Classic Beef Bourguignon

Ingredients

• 4 slices Thick‑cut bacon (Cut into 1‑inch pieces)
• 2 Tbsp Clarified butter (High smoke‑point butter for sautéing)
• 2.5 lb Beef chuck roast (Trim excess fat, cut into 2‑inch cubes)
• 1 piece Large yellow onion (Quartered, keep pieces large for long cook)
• 12 oz Pearl onions (frozen or jarred) (Keep whole, drain well if jarred)
• 3 medium Carrots ( peeled and sliced)
• 1 lb Small potatoes (baby potatoes) (Leave whole, scrub clean)
• 8 oz White button mushrooms (Quartered)
• 3 cloves Garlic cloves (Minced)
• 2 cup Dry red wine (e.g., Burgundy) (For deglazing and braising)
• 2 cup Beef stock (low‑sodium) (Homemade or store‑bought)
• 2 Tbsp All‑purpose flour (Added via strainer technique for thickening)
• 4 sprigs Fresh thyme sprigs (Leaves stripped from stems)
• 1 leaf Bay leaf (Adds depth of flavor)
• 2 Tbsp Cognac (Add at end for richness; optional)
• 2 Tbsp Fresh parsley (Chopped, for garnish)
• to taste Salt
• to taste Black pepper

Instructions

1. Render Bacon

   Place the bacon pieces in the Dutch oven over low heat. Cook slowly, stirring occasionally, until the fat has rendered and the bacon is just lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: low heat

2. Remove Bacon

   Using tongs, transfer the rendered bacon to a plate and set aside. Leave the rendered fat in the pot.

   Time: PT1M

   Temperature: low heat

3. Caramelize Onions

   Add the clarified butter to the rendered bacon fat. Add the quartered large onion and the pearl onions, sprinkle with a pinch of salt, and cook over low heat, stirring occasionally, until they turn golden‑brown and fragrant, about 10 minutes.

   Time: PT10M

   Temperature: low heat

4. Brown the Beef

   Increase heat to medium‑low. Working in batches so pieces do not touch, add the beef cubes and brown on all sides, about 3‑4 minutes per batch, total 10 minutes. Season with salt and pepper.

   Time: PT10M

   Temperature: medium‑low

5. Deglaze with Wine

   Pour the red wine into the pot, scraping up the browned bits (fond) with a wooden spoon. Let the wine reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

6. Sauté Mushrooms

   Add the quartered mushrooms to the pot and sauté until most of their water evaporates, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

7. Add Vegetables & Stock

   Stir in the sliced carrots, whole baby potatoes, minced garlic, thyme sprigs, and bay leaf. Pour in the beef stock, bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours 30 minutes, or until the beef is fork‑tender.

   Time: PT2H30M

   Temperature: low heat

8. Thicken with Flour (Strainer Method)

   Place the fine‑mesh strainer over the pot. Sprinkle the flour through the strainer while whisking continuously for 15 minutes, allowing the flour to cook and the sauce to thicken.

   Time: PT15M

   Temperature: low heat

9. Finish with Cognac

   Stir in the cognac and let the stew simmer an additional 5 minutes. Adjust seasoning with salt and pepper if needed.

   Time: PT5M

   Temperature: low heat

10. Serve

    Remove the thyme sprigs and bay leaf. Sprinkle chopped fresh parsley over each serving. Serve hot with crusty bread or over mashed potatoes.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

4g