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beef bouguignon with mashed potatoes in white bowl
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Classic Beef Bourguignon

A delicious classic French braised dish full of flavor for cold weather enjoyment.
Prep Time1 hour
Cook Time3 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: French
Keyword: braised dish, meat dish, one-pan dish
Servings: 6 serving

Equipment

Ingredients

  • 6 slices bacon sliced in 1-inch pieces
  • 4 pounds beef chuck cut into 1-inch cubes, patted dry with paper towels, and seasoned with kosher salt and black pepper
  • 4 tablespoons unsalted butter divided
  • 1 yellow onion medium dice
  • 2-3 large carrots peeled and medium dice
  • 6 cloves garlic peeled and finely chopped
  • 2-3 tablespoons tomato paste
  • 3-4 tablespoons all-purpose flour
  • 2 cups full-bodied red wine, such as Burgundy, Cabernet, or Pinot Noir
  • 2 cups unsalted beef stock
  • 1 tablespoon or 1 cube beef bouillon
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 bag frozen pearl onions (10 14 ounces) thawed
  • 1 pound cremini or button mushrooms
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Gather all your ingredients. Measure and prepare all the ingredients except for the pearl onions and mushrooms. Preheat the oven to 325˚F.
  • In a large Dutch oven, add the sliced bacon on medium-low heat. Cook the bacon, stirring, until it browns and releases its fat. Use a slotted spoon to remove bacon to a bowl.
  • Add the cubed beef to the Dutch oven. Stir to coat with the remaining bacon fat. Increase the heat to medium-high and sear the beef until brown on all sides. You should do this in batches. Remove to a bowl with a slotted spoon when brown.
  • Lower the heat to medium and add 2 tablespoons of unsalted butter. Add the chopped the carrots and diced onion to the pot, stir, and sweat for 2 to 3 minutes. Add the chopped garlic and cook for another minute.
  • Add the tomato paste, stirring it in to the carrot/onion mixture. Cook until the tomato paste deepens in color.
  • Sprinkle the mixture with flour and stir to combine. Cook for a couple of minutes, stirring constantly.
  • Add the wine and the beef stock to the pot. Scrape down the brown bits (fond) on the side of the pot. Stir in the beef bouillon and bring the bourguignon to a simmer.
  • Return the beef and the bacon back to the pot. Add the thyme sprigs and bay leaves. Cover the pot with a sheet of parchment and then place the lid on the pot. Place the Dutch oven in the preheated oven. Cook for 2 1/2 hours. Check the bourguignon occasionally, stirring in 1/2 cup beef stock, as needed.
  • At the 2 1/2 mark, melt 2 tablespoons unsalted butter in a cold 10-inch skillet. Bring to medium-high heat until the butter melts and foams. Add a tablespoon of oil and the sliced mushrooms. Cook the mushrooms until slightly brown. Add the pearl onions for about 5 minutes, until brown. Season the mixture with salt and pepper.
  • Remove the bourguignon from the oven. Remove the lid and add the mushroom/onion mixture to the Dutch oven and stir. Let the beef bourguignon sit covered on the stove top for 30 minutes until ready to serve.
  • Optional: serve with finely chopped parsley sprinkled on top of the. bourguignon.

Notes

The Beef Bourguignon will take about 4 + hours total with prep and cooking time. This dish can be prepared a day ahead and reheated.
Serve the Beef Bourguignon in a large shallow bowl.
Start your meal with a simple salad. To complement the richness of the beef, serve the dish with creamy mashed potatoes.