Beef Bourguignon

Total Time:
3 hr 40 min
20 min
3 hr 20 min

4 to 6 servings

  • 6 ounces applewood bacon, cut into 1/2-inch pieces
  • 3 pounds beef chuck, cut into 1 1/2-inch cubes
  • Salt and ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 large onion, peeled and coarsely chopped
  • 2 carrots, unpeeled and coarsely chopped
  • 1 head garlic, unpeeled cloves separated and lightly crushed
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • Pinch of whole black peppercorns
  • 10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
  • 1 bottle red wine, such as Pinot Noir
  • 1 tablespoon tomato paste
  • 1 pound frozen pearl onions, thawed
  • 2 tablespoons unsalted butter
  • 12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces
Watch how to make this recipe.
  • Special equipment: 2 large pieces of cheesecloth and kitchen twine

  • Preheat the oven to 300 degrees F.

  • In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot.

  • Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot.

  • Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot.

  • Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions.

  • Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve.

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    Beef Bourguignon

    Recipe courtesy of Valerie Bertinelli