# Beef Bourguignon

Beef bourguignon is a classic French stew where beef chuck is braised slowly in red wine with bacon, carrots, mushrooms and pearl onions. It is rich, glossy and deeply savory.

It sounds fancy but it is mostly a gentle oven braise. Brown the meat well, use a wine you would drink, and let time do the work.

- Total time: 3 h 20 min (prep 30 min, cook 2 h 50 min)
- Serves: 6
- Per serving (estimated): 520 kcal, 38 g protein
- Cuisine: French. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 120 g thick-cut bacon, cut into lardons
- 1.1 kg beef chuck, cut into 4 cm cubes
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 carrots, sliced into coins
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 3 cups dry red wine, such as Pinot Noir
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
- 250 g small pearl onions, peeled
- 350 g cremini mushrooms, quartered
- 2 tbsp butter
- 2 tbsp chopped fresh parsley

## Method

1. Heat the oven to 325°F (160°C). Cook the bacon in a large Dutch oven over medium heat for 6 minutes, until crisp. Move to a plate, leaving the fat.
2. Pat the beef very dry and season with 3/4 tsp salt and the pepper. Brown it in the bacon fat in 3 batches for 2 to 3 minutes per side, until deep brown. Move each batch to the plate.
3. Add the oil, carrots and onion. Cook 6 minutes, until softened. Add the garlic and tomato paste for 2 minutes, until the paste darkens.
4. Sprinkle in the flour and stir 1 minute. Pour in the wine and scrape up all the browned bits. Simmer 5 minutes to cook off some of the alcohol.
5. Add the broth, thyme, bay leaves, bacon and beef with its juices. Bring to a simmer.
6. Cover and cook in the oven for 2 hours 30 minutes, until the beef is fork-tender and the sauce is glossy.
7. Meanwhile, melt the butter in a skillet over medium-high heat. Cook the pearl onions 5 minutes until browned, then the mushrooms 6 to 8 minutes until golden. Season with the remaining 1/4 tsp salt.
8. Stir the onions and mushrooms into the stew. Remove the thyme and bay leaves, skim the fat, and taste. Top with parsley.

## Why it works

- Browning the beef in bacon fat builds a deep, savory crust that flavors the sauce.
- Red wine adds acid and fruity depth, and long simmering mellows its sharpness.
- Chuck is rich in collagen, which melts into gelatin and gives the sauce a velvety body.
- Cooking the mushrooms and onions separately keeps them browned and flavorful instead of soggy.

## The science

- **Wine adds acid and aroma.** Red wine contributes acid, fruit, tannin and aroma compounds to the braise. As it simmers, the alcohol cooks off and the flavor concentrates and mellows. The acid also helps tenderize the meat, while tannins add a slight grip to the finished sauce.
- **Gelatin gives body.** Slowly braising beef chuck melts its collagen into gelatin, which dissolves in the liquid and gives the sauce a silky, lightly sticky feel. When it cools, a good bourguignon even sets slightly. That richness is why braises taste so luxurious.

## Tips

- Choose a dry red wine you would drink, such as Pinot Noir or a light Burgundy.
- Brown the beef in batches so it sears instead of steaming.
- Make it a day ahead; the flavor improves overnight.

## Mistakes to avoid

- Crowding the pan when browning: the beef steams and turns gray, so work in batches.
- Using sweet or very cheap wine: the sauce tastes harsh, so choose a dry red you enjoy.
- Adding the mushrooms raw to the stew: they turn watery and gray, so brown them separately first.

## Variations and swaps

- Add a splash of brandy or cognac before the wine, and flame it off carefully.
- Serve over buttered noodles, mashed potatoes or with crusty bread.
- Add a spoonful of Dijon mustard to the finished sauce.
- Swap half the wine for extra beef broth if you want a milder sauce.
- Swap pearl onions for 1 sliced onion if you cannot find them.

## Storage

Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months and reheat gently to 165°F (74°C).

## FAQ

**What wine is best for beef bourguignon?**

A dry red wine such as Pinot Noir, Burgundy or a light Cotes du Rhone is best. Choose a wine you would drink, but avoid very oaky or sweet bottles.

**What cut of beef is best for beef bourguignon?**

Beef chuck is best. It is well marbled and has collagen, so it turns very tender after a long braise.

**Can I make beef bourguignon without wine?**

You can use more beef broth with a splash of red wine vinegar. The flavor will be different but still rich and savory.

**Can I make beef bourguignon in a slow cooker?**

Yes. Sear the beef and make the base on the stove, then cook in a slow cooker on low for 8 hours. Add the sauteed mushrooms and onions at the end.

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Source: https://cookingscientist.com/recipes/beef-bourguignon (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846