Beef Bourguignon

A classic French stew, featuring tender beef simmered in red wine with earthy mushrooms, pearl onions, and savory herbs for a deeply flavorful and comforting meal.

• Prep: 30 min
• Cook: 3 hr
• Total: 3 hr 30 min
• Servings: 2
• Cuisine: French
• Difficulty: Hard
• Cost: $12.43/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• roast
• savory

Ingredients

• 1 pound beef chuck roast (cut into 1 1/2-inch cubes)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 4 ounce bacon (lardons)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 tablespoon all-purpose flour
• 1 cup dry red wine
• 1 cup beef broth
• 0.5 cup tomato paste
• 1 bay leaf
• 0.5 teaspoon dried thyme
• 4 ounce cremini mushrooms (quartered)
• 6 ounce pearl onions (frozen)
• 1 pound Yukon Gold potatoes (peeled and quartered)
• 2 tablespoon unsalted butter
• 0.25 cup heavy cream
• 2 carrots (medium, peeled and cut into 1-inch pieces)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 325°F (160°C). Season the beef chuck roast cubes with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. In a large Dutch oven or oven-safe pot, heat 1 tablespoon olive oil over medium-high heat. Add the bacon lardons and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, reserving 1 tablespoon of rendered fat in the pot. Set bacon aside.
3. Sear the seasoned beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
4. Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Sprinkle 1 tablespoon all-purpose flour over the vegetables and cook, stirring, for 1 minute.
6. Deglaze the pot with 1 cup dry red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes. Stir in 1 cup beef broth and 1/2 cup tomato paste until combined. Add the bay leaf and 1/2 teaspoon dried thyme.
7. Return the seared beef to the pot, along with the quartered cremini mushrooms. Bring to a gentle simmer, then cover the Dutch oven and transfer to the preheated oven. Cook for 2 hours.
8. After 2 hours, add the frozen pearl onions and cut carrots to the pot. Stir gently, re-cover, and return to the oven for another 45-60 minutes, or until the beef is very tender.
9. While the stew finishes, prepare the mashed potatoes. Place the peeled and quartered Yukon Gold potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
10. Return the drained potatoes to the saucepan over low heat to dry them out slightly, about 1 minute. Remove from heat and mash thoroughly. Stir in 2 tablespoons unsalted butter and 1/4 cup heavy cream until smooth. Season with a pinch of kosher salt and black pepper to taste.
11. Remove the bay leaf from the beef bourguignon. Serve the beef bourguignon hot over the creamy mashed potatoes, garnished with the reserved crispy bacon and optional fresh parsley.

Notes

Leftovers improve in flavor overnight and can be stored in the refrigerator for up to 3 days. If the sauce is too thin, you can thicken it slightly by simmering uncovered on the stovetop for a few minutes after removing from the oven.

Nutrition (per serving)

• Calories: 950
• Protein: 72.5 g
• Carbohydrates: 55.3 g
• Fat: 42.8 g
• Fiber: 7.5 g
• Sodium: 980 mg
• Saturated Fat: 20.1 g
• Sugar: 8.2 g
• Cholesterol: 185 mg