Boeuf Bourguignon
The definitive French beef braise: beef chuck slow-cooked in Burgundy wine with lardons, pearl onions, and mushrooms until the meat is silky and the sauce is deeply rich. Plan ahead: braise takes 2.5 to 3 hours and the dish improves overnight.
Ingredients
- 3 lbs beef chuck roast, cut into 2-in cubes
- 3 cups dry red wine (Burgundy or Pinot Noir)
- 2 cups low-sodium beef stock
- 6 oz thick-cut bacon (slab bacon or lardons), cut into 1/2-in batons
- 2 cups frozen pearl onions (thawed)
- 8 oz cremini mushrooms, quartered
- 2 large carrots, cut into 1-in rounds
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2 tbsp vegetable oil
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 325°F. Pat 3 lbs cut into 2-in cubes beef chuck roast dry with paper towels and season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
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2
In a large Dutch oven over medium heat, render 6 oz cut into 1/2-in batons thick-cut bacon (slab bacon or lardons) until the fat is released and they are lightly golden, about 5 minutes. Remove with a slotted spoon and set aside.
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3
Increase heat to medium-high. Add 2 tbsp vegetable oil. Working in batches, brown the beef on all sides until deep mahogany - about 3-4 minutes per batch. Do not crowd the pot. Transfer browned beef to a plate.
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4
Reduce heat to medium. In the same pot, cook 1 diced yellow onion and 2 large cut into 1-in rounds carrots until softened, about 5 minutes. Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes. Sprinkle 3 tbsp all-purpose flour over the vegetables and stir to coat everything.
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5
Pour in 3 cups dry red wine (Burgundy or Pinot Noir) and 2 cups low-sodium beef stock, scraping up all the browned bits. Return the beef and lardons to the pot. Add 4 fresh thyme sprigs and 2 bay leaves. Bring to a simmer.
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6
Cover the pot and braise in the oven until the beef is completely tender and a fork slides in with no resistance, about 2.5 to 3 hours. The internal temperature of the braised beef should reach at least 200°F (93°C) for proper collagen breakdown.
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7
About 20 minutes before the beef is done, melt 3 tbsp unsalted butter in a skillet over medium-high heat. Saute 2 cups frozen pearl onions (thawed) until golden, about 5 minutes. Add 8 oz quartered cremini mushrooms and cook until browned, another 5 minutes. Season with salt and pepper.
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8
Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in the sauteed pearl onions and mushrooms.
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9
If the sauce seems thin, simmer uncovered on the stovetop over medium heat for 10-15 minutes to reduce. Taste and adjust seasoning.
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10
Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve over mashed potatoes, buttered egg noodles, or crusty bread.