Master the Art of Boeuf Bourguignon with This Classic Recipe

Name: Master the Art of Boeuf Bourguignon with This Classic Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: French
Ingredients: 8 ounces thick-cut bacon or pancetta, coarsely chopped; 3 pounds chuck roast, cut into large (2-inch) chunks, excess fat trimmed; 1 teaspoon fine salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; 1/3 cup all-purpose flour; 1 medium yellow onion, coarsely chopped; 1 large carrot, cut crosswise into 1 1/2-inch long pieces; 4 medium garlic cloves, peeled and left whole; 1/2 cup Cognac or brandy, or additional dry red wine; 2 tablespoons tomato paste; 2 1/2 cups low-sodium beef broth, divided; 2 cups dry red wine, such as pinot noir; 2 teaspoons coarsely chopped fresh thyme, or 1/2 teaspoon dried thyme; 2 medium bay leaves; 8 ounces pearl onions, about 1 1/2 cups; 2 tablespoons unsalted butter; 8 ounces cremini mushrooms, quartered, about 3 1/4 cups; 1 teaspoon granulated sugar; 2 tablespoons finely chopped fresh parsley, for garnish

A classic Beef Bourguignon recipe offers a straightforward method to create a comforting French beef stew.

⭐ 4.5 (83 reviews) Prep: 30 minCook: 120 minTotal: 160 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

French

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Ingredients

8 ounces thick-cut bacon or pancetta, coarsely chopped
3 pounds chuck roast, cut into large (2-inch) chunks, excess fat trimmed
1 teaspoon fine salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
1 medium yellow onion, coarsely chopped
1 large carrot, cut crosswise into 1 1/2-inch long pieces
4 medium garlic cloves, peeled and left whole
1/2 cup Cognac or brandy, or additional dry red wine
2 tablespoons tomato paste
2 1/2 cups low-sodium beef broth, divided
2 cups dry red wine, such as pinot noir
2 teaspoons coarsely chopped fresh thyme, or 1/2 teaspoon dried thyme
2 medium bay leaves
8 ounces pearl onions, about 1 1/2 cups
2 tablespoons unsalted butter
8 ounces cremini mushrooms, quartered, about 3 1/4 cups
1 teaspoon granulated sugar
2 tablespoons finely chopped fresh parsley, for garnish

Instructions

Preheat the oven to 325 F.
Cook 8 ounces chopped bacon in a Dutch oven until crisp, then remove bacon, reserving the fat in the pot.
Pat 3 pounds beef chuck dry, season with 1 teaspoon salt and 1/2 teaspoon pepper, then toss with 1/3 cup flour.
Brown the floured beef in batches in the pot, transferring each batch to the plate with the bacon.
Sauté 1 chopped onion and 1 carrot in the pot for 4 minutes, then add 4 whole garlic cloves and cook for 1 minute.
Deglaze with 1/2 cup Cognac, boiling until nearly evaporated while scraping brown bits from the pot.
Stir in 2 tablespoons tomato paste, then add 2 cups beef broth, 2 cups red wine, browned beef, bacon, accumulated juices, 2 teaspoons thyme, and 2 bay leaves; bring to a boil.
Cover the pot and bake for 2 hours until the beef is very tender.
During the last 30 minutes of baking, start boiling water in a small saucepan. Add 8 ounces trimmed pearl onions and cook for 2 minutes; drain and peel when cool.
Melt 2 tablespoons butter in a large skillet. Sauté the peeled onions and 8 ounces quartered cremini mushrooms for 8 minutes until browned.
Add 1/2 cup beef broth and 1 teaspoon sugar to the skillet. Cover and simmer 10-15 minutes until the onions are tender, then uncover and simmer 3-5 minutes more until the liquid forms a syrupy glaze; remove from heat.
Remove the stew from the oven and let it stand for 10 minutes. Skim fat if desired, then stir in the pearl onions and mushrooms. Adjust seasoning and serve with 2 tablespoons chopped parsley.

Nutritional Info (per serving)

Calories: 674 kcal

Carbohydrate: 17 g

Cholesterol: 179 mg

Fiber: 2 g

Protein: 55 g

Saturated Fat: 17 g

Sodium: 1115 mg

Sugar: 5 g

Fat: 40 g

Unsaturated Fat: 0 g