The origin of the the Beef Bourguignon recipe actually stems from Burgundy, France. It developed as a peasant dish in the medieval era, utilizing slow-cooking extremely tough meat using inexpensive wine. This method would maximize flavor and tenderness in the meat. It was first documented in the 20th century and is still now an incredibly popular and easy recipe to execute. It has since evolved from a rustic stew into a cozy and delicious dish to cook for you and your loved ones! Our recipe serves six to eight guests.
Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 oz thick-cut bacon, cut into ½-inch pieces
- 1 lb pearl onions, peeled (or frozen)
- 1 lb cremini mushrooms, halved if large
- 3 large carrots, cut into thick rounds
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tbsps all-purpose flour
- 1 bottle (750ml) red wine (Burgundy or similar)
- 2 cups beef stock
- 4-5 sprigs fresh thyme
- 2 bay leaves
- 3 tbsps butter
- Kosher salt & pepper to taste
Method
1. Preheat oven to 325°F.
2. In a large Dutch oven over medium heat, cook bacon until crispy. Remove and set aside.
3. Pat beef dry with paper towels and season generously with salt and pepper. Brown in batches in the bacon fat, about 4-5 minutes per batch. Don’t crowd the pan. Remove and set aside.
4. Add carrots and pearl onions to the pot. Cook until slightly golden, about 5 minutes.
5. Add tomato paste and cook, stirring, for 2 minutes until caramelized.
6. Sprinkle in flour and stir to coat vegetables.
7. Pour in entire bottle of wine, scraping up browned bits from the bottom. Let bubble for 3-4 minutes.
8. Add beef stock, thyme, bay leaves, beef, and bacon. Liquid should just barely cover everything.
9. Cover and place in oven for 2½ to 3 hours, until beef is very tender.
10. About 20 minutes before beef is done, melt butter in a large pan and sauté mushrooms until golden. Season with salt.
11. Remove pot from oven. Discard bay leaves and thyme stems. Stir in mushrooms. Taste and adjust seasoning.
12. Serve with mashed potatoes, crusty bread, or egg noodles.
Recipe Note: This dish tastes even better the next day. Can be made 1-2 days ahead and reheated gently.
Beef Bourguignon Recipe
6-8
servingsIngredients
3 lbs beef chuck, cut into 2-inch pieces
6 oz thick-cut bacon, cut into ½-inch pieces
1 lb pearl onions, peeled (or frozen)
1 lb cremini mushrooms, halved if large
3 large carrots, cut into thick rounds
4 cloves garlic, minced
3 tablespoons tomato paste
3 tbsps all-purpose flour
1 bottle (750ml) red wine (Burgundy or similar)
2 cups beef stock
4-5 sprigs fresh thyme
2 bay leaves
3 tbsps butter
Kosher salt & pepper to taste
Directions
- Preheat oven to 325°F.
- In a large Dutch oven over medium heat, cook bacon until crispy. Remove and set aside.
- Pat beef dry with paper towels and season generously with salt and pepper. Brown in batches in the bacon fat, about 4-5 minutes per batch. Don’t crowd the pan. Remove and set aside.
- Add carrots and pearl onions to the pot. Cook until slightly golden, about 5 minutes.
- Add tomato paste and cook, stirring, for 2 minutes until caramelized.
- Sprinkle in flour and stir to coat vegetables.
- Pour in entire bottle of wine, scraping up browned bits from the bottom. Let bubble for 3-4 minutes.
- Add beef stock, thyme, bay leaves, beef, and bacon. Liquid should just barely cover everything.
- Cover and place in oven for 2½ to 3 hours, until beef is very tender.
- About 20 minutes before beef is done, melt butter in a large pan and sauté mushrooms until golden. Season with salt.
- Remove the pot from the oven. Discard bay leaves and thyme stems. Stir in mushrooms. Taste and adjust seasoning.
- Serve with mashed potatoes, crusty bread, or egg noodles.
Notes
- This dish tastes even better the next day. Can be made 1-2 days ahead and reheated gently.
