French Beef Bourguignon

Name: French Beef Bourguignon
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 ounces (170 g) thick-cut bacon, cut crosswise into ½-inch (1.2 cm) strips; 3 pounds (1360 g) boneless beef chuck, trimmed of large fat, cut into 1½-inch (4 cm) cubes, patted very dry, at room temperature; 2 teaspoons (10 g) kosher salt, plus more to taste; 1 teaspoon (2 g) black pepper, freshly ground; 3 medium (250 g) carrots, peeled and sliced into ½-inch (1.2 cm) rounds; 1 large (250 g) yellow onion, diced into ½-inch (1.2 cm) pieces; 4 cloves (15 g) garlic, minced; 3 tablespoons (24 g) all-purpose flour; 2 tablespoons (32 g) tomato paste; 3 cups (720 ml) dry red wine (Pinot Noir or red Burgundy), one 750 ml bottle minus a little; 1½ cups (360 ml) low-sodium beef stock; 6 sprigs (6 g) fresh thyme sprigs, tied with the bay leaves and parsley stems using kitchen twine; 2 leaves (1 g) dried bay leaves; ¼ cup (15 g) fresh flat-leaf parsley, leaves finely chopped; reserve stems and add to the herb bundle; 24 ounces (680 g) pearl onions, blanched 1 minute in boiling water, cooled, trimmed and peeled (about 30 onions); 1 tablespoon (14 g) unsalted butter; 1 teaspoon (4 g) granulated sugar; 1 pound (454 g) cremini mushrooms, wiped clean, stems trimmed, quartered (halved if small); 2 tablespoons (28 g) unsalted butter

From the MyKitchenBank Kitchen

Tender chunks of beef chuck braised slowly in red wine and beef stock with smoky bacon, carrots and herbs, then finished with butter-glazed pearl onions and browned mushrooms. Classic, rich and deeply savory.

Prep: 45 min
Cook: 3 hr 30 min
Wait: 10 min
Total: 4 hr 25 min
Makes: About 3 quarts (6 generous servings)

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Ingredients

6 servings

For the braise
6 ounces (170 g) thick-cut bacon, cut crosswise into ½-inch (1.2 cm) strips
3 pounds (1360 g) boneless beef chuck, trimmed of large fat, cut into 1½-inch (4 cm) cubes, patted very dry, at room temperature
2 teaspoons (10 g) kosher salt, plus more to taste
1 teaspoon (2 g) black pepper, freshly ground
3 medium (250 g) carrots, peeled and sliced into ½-inch (1.2 cm) rounds
1 large (250 g) yellow onion, diced into ½-inch (1.2 cm) pieces
4 cloves (15 g) garlic, minced
3 tablespoons (24 g) all-purpose flour
2 tablespoons (32 g) tomato paste
3 cups (720 ml) dry red wine (Pinot Noir or red Burgundy), one 750 ml bottle minus a little
1½ cups (360 ml) low-sodium beef stock
6 sprigs (6 g) fresh thyme sprigs, tied with the bay leaves and parsley stems using kitchen twine
2 leaves (1 g) dried bay leaves
For the finish
¼ cup (15 g) fresh flat-leaf parsley, leaves finely chopped; reserve stems and add to the herb bundle
For the garnish
24 ounces (680 g) pearl onions, blanched 1 minute in boiling water, cooled, trimmed and peeled (about 30 onions)
1 tablespoon (14 g) unsalted butter
1 teaspoon (4 g) granulated sugar
1 pound (454 g) cremini mushrooms, wiped clean, stems trimmed, quartered (halved if small)
2 tablespoons (28 g) unsalted butter

Equipment (6)

6-quart (5.5 L) heavy Dutch oven with lid
Large skillet, 12-inch (30 cm)
Small saucepan or skillet, 10-inch (25 cm), with lid
Slotted spoon
Paper towels
Instant-read thermometer (optional, for checking oven accuracy)

Steps

Before you start

Pat the beef very dry with paper towels and let it sit at room temperature for 30 minutes; dry meat browns, wet meat steams.
Choose a dry red wine you would happily drink, such as Pinot Noir or a red Burgundy; avoid anything labeled 'cooking wine'.
Position an oven rack in the lower third and make sure your Dutch oven (with lid) fits with room to spare.
Read the timing: the braise takes about 2½ hours in the oven, plus about 30 minutes of stovetop finishing.

