Beef Bourguignon

Ingredients

1. The Beef & Marinade Base

• 3 lbs (1.35 kg) Boneless Beef Chuck Roast, trimmed of excess hard fat and cut into 2-inch cubes
• 6 oz (170g) Thick-Cut Bacon or French Lardons, sliced into ½-inch strips
• 2 tbsp Extra-Virgin Olive Oil
• 1 tsp Fine Sea Salt
• ½ tsp Freshly Cracked Black Pepper
• 2 tbsp All-Purpose Flour

2. The Braising Liquids & Aromatics

• 1 Large Yellow Onion, diced
• 2 Large Carrots, peeled and sliced into ½-inch thick rounds
• 4 cloves Garlic, peeled and finely minced
• 1 bottle (750ml) Dry Red Wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
• 2 to 3 cups (480–720ml) High-Quality Beef Stock or Bone Broth
• 1 tbsp Tomato Paste
• 1 Fresh Bouquet Garni (3 sprigs fresh thyme, 1 bay leaf, 3 sprigs fresh parsley tied with twine)

3. The Mushroom & Pearl Onion Garnish

• 1 lb (450g) Fresh Cremini or Button Mushrooms, quartered
• 1 cup (150g) Frozen or Fresh Yellow Pearl Onions, peeled
• 2 tbsp Unsalted Butter
• 2 tbsp Fresh Parsley, finely chopped for garnish

Instructions

Phase 1: Rendering & Searing the Meat

1. Prep Oven: Position the oven rack in the lower third and preheat your oven to 325°F (165°C) .
2. Render Bacon: Heat 1 tablespoon of olive oil in a large 6-quart French oven or heavy Dutch oven over medium heat. Add sliced bacon lardons and cook for 8 to 10 minutes until crisp and golden brown. Remove bacon with a slotted spoon onto a paper towel-lined plate, leaving the fat in the pot.
3. Sear Beef in Batches: Pat beef cubes completely dry with paper towels (moisture prevents a crisp sear). Season liberally with sea salt and black pepper. Turn heat to medium-high. Add beef to the hot fat in small batches (do not crowd the pan) and sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer seared beef to a plate with the bacon.

Phase 2: Building the Aromatics & Liquid Base

1. Sauté Vegetables: Lower heat to medium. Add diced yellow onion and sliced carrots to the remaining fat in the pot. Cook for 5 to 7 minutes until onions soften and brown lightly. Add minced garlic and cook for 1 additional minute until fragrant.
2. Flour Coating: Return seared beef and bacon back into the Dutch oven with the vegetables. Sprinkle 2 tablespoons of all-purpose flour evenly over the meat and vegetables. Toss gently for 2 minutes to cook off raw flour flavor.
3. Deglaze & Simmer: Pour in the entire bottle of red wine, using a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pot. Stir in beef stock (enough to cover the meat), tomato paste, and tuck in the bouquet garni. Bring to a simmer on the stovetop over medium-high heat.

Phase 3: The Oven Braise

1. Cover & Braise: Cover the Dutch oven tightly with a heavy lid and transfer to the preheated oven at 325°F (165°C) .
2. Braise Time: Bake undisturbed for 2.5 to 3 hours . The beef is ready when it yields effortlessly when pierced with a fork and the sauce has thickened into a dark, rich reduction.

Phase 4: Sautéing Mushrooms & Pearl Onions

1. Prepare Onions & Mushrooms: During the final 30 minutes of braising, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add pearl onions and quartered mushrooms.
2. Sauté: Sauté for 8 to 10 minutes until mushrooms develop a deep brown color and pearl onions are tender. Season lightly with salt and pepper.
3. Combine: Remove the stew from the oven. Discard the bouquet garni. Skim off any excess fat from the surface. Stir the sautéed mushrooms and pearl onions into the stew. Simmer gently on the stovetop for 5 minutes to blend flavors.

Nutrition

Calories: 590 kcal — · Protein: 48.5 g 97% · Fat: 28.5 g 36% · Carbohydrates: 18.2 g 7% Dietary · Saturated Fat: 11.2 g 56% · Fiber: 3.1 g 11% · Sugar: 5.8 g — Added · Sodium: 780 mg 34%