Classic French braised beef in red wine with pearl onions, mushrooms, and lardons. This slow-cooked masterpiece develops deep, complex flavors through proper browning and patient braising.
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19 items
Preheat oven to 160°C (325°F). Season beef cubes generously with salt and pepper on all sides
Render bacon - In large Dutch oven over medium heat, cook bacon lardons until crispy and fat is rendered, about 8 minutes. Remove bacon with slotted spoon and reserve. Leave fat in pot
Brown beef - Working in batches to avoid crowding, brown beef cubes on all sides in bacon fat over medium-high heat, about 4-5 minutes per batch. Don't move meat until good crust forms. Transfer browned beef to plate. Add 1 tbsp olive oil between batches if needed
Sauté aromatics - heat to medium. Add onion and carrots to pot. Cook stirring occasionally until softened, about 8 minutes. Add garlic and cook 1 minute until fragrant
Add tomato paste and flour - Stir in tomato paste and cook 1 minute. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw flour taste
and build sauce - Pour in red wine, scraping bottom of pot with wooden spoon to release all brown bits. Bring to boil and let for 2 minutes. Add beef stock, bay leaves, thyme, and parsley sprigs. Stir to combine
the beef - Return browned beef and any accumulated juices to pot. Add reserved bacon. Liquid should come about 3/4 way up meat - add more stock if needed. Bring to gentle , cover pot with lid, and transfer to oven
Cook in oven - for 2.5-3 hours, stirring gently every 45-60 minutes, until beef is fork-tender and sauce has thickened. Meat should yield easily when pierced with fork
While beef braises, glaze pearl onions - In large skillet, melt 1.5 tbsp butter over medium heat. Add pearl onions in single layer. Add 2 tbsp water, cover, and cook 10 minutes. Uncover, increase heat to medium-high, and cook shaking pan occasionally until onions are golden brown and glazed, about 10 more minutes. Season with salt. Set aside
Sauté mushrooms - In same skillet, melt remaining 1.5 tbsp butter with 1 tbsp olive oil over medium-high heat. Add mushrooms and cook without stirring for 3 minutes. Stir and continue cooking until golden brown and liquid has evaporated, about 8 more minutes. Season with salt and pepper. Set aside
Finish dish - Remove pot from oven. Discard bay leaves, thyme stems, and parsley stems. Taste sauce and adjust seasoning with salt and pepper. Gently glazed pearl onions and mushrooms. Let rest 10 minutes before serving
Serve - Ladle bourguignon into shallow bowls. Garnish with chopped fresh parsley. Serve with crusty bread, mashed potatoes, or buttered egg noodles
