recipes

French

Beef Bourguignon

prep0.5 hrs·cook3 hrs·serves6

Ingredients

  • 2 lbs beef chuck, cut into 2-inch cubes
  • 1 bottle red Burgundy wine
  • 2 cups beef stock
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • Salt and black pepper

Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 bouquet garni (thyme, bay leaf, parsley)

Garnish

  • 8 oz pearl onions, peeled
  • 8 oz cremini mushrooms, quartered
  • 4 oz lardons or bacon
  • 2 tbsp unsalted butter

Directions

  1. 1Pat beef dry and season generously with salt and pepper. Cube into 2-inch pieces if not already done.
  2. 2Heat olive oil in a Dutch oven over high heat. Brown beef in batches — do not crowd the pan. Set aside.
  3. 3In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute more.
  4. 4Dust the vegetables with flour and stir to coat. Pour in the wine and stock, scraping up all the browned bits.
  5. 5Return beef to the pot. Add bouquet garni. Bring to a simmer, cover, and cook on low heat (or 325°F oven) for 2½ hours.
  6. 6Meanwhile, cook lardons in butter until crisp. Add pearl onions and mushrooms; sauté until golden. Set aside.
  7. 7When beef is fork-tender, discard bouquet garni. Fold in the onion-mushroom garnish.
  8. 8Simmer uncovered for 15–20 minutes until the sauce reduces to a glossy consistency. Adjust seasoning and serve.

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Notes

  • A Pinot Noir from Burgundy is traditional — but any full-bodied red you would drink works well.
  • Make one day ahead; the flavors deepen overnight. Reheat gently.
  • Serve over egg noodles, mashed potatoes, or crusty bread.
  • Julia Child's original recipe: https://juliachildsrecipes.com/beef-bourguignon/

Based on

Serious Eats