Classic French Beef Bourguignon
Tender fall-apart chunks of beef simmered in a rich red wine gravy with pearl onions, mushrooms, and smoky bacon. The ultimate French comfort food.
Servings: 8 people
Calories: 624kcal
Equipment
- 1 Enameled Cast Iron Dutch Oven (5.5–7.25 qt)
- 1 Large Skillet
- 1 Fine Mesh Strainer
- 1 Wooden Spoon
Ingredients
- 6 oz thick-cut bacon cut into lardons
- 3 lbs beef chuck cut into 2-inch cubes
- 1 large onion diced
- 2 medium carrots sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 bottle 750ml Pinot Noir or Burgundy wine
- 2 cups beef stock
- 1 bouquet garni thyme, bay leaves, parsley
- 1 lb pearl onions peeled
- 1 lb cremini mushrooms quartered
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven over medium heat, cook the bacon lardons until crispy. Remove and set aside, leaving the fat in the pot.
- Increase heat to medium-high. Working in batches, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté the diced onion and carrots until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the tomato paste and stir to coat the vegetables. Sprinkle the flour over the vegetables and stir to combine.
- Pour in the wine, scraping up any browned bits from the bottom of the pot. Add the beef stock and bouquet garni.
- Return the beef and bacon to the pot. The liquid should nearly cover the meat. Bring to a simmer.
- Cover and transfer to a preheated 325°F (165°C) oven. Braise for 2.5 to 3 hours, until the beef is fork-tender.
- Meanwhile, in a skillet, sauté the pearl onions in 1 tablespoon butter until golden. In a separate pan, sauté the mushrooms in remaining butter until browned.
- Remove the bouquet garni. Stir in the pearl onions and mushrooms. Taste and adjust seasoning. Serve over mashed potatoes or egg noodles.
Notes
MAKE AHEAD: Cool completely, cover, and refrigerate up to 4 days. Flavor improves overnight. Reheat gently over medium-low heat.
SLOW COOKER: Sear bacon and beef as directed. Transfer to a 6-qt slow cooker with all remaining ingredients except mushrooms. Cook on HIGH 6 hours or LOW 8 hours. Saute mushrooms separately and stir in before serving.
INSTANT POT: Use Saute function to render bacon and sear beef. Add all remaining ingredients except mushrooms. Cook on HIGH PRESSURE 30 minutes. Natural release 8 to 10 minutes. Saute mushrooms separately and stir in.
WINE TIP: Use a wine you would enjoy drinking. A mid-range Pinot Noir or Merlot works beautifully. Avoid cooking wines — they contain added salt.
