Description
This Beef Bourguignon with Pearl Onions is a heartwarming dish that combines tender beef and sweet pearl onions in a rich, savory sauce. Perfect for chilly evenings, it brings comfort and nostalgia to your table.
Ingredients
Scale
- 3 lbs beef chuck, cut into 1.5-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons olive oil, divided
- 8 ounces thick-cut bacon, diced
- 1 large onion, chopped
- 2 medium carrots, sliced
- 4 cloves garlic, minced
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound pearl onions, peeled (you can use frozen pearl onions if fresh are unavailable)
- 8 ounces button mushrooms, quartered
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by preheating your oven to 300°F (150°C). This low and slow cooking will help your beef become fork-tender.
- In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in this mixture until they are fully coated. This step creates a lovely crust and thickens your sauce later.
- Heat 3 tablespoons of olive oil in a large oven-safe pot over medium-high heat. Once hot, add the bacon and cook for about 5-7 minutes until it's crispy and golden brown. Remove the bacon with a slotted spoon and set aside.
- In the remaining bacon fat, add the coated beef in batches, ensuring not to overcrowd the pot. Brown each side for about 3-4 minutes until they develop a deep brown crust. A common mistake is rushing this step; browning adds essential flavor!
- Once all the beef is browned, add the chopped onion, carrots, and minced garlic to the pot. Sauté for 5 minutes until the onions are translucent and fragrant. Scrape up any browned bits from the bottom of the pot for extra flavor.
- Pour in the red wine and beef stock, then stir in the tomato paste, thyme, and bay leaves. Bring this mixture to a simmer. This is where the magic begins!
- Return the bacon to the pot and cover it with a lid. Transfer the pot to the preheated oven and let it cook for 2.5 to 3 hours. You'll know it's done when the beef is fork-tender and the sauce is thickened.
- About 30 minutes before serving, heat the remaining 3 tablespoons of olive oil in a skillet over medium heat. Add the pearl onions and quartered mushrooms. Sauté for 10-12 minutes until the onions are golden and the mushrooms are tender.
- Once the beef is ready, remove the pot from the oven and stir in the sautéed pearl onions and mushrooms. For an extra touch of richness, add 2 tablespoons of unsalted butter, stirring until melted.
- Let the dish rest for 10 minutes before serving. Garnish with freshly chopped parsley for a pop of color!
- Prep Time: 30 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: For the best flavor, use a heavy Dutch oven or cast-iron pot. Don't rush the browning process; it enhances the flavor significantly. For a thicker sauce, consider removing the lid for the last hour of cooking.