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Hearty Beef Bourguignon

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A classic French slow-cooked beef stew made in a Dutch oven, featuring tender beef, red wine, fresh herbs, and sautéed mushrooms and pearl onions for a rich, comforting meal.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 2 medium yellow onions, chopped
  • 3 medium carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups beef broth (low-sodium preferred)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 12–15 pearl onions, peeled (frozen peeled onions recommended)
  • 8 ounces mushrooms (cremini or button), sliced
  • 2 tablespoons butter

Instructions

  1. Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper. (10 minutes)
  2. Heat 1 tablespoon olive oil in the Dutch oven over medium heat. Add chopped bacon and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  3. Increase heat to medium-high. In batches, add beef cubes to the Dutch oven without crowding. Brown each batch on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
  4. Add remaining tablespoon olive oil to the pot. Toss in chopped onions and carrots, cooking until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  5. Stir in tomato paste and cook, stirring constantly, for 2 minutes.
  6. Pour in red wine, scraping the bottom with a wooden spoon to loosen browned bits. Simmer for 5 minutes to reduce the wine slightly.
  7. Add seared beef cubes and crisp bacon back into the pot. Pour in beef broth so the meat is mostly submerged (about 2 cups).
  8. Toss in fresh thyme sprigs and bay leaves.
  9. Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (160°C). Cook for 2½ to 3 hours until beef is fork-tender. Check once halfway to stir gently and confirm liquid level; add broth if needed.
  10. While beef cooks, melt butter in a skillet over medium heat. Add mushrooms and cook until browned, about 8 minutes. Add pearl onions and cook for another 5 minutes until softened but still firm. Set aside.
  11. When beef is tender, remove Dutch oven from oven. Stir in sautéed mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaves before serving.
  12. If the sauce is too thin after cooking, place the Dutch oven back on the stove and simmer uncovered for 10-15 minutes to thicken.

Notes

Brown the beef properly in batches to develop flavor and avoid overcrowding the pan. Use a dry red wine you enjoy drinking for best flavor. Sauté mushrooms and pearl onions separately to preserve texture. Let the dish rest for 10 minutes before serving to allow flavors to deepen. The dish tastes even better the next day. For a gluten-free version, ensure broth and tomato paste are gluten-free. To avoid alcohol, substitute wine with additional beef broth and a splash of balsamic vinegar.

Nutrition

Keywords: beef bourguignon, Dutch oven, slow-cooked beef, French stew, comfort food, red wine beef stew

Find it online: https://tessierecipes.com/hearty-beef-bourguignon-recipe-easy-dutch-oven-cooking-guide/