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