Description
This Savory Beef Bourguignon is a rich and comforting dish featuring tender beef, pearl onions, and smoky beef bacon. Perfect for a cozy dinner, it brings the flavors of a high-end restaurant right to your home.
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into 2-inch cubes
- 8 slices of thick-cut bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 1 pound pearl onions, peeled (fresh or frozen)
- 1 cup carrots, sliced into 1-inch pieces
- 1 cup button mushrooms, quartered
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). This low and slow cooking method is essential for tenderizing the beef.
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced bacon and sauté for about 5-7 minutes until it’s crispy and golden. This step is crucial for rendering the fat and building flavor.
- Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside. Leave the rendered fat in the pot; it will help brown the beef.
- In the same pot, add the beef cubes in batches (to avoid overcrowding) and sear for about 3-4 minutes on each side until they are nicely browned. This browning step is key for flavor development. Remove the beef and set it aside with the bacon.
- Add the chopped onion to the pot, stirring and scraping up any browned bits from the bottom. Cook for about 5 minutes until the onion is soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant. Make sure not to let it burn; you just want it to become aromatic.
- Now, add the tomato paste, stirring well to combine and cook for 2-3 minutes. This will deepen the sauce's flavor.
- Slowly pour in the red wine, scraping the bottom of the pot to incorporate all the flavors. Bring it to a simmer and let it reduce by half, which should take about 10-15 minutes.
- Once the wine has reduced, return the beef and bacon to the pot. Add the beef stock, thyme, bay leaves, and season with salt and pepper. Bring the mixture to a gentle boil.
- Cover the pot and transfer it to the preheated oven. Cook for 2-2.5 hours, or until the beef is tender and easily shreds with a fork. Check it halfway through and give it a gentle stir to ensure even cooking.
- While the beef is cooking, prepare the pearl onions. If using fresh, blanch them in boiling water for 2 minutes, then transfer them to ice water. Once cool, peel off the outer layer. If using frozen, simply thaw them.
- In a separate pan, sauté the pearl onions, carrots, and mushrooms in a bit of olive oil over medium heat for about 5-7 minutes, until they are just tender.
- After the beef is done cooking, remove it from the oven and stir in the sautéed vegetables. If the sauce is too thin, mix 1 tablespoon of flour with a little water to make a slurry and stir it into the pot to thicken it. Let it simmer on the stove for 10-15 minutes.
- Before serving, remove the bay leaves and garnish with fresh parsley. Enjoy your Restaurant Style Beef Bourguignon!
- Prep Time: 30 mins
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Don’t rush the searing process! Browning the beef and bacon properly builds a foundation of flavor that enhances the entire dish. Invest in a good quality Dutch oven for even cooking.