Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 5 strips bacon, cut into 1" pieces; 3 1/2 lbs beef chuck, cut into 2" pieces; 4 tablespoons unsalted butter, divided; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 2 cups Burgundy wine, or other bold red wine; 2 cups beef stock; 1 tablespoon Better than Bouillon beef bouillon; 2 sprigs fresh thyme; 2 bay leaves, dried or fresh; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; kosher salt; freshly cracked pepper

Description

A rich and hearty French dish made with tender beef, vegetables, and a bold red wine sauce, perfect for gatherings or cozy dinners.

Ingredients

5 strips bacon, cut into 1" pieces
3 1/2 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
kosher salt
freshly cracked pepper

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Instructions

Preheat your oven to 350°F.
Add the chopped bacon to a 5 qt dutch oven and cook over medium-low heat until browned and fat is released. Remove the bacon and place it in a bowl.
Season beef chunks with salt and pepper. Increase heat to medium-high and sear beef pieces until browned. Remove from pot.
Lower heat to medium and add 2 tablespoons of butter. Add chopped onions and carrots and sauté for 2-3 minutes. Add minced garlic and cook for 1 more minute. Stir in tomato paste and cook for another 2-3 minutes until darkened. Sprinkle flour on top and stir well, cooking for another 2-3 minutes.
Pour wine into the pot, scraping up any browned bits. Add beef stock and bouillon, bring to a simmer. Add beef and bacon back in along with thyme and bay leaves. Cover pot and transfer to oven. Cook for 2 1/2 hours.
In a skillet, melt remaining butter over medium-high heat. Add mushrooms and cook until browned. Add pearl onions and cook for another 5 minutes. Season with salt and pepper.
Remove beef bourguignon from oven, add mushrooms and pearl onions, return to oven for another 45-60 minutes until beef is tender. Let sit covered for 30 minutes before serving.

Notes

Feel free to add other vegetables like potatoes or celery for additional taste. For a lighter version, try using chicken instead of beef.