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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.

210 minMediumServes 6640 cal/serving

FrenchDinnerStovetop and OvenStandardHigh FiberHigh Protein

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 8

    Remove the Dutch oven from the oven. Discard thyme sprigs and bay leaves. Stir in the sauteed pearl onions and mushrooms.

  9. 9

    If the sauce seems thin, simmer uncovered on the stovetop over medium heat for 10-15 minutes to reduce. Taste and adjust seasoning.

  10. 10

    Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve over mashed potatoes, buttered egg noodles, or crusty bread.

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Questions

What temperature do I cook Boeuf Bourguignon at?

For Boeuf Bourguignon, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 3 hours, in step 6. The target internal temperature is 200 F (about 95 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Boeuf Bourguignon?

Step 3 reads: "Working in batches, brown the beef on all sides until deep mahogany - about 3-4 minutes per batch." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of red wine in Boeuf Bourguignon?

The entry for Boeuf Bourguignon calls for 3 cups dry red wine (Burgundy or Pinot Noir). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use turkey bacon instead of bacon in Boeuf Bourguignon?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Boeuf Bourguignon uses 6 oz thick-cut bacon (slab bacon or lardons), cut into 1/2-in batons.

Can I make Boeuf Bourguignon dairy-free?

Yes. The dairy in Boeuf Bourguignon is 3 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Boeuf Bourguignon gluten-free?

Yes. The gluten in Boeuf Bourguignon is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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