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Slow Cooked Beef Bourguignon

A deeply savory French-style beef stew featuring browned chuck roast, smoky bacon, red wine, aromatic vegetables, mushrooms, and pearl onions. A long oven braise transforms the beef into exceptionally tender pieces while producing a rich, full-bodied sauce.
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Course: Main Course
Cuisine: French
Keyword: Slow Cooked Beef Bourguignon
Total Time: 4 hours 30 minutes

Ingredients

For the Beef Stew

  • 2 cups full-bodied red wine or Burgundy wine
  • 5 garlic cloves finely minced
  • 3 large carrots peeled and cut into 1-inch pieces
  • 2 fresh thyme sprigs
  • 3 1/2 pounds beef chuck divided into 2-inch cubes
  • 1 tablespoon beef bouillon base
  • 2 tablespoons unsalted butter
  • 2 bay leaves preferably fresh
  • 5 strips bacon sliced into 1-inch sections
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 1 yellow onion diced into approximately 1/2-inch pieces
  • 2 tablespoons tomato paste
  • Kosher salt as needed
  • Freshly ground black pepper as needed

For the Mushroom and Pearl Onion Garnish

  • 10 ounces pearl onions thawed and thoroughly drained
  • 2 tablespoons unsalted butter
  • 16 ounces cremini mushrooms quartered into roughly 1-inch pieces

Instructions

  • Preheat the oven to 350°F.
  • Place the bacon pieces in a large, heavy-bottomed Dutch oven or braising pot. Cook over medium-high heat for approximately 5–7 minutes, or until crisp and the fat has rendered.
  • Lift out the cooked bacon with a slotted spoon and reserve it for later, keeping the rendered bacon fat in the pot.
  • Blot the beef cubes thoroughly with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
  • Sear the beef in batches in the hot bacon fat, taking care not to overcrowd the pot. Brown each batch well on all sides, allowing approximately 3–4 minutes per batch.
  • Transfer each browned portion of beef to a plate. The meat does not need to cook through at this stage; the purpose is to establish a deeply caramelized exterior.
  • Add 2 tablespoons unsalted butter to the same pot and allow it to melt and begin foaming.
  • Stir in the diced yellow onion and chopped carrots. Cook for 2–3 minutes, stirring periodically, until the vegetables soften slightly and begin developing color.
  • Add the minced garlic and continue cooking for approximately 1 minute, just until aromatic.
  • Mix in the tomato paste and cook for another 2–3 minutes, stirring as it lightly caramelizes against the bottom of the pot.
  • Sprinkle the flour evenly over the vegetables. Stir continuously for 2–3 minutes to remove the raw flour flavor and form the thickening base for the sauce.
  • Pour the Burgundy or other full-bodied red wine into the pot. Use a wooden spoon to scrape the browned caramelized residue from the bottom, incorporating it thoroughly into the liquid.
  • Add the beef broth and beef bouillon base, stirring until combined.
  • Return the seared beef and reserved crisp bacon to the pot. Add the fresh thyme sprigs and bay leaves.
  • Bring the mixture to a gentle simmer over medium heat. Cover securely with a tight-fitting lid and transfer the pot to the preheated 350°F oven.
  • Keep the beef covered and braise it in the oven for 2 1/2 hours.
  • During the braising period, melt the remaining 2 tablespoons unsalted butter in a large skillet over medium-high heat.
  • Once the butter is foaming, arrange the quartered cremini mushrooms in the skillet. Leave them undisturbed for 3–4 minutes so that a golden crust develops.
  • Stir the mushrooms and continue sautéing until browned on all sides, for approximately 5–7 minutes total cooking time.
  • Add the thawed and drained pearl onions. Cook the mushrooms and onions together for another 5 minutes, then lightly season with kosher salt and freshly ground black pepper.
  • Remove the skillet from the heat and reserve the mushroom and onion mixture.
  • After the beef has braised for 2 1/2 hours, carefully remove the Dutch oven from the oven.
  • Gently fold the sautéed cremini mushrooms and pearl onions into the stew, distributing them evenly throughout the braising liquid.
  • Cover the pot again and return it to the 350°F oven for an additional 45–60 minutes. Continue cooking until the beef is exceptionally tender when tested with a fork and the mushrooms and onions have absorbed the flavors of the sauce.
  • Remove the finished beef bourguignon from the oven and leave it covered at room temperature for 30 minutes.
  • During this resting period, the sauce will settle and excess fat may rise to the surface. Skim away any unwanted surface fat if desired.
  • Taste the braising liquid and adjust the seasoning with additional kosher salt and freshly ground black pepper as necessary.
  • Serve the beef bourguignon with generous portions of tender beef, carrots, mushrooms, pearl onions, bacon, and the rich red wine sauce.
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Notes

Fresh bay leaves may be used in preference to dried leaves for a somewhat more delicate flavor.
Thoroughly drying the beef before searing encourages stronger browning and helps develop the flavorful foundation of the finished sauce.
Avoid crowding the pot while searing the beef, as working in batches allows the meat to brown properly rather than steam.