Beef Bourguignon

Ingredients

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 4 ounces bacon lardons or thick-cut bacon, chopped into 1/2-inch pieces
• 12 count pearl onions, peeled
• 8 ounces cremini mushrooms, halved
• 3 count medium carrots, cut into 2-inch batons
• 2 cups dry red burgundy wine (or pinot noir)
• 2 cups beef broth, low-sodium
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1.5 teaspoons kosher salt
• 6 count whole black peppercorns
• 2 count bay leaves
• 3 count fresh thyme sprigs
• 3 count garlic cloves, crushed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. 1

   Cut 2 pounds of beef chuck roast into even 2-inch cubes — uniform size ensures they cook at the same rate. Pat the beef completely dry with paper towels; removing surface moisture is crucial for browning rather than steaming.

2. 2

   Peel 12 pearl onions by boiling them in salted water for 2 minutes, then transferring to ice water. Once cool, trim the stem end and gently slip off the papery skin with your fingers.

3. 3

   Halve 8 ounces of cremini mushrooms. Cut 3 medium carrots on a slight bias into 2-inch batons. Chop 4 ounces of bacon into 1/2-inch pieces. Crush 3 garlic cloves with the flat of your knife but leave them whole.

4. 4

   Set a large 5-quart Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the bacon pieces are crispy and golden, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pot.

5. 5

   Working in two batches to avoid overcrowding, brown the beef cubes in the bacon fat. Let each batch sit undisturbed for 2-3 minutes per side so a deep golden crust forms — you should hear a strong sizzle. This takes about 8-10 minutes per batch. Transfer the browned beef to a plate.

6. 6

   Pour 2 cups of dry red burgundy wine into the hot pot, scraping the bottom with a wooden spoon to dissolve the browned bits (this is called deglazing). Simmer for 2 minutes to evaporate the sharp alcohol edge.

7. 7

   Stir 2 tablespoons of tomato paste directly into the wine until smooth, then sprinkle in 2 tablespoons of all-purpose flour. Stir constantly for 1 minute — this creates a light roux that will thicken the braising liquid as it cooks.

8. 8

   Return the beef and bacon to the pot along with 2 cups of low-sodium beef broth, the 3 crushed garlic cloves, 2 bay leaves, 3 fresh thyme sprigs, and 6 whole black peppercorns. Add 1.5 teaspoons of kosher salt. Stir well.

9. 9

   Bring the liquid to a gentle simmer (you should see small bubbles breaking the surface), then cover the Dutch oven with a tight-fitting lid. Transfer to a 325°F oven and braise for 1.5 hours — the low, even heat of the oven is gentler than stovetop simmering.

10. 10

    Remove the pot from the oven and carefully stir in the pearl onions and carrot batons. Cover and return to the oven for another 30 minutes, until the vegetables are nearly tender.

11. 11

    Remove the pot again and stir in the cremini mushroom halves. Cover and braise for a final 15-20 minutes until the mushrooms are tender and the beef is fork-tender (it should fall apart when you press it gently with a spoon).

12. 12

    Remove and discard the bay leaves, thyme sprigs, and peppercorns. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed. The sauce should taste rich, slightly sweet, and deeply savory.

13. 13

    Ladle the beef bourguignon into shallow bowls, dividing the beef, vegetables, and bacon evenly. Spoon the rich burgundy sauce over each serving. Garnish with 2 tablespoons of fresh parsley chopped finely.

14. 14

    Serve with creamy egg noodles, buttered polenta, or crusty bread to soak up every drop of sauce. This dish actually tastes better the next day as the flavors meld — refrigerate overnight and gently reheat over medium-low heat before serving.

Tools you’ll need

• 5-quart Dutch oven with lid
• cutting board
• sharp chef's knife
• paper towels
• wooden spoon
• slotted spoon
• instant-read thermometer
• shallow serving bowls

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