Boeuf Bourguignon — Red Wine Braised Beef Stew

How to Make Boeuf Bourguignon — Red Wine Braised Beef Stew

1. 1

   Step 1: Render bacon and brown the beef

   Preheat the oven to 325°F (160°C). In a large Dutch oven over medium heat, render the diced bacon until golden and crisp, then remove with a slotted spoon. Pat the beef dry, season with salt and pepper, lightly dredge in flour, and brown in batches in the bacon fat until well caramelized on all sides; transfer browned beef to a plate.

   For this step

   • 2 1/2 lbBeef chuck, trimmed and cut into 1½-inch cubes
   • 4 ozStreaky bacon or pancetta, diced
   • 1 1/2 tspSalt and freshly ground black pepper
   • 1/4 cupAll-purpose flour (for dredging)
   
2. 2

   Step 2: Build flavor and deglaze with red wine

   Reduce heat and add the combined tomato paste, crushed garlic, thyme sprigs and bay leaves to the pot; cook briefly until fragrant, stirring to lift any fond. Pour in the red wine to deglaze, scraping the bottom of the pot, and simmer until the wine is reduced by about one-third, concentrating the flavor.

   For this step

   • 2 cupsFull-bodied dry red wine (Burgundy or Pinot Noir recommended)
   • 1 tbsp + cloves + sprigsTomato paste (1 tbsp), 3 garlic cloves (crushed), 4 fresh thyme sprigs and 2 bay leaves (combined as aromatics)
   
3. 3

   Step 3: Add stock, carrots and braise slowly

   Return the browned beef and bacon to the pot, add the beef stock and carrots so the meat is mostly submerged, and bring to a gentle simmer on the stovetop. Cover and transfer to the preheated oven; braise for about 2½ hours (150 minutes), or until the beef is fork-tender and the sauce has reduced and concentrated.

   For this step

   • 2 cupsLow-sodium beef stock
   • 3 mediumCarrots, peeled and cut into 1-inch chunks
   
4. 4

   Step 4: Sauté mushrooms and pearl onions

   While the stew finishes, heat a skillet with a splash of oil and sauté the pearl onions and mushrooms over medium-high heat until nicely browned and just cooked through; season lightly. This searing step adds texture and a caramelized note that complements the braise.

   For this step

   • 12 countPearl onions, peeled (or small sweet onions, halved)
   • 8 ozCremini or button mushrooms, halved if large
   
5. 5

   Step 5: Finish the sauce and serve

   Remove the pot from the oven, fish out the thyme stems and bay leaves, and stir the browned mushrooms and pearl onions into the stew. Taste and adjust seasoning; if the sauce needs thickening, simmer uncovered on the stovetop for a few minutes to reduce, then serve hot with mashed potatoes, buttered noodles or crusty bread.
   

1. Preheat the oven to 325°F (160°C). In a large Dutch oven over medium heat, render the diced bacon until golden and crisp, then remove with a slotted spoon. Pat the beef dry, season with salt and pepper, lightly dredge in flour, and brown in batches in the bacon fat until well caramelized on all sides; transfer browned beef to a plate.
2. Reduce heat and add the combined tomato paste, crushed garlic, thyme sprigs and bay leaves to the pot; cook briefly until fragrant, stirring to lift any fond. Pour in the red wine to deglaze, scraping the bottom of the pot, and simmer until the wine is reduced by about one-third, concentrating the flavor.
3. Return the browned beef and bacon to the pot, add the beef stock and carrots so the meat is mostly submerged, and bring to a gentle simmer on the stovetop. Cover and transfer to the preheated oven; braise for about 2½ hours (150 minutes), or until the beef is fork-tender and the sauce has reduced and concentrated.
4. While the stew finishes, heat a skillet with a splash of oil and sauté the pearl onions and mushrooms over medium-high heat until nicely browned and just cooked through; season lightly. This searing step adds texture and a caramelized note that complements the braise.
5. Remove the pot from the oven, fish out the thyme stems and bay leaves, and stir the browned mushrooms and pearl onions into the stew. Taste and adjust seasoning; if the sauce needs thickening, simmer uncovered on the stovetop for a few minutes to reduce, then serve hot with mashed potatoes, buttered noodles or crusty bread.