Traditional French Beef Bourguignon

  This rich, slow-cooked beef stew, originating from the Burgundy region of France, is the ultimate definition of comfort food. The beef is braised in red wine (traditionally Pinot Noir), flavored with garlic, onions, and thyme, and enriched with savory additions of mushrooms, crispy bacon, and caramelized pearl onions.

The secret to a great Bourguignon is patience; the flavor develops beautifully after a long, slow simmer.

Yields: 6 servings Prep time: 30 minutes Cook time: 3 hours

Ingredients:

• The Beef:
• 3 lbs (1.4 kg) boneless beef chuck roast, cut into 1.5-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil, divided
• 4 slices thick-cut bacon, chopped
• The Aromatics & Braise:
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 3 cloves garlic, minced
• 1 bottle (750ml) full-bodied red wine (Pinot Noir, Burgundy, or Côtes du Rhône)
• 2–3 cups high-quality beef stock (enough to cover the meat)
• 1 tbsp tomato paste
• 1 bouquet garni (fresh thyme sprigs, parsley stems, and 1 bay leaf tied with butcher's twine)
• The Garnish (Add-ins):
• 1 lb (450g) fresh cremini mushrooms, quartered
• 2 tbsp butter, divided
• 18–20 frozen pearl onions, thawed
• Fresh chopped parsley, for garnish

Instructions:

1.      Prep the Beef: Pat the beef cubes very dry with paper towels. (Wet beef will not brown properly). Season generously with salt and pepper.

2.     Render Bacon Fat: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon to a plate, leaving the rendered fat in the pot.

3.     Sear the Beef: Increase the heat to medium-high. Working in batches (do not overcrowd the pot), sear the beef cubes in the bacon fat (adding 1 tbsp olive oil if necessary) until a deep, caramelized crust forms on all sides, about 5–7 minutes per batch. Transfer the seared beef to the plate with the bacon.

4.     Sauté Aromatics: Reduce the heat to medium. Add the onion and carrots to the pot (add the remaining 1 tbsp olive oil if the pot is dry). Sauté until the onion is softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

5.     Deglaze: Pour about 1 cup of the red wine into the pot. Use a wooden spoon to scrape up the flavorful browned bits (fond) stuck to the bottom of the pot.

6.     Combine: Return the seared beef and crispy bacon (with any juices) back into the pot. Stir in the tomato paste. Pour in the remaining red wine and enough beef stock to just cover the meat (about 2 cups). Add the bouquet garni.

7.     Slow Simmer: Bring the mixture to a gentle simmer. Cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (165°C), OR keep it on the stovetop over very low heat. Simmer slowly for 2.5 to 3 hours, or until the beef is fork-tender.

8.     Prepare the Garnish: While the stew finishes, prepare the add-ins. In a skillet, melt 1 tbsp butter over medium-high heat. Sauté the mushrooms until golden brown and caramelized. Season with salt and set aside. In the same skillet (or a separate one), melt the remaining 1 tbsp butter and sauté the thawed pearl onions until lightly browned and caramelized.

9.     Finish the Stew: When the beef is tender, remove the pot from the heat. Fish out and discard the bouquet garni. Stir the caramelized mushrooms and pearl onions into the stew.

10.  Serve: Let the Bourguignon rest for 15 minutes off the heat. This allows the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed. Serve hot, generously garnished with fresh parsley. Traditionally, this is served over buttered egg noodles, creamy mashed potatoes, or with crusty French bread for dipping.