Classic Boeuf Bourguignon
A fork-tender beef, deeply flavored sauce, and perfectly cooked vegetables.
Servings: 8 servings
Equipment
- heavy Dutch oven
Ingredients
- 3 pounds beef chuck cut into 2-inch cubes
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 6 ounces barcon lardons or thick-cut bacon diced
- 2 onions chopped
- 3 carrots sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups Burgundy or Pinot Noir wine
- 2 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 pound pearl onions peeled
- 1 pound mushrooms halved
- 2 tablespoons butter
Instructions
Season and Sear the Beef
- Pat beef dry and season generously. Sear in batches in a heavy Dutch oven until deeply browned. Remove.
Render the Bacon
- Add bacon and cook until the fat renders and the bacon crisps. Remove, leaving fat behind.
Build the Base
- Add onions and carrots. Cook until softened and lightly caramelized.
- Stir in garlic and tomato paste; cook until brick-red.
Thicken and Deglaze
- Sprinkle flour over the vegetables and stir for 1 minute.
- Pour in wine, scraping up browned bits. Reduce by half.
Braise
- Return beef and bacon to the pot. Add stock, herbs, salt, and pepper. Cover and braise at 325°F for 2½–3 hours.
Finish the Vegetables
- Sauté mushrooms and pearl onions in butter. Add to stew during the final 30 minutes.
Adjust and Rest
- Remove herbs, adjust seasoning, and rest 20 minutes before serving.