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A pot of beef Bourguignon being stirred by a spoon.
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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.