Beef Bourguignon (French Red-Wine Beef Stew)

Ingredients

• 2 1/2 lbs beef chuck (or stew meat, cut into 1-1 1/2 inch cubes)
• Kosher salt and pepper (to taste)
• 4 ounces pancetta ( or thick-cut bacon, diced)
• 2 tablespoons olive oil (divided)
• 3 medium carrots (peeled and sliced)
• 1 small yellow onion (diced)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 6 cloves garlic (minced)
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 3 cups dry red wine (Burgundy or Pinot Noir)
• 3 cups beef broth
• 1 bay leaf
• 8 ounces pearl onions (fresh or frozen, peeled)
• 8 ounces cremini mushrooms (or white mushrooms, halved or quartered)
• 1/4 cup Fresh parsley (roughly chopped)
• Thyme leaves (roughly chopped)

Instructions

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Pat beef dry and season with salt and pepper. Set aside.

3. 3

   In a large Dutch oven over medium heat, cook pancetta or bacon until crisp. Use a slotted spoon to transfer to a plate. Leave the fat in the pot.

4. 4

   Turn the heat to medium high. Working in batches, sear the beef on all sides in the pancetta fat, adding a bit of olive oil as needed. Transfer seared beef to the plate with pancetta.

5. 5

   Add 1 tablespoon olive oil to the pot, if needed. Sauté carrots, diced onion, and thyme until the onions have softened, about 5–7 minutes.

6. 6

   Stir in garlic and tomato paste; cook 1 minute more.

7. 7

   Sprinkle flour over the vegetables, stirring to coat.

8. 8

   Slowly pour in red wine, scraping up any browned bits.

9. 9

   Add beef broth, bay leaf, beef and pancetta to the pot.

10. 10

    Bring to a simmer, then cover and transfer to the oven. Cook for 2½ to 3 hours, until beef is fork-tender.

11. 11

    About 30 minutes before the stew is done, sauté the mushrooms and pearl onions in a skillet with a little olive oil, salt, and pepper until browned and just tender.

12. 12

    Stir the mushrooms and pearl onions into the stew. Return the pot to the oven, uncovered, for the remaining 20–30 minutes to allow the sauce to reduce slightly.

13. 13

    Discard bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot with mashed potatoes, buttered noodles, or crusty bread.

14. 14

    Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️