Beef Bourguignon

This ultra cozy Beef Bourguignon is one of the most hearty and richly flavorful dishes you'll ever make! It's a signature French stew made up chunks of rich beef slowly braised in a deeply flavored red wine based sauce, and it's paired along with aromatic vegetables and inviting fresh herbs.

📝 Ingredients

• 8 oz. bacon, (cut into 1-inch pieces)
• 3 lbs. chuck roast*, (cut into 1 1/2 to 2-inch chunks)
• Salt (and black pepper)
• 1 small yellow onion, (chopped (1 cup))
• 3 garlic cloves, (minced (1 Tbsp))
• 2 Tbsp tomato paste
• 3 Tbsp all purpose flour
• 2 1/2 cups dry red wine, (such as Pinot Nior or Cortes du Rhone)
• 2 cups low-sodium beef broth
• 1 Tbsp soy sauce
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 1 bay leaf
• 4 medium carrots, (cut into 1-inch chunks)
• 8 oz. cremini (mushrooms or button mushrooms, halved if small, sliced thick if larger)
• 8 oz. pearl onions, (peeled**)
• 2 Tbsp olive oil
• 2 Tbsp chopped fresh parsley

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees.
2. 2Spray a an oven safe pot or braiser with non-stick cooking spray, add bacon and cook over medium-low heat. Cook, stirring occasionally, until bacon is golden brown and just crisp. Transfer bacon to a paper towel lined plate to drain and reserve fat in pot. Keep bacon in fridge.
3. 3Working with half the chuck roast, dab it dry with paper towels and season both sides with salt and pepper (I actually go somewhat light when seasoning then just add more to the dish later on if needed).
4. 4Return pot to medium heat. Add half the chuck roast pieces and brown on both sides, about 3 minutes per side. Transfer to a plate and repeat with remaining half.
5. 5In now empty pot return to medium heat, add onion and saute 3 minutes. Add garlic and tomato paste and saute 1 minute. Add flour and saute 1 minute.
6. 6Pour in red wine while scraping up browned bits from the bottom of the pot. Pour in broth and soy sauce. Add thyme, rosemary and bay leaf.
7. 7Return beef to pot, add carrots. Bring mixture to a simmer. Cover with lid then transfer to oven. Bake until chuck roast pieces are tender, stirring once halfway through, for about 2 hours.
8. 8During the last 15 minutes of cooking, heat olive oil in a skillet over medium heat. Add mushrooms and pearl onions and saute for about 12 to 15 minutes until golden brown.
9. 9Add mushroom and onion mixture, plus the bacon to the beef stew mixture and stir. Season with salt and pepper to taste as needed.
10. 10Garnish servings with fresh parsley. Serve with mashed potatoes or fresh bread if desired.