1
Heat the ovenOven 325°F / 165°C
- Position a rack in the lower third of the oven and heat to 325°F (165°C).
- Tie the thyme sprigs, bay leaves and the reserved parsley stems into a bundle with kitchen twine.
- Season the dry beef cubes all over with the salt and pepper.
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Ready when: Oven reaches 325°F (165°C).
Tip: Use an oven thermometer if your oven runs hot; above 350°F the beef can turn stringy.
2
Render the bacon
- Set the Dutch oven over medium heat.
- Add the bacon and cook, stirring occasionally, for 8 to 10 minutes until the fat has rendered and the pieces are browned and crisp at the edges.
- Transfer the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
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Ready when: Bacon is golden brown and about 2 tablespoons or more of fat has melted into the pot.
3
Brown the beef
- Raise the heat to medium-high until the fat shimmers.
- Add about one-third of the beef in a single layer with space between cubes.
- Sear without moving for 2 to 3 minutes per side until deeply browned, 8 to 10 minutes per batch.
- Move each batch to a large bowl.
- Repeat with the remaining beef.
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Ready when: All sides are a deep mahogany brown and the cubes release easily from the pot.
Tip: Crowding steams the meat instead of browning it. Work in three batches.
4
Cook the vegetables
- Reduce the heat to medium.
- If the pot has more than 3 tablespoons of fat, pour off the excess.
- Add the carrots and onion and cook, stirring and scraping up the browned bits, for 6 to 8 minutes until the onion is softened and lightly golden.
- Stir in the garlic and tomato paste and cook 1 minute until the paste darkens to brick red.
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Ready when: Onion is translucent with golden edges and the tomato paste smells sweet and toasty.
5
Add flour and wine
- Return the beef and any juices to the pot.
- Sprinkle the flour over and stir for 1 minute until no dry flour is visible.
- Pour in the wine, scraping the bottom of the pot with a wooden spoon, and bring to a boil over high heat.
- Boil 3 minutes to cook off the sharp alcohol smell.
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Ready when: Wine has bubbled vigorously and the surface looks glossy with no raw flour clumps.
6
Assemble the braise
- Add the beef stock, the herb bundle and half of the cooked bacon.
- Stir and bring to a simmer; the liquid should almost cover the beef.
- Cover with the lid.
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Ready when: Liquid is at a gentle simmer around the edges and the beef is nearly submerged.
Tip: Save the other half of the bacon for the garnish so it stays crisp.
7
Braise in the ovenOven 325°F / 165°C
- Slide the covered pot into the 325°F (165°C) oven.
- Braise for 2 hours, then check: a cube of beef should be nearly fork-tender.
- Continue 30 minutes more if needed.
- The liquid should barely bubble.
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Ready when: A fork slides into a beef cube with almost no resistance and the meat starts to fall apart when pressed.
Tip: Do not let the stew boil hard; gentle bubbling keeps the meat silky.
8
Glaze the onions
- About 30 minutes before the braise finishes, melt 1 tablespoon butter in a 10-inch (25 cm) skillet over medium heat.
- Add the peeled pearl onions and sugar.
- Cook, shaking the pan, for 8 minutes until browned in spots.
- Add ¼ cup (60 ml) water, cover, and cook 8 to 10 minutes more until a knife slides in easily.
- Uncover and cook off any liquid so they glaze.
- Set aside.
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Ready when: Onions are tender when pierced and coated in a shiny, light-brown glaze.
Tip: Blanching first makes the skins slip off easily; trim only the root tip lightly so the onions hold together.
9
Brown the mushrooms
- Wipe out the skillet, add 2 tablespoons butter and set over medium-high heat.
- When the foam subsides, add the mushrooms in a single layer (two batches if needed) and cook, stirring only occasionally, 8 to 10 minutes until the liquid evaporates and the mushrooms are deeply browned.
- Season with a pinch of salt.
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Ready when: Mushrooms are golden-brown, shrunken and no liquid remains in the pan.
Tip: Do not salt at the start; salt draws out water and prevents browning.
10
Finish the stew
- Remove the pot from the oven.
- Discard the herb bundle.
- Stir in the onions and mushrooms, then simmer uncovered on the stove over medium-low heat for 10 minutes until the sauce coats the back of a spoon.
- Taste and add salt and pepper as needed.
- Skim off excess surface fat if you like.
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Ready when: Sauce is glossy, slightly thickened and lightly clings to a spoon.
Tip: If the sauce is thin, simmer a few minutes longer; if too thick, add a splash of stock.
11
Rest and serve
- Let the stew rest off the heat for 10 minutes so the flavors settle.
- Scatter the remaining crisp bacon and chopped parsley leaves on top.
- Serve in warm bowls with mashed potatoes, buttered noodles or crusty bread.

Good to know

Tips

Choose beef chuck with some marbling; lean cuts like round turn dry and stringy in a long braise.
Cut the beef into large 1½-inch cubes; smaller pieces overcook before the collagen melts.
Browning in batches builds the flavor foundation, so do not rush it.
For a silkier sauce, strain the liquid, reduce it by a quarter on the stove, and return the beef and garnishes to it.

Make ahead

"Beef bourguignon improves overnight. Complete through step 10, cool, and refrigerate up to 3 days. Skim solidified fat from the surface and reheat gently. Garnish with the remaining bacon and parsley just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months; thaw overnight in the refrigerator. Reheat in a covered pot over low heat, stirring occasionally, 15 to 20 minutes until steaming hot, adding a splash of stock or water if the sauce is too thick."

Substitutions

pearl onions → frozen pearl onions (thawed). Skip blanching and peeling; reduce the covered cooking time to about 5 minutes.
dry red wine (Pinot Noir or red Burgundy) → additional beef stock plus 2 tablespoons red wine vinegar. Use 3 cups stock; flavor will be less complex but still savory.
thick-cut bacon → pancetta or lardons. Use the same weight; cook the same way.
cremini mushrooms → mixed wild mushrooms or white button mushrooms. Cook the same way until browned; button mushrooms are milder.