Beef Bourguignon

Beef Bourguignon is a French braise where chunks of beef cook low and slow in red wine until the meat is tender and the sauce is deep and glossy. The secret is browning the meat hard first, then letting it braise in wine and stock so the flavors meld and the liquid reduces to coat every piece.

Ingredients for Beef Bourguignon

Beef chuck becomes tender during the long braise, while pearl onions and mushrooms add earthiness and body. bacon browns first to give the dish a savory base, and carrots sweeten the sauce as they cook down. garlic and tomato paste deepen the flavor, while beef broth and red wine create the braising liquid. flour thickens the sauce, and salt, black pepper, and bay leaves season everything throughout.

Why This Beef Bourguignon Works

Browning the bacon and beef first builds a savory crust that adds depth to the whole dish. The rendered fat from the bacon helps brown the meat evenly without sticking, and the fond left in the pan gives the sauce its color and richness.

The long braise at low heat breaks down the tough connective tissue in chuck, turning it silky and tender. As the meat cooks, it releases gelatin into the braising liquid, which thickens the sauce naturally and makes it coat the meat.

Adding the mushrooms and onions partway through means they stay intact and don’t fall apart or turn mushy. The wine reduces down to concentrate its flavor, and the whole dish comes together into something greater than its parts.

Mistakes To Avoid

Skipping the browning step makes the sauce taste pale and one-note. The Maillard reaction that happens when meat hits a hot pan is what gives the dish its savory depth, so brown every piece until it has a dark crust on all sides.

Crowding the pan while browning causes the meat to steam instead of crust. Work in batches even if it takes longer, because a crowded pan never gets hot enough to brown properly.

Boiling the braise instead of simmering makes the meat tough and stringy. Keep the oven at 325°F (163°C) and watch for gentle bubbles at the edges, not a rolling boil.

Cooking the mushrooms and onions from the start makes them mushy and flavorless. Add them halfway through so they stay firm and absorb the sauce at the right moment.

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Ingredients

• 6 ounces bacon, cut into 1/2-inch pieces
• 3 pounds beef chuck, cut into 2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour (24 grams)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups beef broth
• 2 cups red wine
• 2 bay leaves
• 1 pound carrots, cut into 1-inch pieces
• 1 pound pearl onions, peeled
• 8 ounces mushrooms, halved

Step-by-step Instructions

1. Heat the Dutch oven over medium-high heat and cook the bacon until the fat renders and the pieces are brown, about 8 to 10 minutes. Remove with a slotted spoon and set aside on paper towels.
2. Pat the beef dry with paper towels. Working in three batches, brown the beef in the hot bacon fat without crowding, about 3 to 4 minutes per batch. Transfer to a plate as each batch finishes.
3. Pour off all but 1 tablespoon of fat from the pot. Add the diced onion and cook over medium heat until softened, about 5 minutes. Stir in the garlic and tomato paste, and cook for 1 minute.
4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Pour in the wine, scraping the bottom of the pot with a wooden spoon to lift the fond.
5. Return the beef and bacon to the pot and add the broth and bay leaves. Bring to a simmer, then cover and transfer to a 325°F (163°C) oven for 1 hour and 30 minutes.
6. Remove the pot from the oven and stir in the carrots. Cover and return to the oven for 30 minutes.
7. Add the pearl onions and mushrooms, cover, and braise for another 30 to 45 minutes until the vegetables are tender and the beef is fork-tender when you pull a piece apart.
8. Remove from the oven. Check the beef with an instant-read thermometer inserted into the thickest piece, which should read 185°F (85°C) or higher for maximum tenderness. Discard the bay leaves and taste for salt and pepper.
9. Skim any fat from the surface if desired. Serve hot in shallow bowls with the sauce spooned over.