Beef Bourguignon
Beef slowly braised in red wine with bacon, mushrooms, and pearl onions — the French classic at the heart of our menu.
Ingredients
- 3 lbs beef chuck, cut in 1.5-inch cubes
- 6 oz bacon lardons
- 2 tbsp oil
- 1 onion and 2 carrots, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp flour
- 1 bottle dry red wine (Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 bay leaf and a few thyme sprigs
- 1 lb mushrooms, 1 cup pearl onions, butter
- Salt, pepper, and parsley
Method
- Render the bacon in a Dutch oven; remove. Brown the beef in batches in the fat and oil; set aside.
- Soften the onion and carrots; add the garlic and tomato paste, then the flour, and cook 1 minute.
- Deglaze with the wine; return the beef and bacon, add the stock, bay, and thyme.
- Cover and braise at 325°F for 2.5–3 hours until fork-tender.
- Sauté the mushrooms and pearl onions in butter and stir in for the last 30 minutes. Season and finish with parsley over noodles or potatoes.
Even better the next day — make it ahead and gently reheat.