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Beef Bourguignon

Print Recipe
the Best version of this classic French Beef Stew
Course dinner
Cuisine French
Keyword beef bourguignon, beef stew
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6

Ingredients

  • 3 pounds beef chuck cut into 2-inch cubes
  • 6 ounces pancetta or bacon diced small
  • Kosher salt and freshly ground black pepper
  • 4 large carrots or 6 medium sliced into 1-inch-thick pieces
  • 3 large shallots or 4 small thinly sliced
  • 5 sprigs fresh parsley plus more for garnish
  • 4 to 5 sprigs fresh thyme
  • 1/4 cup tomato paste
  • 2 Tbsp soy sauce
  • 1 Tbsp white miso paste
  • 1/2 tsp sugar
  • 4 cloves garlic minced
  • 2 -3 cups beef stock
  • 3 cups 3/4 of a bottle red wine (Burgundy, or Pinot Noir)
  • 3 Tbsp unsalted butter
  • 14 ounces peeled pearl onions frozen, then thawed before sautéing
  • 8 ounces baby bella mushrooms sliced thin
  • Serving suggestions: rice mashed potatoes or sourdough toast
  • Minced fresh chives for garnish

Instructions

  • Set the beef out on a paper towel-lined sheet tray in a single layer and allow to come to room temperature for 1 hour. Pat the beef dry on all sides.
  • In a large Dutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes. Remove to a paper towel-lined plate.
  • Sprinkle the beef generously with salt on all sides (don’t do this step until just before searing). In the same Dutch oven with the pancetta, sear the beef in 3 to 4 batches until browned heavily on all sides, 7 to 10 minutes per batch. Set the beef aside on a platter.
  • Add the carrots and shallots to the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes. Season with salt and pepper. Tie the parsley and thyme into a bundle using butcher’s twine. Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle to the Dutch oven and cook for 1 minute more.
  • Deglaze the pan with the beef stock, scraping up all the browned bits on the bottom of the pan with a wooden spoon. Add the wine.
  • Add the beef back to the stew and cook, covered, on low heat for 1 1/2 to 2 1/2 hours. Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.
  • While the stew is cooking, melt 1 tablespoon butter in a medium skillet on medium heat. Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8 to 10 minutes. (Do not add salt until the end, as that will prevent browning.)
  • When the stew is finished, use a spider or a large, slotted spoon to remove the beef and vegetables to a platter or large bowl. Discard the herb bundle. Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes. Add the remaining 2 tablespoons butter and combine. Add the beef and vegetables back to the sauce.
  • Add the mushrooms and pearl onions and gently stir to combine. Serve with rice, mashed potatoes or over sourdough toast and garnish with plenty of chopped parsley, chives and the pancetta.

Notes

This recipe is from Geoffrey Zakarian linked here - I have adjusted some items (less beef for 6 people vs. 8), but this is a GEM. https://www.foodnetwork.com/recipes/geoffrey-zakarian/beef-bourguignon-17288494