Beef Bourguignon
Beef slowly braised in real red Burgundy wine with lardons, pearl onions, and mushrooms browned separately before joining the pot — a peasant braise elevated to haute cuisine and globally popularized by Julia Child.
Meat
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 lbs beef chuck, cubed
- 6 oz bacon lardons
- 1 bottle red Burgundy or Pinot Noir
- 2 cups beef stock
- 2 tbsp tomato paste
- 3 carrots, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- 2 tbsp flour
- 1 lb pearl onions
- 1 lb mushrooms, quartered
- 2 tbsp butter
- Salt and pepper, to taste
Steps
- Render the lardons in a heavy pot until crisp, then remove and set aside, keeping the fat.
- Pat the beef dry, season with salt and pepper, and brown in batches in the bacon fat, without crowding the pot. Remove and set aside.
- Add the chopped onion, carrots, and garlic to the pot and cook until softened, then stir in the flour.
- Return the beef and lardons to the pot, add the tomato paste, wine, beef stock, and bouquet garni.
- Bring to a simmer, cover, and braise in a 325F oven or on low heat for 2.5 to 3 hours, until the beef is fork-tender.
- Meanwhile, saute the pearl onions and mushrooms separately in the butter until browned.
- Stir the browned onions and mushrooms into the finished stew, discard the bouquet garni, and adjust seasoning before serving.