Description
This Classic Beef Bourguignon recipe is rich and savory comfort food at its finest. It’s a famous French dish that has tender cuts of beef, carrots, pearl onions, and mushrooms that are cooked red wine gravy.Â
Ingredients
Scale
- 4 strips of thick cut bacon, cut into 1/2” slices
- 3 lb. beef chuck roast, cut into 1 – 1.5″ cubes (trim fat)
- 1 sweet onion, sliced
- 2 lb. carrots, peeled and cut into 3/4” diagonal slices
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 1 bottle red wine, cabernet sauvignon
- 1 cup beef bone broth
- 10–12 sprigs of fresh thyme, tied in a bundle
- 2 tablespoons butter
- 16 oz. baby bella mushrooms, quartered
- 10 oz. frozen pearl onions
- 2 tablespoons flour
Instructions
- Preheat oven to 250°F and make sure that middle rack has enough room above it to place a dutch oven in.
- Heat a large skillet to medium heat, add 1 tablespoon of butter and mushrooms. Saute for 6-8 minutes, stirring throughout until mushrooms are browned. Season with salt and pepper, stir and cook an additional minute. Remove the mushrooms from the pan and place in a bowl for later use. To that same pan add frozen pearl onions, saute for 5-7 minutes until onions are slightly browned, stirring throughout. Season with salt. Remove from the pan and place in the bowl with the mushrooms.
- Place beef chuck roast cubes on a baking sheet and pat dry with a paper towel. Season with salt and pepper. Set aside.
- Heat a dutch oven to medium heat. Add bacon to the pan and saute for 4-5 minutes, or until bacon is slightly browned and crispy. Using a slotted spoon, remove the bacon from pan and place it on a large plate.
- Working in batches, add seasoned beef to the pan with bacon grease in a single layer. Sear for 3 minutes per side, until slightly browned. (you’re not cooking through here, just looking for a sear) Remove beef from the pan and place on a plate with the bacon. Repeat until all the beef is cooked.
- Next, add onions and carrots to the dutch oven and cook until onions are slightly browned. Approximately 8-10 minutes, stirring throughout to scrap the brown bits of the bottom of the pan.
- Add in the tomato paste and garlic cloves, stir everything together and cook for 1 minute until fragrant.
- Add the beef and bacon back to the dutch oven along with the wine, beef broth and thyme bundle. Stir everything together and bring to a simmer.
- Once simmering, cover and transfer pot to the oven and cook for 1 hour and 15 minutes or until meat is fork tender.
- Remove from the oven and place back on the stove over medium high heat. To a small bowl add 1 tablespoon of butter and flour, mash together until combined and add the mixture to the beef bourguignon along with browned mushrooms and pearl onions. Stir to combine and simmer for 15 minutes.
- Remove the herb bundle. Taste and adjust with salt and pepper as needed. Sprinkle with fresh parsley. Serve over parsnip puree or mashed potatoes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 8 g
- Sodium: 271 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 53 g
- Cholesterol: 117 mg
