Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut bacon, diced; 2 tablespoons olive oil (if needed); Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully); 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

A classic French dish showcasing tender beef braised in red wine with aromatic vegetables and herbs.

Ingredients

Scale

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4–5 fresh thyme sprigs (or 1 teaspoon dried)
3–4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

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Instructions

Heat a Dutch oven over medium heat. Add diced bacon and cook until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving rendered fat in the pot.
Pat beef cubes dry, season with salt and pepper, and brown in bacon fat over medium-high heat, about 12-15 minutes total.
Remove beef and add onions and carrots to the pot. Cook for 8 minutes. Add tomato paste and garlic, stirring for 1 minute. Sprinkle flour and cook for 2 minutes.
Pour in wine, scraping up browned bits. Add beef broth, bay leaves, thyme, and bacon back to the pot.
Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2 to 2.5 hours until beef is fork-tender.
Sauté pearl onions in butter until golden, about 15 minutes. Cook mushrooms until golden, about 10 minutes.
Remove herbs, fold in onions and mushrooms, and let bourguignon rest for 10 minutes before serving.

Notes

Letting the dish rest helps meld the flavors and improve texture. Adjust seasoning before serving.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 5g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 45g
Cholesterol: 100mg