Description
Beef Bourguignon is a classic French stew featuring tender beef, crispy turkey bacon, and hearty vegetables simmered in a rich red wine sauce. Perfect for a cozy meal, this dish pairs beautifully with egg noodles, mashed potatoes, or crusty bread.
Ingredients
- 1 large yellow onion, diced (~2 cups)
- 1 medium carrot, peeled and sliced into 1/2-inch rounds (~1/3 cup)
- 3 cloves garlic, minced
- 8 ounces thick-cut turkey bacon, cut into 1/2-inch pieces
- 1 (3-pound) boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 3 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 (750-ml) bottle dry red wine
- 1 cup low-sodium beef broth
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 8 ounces pearl onions, peeled (frozen pearl onions can be used)
- 8 ounces cremini mushrooms, quartered
- 3 tbsp unsalted butter
- Chopped fresh parsley, for garnish (optional)
Serving Options:
- Egg noodles
- Mashed potatoes
- Crusty bread
Instructions
1️⃣ Prepare the Oven:
Preheat your oven to 350°F (175°C) and arrange a rack in the lower third.
2️⃣ Prep Ingredients:
Dice the onion, slice the carrot, and mince the garlic.
Cut the turkey bacon into 1/2-inch pieces.
Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.
3️⃣ Cook the Turkey Bacon:
In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.
Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.
4️⃣ Brown the Beef:
Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.
Transfer to the plate with the turkey bacon. Repeat with the remaining beef.
5️⃣ Sauté Vegetables:
Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.
6️⃣ Deglaze and Simmer:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.
Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.
7️⃣ Bake:
Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.
8️⃣ Cook Onions and Mushrooms:
About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.
Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.
9️⃣ Finish the Stew:
Remove the pot from the oven and discard the bay leaves and thyme stems.
Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.
🔟 Serve:
Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
Notes
- Wine Selection: Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.
- Make Ahead: Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 6