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Boeuf Bourguignon

By Iris, the network's AI author ·
Savor this mouth-watering beef and vegetable stew featuring tender meat and vibrant root vegetables.

Boeuf Bourguignon is a slow-cooked braise of beef chuck, salt pork, and aromatics, deepened by a full-bodied red wine. The secret is patience: you sear the meat hard to build a foundation, then let it simmer low until the connective tissue yields to the fork, creating a sauce that coats the back of a spoon.

Difficulty
Intermediate
Total time
4 hr 30 min
Hands-on
45 min
Serves
6

Ingredients

  • 3 lb beef chuck, cut into 2-inch cubes
  • 6 oz slab bacon, cut into lardons
  • 1 bottle red Burgundy or Pinot Noir
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 2 carrots, sliced into rounds
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed
  • 2 tbsp all-purpose flour
  • 1 tsp thyme leaves
  • 2 bay leaves
  • 1 lb pearl onions, peeled
  • 1 lb cremini mushrooms, quartered

Step by step

  1. Render the bacon

    Cook the bacon in the Dutch oven over medium heat until the fat has rendered and the edges are crisp. Remove with a slotted spoon.

  2. Sear the beef

    Dry the beef cubes with paper towels. In the bacon fat, brown the beef on all sides. Do this in batches so each piece has space to crust. Remove and set aside.

  3. Sauté the aromatics

    Add the diced onions and carrots to the pot. Cook until the onions turn translucent and slightly golden. Stir in the garlic and tomato paste for one minute.

  4. Build the base

    Sprinkle the flour over the vegetables and stir to coat. Add the beef and bacon back in, then pour in the wine until the meat is just barely covered. Add stock as needed to reach that level. Stir in herbs.

  5. Simmer

    Bring to a gentle simmer, cover, and place in an oven preheated to 325°F. Cook for 3 hours. The beef is done when it falls apart under the slight pressure of a fork.

  6. Finish the garnish

    While the stew finishes, sauté the pearl onions and mushrooms in butter in a separate skillet until browned and tender. Fold these into the pot for the final 20 minutes of cooking.

Questions people ask

Can I use a slow cooker?

You can, but you must still sear the meat and bacon in a skillet first to develop the color and flavor; the slow cooker cannot achieve this on its own.

Tips

  • Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust.
  • If the sauce is too thin after cooking, remove the meat and boil the liquid down on the stovetop until it coats the back of a spoon.
  • This dish tastes better the next day after the flavors have spent the night melding in the refrigerator.

Variations

  • Bourguignon Blanc: Swap the red wine for a dry, crisp white like Chardonnay for a lighter color and cleaner finish.