Name: Beef Bourguignon (Standard)
Prep time: 1 h 24 min
Cook time: 2 h 6 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.5 pounds Beef chuck roast-cut into 2-inch cubes; 1 teaspoon Salt; 1/2 teaspoon Black pepper-freshly ground; 6 ounces Thick-cut bacon-diced; 1 tablespoon Olive oil; 1 large Yellow onion-chopped; 2 medium Carrots-peeled and sliced; 4 cloves Garlic-minced; 8 ounces Cremini mushrooms-halved; 1 cup Frozen pearl onions-thawed; 2 tablespoons All-purpose flour; 1 cup Dry red wine (e.g., Pinot Noir, Merlot); 2 cups Beef broth; 1 tablespoon Tomato paste; 2 sprigs Fresh thyme; 1 Bay leaf; 2 tablespoons Fresh parsley-chopped

Recipe tier

2.5 pounds 1.13 kg Beef chuck roast-cut into 2-inch cubes
1 teaspoon 5 g Salt
1/2 teaspoon 2 g Black pepper-freshly ground
6 ounces 170 g Thick-cut bacon-diced
1 tablespoon 15 mL Olive oil
1 large 1 large Yellow onion-chopped
2 medium 2 medium Carrots-peeled and sliced
4 cloves 4 cloves Garlic-minced
8 ounces 225 g Cremini mushrooms-halved
1 cup 150 g Frozen pearl onions-thawed
2 tablespoons 30 mL All-purpose flour
1 cup 240 mL Dry red wine (e.g., Pinot Noir, Merlot)
2 cups 480 mL Beef broth
1 tablespoon 15 g Tomato paste
2 sprigs 2 sprigs Fresh thyme
1 1 Bay leaf
2 tablespoons 5 g Fresh parsley-chopped

Equipment

Dutch oven (6-quart/5.7-liter)
Slotted spoon
Cutting board
Chef's knife
Measuring cups
Measuring spoons

Instructions

🎙️ Cook with voice coach

Pat dry the Beef chuck roast cubes and season generously with Salt and Black pepper.
In a large Dutch oven or heavy-bottomed pot, cook the diced Thick-cut bacon from the Bacon & Browning group over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
If needed, add Olive oil from the Bacon & Browning group to the pot to ensure about 2 tablespoons of fat. Sear the seasoned Beef chuck roast cubes in batches until deeply browned on all sides. Do not overcrowd the pot. Remove seared beef and set aside.
Add the chopped Yellow onion and sliced Carrots from the Aromatics & Vegetables group to the pot. Sauté for 5-7 minutes until softened. Add the minced Garlic and cook for another minute until fragrant.
Stir in the All-purpose flour from the Braising Liquid & Seasoning group and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the Dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
Stir in the Beef broth, Tomato paste, Fresh thyme sprigs, and Bay leaf from the Braising Liquid & Seasoning group. Return the seared beef to the pot.
Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours.
After 2 hours, add the halved Cremini mushrooms and thawed Frozen pearl onions from the Aromatics & Vegetables group to the pot. Return the cooked bacon to the pot. Stir gently.
Cover and continue to braise for another 45-60 minutes, or until the beef is fork-tender.
Remove the Dutch oven from the oven. Discard the Fresh thyme sprigs and Bay leaf. Taste and adjust seasoning if necessary.
Ladle the Beef Bourguignon into bowls and garnish generously with chopped Fresh parsley from the Garnish group before serving.