Ingredients
Scale
- 3 lbs. beef chuck, cut into 2-inch cubes
- 3 tbsp olive oil
- 1/4 lb thick-cut bacon, cut into lardons
- 1 large onion, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 bottle (750ml) dry red wine, preferably Burgundy
Instructions
- Step 1: Preheat oven to 250°F (120°C). In a large Dutch oven or oven-safe pot, brown the bacon lardons over medium heat. Remove bacon and set aside. Leave rendered fat in the pot.
- Step 2: Pat the beef cubes dry with paper towels. In batches, brown the beef in the bacon fat over medium-high heat. Do not overcrowd the pot; brown in batches to ensure proper searing. Remove browned beef and set aside.
- Step 3: Add the sliced onion and carrots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes.
- Step 4: Return the beef and bacon to the pot. Pour in the red wine, making sure the beef is mostly submerged. Add beef broth if needed to cover the beef. Bring to a simmer on the stovetop.
- Step 5: Cover the Dutch oven and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is very tender and easily pierced with a fork.
- Step 6: Remove from the oven. Skim off any excess fat from the surface of the sauce. Serve hot with mashed potatoes, egg noodles, or crusty bread.
Notes
- For optimal flavor development, refrigerate leftover Beef Bourguignon overnight before reheating.
- Reheat gently on the stovetop over low heat, adding a splash of beef broth if needed to loosen the sauce.
- Serve this rich stew with creamy polenta to soak up all the delicious sauce.
- Browning the beef in batches is crucial for a deep, caramelized flavor, so resist the urge to overcrowd the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American