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Beef Bourguignon

Beef bourguignon is a French beef stew braised in dry red wine until the chuck is fork-tender. Crisp bacon, browned mushrooms, and pearl onions add savory texture to the rich sauce.
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Prep Time 30 minutes
Cook Time 3 hours 33 minutes
Total Time 4 hours 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt divided, plus more to taste
  • 1 tsp black pepper
  • 6 oz bacon thick-cut, cut into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and cut into 1/2-inch pieces
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 bottle (750 ml) dry red wine about 3 1/4 cups
  • 2 cups beef broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
For the mushrooms and pearl onions
  • 3 tbsp unsalted butter divided
  • 1 package (12 oz) frozen pearl onions thawed and patted dry
  • 1 lb white mushrooms quartered

Equipment

  • 1 6-quart Dutch oven
  • 1 12-inch skillet

Method
 

Make the stew
  1. Pat the beef dry with paper towels.
  2. Season the beef with 1 teaspoon of the salt and all of the pepper.
  3. In a 6-quart Dutch oven over medium heat, cook the bacon until crisp, about 8 minutes.
  4. Transfer the bacon to a plate and discard the rendered fat.
  5. Add the olive oil to the pot and heat over medium-high heat.
  6. Brown the beef in batches, turning to brown the sides, then transfer each batch to the plate with the bacon.
  7. Add the onion and carrots to the pot and cook over medium heat, stirring occasionally, until softened, about 8 minutes.
  8. Stir in the garlic and tomato paste and cook for 1 minute.
  9. Sprinkle in the flour and stir for 1 minute.
  10. Gradually stir in the wine and broth, scraping up browned bits from the bottom of the pot.
  11. Add the beef, bacon, thyme, and bay leaves, then bring to a simmer.
  12. Cover the pot and transfer it to a 325°F oven.
  13. Braise for 2 1/2 to 3 hours, until the beef is fork-tender.
Cook the mushrooms and pearl onions
  1. While the stew braises, melt 1 tablespoon of the butter in a 12-inch skillet over medium heat.
  2. Cook the pearl onions, stirring occasionally, until golden, about 5 to 7 minutes, then transfer them to a plate.
  3. Melt 1 tablespoon of the remaining butter at a time and brown the mushrooms in two batches, about 5 to 7 minutes per batch.
Finish the stew
  1. Remove the thyme stems and bay leaves.
  2. Stir the mushrooms and pearl onions into the stew.
  3. Simmer uncovered on the stovetop over low heat for 10 to 15 minutes.
  4. Stir in the remaining 1/2 teaspoon salt, taste, and add more salt if needed.

Notes

For the best browning, cook the beef in batches rather than crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days; this stew freezes well. For a gluten-free version, use a 1:1 gluten-free flour blend.