Beef Bourguignon

Ingredients

• 2.5 lb Beef Chuck (cut into 2‑inch cubes, well‑marbled)
• 6 oz Lardons (unsmoked bacon) (cut into ½‑inch pieces)
• 1 bottle Red Wine (dry Burgundy or any dry red (750 ml))
• 2 Carrots (peeled and cut into 2‑inch chunks)
• 1 Yellow Onion (coarsely chopped)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (concentrated)
• 2 tbsp All-Purpose Flour (to thicken, toasted)
• 2 cup Beef Stock (low‑sodium)
• 4 sprigs Fresh Thyme
• 1 Bay Leaf
• 8 oz Mushrooms (cremini or white button) (cleaned and halved)
• 12 Pearl Onions (peeled)
• 2 tbsp Olive Oil (for sautéing mushrooms)
• 1 tbsp Butter (optional for mushroom caramelization)
• 2 pinches Sugar (helps caramelize mushrooms)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Season the Beef

   Pat the beef cubes dry, season generously with salt and freshly ground black pepper, and refrigerate uncovered for at least 1 hour (or up to overnight).

   Time: PT15M

2. Render the Lardons

   In the Dutch oven over medium heat, add the lardon pieces. Cook, stirring occasionally, until the fat has rendered and the pieces are golden‑brown but not burnt, about 5 minutes. If they start to brown too fast, add a splash of water.

   Time: PT5M

   Temperature: Medium heat

3. Remove Lardons and Reserve Fat

   Using a slotted spoon, transfer the cooked lardons to a bowl; set aside for garnish. Leave the rendered fat in the pot.

   Time: PT2M

4. Sear the Beef

   Increase heat to medium‑high. Working in batches, add the seasoned beef cubes to the hot lardon fat. Brown on all sides, about 3‑4 minutes per batch, total 10‑15 minutes. Do not crowd the pan.

   Time: PT15M

   Temperature: Medium‑high heat

5. Sauté Aromatics

   Add the coarsely chopped onion and carrot pieces to the pot. Cook, stirring, until the onion becomes translucent and starts to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste. Cook, stirring constantly, until the garlic is fragrant and the paste darkens slightly, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Toast the Flour

   Sprinkle the flour over the vegetables and stir to coat. Cook, stirring, until the flour turns a light toasty color, about 2 minutes, to eliminate raw flour taste.

   Time: PT2M

   Temperature: Medium heat

8. Deglaze with Wine

   Pour the entire bottle of red wine into the pot, scraping up the browned bits (fond) from the bottom. Bring to a gentle boil and let reduce by about one‑third, 5‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high heat

9. Add Stock and Herbs

   Stir in the beef stock, thyme sprigs, bay leaf, and the reserved half of the lardons. Return the seared beef cubes to the pot, ensuring they are mostly submerged.

   Time: PT3M

10. Braise in the Oven

    Cover the Dutch oven and place it in a pre‑heated oven at 350°F (or 325°F for a gentler simmer). Braise for 1 hour 45 minutes, turning the meat once halfway through (after ~45 minutes).

    Time: PT1H45M

    Temperature: 350°F

11. Prepare Mushrooms and Pearl Onions

    While the stew braises, heat a small saucepan with olive oil over medium heat. Add the mushrooms, a pinch of sugar, salt, and pepper. Cover and steam for 10‑12 minutes until just tender. Uncover, raise heat, and brown the mushrooms, adding butter if desired, for another 3‑4 minutes. In a separate pot, blanch the peeled pearl onions in boiling water for 1 minute, drain, and set aside.

    Time: PT20M

    Temperature: Medium heat

12. Finish the Stew

    When the braise is done, the meat should be fork‑tender. Remove the pot from the oven, discard the bay leaf and thyme stems, and skim any excess fat from the surface (reserve for later use if desired). Stir in the sautéed mushrooms and pearl onions.

    Time: PT5M

    Temperature: Warm

13. Serve

    Ladle the stew into bowls, garnish with the remaining crispy lardons and chopped fresh parsley. Serve with crusty baguette, mashed potatoes, or buttered noodles.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef Short Ribs, Beef Round
• Instead of Lardons (unsmoked bacon): Smoked bacon (will add smoky flavor), Pancetta
• Instead of Red Wine: Dry Cabernet Sauvignon, Dry Pinot Noir
• Instead of Carrots: Parsnips
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic paste
• Instead of Tomato Paste: Tomato purée (use 1 tbsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Beef Stock: Chicken stock, Water with bouillon
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Bay Leaf: Dried thyme (extra)
• Instead of Mushrooms (cremini or white button): Portobello, shiitake
• Instead of Pearl Onions: Small shallots
• Instead of Olive Oil: Vegetable oil
• Instead of Butter: Margarine
• Instead of Sugar: Honey (tiny amount)
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Fresh cilantro

Equipment Needed

• Shallow Dutch Oven (or heavy oven‑proof pot)
• Slotted Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups & Spoons
• Oven
• Small Saucepan (for mushrooms & onions)
• Tongs
• Wooden Spoon or Spatula
• Fine Mesh Strainer (optional for removing fat) (optional)
• Baking Sheet (optional for browning mushrooms) (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Season the beef ahead of time to allow salt penetration.
• Render the lardons slowly to obtain flavorful fat without burning.
• Brown the beef thoroughly to develop fond.
• Toast the flour before adding liquid to avoid raw flour taste.
• Deglaze with wine and reduce to concentrate flavor.
• Braise at a low, steady temperature and turn the meat halfway.
• Prepare mushrooms and pearl onions separately to keep them from getting soggy.
• Final seasoning after braising ensures balanced flavor.

Chef Tips from the Video

• Use a full bottle of dry Burgundy for authenticity, but any good dry red works.
• Cold beef sears better; keep the meat refrigerated until just before browning.
• Save the rendered lardon fat; it’s liquid gold for finishing potatoes or sautéed greens.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then refrigerate in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; stew contains meat and perishable ingredients.

Make-Ahead Tips

• The stew improves after a night in the fridge; flavors meld and fat solidifies for easy removal.
• Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce is too thick.

Frequently Asked Questions