Beef Bourguignon

Rich beef becomes melt-in-your-mouth tender when braised low and slow in wine with bacon, pearl onions, and mushrooms, creating a deeply savory sauce that's pure comfort. This French classic requires patience but minimal active cooking, making it perfect for impressive dinner parties or cozy weekend meals.

Ingredients

1 tbsp extra-virgin olive oil

6 oz bacon, roughly chopped

3 lbs beef brisket, trimmed of fat, cut into 2-inch chunks

1 large carrot, sliced 1/2-inch thick

1 large white onion, diced

6 cloves garlic, minced (divided)

Coarse salt and freshly ground pepper to taste

2 tbsp flour

12 small pearl onions (optional)

3 cups red wine (Merlot, Pinot Noir, or Chianti)

2-3 cups beef stock

2 tbsp tomato paste

1 beef bouillon cube, crushed

1 tsp fresh thyme, finely chopped

2 tbsp fresh parsley, finely chopped (divided)

2 bay leaves

1 lb fresh small white or brown mushrooms, quartered

2 tbsp butter

Instructions

Preheat oven to 350°F (175°C).

Heat the oil in a large Dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry the beef with paper towels; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot. Season with 1/2 tsp coarse salt and 1/4 tsp ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine, and enough stock so that the meat is barely covered. Then add the tomato paste, bouillon, and herbs. Bring to a simmer on the stove.

Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall-apart tender (adjust the heat so that the liquid simmers very slowly).

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet over medium heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add the mushrooms. Cook for about 5 minutes, shaking the pan occasionally to coat with the butter. Season with salt and pepper if desired. Set aside once browned.

Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander to collect the sauce only. Discard the bay leaves.

Return the beef mixture back into the Dutch oven. Add the mushrooms over the meat.

Remove any fat off the sauce and simmer for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

Taste for seasoning and adjust salt and pepper if desired. Pour the sauce over the meat and vegetables.