Classic French Beef Bourguignon with Red Wine, Mushrooms & Pearl Onions🍷
Ingredients:
2 lbs beef chuck, cut into 2-inch cubes
2 tbsp olive oil
4 slices bacon, diced
2 cups red wine (preferably Burgundy)
2 cups beef stock
1 tbsp tomato paste
2 cloves garlic, minced
1 large onion, chopped
2 cups mushrooms, sliced
1 cup pearl onions, peeled
2 carrots, sliced
2 tbsp all-purpose flour
2 sprigs fresh thyme
1 bay leaf
Salt and black pepper, to taste
Directions:
Preheat oven to 325°F (160°C).
In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside.
Pat the beef dry, season with salt and pepper, and brown in batches in the rendered bacon fat. Transfer browned beef to a plate.
In the same pot, add olive oil if needed and sauté chopped onion, carrots, and garlic for 4–5 minutes until softened.
Stir in flour and cook for 2 minutes, allowing it to coat the vegetables and brown slightly.
Add red wine, beef stock, and tomato paste, stirring to scrape up any brown bits from the bottom.
Return the beef and bacon to the pot, then add thyme, bay leaf, and a pinch of salt and pepper. Bring to a simmer.
Cover with a lid and transfer to the preheated oven. Braise for 2½ to 3 hours, or until beef is fork-tender.
While the stew cooks, sauté mushrooms and pearl onions in a skillet with a bit of oil until golden and caramelized.
Once the stew is finished, stir in the mushrooms and pearl onions. Simmer on the stove for 5–10 minutes to meld flavors.
Serve hot, optionally with mashed potatoes, buttered noodles, or crusty bread.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 620 kcal | Servings: 6 servings