Cooking Lucid
Beef Bourguignon
Tender beef chuck slow-braised in red wine with carrots, onions, and mushrooms. Rich, glossy, and unmistakably French — a weekend project that rewards you with a week of incredible leftovers.
Prep 30 min
Cook 3h
Total 3h 30m
Serves 8
Ingredients
Step 1 — Prep the beef
- 3 lbs beef chuck (cut into 2-inch cubes)
- 3 tbsp all-purpose flour
- Salt and black pepper
- 3 tbsp olive oil
- 4 oz bacon (diced)
Step 2 — Braise
- 1 large onion (diced)
- 2 carrots (diced)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 bottle (750ml) dry red wine
- 2 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 8 oz cremini mushrooms (quartered)
- 1 cup pearl onions (peeled)
Step 3 — Serve
- Fresh parsley (chopped)
- Mashed potatoes or crusty bread
Instructions
- 1
Brown the beef
Toss beef cubes with flour, salt, and pepper. In a Dutch oven, cook bacon until crisp; remove. Brown beef in batches in the bacon fat and oil. Set beef aside.
- 2
Build the braise
Sauté onion and carrots 5 minutes. Add garlic and tomato paste, cook 1 minute. Return beef and bacon. Add wine, stock, bay leaves, and thyme. Bring to a simmer, cover, and cook in a 325°F oven (or on stovetop) 2½–3 hours until beef is meltingly tender.
- 3
Finish and serve
Sauté mushrooms and pearl onions in butter until golden; stir into the stew. Simmer 15 minutes. Skim excess fat if needed. Garnish with parsley and serve with mashed potatoes or crusty bread.
Nutrition per serving: 480 cal · 38g protein · 14g carbs · 22g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
