Beef Bourguignon

Classic beef Bourguignon is the ultimate winter comfort food, with meltingly delicious meat, rich red wine broth, and perfectly tender vegetables.

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Longtime readers will know that I really like braising things (see here and here). It’s not just the comforting sound of a braise bubbling away and filling the house with irresistible aromas. Nor is it the warmth of a pot over a warm flame or in the oven for hours, especially on cold, rainy, or snowy days. Though since I don’t have a fireplace, a long-cooking braise is about as close as I get to an actual warm hearth.

What I really love is the braise itself, and the transformation a splash of wine or broth can produce in the toughest cuts of meat, rendering all the fat into exceptional flavor while the meat gradually tenderizes in the gentle heat. Even better, lots of vegetables lend themselves to braising. And, like the meat, become deeply flavorful as they simmer.

To my mind, beef Bourguignon is not just a regular braise, it’s a fancy braise. It’s perfect for feeding a crowd, especially since the work of actually making it happens hours before guests arrive. Once your braise is simmering in the oven, you’re free to furiously clean the house and shower.

Making the Beef Bourguignon

The assembly of beef Bourguignon takes some time and care, though the hardest part is just peeling all the little pearl onions. To start, render lardons low and slow to release maximum fat. Then, sear each side of the beef in batches. I find this takes a good 30 – 45 minutes. As the meat sears, I wash and prep all the other vegetables. The mushrooms and pearl onions are added toward the end of braising time, but they can be prepped ahead of time. You’ll also want fresh parsley, thyme, and bay on hand for the bouquet garnis. And be sure to finish the beef Bourguignon with just a bit of minced parsley on top.

Sourcing Beef

More and more, red meat is a special occasion food for my family. (We actually had beef Bourguignon for our Thanksgiving dinner!) The climate and animal welfare harms of the beef industry are undeniable. Inflation has made sourcing local, pasture-raised meat more and more expensive as well. So, we eat red meat rarely and source the best quality, closest to home meat we can afford.

To Serve

Beef Bourguignon can be served on its own, or over mashed potatoes or polenta. Finish with minced flat leaf parsley. 

Print Recipe

Beef Bourguignon

Prep Time

25 mins

Cook Time

2 hrs 30 mins

 

Classic beef Bourguignon is the ultimate winter comfort food, with meltingly delicious meat, rich red wine broth, and perfectly tender vegetables.

Instead of store-bought broth, I use Better than Bouillon roasted beef base (and pretty much their whole line of basics). It’s just a little jar in my fridge and I love it as an alternative to boxes of store bought broth. Just mix with boiling water to make broth!

Makes: 6 generous servings

Author: Elizabeth Stark

Ingredients

• 1 3-pound boneless beef chuck roast or other stewing cut, cut into 2-inch pieces
• 2 teaspoons Diamond Crystal kosher salt, , plus more as needed (halve amount if using another salt)
• 3/4 teaspoon freshly ground black pepper , plus more as needed
• 8 ounces thick-cut bacon (5 to 6 slices), cut into 1-inch lardons
• 1 large yellow onion, diced
• 2 medium carrots, scrubbed, halved lengthwise, and sliced into 1-inch thick half moons
• 2 cloves garlic, smashed, peeled, and minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 (750-milliliter) bottle dry red wine, such as Pinot Noir
• 1 cup low-sodium beef broth
• 5 sprigs fresh thyme
• 2 bay leaves, preferably fresh
• 8 ounces pearl onions, trimmed and peeled
• 16 ounces cremini mushrooms, brushed clean, woody stem trimmed, and cut into quarters or halves
• 3 tablespoons unsalted butter, divided
• Minced fresh flat-leaf parsley leaves, for garnish

Instructions

1. Toss beef with 2 teaspoons salt and 3/4 teaspoon black pepper. Set aside and allow beef to come to room temperature.

2. Preheat oven to 350 degrees F.

3. Set a large Dutch oven or other wide, deep-sided pot over medium-low heat. Add lardons and cook until golden and crispy and lots of fat has rendered, about 10 minutes. Remove to a paper towel-lined plate with a slotted spoon. Turn heat just a bit higher than medium – fat should be hot but not smoking. Working in batches, sear beef on all sides, about 12 minutes total. Remove cooked meat to a plate. Repeat for remaining batches, edging heat down as needed.

4. Tie 4 sprigs each parsley and thyme, along with 2 bay leaves into a little bundle with kitchen twine to make the bouquet garnis.

5. Turn heat down to medium, and add the onion and carrot. Sauté 10 minutes, stirring often. Add garlic and tomato paste, and cook 1 minute more. Stir in flour and cook 2 minutes, stirring constantly. Add half the wine, scrape the bottom of the pot to dislodge any brown bits, then add remaining wine, beef broth, seared beef and any accumulated juices, bacon, and the bouquet garnis. Cover and slide into the oven. Cook 1 1/2 - 2 hours, or until beef is very tender. Start checking at the 1 1/2 hour mark. As you check, give the beef a stir, and add salt and pepper to taste.

6. When the meat is almost tender, set a skillet over medium-high heat. When hot, add 1 tablespoon butter, and then the onions and a big pinch each salt and pepper. Cook, shaking pan often until onions are golden. If things get smoky, edge the heat down and add up to 1/4 cup water. Remove to a bowl. In the same skillet, still over medium-high heat, add 2 tablespoons butter and the mushrooms. Sauté until golden, 5 - 7 minutes. Remove to a bowl and finish with a pinch each of salt and pepper.

7. Remove braising pot from oven and uncover. Remove bouquet garnis and stir in the onions and mushrooms. Taste, and add salt or pepper as needed.
8. Serve over mashed potatoes or polenta, garnished with a sprinkle of minced parsley.