Entree: France – Bourgogne (Burgundy) – Boeuf Bourguignon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) bacon, diced
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 1 large onion, chopped
- 2 carrots, sliced into 1/2-inch (1.3 cm) rounds
- 3 cloves garlic, minced
- 2 tbsp (15 g) tomato paste
- 2 cups (480 ml) dry red wine (Burgundy or similar)
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 3 sprigs fresh thyme
- 2 tbsp (16 g) all-purpose flour
- 8 oz (225 g) cremini or button mushrooms, halved
- 12 pearl onions, peeled
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Preheat oven to 325°F (160°C). In a heavy Dutch oven over medium heat, cook diced bacon until crisp; remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Pat beef dry and brown in batches in bacon fat (add 1 tbsp (15 ml) olive oil if needed), about 3–4 minutes per side; remove and set aside.
3. Step 3: Add 1 tbsp (15 ml) butter and chopped onion and carrots to the pot; cook until softened, about 6–8 minutes; add garlic and tomato paste and cook 1 minute.
4. Step 4: Return beef and bacon to pot, sprinkle with flour and stir to coat; cook 2 minutes to remove raw flour taste.
5. Step 5: Pour in wine and beef stock, add bay leaf and thyme, bring to a simmer, cover, and transfer to oven; braise 2.5–3 hours until beef is very tender.
6. Step 6: Meanwhile, sauté mushrooms and pearl onions in remaining butter and 1 tbsp (15 ml) olive oil until golden; season with salt and pepper.
7. Step 7: When beef is tender, stir sautéed mushrooms and pearl onions into stew, adjust seasoning with salt and pepper, garnish with parsley, and serve hot.

1. Step 1: Preheat oven to 325°F (160°C). In a heavy Dutch oven over medium heat, cook diced bacon until crisp; remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Pat beef dry and brown in batches in bacon fat (add 1 tbsp olive oil if needed), about 3–4 minutes per side; remove and set aside.
3. Step 3: Add 1 tbsp butter and chopped onion and carrots to the pot; cook until softened, about 6–8 minutes; add garlic and tomato paste and cook 1 minute.
4. Step 4: Return beef and bacon to pot, sprinkle with flour and stir to coat; cook 2 minutes to remove raw flour taste.
5. Step 5: Pour in wine and beef stock, add bay leaf and thyme, bring to a simmer, cover, and transfer to oven; braise 2.5–3 hours until beef is very tender.
6. Step 6: Meanwhile, sauté mushrooms and pearl onions in remaining butter and 1 tbsp olive oil until golden; season with salt and pepper.
7. Step 7: When beef is tender, stir sautéed mushrooms and pearl onions into stew, adjust seasoning with salt and pepper, garnish with parsley, and serve hot.