for another 45–60 minutes or until the beef is very tender. Let the dish rest, covered, for 30 minutes before serving.