Description
This classic French Beef Bourguignon recipe features tender chuck roast cubes slow-cooked in rich red wine with savory bacon, pearl onions, mushrooms, and aromatic herbs. Perfectly balanced flavors and a hearty, comforting texture make this dish an elegant yet cozy meal, ideal for sharing with family and friends.
Ingredients
Scale
Meat and Seasonings
- 3 Pounds Chuck Roast or Stewing Beef (Patted Dry and Cut into 2” Cubes)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
Bacon and Vegetables
- 6 Slices Thick Cut Bacon (Diced)
- 1 Onion (Thinly Sliced)
- 2 Carrots (Sliced)
- 3 Cloves Garlic (Minced)
Liquids and Flavorings
- 1 Tablespoon Tomato Paste
- 2 Tablespoon All-Purpose Flour
- 750 Milliliter Bottle Red Wine
- 3 Beef Bouillon Cubes
- 2-3 Bay Leaves
- 2-3 Sprigs of Fresh Thyme
Additional Vegetables and Seasoning
- 8 Ounces Pearl Onions (Peeled)
- 8 Ounces Mushrooms (Halved)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Fresh Thyme (Chopped)
Garnish
- Fresh Parsley For Garnish
Instructions
- Preheat Oven: Preheat the oven to 350℉ to prepare for slow roasting the beef.
- Season Beef: Pat dry the chuck roast cubes and sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside for seasoning.
- Cook Bacon: Heat a Dutch oven over medium heat. Add the diced bacon and cook until browned and crisp and the fat has rendered out. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Brown Beef: Increase heat to medium-high. Brown the chuck roast pieces on all sides, about 2-3 minutes per side, working in batches to avoid overcrowding. Transfer browned beef to a plate.
- Sauté Vegetables: Lower heat to medium. Add the sliced onions and carrots to the bacon fat in the pan. Stir constantly and scrape the bottom for browned bits until vegetables soften.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes. Then stir in the all-purpose flour until absorbed, cooking another 1-2 minutes to form a roux.
- Deglaze & Combine: Pour in the red wine, stirring to deglaze the pan and cook over medium heat until sauce thickens slightly. Add browned beef, half the cooked bacon, bay leaves, fresh thyme, and beef bouillon cubes.
- Roast Beef: Cover the Dutch oven and transfer to the preheated oven. Roast for 1 ½ hours or until the beef is tender and infused with complex flavors.
- Cook Pearl Onions and Mushrooms: 15 minutes before beef is finished, heat a non-stick pan over medium heat. Add olive oil, pearl onions, mushrooms, brown sugar, salt, pepper, and chopped thyme. Stir until sugar dissolves, then cover and cook until onions and mushrooms soften and brown.
- Combine and Finish: Stir the softened pearl onions and mushrooms into the roast. Adjust seasoning if needed.
- Serve: Serve the beef bourguignon alone or over creamy mashed potatoes. Garnish with fresh parsley for a vibrant finish. Enjoy your hearty French classic!
Notes
- Use a good quality dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Peeling pearl onions is easier if you blanch them in boiling water for 1 minute then place in ice water before peeling.
- For richer flavor, prepare this dish a day in advance; the flavors deepen after resting overnight.
- Leftovers reheat well and can be frozen for up to 3 months.
- If you prefer, substitute beef bouillon cubes with fresh beef stock or broth.
