Beef Burgundy

Beef Burgundy is a braise of beef chuck in red wine, mushrooms, and pearl onions, cooked until the meat falls apart and the sauce turns glossy and dark. The wine and broth reduce down into a rich gravy that clings to each piece of meat. The long, gentle heat transforms tough cuts into tender bites.

Ingredients for Beef Burgundy

Beef chuck becomes tender when braised low and slow, absorbing the wine and broth flavors. Bacon adds smokiness and fat to brown the meat evenly. Pearl onions and mushrooms provide sweetness and earthiness that balance the wine. Tomato paste deepens the color and flavor. Beef broth and red wine form the braising liquid that breaks down the collagen in the meat into gelatin, making the sauce silky. Garlic, thyme, and a bay leaf season the braise. Flour thickens the sauce. Salt and black pepper season throughout.

Why This Beef Burgundy Works

Browning the bacon first renders its fat, which helps brown the beef deeply without crowding the pan. Fond, the browned bits stuck to the bottom, dissolves into the wine and creates the base of a complex sauce. The beef cubes brown on all sides, which locks in flavor before the braising liquid goes in.

The covered pot holds heat and moisture, letting the meat simmer gently for hours. The low temperature keeps the beef from drying out while the collagen converts to gelatin, which thickens the sauce naturally and makes it cling to the meat. The vegetables cook in the last hour so they stay whole and don’t fall apart into mush.

When the meat is fork-tender and the sauce coats a spoon, the dish is done. Skimming fat from the surface before serving gives a cleaner finish without losing any of the deep, winey flavor.

Mistakes To Avoid

Crowding the pan while browning the beef causes the meat to release moisture and steam instead of brown. The result is gray meat and a thin, pale sauce with no depth. Brown in two batches if needed, and let the pan stay hot between batches.

Cooking the beef at a rolling boil instead of a gentle simmer makes the outside tough and stringy while the inside stays pink. Keep the liquid at a low bubble, not a hard boil. Check after 90 minutes and adjust the heat if needed.

Adding the pearl onions and mushrooms at the start means they fall apart into the sauce by the time the beef is done. Add them in the last 45 to 60 minutes so they stay whole and tender but not mushy.

Skipping the initial browning of the beef or rushing through it results in flat, one-note flavor. The braise relies on the caramelization of the meat to build depth. Take the time to brown each piece well.

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Ingredients

• 4 ounces bacon, chopped
• 3 pounds beef chuck, cut into 2-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 bottle (750 milliliters) red wine, such as Burgundy or Pinot Noir
• 2 cups beef broth
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 pound pearl onions, peeled
• 8 ounces mushrooms, halved

Step-by-step Instructions

1. Heat a 5-quart Dutch oven over medium heat. Add the bacon and cook, stirring, until crispy and the fat renders, about 5 to 7 minutes. Remove with a slotted spoon and set aside on a paper towel.
2. Pat the beef dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Working in two batches to avoid crowding, brown the beef in the bacon fat over medium-high heat, turning pieces occasionally, until all sides are deep brown, about 8 to 10 minutes per batch. Transfer to a plate.
3. Pour off all but 1 tablespoon of fat from the pot. Add the flour and tomato paste, stirring constantly over medium heat for 1 to 2 minutes until it darkens slightly and smells nutty.
4. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to dissolve the fond. Simmer uncovered for 2 to 3 minutes until the raw wine smell fades.
5. Return the beef and bacon to the pot. Add the beef broth, garlic, thyme sprigs, and bay leaf. The liquid should come three-quarters of the way up the meat. Bring to a simmer, then cover and transfer to a 325°F (163°C) oven.
6. Braise for 90 minutes, then stir in the pearl onions and mushrooms. Cover and return to the oven for 45 to 60 minutes more, until a fork pierces the beef with no resistance and the meat is falling apart, and the sauce is glossy and coats a spoon.
7. Remove the pot from the oven. Use a skimmer or fat separator to remove the fat from the surface of the sauce. Discard the thyme sprigs and bay leaf. Taste and add salt and pepper as needed.