Description
A rich and layered French beef stew featuring tender chunks of braised beef, caramelized pearl onions, and sautéed mushrooms in a silky red wine-style sauce.
Ingredients
Scale
- 6 ounces smoked beef bacon, sliced crosswise 1/4″ thick
- 1 tablespoon olive oil
- 2–3 pounds beef chuck roast, cut into 2 inch cubes
- 1 carrot, peeled and sliced
- 1 small onion, peeled and sliced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons flour
- 2½ cups alcohol-free red wine substitute (or beef broth with a touch of red grape juice)
- 2–3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic, mashed
- 5–6 sprigs thyme, tied in kitchen string
- 2 bay leaves
- 6–7 ounces frozen pearl onions, thawed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs parsley
- 3–4 sprigs thyme
- ½ bay leaf
- ½ cup beef broth
- 1 pound white mushrooms, stems removed, quartered
- 2 tablespoons butter
- 1 tablespoon olive oil
- Chopped parsley for garnish
Instructions
- Preheat: Preheat the oven to 450°.
- Brown Bacon: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat, brown the smoked beef bacon, and transfer to a bowl.
- Sear Beef: Dry beef chuck roast and brown in batches in the Dutch oven, then transfer to the bowl.
- Sauté Vegetables: Add carrot and small onion to the Dutch oven and sauté until lightly browned and crisp-tender.
- Combine: Return beef and bacon to the pot, stir in salt and pepper.
- Coat: Sprinkle flour and stir until meat and vegetables are well coated.
- Crust: Place uncovered in the oven for 4 minutes, stir, and cook for another 4 minutes.
- Braise: Reduce oven to 325°. Stir in alcohol-free red wine substitute, beef stock, tomato paste, garlic, thyme, and bay leaves. Cover and braise for 2-3 hours.
- Prepare Onions: Heat butter and olive oil in a pan; brown pearl onions. Add parsley, thyme, ½ bay leaf, and beef broth; simmer for 20 minutes until liquid evaporates.
- Sauté Mushrooms: Heat olive oil and butter in a skillet; brown mushrooms in batches.
- Strain: Use a slotted spoon to remove meat; strain the sauce through a sieve, discarding solids.
- Combine and Chill: Return beef to the sauce, add cooked onions and mushrooms. Cool and refrigerate overnight.
- Finish: Heat oven to 325°F, skim excess fat from the surface, and braise for 1-1½ hours.
- Garnish: Garnish with chopped parsley.
Notes
Chilling the stew overnight allows flavors to deepen and makes it much easier to skim off excess fat.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 1018 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 138 mg
Keywords: beef bourguignon, beef burgundy recipe, boeuf bourguignon