Name: Classic Beef Bourguignon
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Yield: 8
Cuisine: French
Ingredients: 6 ounces bacon; 3 lbs stewing beef like chuck roast (cut into 1 in. cubes. wipe dry with paper towel); 2 carrots (chopped); 1 medium Onion (sliced); 1/2 tsp salt; 1/4 tsp Pepper; 2 Tbsp flour; 3 cups full bodied red wine (i used pinot noir); 3 cups beef stock (i used better than bouillon); 1 Tbsp tomato paste; 4 cloves crushed garlic; 1/2 tsp thyme; 2 bay leaves; 30-40 pearl onions (braised in beef stock; i used frozen); 1 lb fresh mushrooms (sliced and sauteed in butter)

Classic Beef Bourguignon

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 4 hours 35 minutes
Yield: 8 1x
Category: Main Dish
Cuisine: French

Ingredients

Scale

6 ounces bacon
3 lbs stewing beef like chuck roast (cut into 1 in. cubes. wipe dry with paper towel)
2 carrots (chopped)
1 medium Onion (sliced)
1/2 tsp salt
1/4 tsp Pepper
2 Tbsp flour
3 cups full bodied red wine (i used pinot noir)
3 cups beef stock (i used better than bouillon)
1 Tbsp tomato paste
4 cloves crushed garlic
1/2 tsp thyme
2 bay leaves
30–40 pearl onions (braised in beef stock; i used frozen)
1 lb fresh mushrooms (sliced and sauteed in butter)

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Instructions

Preheat oven to 450 degrees and prepare all of your ingredients.
Using a large cast iron or oven safe pot, saute bacon for 3 minutes until slightly browned and remove from pot. Place on paper towel lined dish to soak fat.
Next brown your meat, add it in batches so the meat browns correctly on all sides. Once meat is browned add to plate with bacon.
Once you’re done with browning the meat, add in carrot and onions and cook until slightly browned.
Once vegetables have browned a bit, add back the beef and bacon. Add salt, pepper and flour. Toss ingredients to evenly coat.
Put in middle of oven for 10 minutes uncovered, mix once half way through
Turn oven down to 325
add the remaining ingredients -wine, beef stock, tomato paste, garlic, thyme and bay leaves.
ensure the beef is just barely covered, if not add additional beef stock.
bring the pot to a simmer on the stove. Once simmering cover and place in the lower third of the oven.
simmer covered in the oven for 3 hours
while the stew is in the oven, prepare the pearl onions and mushrooms.
for the pearl onions – use 1 tablespoon unsalted butter or olive oil and saute the onions until slightly browned. then add enough beef broth to cover the onions and simmer for about 20-30 minutes until the liquid has evaporated.
for the mushrooms, use 2 tablespoons butter and a dash of salt and pepper. saute over medium heat until all the liquid is gone and the mushrooms are cooked.
at the 3 hour mark, you can remove the pot from the oven. set a large sieve over a saucepan and pour the pot contents into it, separating the liquid from the solids.
simmer the sauce for a few minutes and skim the fat off as it rises to the top.
you should have roughly 2.5 cups of sauce which is thick enough to coat the back of a spoon.
if it’s watery, reduce until you get the desired consistency. if too thick, add some stock to thin.
wash out the pot and return the solid stew ingredients and then the sauce to the pot.
Add the cooked pearl onions and mushrooms and mix. Serve with parsely sprigs and potatoes, buttered noodles or rice!

Notes

if you use fresh pearl onions, i might cut the quantity down to 20 fresh. fresh pearl onions are roughly twice the size of frozen from what i have seen. also note that the cooking time may be 15-20 minutes longer as well.

if you are sensitive to salt, you might be able to get away with skipping the 1/2 teaspoon completely. the better than bouillon i used was not reduced sodium so the dish had plenty of seasoning from that alone.

Find it online: https://www.alldayieat.com/recipe/classic-beef-bourguignon/