Beef Bourguignon

Description

Beef Bourguignon is the quintessential French rustic-to-restaurant dish originally created by farm wives who braised tough cuts of beef slowly in red wine. The result is melt-in-your-mouth meat swimming in a deeply concentrated, unctuous sauce, studded with pearl onions, mushrooms, and crispy lardons.

Ingredients

• 3 lbs beef chuck roast, cut into 2-inch cubes, patted dry
• 1½ teaspoons kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 5 oz lardons, pancetta, or thick-cut bacon, diced (~1¼ cups)
• 1 large onion, finely chopped
• 2 large carrots, sliced into ½-inch rounds
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour, divided (for dredging beef + thickening)
• 1 bottle (750 ml) robust red wine (Pinot Noir, Côtes du Rhône, or Burgundy — use something you'd drink)
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 8 oz pearl onions, peeled (about 12–15)
• 8 oz cremini or button mushrooms, halved if large (~4 cups)
• 1 tablespoon olive oil
• Chopped flat-leaf parsley, for garnish

Instructions

1. Season the beef: Toss the beef cubes with salt and pepper and let them sit at room temperature for at least 30 minutes (or refrigerate up to 24 hours, covered, for deeper flavor penetration). Lightly dredge in 1 tablespoon flour, shaking off excess.
2. Render the bacon: In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook the diced lardons/pancetta/bacon over medium-low heat until fat is fully rendered and pieces are browned and crisp, about 10–15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Leave the rendered fat in the pot.
3. Brown the beef: Preheat oven to 325°F (160°C). Increase heat under the pot to medium-high until the fat is shimmering. Working in batches (don't crowd — the meat needs room to brown, not steam), lay half the beef cubes in a single layer with space between pieces. Brown on all sides, about 8–12 minutes per batch. Transfer browned beef to a plate.
4. Build the base: Reduce heat to medium in the pot. Add the chopped onion, sliced carrots, and cook until softened, stirring occasionally, about 8–10 minutes. Deglaze the pot by adding a splash of the wine to loosen any stuck bits. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
5. Thicken and braise: Sprinkle remaining flour over the vegetables, stir for 1 minute. Pour in the rest of the red wine, stirring as you go. Add beef broth, bay leaves, and thyme. Return the browned beef (and any accumulated juices) to the pot along with half the cooked lardons. The liquid should mostly cover the meat — add more broth or water if needed.
6. Oven-braise: Bring to a gentle boil on the stovetop, then cover tightly and place in the preheated oven. Braise for 2–2½ hours until the beef is fork-tender and falling apart. Turn the pot midway through cooking.
7. Cook pearl onions and mushrooms: About 30 minutes before finishing, heat olive oil in a large skillet over high heat. Add pearl onions, mushrooms, ¼ cup water, pinch of salt, pepper, and a tiny pinch of sugar. Simmer covered for 15–20 minutes until tender, then uncover and cook another 3–5 minutes, tossing frequently, until nicely browned.
8. Finish and serve: Remove the stew from the oven. Discard bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered on the stovetop for 10–15 minutes to reduce. Scatter the caramelized pearl onions, mushrooms, and remaining crispy bacon over the top. Garnish with chopped parsley.

Notes

• Wine matters: Use a good but not precious red wine. A Côtes du Rhône or a Bordeaux Supérieur works perfectly — you shouldn't use something so excellent that cooking it feels wasteful, but also avoid cook-and-shop wines with added salt or caramel coloring.
• For even more flavor, brown the beef in batches and let each batch rest — don't rush this step. A proper sear builds the fond (fond = flavor).
• Traditional accompaniments: buttery egg noodles, mashed potatoes, crusty bread, or polenta.
• This dish actually tastes better on day 2 or 3 as flavors meld. Freeze leftovers easily up to 3 months.
• If you want a thicker sauce before serving, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering stew; cook another 2 minutes.