Entrée: France – Bœuf Bourguignon ▶ Boeuf Bourguignon (Beef Burgundy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

2–3 lb / 900–1350 g chuck roast, cut into 1–1½ inch cubes
Salt and freshly ground black pepper to taste
4 oz / 115 g bacon, diced
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
2 carrots, sliced
1 onion, diced
3 cloves garlic, minced
2 tbsp (15 g) all-purpose flour
2 cups (480 ml) red Burgundy or other full-bodied red wine
2 cups (480 ml) beef stock
1 tbsp (15 g) tomato paste
2 bay leaves
2 sprigs fresh thyme or 1 tsp dried thyme
8–12 pearl onions, peeled
8 oz / 225 g mushrooms, halved
Fresh parsley for garnish

Instructions

1. Season beef with salt and pepper. In a heavy pot, cook bacon until crisp, remove and set aside.
2. Brown beef cubes in batches in bacon fat and butter/oil; remove and set aside.
3. Sauté carrots and diced onion until softened, add garlic, then stir in flour and cook 1 minute.
4. Deglaze with wine, scraping the bottom, add stock, tomato paste, thyme, bay leaves and return beef and bacon to pot.
5. Bring to a simmer, cover, and cook gently on stovetop or in 325°F (160°C) oven for 2–3 hours until beef is tender.
6. Sauté pearl onions and mushrooms in butter until browned; add to stew for the last 20–30 minutes to finish cooking.
7. Adjust seasoning, remove herbs, and serve hot garnished with parsley.