Beef Bourguignon (Ultimate French Classic)

Ingredients

• 1.5 lb Beef short ribs (bone‑in) (Trim excess fat; cut into 2‑inch pieces)
• 1.5 lb Beef chuck (bone‑in) (Cut into 2‑inch cubes)
• 1.0 lb Beef shank (or beef shin) (Bone‑in, cut into 2‑inch pieces)
• 0.5 cup All‑purpose flour (For light dusting of meat)
• 2 tbsp Vegetable oil (High smoke‑point oil for browning)
• 2 large Carrots (Cut into 1‑inch chunks)
• 2 medium Onions (Quartered)
• 3 large Garlic cloves (Crushed)
• 2 tbsp Tomato puree (No added sugar)
• 2 cup Red wine (dry, Burgundy or similar) (Full‑flavored, not cooking wine)
• 3 cup Beef stock (low‑sodium) (Prefer homemade or high‑quality store‑bought)
• 4 sprigs Fresh thyme
• 2 Bay leaf
• 2 Parsley stalks (Tie together for easy removal)
• 4 slices Bacon (smoked, streaky) (Cut into 1‑inch pieces)
• 8 oz Mushrooms (button or cremini) (Halved or quartered)
• 12 Pearl onions (or small red/white onion wedges) (Leave whole; can use frozen if unavailable)
• 2 tbsp Unsalted butter (For finishing mushrooms and onions)
• to taste Salt
• to taste Black pepper (Freshly ground)

Instructions

1. Trim and portion the meat

   Pat the short ribs, chuck, and shank dry with paper towels. Trim excess fat, then cut all pieces into roughly 2‑inch cubes. Season generously with salt and pepper.

   Time: PT10M

2. Lightly flour the meat

   Place 1/2 cup flour in a shallow dish. Dredge each meat cube on all sides, shaking off excess flour. This creates a thin crust and will help thicken the sauce later.

   Time: PT5M

3. Brown the meat

   Heat 2 tbsp vegetable oil in a heavy‑bottomed Dutch oven over medium heat. Working in batches, add the meat and brown on all sides until deep caramel color develops, about 4‑5 minutes per batch. Transfer browned meat to a plate.

   Time: PT20M

   Temperature: medium

4. Steam the vegetables

   Add the carrot chunks and quartered onions to the same pan. Cover with a lid and let sit for 2 minutes, allowing residual heat to steam and loosen any browned bits.

   Time: PT2M

5. Caramelize the vegetables

   Uncover, lower heat to low, and cook the carrots and onions, stirring occasionally, until they develop a light golden color, about 8 minutes.

   Time: PT8M

   Temperature: low

6. Add garlic and tomato puree

   Stir in the crushed garlic and cook for 1 minute, then add tomato puree and gently roast for another 3 minutes, stirring constantly.

   Time: PT4M

   Temperature: low

7. Introduce herbs and set veg aside

   Add thyme sprigs, bay leaves, and tied parsley stalks to the pan. Transfer the vegetable mixture to a bowl and set aside.

   Time: PT3M

8. Reduce the red wine

   Return the pan to medium‑high heat, pour in 2 cups red wine, and boil until reduced by half (about 10 minutes). Stir and scrape the bottom to dissolve any remaining fond.

   Time: PT10M

   Temperature: medium-high

9. Combine meat, veg, and stock

   Return the browned meat and the caramelized vegetables to the pot. Add 3 cups beef stock, bring to a gentle simmer, and let it cook for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium

10. Braise in the oven

    Cover the Dutch oven with its lid and place in a pre‑heated oven at 130°C (265°F). Braise for 7 hours, checking once halfway to ensure the liquid still covers the meat.

    Time: PT7H

    Temperature: 130°C

11. Strain the sauce

    Remove the pot from the oven. Using tongs, transfer whole pieces of meat to a warm serving platter. Pour the cooking liquid through a fine‑mesh strainer into a clean saucepan, discarding solids and herbs.

    Time: PT10M

12. Reduce the sauce to finish

    Bring the strained sauce over medium heat and reduce until it coats the back of a spoon, about 10‑12 minutes. Adjust seasoning with salt and pepper.

    Time: PT12M

    Temperature: medium

13. Sauté mushrooms, bacon, and pearl onions

    In a clean skillet, add a drizzle of oil. Cook the bacon pieces until crisp, then remove and set aside, leaving the rendered fat. Add mushrooms, season, and sauté until golden, about 5 minutes. Add pearl onions (or onion wedges) and butter, cooking on low heat until the onions are caramelized, another 5 minutes.

    Time: PT15M

    Temperature: medium

14. Combine garnish with sauce and reheat meat

    Stir the mushroom‑bacon‑onion mixture into the reduced sauce. Return the meat pieces to the pot just to warm through, about 5 minutes.

    Time: PT5M

    Temperature: low

15. Serve

    Plate the beef bourguignon with a generous spoonful of classic potato puree, garnish with a sprinkle of fresh parsley, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

32 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef short ribs (bone‑in): Beef short plate, Extra‑fatty chuck
• Instead of Beef chuck (bone‑in): Beef stew meat, Shoulder roast
• Instead of Beef shank (or beef shin): Additional short ribs, Oxtail
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Vegetable oil: Canola oil, Grapeseed oil
• Instead of Carrots: Parsnips
• Instead of Onions: Leeks
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Tomato puree: Tomato paste (1 tsp)
• Instead of Red wine (dry, Burgundy or similar): Beef stock + 1 tbsp red wine vinegar
• Instead of Beef stock (low‑sodium): Chicken stock, Vegetable stock
• Instead of Fresh thyme: 1 tsp dried thyme
• Instead of Bay leaf: 1 tsp dried oregano
• Instead of Parsley stalks: Fresh flat‑leaf parsley
• Instead of Bacon (smoked, streaky): Pancetta
• Instead of Mushrooms (button or cremini): Portobello slices
• Instead of Pearl onions (or small red/white onion wedges): Small onion wedges
• Instead of Unsalted butter: Margarine
• Instead of Salt: Kosher salt
• Instead of Black pepper: White pepper

Equipment Needed

• Heavy‑bottomed Dutch oven or large sauté pan
• Oven
• Wooden spoon
• Fine‑mesh strainer or chinois
• Tongs
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Ladle (optional)
• Roasting pan (optional for pearl onions) (optional)
• Heat‑proof gloves (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Lightly flour and thoroughly brown each piece of meat to develop fond.
• Reduce the red wine by half before adding stock.
• Braise at a low temperature (130°C) for 7 hours for optimal tenderness.
• Strain the sauce to achieve a velvety texture.
• Finish with sautéed mushrooms, bacon, and pearl onions for layered flavor.

Chef Tips from the Video

• Use a Burgundy or other full‑bodied dry red wine for authentic flavor.
• Add a small knob of butter at the end of sauce reduction for extra gloss.
• Tie the parsley stalks together; it makes removal easy and prevents stray leaves.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Portion and freeze for up to 3 months.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Brown the meat a day ahead and refrigerate; reheat before adding stock.
• Prepare the beef stock in advance for richer flavor.
• Puree can be made 2 days ahead and stored chilled.

Frequently Asked Questions