Easy Beef Bourguignon Recipe | Professional Chef's Effortless Method

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Crisp up bacon in a large Dutch oven with a little olive oil until crispy, then remove and drain on a paper towel.

Pat dry the beef chuck roast cut into 2-3 inch pieces to ensure browning instead of steaming.

Season the first side of the beef pieces with salt and pepper before browning them in batches in the reserved bacon fat.

Remove the browned beef and prepare the vegetables by adding carrots and celery to the pot, seasoning with salt and pepper.

Sauté the vegetables for 2-3 minutes until the celery becomes slightly translucent, then add garlic and cook until fragrant.

Add 3 tablespoons of tomato paste to the pot and cook until it turns a deep burgundy color.

Add pearl onions or diced large onions to the pot after the tomato paste has cooked down.

Incorporate 2 tablespoons of flour into the mixture and cook for a bit to thicken.

Pour in a whole bottle of red wine and 2 cups of beef stock, scraping up the brown bits from the bottom of the pot.

Add 2 bay leaves, 5-6 sprigs of thyme, the reserved bacon, and the browned beef back into the pot.

Cover the pot and place it in a preheated oven at 325°F for 2.5 to 3 hours.

20 minutes before the stew is done, sauté mushrooms in 3 tablespoons of unsalted butter until golden, seasoning with salt and pepper.

Add the sautéed mushrooms to the stew before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens