Classic French Beef Bourguignon

• •2.5 lb beef chuck roast, trimmed and cut into 1.5-inch cubes
• •6 oz smoked bacon or lardons, diced
• •1 tablespoon olive oil
• •2 medium carrots, peeled and thickly sliced
• •1 large yellow onion, chopped
• •3 garlic cloves, minced
• •2 tablespoon all-purpose flour
• •1 tablespoon tomato paste
• •2 cup dry red wine (preferably Burgundy or Pinot Noir)
• •2 cup beef broth
• •4 fresh thyme sprigs
• •2 bay leaves
• • to taste salt
• • to taste black pepper, freshly ground
• •1 cup pearl onions, fresh or frozen, peeled
• •8 oz cremini mushrooms, quartered or halved
• •2 tablespoon fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper.

2. 2

   In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If there's more than 2 tablespoons of fat, drain some off.

3. 3

   Increase heat to medium-high. Add the olive oil to the pot if needed. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Brown on all sides until a deep crust forms, about 2-3 minutes per side. Remove browned beef and set aside with the bacon.

4. 4

   Reduce heat to medium. Add the sliced carrots and chopped yellow onion to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the all-purpose flour and tomato paste. Cook for 1-2 minutes, stirring constantly, to lightly toast the flour.

6. 6

   Pour in the red wine, scraping the bottom of the pot vigorously to deglaze and release all the flavorful browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.

7. 7

   Return the browned beef and cooked bacon to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the mixture to a gentle simmer on the stovetop.

8. 8

   Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is very tender when pierced with a fork.

9. 9

   While the beef braises, prepare the pearl onions and mushrooms. In a separate pan, melt a tablespoon of butter or olive oil over medium-high heat. Add the pearl onions and sauté until lightly caramelized, about 5-7 minutes. Remove and set aside. In the same pan, add the mushrooms and sauté until golden brown and tender, about 5-8 minutes. Set aside.

10. 10

    After the initial braising time, remove the Dutch oven from the oven. Stir in the sautéed pearl onions and mushrooms. Return the pot to the oven and continue to cook, covered, for another 30-45 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency.

11. 11

    Carefully remove the thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.

12. 12

    Serve the Classic French Beef Bourguignon hot, garnished with fresh chopped parsley. It pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread.

Chef's Tips

• 💡**Choose the Right Wine:** A dry, full-bodied red wine like Pinot Noir or a true Burgundy is essential for authentic flavor. Avoid anything too sweet or overly tannic.
• 💡**Don't Skip Browning:** Browning the beef in batches is crucial for developing deep, rich flavor and a beautiful crust. Don't overcrowd the pot, as this will steam the meat instead of browning it.
• 💡**Pat Beef Dry:** Ensure your beef is thoroughly patted dry before seasoning and browning. Moisture on the surface will prevent proper searing.
• 💡**Deglaze Thoroughly:** When adding the wine, make sure to scrape all the browned bits (fond) from the bottom of the pot. These bits are packed with flavor.
• 💡**Low and Slow:** Braising at a lower temperature for a longer time is key to tender, fall-apart beef. Resist the urge to rush the cooking process.
• 💡**Make Ahead:** Beef Bourguignon often tastes even better the next day, as the flavors have more time to meld. Cool completely, then refrigerate. Reheat gently on the stovetop or in the oven.