Name: Beef Bourguignon
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6 servings
Ingredients: 3 lbs Beef chuck roast, cubed; 6 oz Bacon, diced; 2 large Carrots, sliced; 1 large Yellow onion, sliced; 2 cloves Garlic, minced; 3 cups Dry red wine (Pinot Noir or Burgundy); 2 cups Beef stock; 1 tbsp Tomato paste; 2 sprigs Fresh thyme; 2 tbsp All-purpose flour; 12 oz Pearl onions, peeled; 1 lb Cremini mushrooms, halved; 2 tbsp Unsalted butter

"Indulge in the ultimate comfort food with this classic French beef stew, slow-cooked in a robust red wine sauce. Every bite is filled with melt-in-your-mouth beef, smoky bacon, and earthy mushrooms for a truly sophisticated dinner."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef chuck roast, cubed
6 oz 170 g	Bacon, diced
2 large 200 g	Carrots, sliced
1 large 150 g	Yellow onion, sliced
2 cloves 10 g	Garlic, minced
3 cups 710 ml	Dry red wine (Pinot Noir or Burgundy)
2 cups 475 ml	Beef stock
1 tbsp 15 ml	Tomato paste
2 sprigs 2 g	Fresh thyme
2 tbsp 16 g	All-purpose flour
12 oz 340 g	Pearl onions, peeled
1 lb 450 g	Cremini mushrooms, halved
2 tbsp 28 g	Unsalted butter

2 Instructions

In a large Dutch oven, sauté the diced bacon over medium heat until crisp; remove with a slotted spoon and set aside.

Pat the beef cubes dry and sear them in the remaining bacon fat in batches until deeply browned on all sides, then remove and set aside.

In the same pot, sauté the sliced carrots and yellow onions until softened, about 5 minutes. Stir in the minced garlic for 1 minute.

Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.

Return the beef and bacon to the pot. Add the wine, beef stock, tomato paste, and thyme. Bring to a simmer, then cover and cook in a 325°F (165°C) oven for 2.5 to 3 hours.

While the beef braises, sauté the pearl onions and mushrooms in butter in a separate skillet until golden brown.

Once the beef is tender, stir the mushrooms and pearl onions into the stew. Simmer on the stove for another 10 minutes to thicken the sauce and combine flavors. Season with salt and pepper to taste.

·
Always pat the beef dry with paper towels before searing to ensure a deep, caramelized crust.
·
Use a good quality wine that you would actually drink; a Pinot Noir or a hearty Cotes du Rhone is ideal.
·
If the sauce is too thin after braising, remove the lid and simmer on the stovetop for 10-15 minutes to reduce.
·
This dish tastes even better the next day after the flavors have had time to meld in the refrigerator.

? Frequently Asked Questions

What is the best cut of meat for Beef Bourguignon?

Beef chuck roast is the best choice because it has enough connective tissue to become tender and flavorful during the long braising process.

Can I make this in a slow cooker?

Yes, sear the meat and vegetables first, then transfer everything to a slow cooker and cook on low for 8 hours.

What should I serve with Beef Bourguignon?

It is traditionally served with buttery mashed potatoes, wide egg noodles, or a crusty French baguette to soak up the sauce.

Can I use white wine instead?

No, the characteristic flavor and color of Beef Bourguignon come specifically from dry red wine. For a white wine version, look for a recipe for 'Blanquette de Veau'.

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