Make-Ahead Beef Bourguignon for Six
Beef chuck slowly braises with red wine, bacon, mushrooms, pearl onions, carrots, and herbs in a glossy savory sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 pounds beef chuck cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 slices bacon chopped
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 carrots cut into thick coins
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 8 ounces cremini mushrooms halved
- 1 cup frozen pearl onions
Instructions
Instructions
- Pat the beef dry, season with salt and pepper, and toss lightly with the flour.
- Cook the bacon in a Dutch oven until browned. Transfer it to a plate, leaving the rendered fat in the pot.
- Add the olive oil as needed and brown the beef in batches. Transfer the beef to the plate.
- Cook the chopped onion and carrots for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
- Pour in the red wine, scrape up the browned bits, then add the stock, thyme, bay leaves, bacon, and beef.
- Cover and braise at 325°F for 2 hours. Stir in the mushrooms and pearl onions and cook uncovered for 30 minutes, until the beef is tender and the sauce is glossy.
- Cool and refrigerate overnight if making ahead. Reheat gently, remove the bay leaves and thyme stems, and serve hot.
Notes
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