A French classic made for an unhurried meal. Beef chuck is browned, then gently braised in red wine and beef stock with bacon, thyme and bay leaves. Mushrooms and pearl onions join the pan toward the end, bringing their own depth to the rich sauce.
The preparation begins at the stove; the oven takes care of the long braise. Give the finished bourguignon its covered rest, then bring it to the table and enjoy the time spent cooking.
Ingredients
- 5 strips bacon, cut into 1-inch pieces
- 3½ pounds beef chuck, cut into 2-inch pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or another bold red wine
- 2 cups beef stock
- 1 tablespoon Better Than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 ounces frozen pearl onions, defrosted and drained
- 16 ounces cremini mushrooms, quartered
- Kosher salt
- Freshly cracked pepper
Method
- Heat the oven. Preheat the oven to 350°F.
- Cook the bacon. Place the bacon in the AFFINITY Stew Pan over medium-low heat. Cook until browned and the fat has rendered. Remove the bacon and set it aside.
- Sear the beef. Season the beef with salt and pepper. Increase the heat to medium-high and sear the beef on all sides, working in batches. Remove the beef and set it aside.
- Build the base. Reduce the heat to medium. Add 2 tablespoons of the butter, the yellow onion and the carrots. Sauté for 2–3 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 2–3 minutes, until darkened. Add the flour, stir, and cook for another 2–3 minutes.
- Begin the braise. Pour in the wine and scrape up the browned bits from the pan. Add the beef stock, bouillon, beef, bacon, thyme and bay leaves. Cover the pan and place it in the oven for 2½ hours.
- Prepare the mushrooms and pearl onions. Melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the mushrooms and cook until browned. Add the pearl onions and cook for 5 minutes. Season with salt and pepper.
- Finish and rest. Remove the stew pan from the oven and add the mushrooms and pearl onions. Return it to the oven for 45–60 minutes, until the beef is very tender. Let the bourguignon rest, covered, for 30 minutes before serving.
From stove to oven
This recipe is prepared in the de Buyer AFFINITY 5-ply Stainless Steel Stew Pan, moving from the stovetop sear to the oven braise. A separate skillet is used to brown the mushrooms and cook the pearl onions before they join the stew.
