Rich Beef Bourguignon with Bacon, Mushrooms, and Red Wine
Made with well-browned chuck roast, bacon, mushrooms, pearl onions, red wine, and beef stock, this beef bourguignon is a classic slow-cooked dinner that delivers deep, rich flavor. Everything simmers together in a Dutch oven until the beef is fork-tender and the sauce turns thick and glossy. It’s a hearty, comforting meal that’s meant to be served with mashed potatoes, noodles, or plenty of bread.
Equipment
Ingredients
- 6 ounces bacon (chopped into 1 ½ inch pieces)
- 1 tablespoon olive oil
- 3 lbs chuck roast (or stewing beef, cut into 2-inch cubes)
- 1 carrot (sliced)
- 1 onion (chopped)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons flour
- 3 cups red wine (1 750 ml bottle)
- 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic (minced)
- 1 teaspoon thyme (fresh)
- 1 bay leaf (crumbled)
Braised Onions
- 18 small white pearl onions (up to 24, peeled or (1 cup frozen))
- 1 ½ tablespoons butter
- 1 ½ tablespoons olive oil
- ½ cup red wine (substitute beef broth)
- salt and pepper (to taste)
- ½ bay leaf
Instructions
- Pre heat oven to 425º.
- Saute bacon in oil in a Dutch oven over moderate heat until lightly brown. Remove to a plate and set aside. Pat the beef dry with paper towels. When the fat is almost smoking, add beef to the pan, a few pieces at a time, and brown on all four sides. Remove from the pan and add carrots and onions and cook until the onions have softened, about 5-7 minutes.
- Return beef and bacon to the pan with the chopped onions and carrots and add salt and pepper. Sprinkle with flour, stir to combine. Set the Dutch oven, uncovered in the oven. Cook for 4 minutes, stir and cook an additional 4 minutes. Remove from the oven and lower the oven to 325º.
- Place the Dutch oven back on the stove over moderate heat and add wine and enough stock to barely cover the meat. Add tomato paste, garlic and herbs. Bring to a simmer, about 5 minutes. Cover and set on the lower rack in the preheated oven. Cook slowly for 2 ½ to 3 hours or until the meat is tender, when a fork pierces it easily.
Braised Onions
- While the meat is cooking, heat butter and oil in a skillet over moderate heat and sauté the pearl onions, rolling them so they brown as evenly as possible, about 10 minutes. Once browned, add ½ cup of red wine, season with salt and pepper and add herbs. Cover and simmer slowly for 40-50 minutes until they are tender and most of the liquid has evaporated. Set aside.
Mushrooms
- In a large skillet, heat butter and oil until bubbly. Add mushrooms that have been dried with a paper towel and do not crowd them in the pan. Toss and shake the pan for 4-5 minutes. Once they are lightly browned remove from the pan. Do these in batches. Set aside.
- When the meat is done, pour the contents of the casserole into a colander set over a saucepan. Return the beef mixture to the dutch oven and add onions and mushrooms to the top.
- In the saucepan, skim off any fat from the surface and simmer, cooking until it has slightly thickened, enough to coat the back of a spoon. If too thin, boil it down rapidly. If too thick, add some stock. Once slightly thickened, pour over the beef. Place casserole dish on stove and bring to a simmer.
- If making in advance, combine and let it cool before refrigerating. When ready to serve, simmer covered very slowly for 10 minutes.
Barbara's Notes + Tips
- Proper browning: Dry the beef well and avoid crowding the pot. You’re looking for a deep brown crust, not gray meat. Brown in batches if needed.
- Liquid level: The liquid should mostly cover the meat.
- Doneness check: When the beef pierces easily with a fork, it’s ready. If it still feels firm, give it more time.
- Mushroom browning: Dry mushrooms thoroughly and cook in batches so they brown instead of steaming.
- Why strain the sauce: Straining removes excess fat and solids, giving you a smoother, more concentrated sauce that coats the meat.
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 15g | Protein: 38g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 793mg | Potassium: 1078mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1417IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 5mg
