Description

This iconic dish hails from the Burgundy region of France, where generations of cooks discovered that tough cuts of beef, when slowly braised in local wine with aromatic vegetables, create tender, deeply flavored results that define comfort food sophistication.

Ingredients

Scale

For the Beef:

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper

For the Aromatics:

1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour

For the Braising Liquid:

1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4–5 fresh thyme sprigs (or 1 teaspoon dried)
3–4 fresh parsley sprigs

For the Garnish:

1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

Substitution Suggestions: Gluten-free cooks can replace flour with cornstarch or rice flour. For alcohol-free versions, substitute additional beef broth plus 2 tablespoons balsamic vinegar. Vegetarians can create a hearty mushroom bourguignon using portobello mushrooms and vegetable broth.

Instructions

1. Prepare the Bacon Base

Begin by heating your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook slowly until crispy and golden, about 8-10 minutes. The key here is rendering the fat gradually – this creates the flavorful foundation for your entire dish. Remove bacon with a slotted spoon and set aside, leaving the precious bacon fat in the pot.

2. Brown the Beef Properly

Pat beef cubes completely dry and season generously with salt and pepper. Working in batches to avoid crowding, brown beef pieces in the bacon fat over medium-high heat. Each piece should develop a rich, caramelized crust – this step creates deep, complex flavors that define exceptional bourguignon. Don’t rush this process; proper browning takes about 12-15 minutes total.

3. Build the Aromatic Base

Remove beef and add sliced onions and carrots to the same pot. Cook until softened and lightly caramelized, about 8 minutes. Add tomato paste and garlic, stirring constantly for another minute until fragrant. Sprinkle flour over vegetables and cook, stirring, for 2 minutes to eliminate raw flour taste.

4. Create the Braising Liquid

Pour wine slowly into the pot, scraping up all those beautiful browned bits from the bottom – these concentrated flavors are liquid gold. Add beef broth, herbs, and return the browned beef and bacon to the pot. The liquid should just barely cover the meat; add more broth if needed.

5. The Long, Slow Braise

Bring mixture to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally and adding liquid if needed. The beef is ready when fork-tender and the sauce has thickened to coat the back of a spoon.

6. Prepare the Garnish

During the final hour of braising, sauté pearl onions in butter until golden and tender, about 15 minutes. In a separate pan, cook mushrooms until golden brown and their moisture has evaporated, about 10 minutes. These components add textural contrast and fresh flavors to the rich stew.

7. Finish and Rest

Remove bay leaves and herb stems, then gently fold in the sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving – this allows flavors to settle and the sauce to reach perfect consistency.

Nutrition

Calories: 485
Fat: 28g
Carbohydrates: 12g
Fiber: 3g
Protein: 42g