Beef bourguignon turns a firm cut of beef into a tender red-wine stew with mushrooms, bacon and pearl onions. The long covered braise does most of the work, while browning in batches gives the sauce depth. Choose chuck with some marbling rather than a lean steak. This is a weekend recipe, with the mushroom finishing step overlapping the final part of the braise.
What makes this recipe work
Choose a dry wine you enjoy drinking; it does not need to be expensive. The wine’s flavor becomes concentrated, so avoid sweet wine and heavily salted cooking wine. Alcohol is not guaranteed to cook off completely. Keep beef pieces large enough to withstand the long cooking time. A gentle braise tenderizes connective tissue; turning up the heat will not reliably make it tender sooner. Browning mushrooms separately keeps them from becoming pale and watery. If making ahead, chilling makes it easier to lift off solidified fat before reheating.
Planning your cooking
Yield: 6 servings. Allow approximately 35 minutes of preparation, 210 minutes of cooking, and 10 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.
Beef Bourguignon with Mushrooms and Pearl Onions
Ingredients
Method
- Heat oven to 325°F (165°C). Pat beef dry and season with 3/4 teaspoon salt and pepper. In a large ovenproof Dutch oven cook bacon over medium heat until browned; remove with a slotted spoon. Leave about 2 tablespoons fat, supplementing with oil if needed.
- Brown beef in three batches over medium-high heat, 3–4 minutes on the broad sides. Transfer to a plate. Lower heat, add diced onion and carrots and cook 6 minutes. Stir in garlic and tomato paste for 1 minute, then flour for 1 minute.
- Slowly add wine, scraping the bottom thoroughly. Add broth, bay and thyme, then beef, bacon and accumulated juices. Liquid should come about three-quarters of the way up the meat; add a little water if needed. Bring just to a simmer.
- Cover and braise in the oven 2 1/2–3 hours, checking after 2 hours. Maintain a gentle simmer, not a hard boil. Beef is ready when a fork slides in easily and the meat separates with light pressure; add 20–30 minutes if still tough.
- During the final 30 minutes, brown mushrooms in butter in a wide skillet for 8–10 minutes, then add pearl onions and cook 5 minutes. Stir both into the Dutch oven for the last 15 minutes of braising. Remove bay leaves and thyme stems.
- Rest 10 minutes and skim excess surface fat. If sauce is thin, remove meat and vegetables and simmer uncovered until it lightly coats a spoon; return everything to warm through. Season with the remaining salt only if needed, then add parsley.
Notes
Questions and useful substitutions
Can I omit wine? Replace with unsalted beef broth and finish with a little red-wine vinegar to taste; the result is a different beef stew. Can I use frozen pearl onions? Yes, thaw and drain them first. Why is the meat tough after two hours? Chuck varies; it usually needs more gentle cooking, not a hotter oven.
Storage and reheating
Cool in shallow containers and refrigerate within 2 hours for 3–4 days. Reheat gently until the meat and sauce reach 165°F (74°C). Freeze for up to 3 months for best quality. Potatoes, noodles or bread served alongside are not included in the estimate; wine retention makes nutritional estimates particularly variable.
Estimated nutrition per serving
Rough estimates for one of 6 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 640 kcal |
| Carbohydrates | 24 g |
| Protein | 52 g |
| Total fat | 37 g |
| Saturated fat | 14 g |
| Fiber | 4 g |
| Total sugars | 8 g |
| Sodium | 1050 mg |
What to cook next
For a complementary side or another dinner idea, explore creamy mashed potatoes and French onion soup. Browse the dinner collection for more ideas.
