Beef Bourguignon

Name: Beef Bourguignon
Total time: 210 min
Yield: 6
Ingredients: 3 lb beef chuck, cut into large cubes; 6 oz bacon, diced; 3 cup dry red wine; 2 cup beef stock; 1 unit yellow onion, diced; 2 unit carrots, sliced; 3 clove garlic cloves; 12 oz mushrooms, halved; 12 oz pearl onions; 2 tbsp all-purpose flour; 2 tbsp butter; 2 tsp salt

Meat & Seafood · European

12 ingredients · 210 minutes · 6 servings

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923kcal73.5g protein51.1g fat17.7g carbs*

Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	beef chuck, cut into large cubes
6 oz	bacon, diced
3 cup	dry red wine
2 cup	beef stock
1 unit	yellow onion, diced
2 unit	carrots, sliced
3 clove	garlic cloves
12 oz	mushrooms, halved
12 oz	pearl onions
2 tbsp	all-purpose flour
2 tbsp	butter
2 tsp	salt

Steps

sear20 min
beef deeply browned on multiple faces without steaming
Render the bacon, remove it, then brown the beef in batches in the rendered fat. Crowding drops pan temperature and sacrifices the dark fond that gives the braise depth.
saute8 min
onion and carrot softened and fond loosened
Cook onion and carrot in the pot, add garlic, then stir in flour briefly. The flour should coat the vegetables without forming pale raw clumps.
reduce10 min
wine simmered vigorously and raw alcoholic edge softened
Add the red wine and scrape up the fond, then reduce briefly before adding stock. This concentrates the browned flavors before the long covered cook.
braise125 min
beef fork-tender with collagen fully softened
Return beef and bacon, add stock, cover and braise gently until the chuck yields easily. A hard boil tightens meat fibers and muddies the sauce; keep the liquid at a quiet simmer.
saute15 min
mushrooms browned and pearl onions tender with color
While the beef finishes, brown mushrooms and pearl onions separately in butter. Separate cooking prevents them from spending hours waterlogged in the braise.
mix5 min
garnishes coated in glossy sauce
Fold the mushrooms and onions into the tender beef, adjust seasoning and simmer uncovered only as needed to reach a glossy spoon-coating consistency.