Classic Beef Bourguignon
Julia Child's famous braise proves that time, not complexity, is what turns tough chuck into something silky — nearly every step here is about layering flavor slowly.
Serves
6
Prep
30 minutes
Cook
3 hours
Ingredients
- 6 ounces bacon, diced
- 3 pounds beef chuck roast, trimmed and cut into 2-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil, as needed
- 1 large carrot, sliced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 (750ml) bottle dry red wine (Burgundy or Pinot Noir)
- 2–3 cups (480–720ml) beef broth, as needed
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- 18–20 pearl onions, peeled
- 1 pound cremini mushrooms, quartered
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- 1
In a large Dutch oven, cook the bacon over medium heat until crisp and browned, 6–8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Pat the beef cubes very dry with paper towels and season generously with salt and pepper. Working in small batches to avoid crowding (crowding causes steaming instead of browning), sear the beef in the bacon fat, adding olive oil as needed, until deeply browned on all sides, 3–4 minutes per batch. Transfer each batch to a plate.
- 3
In the same pot, add the carrot and onion and cook, scraping up the browned bits, until softened, 6–7 minutes.
- 4
Add the garlic and cook 1 minute until fragrant.
- 5
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes.
- 6
Return the beef and bacon to the pot. Pour in the entire bottle of wine and enough beef broth to just cover the meat. Stir in the tomato paste, bay leaf, and thyme.
- 7
Bring to a simmer, then cover and transfer to a 325°F (165°C) oven, or reduce heat to low and simmer on the stovetop, for 2 to 2 1/2 hours, until the beef is completely fork-tender.
- 8
About 30 minutes before the beef is done, sear the pearl onions in a separate skillet with a little butter over medium heat until golden, 5–6 minutes, then set aside.
- 9
In the same skillet, sauté the mushrooms in the remaining butter over medium-high heat until golden brown, 6–7 minutes.
- 10
When the beef is tender, stir the seared pearl onions and mushrooms into the pot and simmer uncovered for 15–20 minutes more to let the flavors meld and the sauce reduce and thicken slightly.
- 11
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper.
- 12
Garnish with fresh parsley and serve hot over egg noodles, mashed potatoes, or with crusty bread.
Chef's Tip — Like most braises, this dish is noticeably better the next day — make it ahead, refrigerate overnight, skim the fat off the top, and gently reheat before serving.
Just $5/month. Cancel the takeout order instead. 🍟
More Beef & Pork Mains
Braised Short Ribs
Short ribs need low, slow, moist heat to break down their heavy connective tissue into rich gelatin — rushing this cut with high heat only makes it tougher.
Beef Stroganoff
Searing the beef quickly over very high heat, then finishing the sauce separately and combining at the last second, keeps the meat tender instead of turning it grey and chewy.
Korean Bulgogi
A grated Asian pear in the marinade isn't just for sweetness — its natural enzymes tenderize the beef in a way sugar alone can't.