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Slow-Cooked Beef Bourguignon Recipe

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4.9 from 84 reviews

Slow-Cooked Beef Bourguignon is a classic French stew featuring tender beef chuck braised in a rich blend of Burgundy wine, beef broth, and aromatics. This dish combines deeply browned beef, crispy bacon, caramelized vegetables, and sautéed mushrooms and pearl onions to create a hearty, comforting meal perfect for cozy evenings.

Ingredients

Beef Stew

  • 2 tbsp tomato paste
  • 1 yellow onion, diced into 1/2-inch pieces
  • 3.5 lb beef chuck, cut into 2-inch cubes
  • Freshly cracked black pepper, to taste
  • 2 sprigs fresh thyme
  • 2 cups beef broth
  • 2 tbsp unsalted butter (preferably Kerrygold)
  • 5 bacon strips, sliced into 1-inch pieces
  • 2 fresh bay leaves
  • 3 tbsp all-purpose flour (King Arthur recommended)
  • 2 cups Burgundy or full-bodied red wine
  • 3 large carrots, peeled and chopped into 1-inch pieces
  • Kosher salt, to taste
  • 1 tbsp beef bouillon base
  • 5 garlic cloves, finely minced

Garnish

  • 16 oz cremini mushrooms, cut into quarters (about 1-inch pieces)
  • 2 tbsp unsalted butter
  • 10 oz pearl onions, thawed and drained

Instructions

  1. Preheat and Cook Bacon: Preheat your oven to 350°F. In a large heavy-bottomed Dutch oven or braising pot, cook the bacon pieces over medium-high heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sear the Beef: Pat the beef cubes dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper. Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides, about 3-4 minutes per batch. Remove each batch to a plate as it finishes; this builds flavor and color but does not cook the meat through.
  3. Sauté Vegetables and Build Flavor Base: Add 2 tablespoons of butter to the pot and let it foam slightly. Add the diced onion and chopped carrots, cooking for 2-3 minutes, stirring occasionally until softened and slightly colored. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, caramelizing to deepen flavor. Sprinkle the flour over the mixture and stir constantly for 2-3 minutes to cook out raw flour taste and form a roux.
  4. Deglaze and Add Liquids: Pour the Burgundy wine into the pot, scraping the bottom with a wooden spoon to release all caramelized bits (fond). Stir in the beef broth and beef bouillon base for added depth and umami. Return the seared beef and reserved bacon to the pot. Add thyme sprigs and fresh bay leaves. Bring to a gentle simmer over medium heat.
  5. Braise in Oven: Cover the pot with a tight-fitting lid and transfer to the preheated 350°F oven. Allow the beef to braise for 2.5 hours, covered. This slow cooking will tenderize the beef and meld flavors.
  6. Prepare Mushrooms and Pearl Onions: While the beef braises, melt 2 tablespoons butter in a large skillet over medium-high heat. Add cremini mushrooms and cook without stirring for 3-4 minutes to develop a golden crust, then stir and continue cooking until browned on all sides, about 5-7 minutes total. Add thawed pearl onions and cook together for another 5 minutes. Season with a pinch of salt and pepper. Set aside.
  7. Incorporate Mushrooms and Onions: After 2.5 hours, remove the pot from oven and carefully stir in the sautéed mushrooms and pearl onions, distributing evenly throughout the braise. Cover again and return to oven for an additional 45-60 minutes, until beef is fork-tender and flavors fully meld.
  8. Rest and Finish: Remove the pot from oven and let rest, covered, for 30 minutes at room temperature. This allows beef to reabsorb juices and the sauce to settle. Skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve: Serve the beef bourguignon directly from the pot or on plates, ensuring each serving includes plenty of beef, vegetables, mushrooms, pearl onions, and rich sauce for a comforting, flavorful meal.

Notes

  • Patting the beef dry before searing helps achieve a deep, caramelized crust for better flavor.
  • Searing the beef in batches prevents overcrowding and steaming, ensuring proper browning.
  • Using fresh bay leaves imparts a more delicate flavor than dried ones.
  • Allowing the dish to rest after cooking helps juices redistribute, making the beef tender and moist.
  • For a thicker sauce, simmer uncovered for 10-15 minutes after removing the beef to reduce the liquid if desired.
  • This recipe can be made a day ahead; flavors intensify and improve with time.
  • Serve with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce.

Find it online: https://crispcharm.com/slow-cooked-beef-bourguignon-recipe/