Best-Ever Beef Bourguignon
Beef bourguignon is WAY easier than you'd think.
Recipe type: Appetizer
- 3 lb. beef chuck, cut into 1” cubes
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. grapeseed (or vegetable) oil
- ½ lb. bacon, cut into ½” pieces
- 2 large carrots, peeled, sliced on bias into large chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp. tomato paste
- 3 tbsp. all-purpose flour
- 3 c. dry red wine
- 2 c. low-sodium beef broth
- 1 bay leaf
- 3 sprigs thyme
- 4 tbsp. butter
- ½ lb. pearl onions
- ½ lb. cremini mushrooms, halved
- Freshly chopped parsley, for garnish
- Preheat oven to 350°. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Add bacon and cook, stirring occasionally, until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate.
- Increase heat to medium-high and, working in batches, add beef in a single layer, leaving room between each piece. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef.
- Reduce heat to medium and stir in carrot and onion. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds.
- Add flour and stir until vegetables are coated, then add wine, broth, bay leaves, and thyme. Return bacon and beef to pot, cover pot with a tight-fitting lid, and transfer to oven. Cook until beef is very tender and sauce has thickened slightly, about 1½ hours. Season with salt and pepper.
- Meanwhile, cook pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. If the pan seems dry, add water by the tablespoon.
- Top each serving with pearl onions and mushrooms and garnish with parsley.