Beef Bourguignon

A classic French beef stew braised in red wine with bacon, onions, carrots, and mushrooms. Make it for a cold-weather dinner or weekend meal.

Instructions

1. 1

   Place the beef in a large bowl or container and pour over the red wine and 1 cup (240 ml) of the beef stock. Cover and marinate in the refrigerator for 2 hours or up to overnight.

2. 2

   Drain the beef, reserving the marinade, and pat the meat very dry with paper towels. Strain the marinade to catch any bits, then set the liquid aside; season the beef with the salt and pepper.

3. 3

   Heat a Dutch oven over medium heat. Add the bacon and cook for 8-10 minutes, stirring, until the fat renders and the pieces are browned; remove with a slotted spoon and set aside, leaving the fat in the pot.

4. 4

   Increase to medium-high heat and add the olive oil only if the pot looks dry. Brown the beef in 3-4 batches for 3-5 minutes per batch, turning until deeply browned on several sides; do not crowd the pot. Transfer the browned beef to a plate.

5. 5

   Reduce to medium heat, then add the chopped onion and carrots to the pot. Cook for 6-8 minutes, stirring often, until lightly browned and softened; add the garlic and tomato paste and cook for 1 minute, until fragrant and a shade darker.

6. 6

   Sprinkle in the flour and stir for 30 seconds to coat the vegetables. Return the beef and bacon to the pot, then pour in the reserved marinade and the remaining 1 cup (240 ml) beef stock, scraping up the browned bits from the bottom.

7. 7

   Add the bay leaf and thyme, then bring just to a simmer over medium heat. Cover and cook in a 325°F (165°C) oven, or on very low heat on the stove, for 2 1/2-3 hours, until the beef is fork-tender and the sauce has body.

8. 8

   About 30 minutes before the stew is done, melt the butter in a skillet over medium heat. Add the mushrooms and pearl onions and cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and the onions are lightly caramelized.

9. 9

   Stir the mushrooms and pearl onions into the stew and continue cooking, uncovered, for 20-30 minutes, until the onions are tender and the sauce lightly coats a spoon. Remove the bay leaf and thyme stems.

10. 10

    Taste and adjust with more salt and pepper if needed. Let the stew rest for 10 minutes before serving, then sprinkle with parsley.

Tips for the Best Beef Bourguignon

• Pat the beef completely dry before browning or it will steam instead of forming a dark crust.
• Brown the meat in batches and give each piece space in the pot; this is what builds the stew's deep flavor.
• Use a dry red wine such as Burgundy, Pinot Noir, Côtes du Rhône, or another dry French-style red. Avoid sweet wines or heavily oaked bottles.
• If your pearl onions are hard to peel, blanch them in boiling water for 30 seconds, then slip off the skins.
• The stew tastes even better the next day. Cool it, refrigerate overnight, and reheat gently so the flavors meld and the fat is easier to skim.
• If the sauce seems thin at the end, simmer uncovered for a few extra minutes. If it gets too thick, loosen it with a splash of stock.

Storage and Reheating

Cool the stew, then refrigerate in an airtight container for up to 4 days. It freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much.

Frequently Asked Questions

Tags