Rough Beef Bourguignon

Ingredients

• 2 lb Beef Chuck (cut into 2‑inch cubes, trimmed of excess fat)
• 4 slices Bacon (cut into bite‑size pieces)
• 2 tbsp Olive Oil (for browning)
• 2 tbsp Unsalted Butter (room temperature)
• 1 large Large Onion (peeled and roughly chopped)
• 1 large Leek (white and light green parts only, rinsed well, sliced)
• 2 medium Carrot (peeled and cut into 1‑inch pieces)
• 8 oz Mushrooms (cleaned and halved (button or cremini))
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 1 bottle Pinot Noir Red Wine (750 ml, full‑bodied)
• 1 liter Beef Stock (low‑sodium)
• 2 sprigs Fresh Thyme (leaves stripped)
• 1 sprig Fresh Rosemary (leaves stripped)
• 2 leaves Bay Leaf
• 2 tbsp All-Purpose Flour (for dusting beef)
• 1 tsp Salt (adjust at end)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Prep Vegetables & Bacon

   Rinse the leek under cold water, slice the white and light‑green parts, and set aside. Peel and roughly chop the onion. Peel carrots and cut into 1‑inch pieces. Halve the mushrooms. Mince the garlic. Cut bacon into bite‑size pieces.

   Time: PT15M

2. Cube & Dust Beef

   Pat the beef cubes dry with paper towels. Sprinkle the flour (or cornstarch) over the cubes and toss to coat evenly.

   Time: PT5M

3. Brown the Beef

   Heat 1 tbsp olive oil and 1 tbsp butter in the Dutch oven over medium‑high heat. Working in batches, add the beef and brown on all sides, about 3‑4 minutes per batch. Transfer browned beef to a plate.

   Time: PT10M

4. Sauté Bacon & Aromatics

   Add the bacon pieces to the same pot and fry until the fat renders and the bacon is crisp, about 3 minutes. Add the onion, leek, carrots, mushrooms, and garlic. Sauté, stirring occasionally, until the onions start to soften, about 5 minutes.

   Time: PT5M

5. Add Tomato Paste

   Stir in the tomato paste and cook for 2 minutes to develop flavor.

   Time: PT2M

6. Deglaze with Red Wine

   Return the browned beef (and any accumulated juices) to the pot. Pour in the bottle of Pinot Noir. Increase heat to bring to a boil, scraping the browned bits from the bottom. Boil for 5 minutes to reduce the wine slightly.

   Time: PT5M

7. Add Stock & Herbs

   Add the beef stock, thyme sprigs, rosemary sprig, and bay leaves. Stir, then season with salt and pepper. Bring the mixture back to a gentle simmer.

   Time: PT5M

8. Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 325°F (163°C). Cook for 2 hours, until the beef is fork‑tender.

   Time: PT2H

   Temperature: 325°F

9. Reduce the Sauce

   Remove the pot from the oven, discard the bay leaves and herb stems. Place the pot back on the stovetop over low heat and simmer uncovered for about 30 minutes, stirring occasionally, until the sauce thickens to a gravy‑like consistency.

   Time: PT30M

10. Final Seasoning

    Taste and adjust salt and pepper as needed. Remove the thyme and rosemary leaves.

    Time: PT2M

11. Serve

    Ladle the stew over creamy mashed potatoes, rice, or buttered noodles. Garnish with a sprinkle of fresh parsley if desired.

    Time: PT5M

12. Store Leftovers

    Allow any leftovers to cool to room temperature, then transfer to airtight containers. Refrigerate up to 4 days or freeze for up to 3 months.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

22 g

Fat

28 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Chuck: Stew beef, Short ribs
• Instead of Bacon: Pancetta, Smoked ham
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Large Onion: Shallots
• Instead of Leek: Green onion, Scallion
• Instead of Carrot: Parsnip
• Instead of Mushrooms: Portobello, Shiitake
• Instead of Garlic: Garlic paste
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Pinot Noir Red Wine: Beef stock + 1 tbsp red wine vinegar
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of All-Purpose Flour: Cornstarch (1 tbsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Dutch Oven (cast‑iron)
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Tongs
• Measuring Spoons
• Measuring Cup
• Colander or Sieve (optional)
• Oven
• Ladle (optional)

Critical Steps — Do Not Skip

• Dusting and browning the beef cubes
• Deglazing the pot with red wine and scraping the fond
• Oven braising for 2 hours at 325°F
• Reducing the sauce to the proper thickness

Chef Tips from the Video

• Use a good quality Pinot Noir – the flavor shines through after reduction.
• Don’t skip the initial browning; it adds depth and prevents a flat taste.
• If you can find pearl onions, add them in the last 30 minutes for extra sweetness.
• A knob of butter added at the end gives a glossy finish.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 3 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Brown the beef a day ahead and refrigerate; add to the pot when ready to braise.
• The stew tastes even better after a night in the fridge; reheat gently on low heat.
• Freeze in individual portions for quick weeknight meals.