Beef Bourguignon

by Gather
Prep: 30m
Cook: 3h
beef
Beef Bourguignon - Image

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Ingredients
Servings:6
3lbbeef chuck, cut into 2-inch cubes
6ozbacon, chopped
3carrots, cut into chunks
2yellow onions, sliced
4garlic cloves, smashed
2tbsptomato paste
3tbspall-purpose flour
3cupred wine (Burgundy)
2cupbeef stock
2bay leaves
4fresh thyme sprigs
12ozpearl onions, peeled
1lbcremini mushrooms, quartered
3tbspunsalted butter
1/4cupfresh parsley, chopped
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown beef and bacon

    Preheat oven to 325°F. Cook bacon in Dutch oven until crispy. Remove. Pat beef dry, season with salt and pepper. Brown in batches in bacon fat, 4 minutes per side. Remove beef.

  1. 2

    Sauté vegetables

    Add carrots, sliced onions, and garlic to pot. Cook until browned, 8 minutes. Stir in tomato paste and cook 2 minutes.

  2. 3

    Build stew

    Sprinkle flour over vegetables and stir 2 minutes. Pour in wine and stock, scraping up browned bits. Add bay leaves and thyme. Return beef and bacon to pot.

  3. 4

    Braise

    Bring to simmer, cover, and transfer to oven. Braise 2.5-3 hours until beef is very tender.

  4. 5

    Prepare garnish

    Meanwhile, caramelize pearl onions in butter until golden, 15 minutes. Sauté mushrooms in butter until browned, 8 minutes.

  5. 6

    Finish

    Remove bay leaves and thyme. Stir in pearl onions and mushrooms. Taste and adjust seasoning. Garnish with parsley. Serve with mashed potatoes or crusty bread.

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Beef Bourguignon

Created by: Gather

Prep Time: 30m
Cook Time: 3h
Servings: 6

Ingredients

  • 3 lb beef chuck, cut into 2-inch cubes
  • 6 oz bacon, chopped
  • 3 carrots, cut into chunks
  • 2 yellow onions, sliced
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 3 cup red wine (Burgundy)
  • 2 cup beef stock
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 12 oz pearl onions, peeled
  • 1 lb cremini mushrooms, quartered
  • 3 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Brown beef and baconPreheat oven to 325°F. Cook bacon in Dutch oven until crispy. Remove. Pat beef dry, season with salt and pepper. Brown in batches in bacon fat, 4 minutes per side. Remove beef.
  2. Sauté vegetablesAdd carrots, sliced onions, and garlic to pot. Cook until browned, 8 minutes. Stir in tomato paste and cook 2 minutes.
  3. Build stewSprinkle flour over vegetables and stir 2 minutes. Pour in wine and stock, scraping up browned bits. Add bay leaves and thyme. Return beef and bacon to pot.
  4. BraiseBring to simmer, cover, and transfer to oven. Braise 2.5-3 hours until beef is very tender.
  5. Prepare garnishMeanwhile, caramelize pearl onions in butter until golden, 15 minutes. Sauté mushrooms in butter until browned, 8 minutes.
  6. FinishRemove bay leaves and thyme. Stir in pearl onions and mushrooms. Taste and adjust seasoning. Garnish with parsley. Serve with mashed potatoes or crusty bread.

Notes & Tips

Beef Bourguignon is Julia Child's signature dish - a red wine-braised beef stew from Burgundy, France. Use good quality wine you'd drink. This is even better the next day!