Beef Bourguignon
Indulge in the ultimate comfort food: tender beef, rich wine sauce, and earthy vegetables, all simmered to perfection. A taste of France in every bite.
Beef Bourguignon
Indulge in the ultimate comfort food: tender beef, rich wine sauce, and earthy vegetables, all simmered to perfection. A taste of France in every bite.
Key move
Achieve deep, rich flavor by browning the beef in batches and deglazing the pot with red wine.
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The Setup
- Dutch Oven6-quart
- Knife
- Cutting Board
The Mise en Place
5 of 16Your prep station before cooking begins
The Dry Mix (0/15)
Beef is tough after braising.
The oven temperature may be too high, or the braising time may be insufficient.
Sauce is too thin.
Remove the lid during the last 30 minutes of braising to allow the sauce to reduce and thicken.
Chef's Notes
Sear beef in batches to ensure a deep, rich crust, not just a steamed exterior.
Deglaze the pan with red wine after searing to capture flavorful fond from the bottom.
This stew improves overnight. Cool completely, then refrigerate. Reheat gently on the stovetop.
Serve over creamy mashed potatoes, egg noodles, or crusty bread to soak up the rich sauce.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 325°F (160°C).
Oven is preheated to 325°F (160°C).
COOK
In a large Dutch oven or oven-safe pot, cook the bacon lardons (225 g) over medium heat until crispy. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pot.
Bacon is golden brown and crispy, and has been removed from the pot.
SEASON
Season the beef chuck (1500 g) cubes generously with salt (1 tsp) and pepper.
Beef cubes are evenly seasoned with salt and pepper.
BROWN
In batches, brown the beef cubes in the bacon fat over medium-high heat until deeply browned on all sides. Remove the browned beef and set aside.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Beef cubes are deeply browned on all sides and have been removed from the pot.
ADD
Add the carrots (3 medium) and celery to the pot and cook until softened, about 5 minutes.
Carrots and celery are softened.
ADD
Add the garlic (4 cloves) and tomato paste (2 tbsp) and cook for 1 minute more.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Garlic and tomato paste are fragrant and slightly darkened.
SPRINKLE
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Flour is incorporated and lightly toasted.
DEGLAZE
Pour in the red wine (750 mL), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Red wine is simmering and browned bits are scraped from the bottom of the pot.
ADD
Add the beef broth (500 mL), thyme (2 sprigs) sprigs, and bay leaf (1 leaf). Return the browned beef and bacon lardons (225 g) to the pot.
Beef broth, thyme, bay leaf, beef, and bacon are in the pot.
COVER
Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the beef is very tender.
Beef is very tender and easily shreds.
ADD
Remove the pot from the oven. Add the pearl onions (500 g) and mushrooms to the pot. Stir to combine.
Pearl onions and mushrooms have been added to the pot and stirred in.
RETURN
Return the pot to the oven, uncovered, and braise for 30 minutes more, or until the onions and mushrooms are tender.
Onions and mushrooms are tender and slightly caramelized.
REMOVE
Remove the thyme (2 sprigs) sprigs and bay leaf (1 leaf) before serving. Season with salt (1 tsp) and pepper to taste.
Thyme sprigs and bay leaf are removed, and the dish is seasoned to taste.
SERVE
Serve hot with mashed potatoes, crusty bread, or egg noodles.
Beef Bourguignon is ready to be served.
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