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Beef Bourguignon

a pot of beef bourguignon made with mushrooms, pear onions, carrots, onion, tomato paste, red wine, and spices
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  3 hrs

Ingredients

  • 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes
  • 3 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 5 ounces thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, diced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 2 fresh sprigs of thyme
  • 2 tablespoons all-purpose flour
  • 3 cups red wine, such as Burgundy, Pinot Noir or Chianti
  • 4 teaspoons beef bouillon
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini mushrooms, halved
  • 8 ounces pearl onions, peeled (or frozen, thawed)
  • Mashed potatoes, for serving (optional)
  • Chopped fresh flat-leaf parsley, for garnish

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. Season the beef all over with 2½ teaspoons of the salt and pepper.
  3. Place the bacon in a Dutch oven or heavy-bottomed pot set over medium-low heat. Cook, stirring occasionally, until the bacon crisps and the fat is rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
  4. Increase the heat to medium-high. Once the fat is just smoking, working in batches, add the beef in a single layer and cook until browned and crisp on all sides, 10 to 15 minutes. Transfer to a plate and continue with the remaining beef.
  5. Reduce the heat to medium-low, add the yellow onion and carrot and cook, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, tomato paste, bay leaf, and 1 sprig of thyme and cook until fragrant, about 1 minute more. Add in the flour and cook, stirring constantly, for about 1 minute, or until mostly incorporated with the fat.
  6. Increase the heat to medium-high, pour in the wine and cook, scraping up any browned bits from the bottom, until simmering, 5 minutes. Stir in 3 teaspoons of the bouillon and 1 cup of water and bring to a simmer over high. Return the bacon and beef, along with any collected juices, to the pot. Cover and roast in the oven until the beef is very tender, about 2½ hours.
  7. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Once the oil is just smoking, add the mushrooms and pearl onions and season with the remaining ½ teaspoon of the salt. Cook, undisturbed, until the mushrooms and onions are browned, about 5 minutes. Add ½ cup of water, the remaining sprig of thyme and the remaining teaspoon of bouillon. Bring to a boil over high heat, then reduce the heat to a simmer, cover and cook until the onions are tender, about 10-12 minutes. Uncover, increase the heat to high, and cook, stirring frequently, until the vegetables are caramelized, 2 to 5 minutes more.
  8. Serve the Beef Bourguignon, pearl onions and mushrooms over mashed potatoes, if using, then sprinkle with parsley.