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Beef Bourguignon Recipe

Beef Bourguignon Recipe

Make Beef Bourguignon Recipe now for tender, wine-braised beef in a glossy sauce perfect for cozy dinners.

Ingredients

Instructions

Step 1: Prepare and season the beef

Pat the well-marbled beef cubes dry on paper towels until the surfaces look satin and the flesh has a clean, slightly tacky feel. Season all over with kosher salt and freshly ground black pepper, then dust the pieces lightly with all-purpose flour, tossing so each cube carries a thin, even coat and any excess flour falls away. Let the beef rest at room temperature while you move on to rendering the bacon — the light flour film will encourage a deeply caramelized crust when seared.

Step 2: Render bacon and brown the beef

Cook the bacon pieces until the fat is fully rendered and the bits are crisp and mahogany; transfer them to a plate so they stay crunchy. In the same heavy pot, add a splash of neutral oil if needed and sear the floured beef in a single layer, working in batches so each cube develops a dark, crunchy crust on at least two sides — the contrast between the dry, browned exterior and the rosy interior is key. Keep the resulting browned beef and crisp bacon together on the plate, letting the fond (dark sticky browned bits) cling to the pot to build deep flavor.

Step 3: Soften the vegetables and deepen with tomato paste

Spoon off excess fat until about two tablespoons remain, then add the diced yellow onion and sliced carrots. Cook them until the onion shimmers translucent and begins to take on pale gold edges and the carrots show the first amber color — they should feel tender but still hold structure. Stir in the minced garlic, then vigorously stir in the tomato paste and cook until it darkens to a deep brick red and begins to cling to the pot, taking on a concentrated, slightly caramelized aroma that promises depth.

Step 4: Deglaze with wine and assemble the stew base

Pour in the dry red wine and bring it to a strong simmer, using a wooden spoon to scrape every bit of the fond into the liquid until the wine reduces and the alcoholic sharpness softens into a glossy, concentrated base. Return the browned beef and crispy bacon to the pot, pour in beef stock (and a little water if needed) so the liquid just covers the meat, nestle in bay leaves, thyme sprigs, and parsley stems, and bring the whole pot just to a gentle simmer before braising. Taste and gently adjust seasoning so the braise starts balanced and savory.

Step 5: Braise until meltingly tender

Cover the heavy oven-safe pot tightly and transfer it to a low oven to braise slowly until the beef becomes fork-tender and the connective tissue has dissolved into silky threads — the meat should yield easily when pierced and the sauce should smell rounded and deeply savory. Once tender, remove the herbs and, if the sauce is thin, reduce it gently on the stovetop (or in the pot on the surface) until it coats a spoon with a glossy, viscous sheen; if it’s too thick, loosen with a splash of stock. This is the moment the stew base becomes luxurious and spoonable.

Step 6: Brown mushrooms and glaze pearl onions

In the same skillet used for quick sauté work (kept nearby and consistent), melt butter with a little vegetable oil and sear cleaned cremini mushrooms in a single layer until deeply browned and all released liquids have evaporated — the surface should be mahogany and slightly plush. In the same pan (wiped if needed), combine pearl onions with butter, a little water and sugar, then simmer covered until tender; uncover and cook until they are glossy, lightly browned and lacquered. These two preparations should look distinctly finished — bronzed mushrooms and shiny, translucent pearl onions ready to join the braise.

Step 7: Fold mushrooms and onions into the stew and finish seasoning

Gently stir the browned mushrooms and glazed pearl onions into the reduced stew, then let everything warm together very gently so the flavors marry and the sauce smooths around the chunks of beef. Taste and adjust with the remaining kosher salt and black pepper, skim any excess fat for a clean finish, and stir in chopped fresh parsley so the dish brightens with herbaceous flecks.

Step 8: Final hold and serving suggestions

Keep the finished Beef Bourguignon warm over very low heat, ensuring it never boils hard; if holding, add a splash of water to maintain a silky, spoon-coating consistency. Serve ladled into a wide, round serving vessel with plenty of beef, mushrooms, pearl onions and carrots bathed in the glossy mahogany sauce — it pairs beautifully with buttered egg noodles, creamy mashed potatoes, or crusty bread.

Notes