Beef bourguignon
About this recipe
Classic beef bourguignon with seared chuck, bacon and red wine, slowly braised until fork-tender and finished with browned mushrooms and pearl onions.
Ingredients
- Braise
- Mushrooms and onions
- To finish
Method
-
01
Heat the oven to 160°C (325°F) with a rack in the lower third.
-
02
Pat 1.5 kg beef completely dry with paper towels and season with 2 tsp kosher salt and 1 tsp pepper. Wet meat steams instead of browning.
-
03
In a large Dutch oven over medium heat, cook 170 g bacon for 8 to 10 minutes until the fat renders and the bacon is crisp. Move it to a plate, leaving the fat in the pot.
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04
Raise the heat to medium-high. Sear the beef in 3 batches with space between the pieces, 8 to 10 minutes per batch, turning until browned on most sides. Move to the plate. Add 15 ml oil between batches if the pot looks dry.
Watch the technique for this step → -
05
Lower the heat to medium. Add the onion and carrots and cook 6 to 8 minutes, scraping the bottom, until softened.
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06
Add 4 garlic cloves and 30 g tomato paste and cook 1 to 2 minutes until the paste darkens.
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07
Sprinkle 25 g flour over the vegetables and stir for 1 minute to cook out the raw taste.
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08
Pour in 750 ml wine and scrape up every browned bit from the bottom. That fond is where the flavor lives.
-
09
Add 500 ml stock, 2 bay leaves and 4 thyme sprigs. Return the beef, bacon and any juices. The liquid should come most of the way up the beef.
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10
Bring to a simmer, cover, and move to the oven. Braise 2 1/2 to 3 hours, until the beef is fork-tender.
Watch the technique for this step → -
11
About 30 minutes before the braise is done, melt 15 g butter in a large skillet over medium-high heat. Brown 450 g mushrooms in a single layer, 6 to 8 minutes. Season with salt and set aside.
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12
In the same skillet, melt the remaining 15 g butter and brown 285 g pearl onions, 6 to 8 minutes, shaking the pan.
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13
Take the pot out of the oven and discard the bay leaves and thyme stems. If the sauce is thin, simmer uncovered on the stovetop 10 to 15 minutes until it coats a spoon.
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14
Stir in the mushrooms and pearl onions and simmer 5 minutes. Taste and adjust salt.
-
15
Finish with 2 tbsp parsley and serve.
Notes & swaps
- Serve with mashed potatoes, buttered egg noodles or crusty bread.
- Better the next day. Cool, refrigerate overnight, lift off the solid fat, and reheat gently. [Confirm by testing.]
- No bacon? Use 30 ml olive oil for searing.
- No wine? Replace with 750 ml beef stock plus 2 tbsp red wine vinegar added at the end. The flavor will be different.
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