Classic Boeuf Bourguignon

22 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 400 °F.
2. 02

   Heat Olive Oil

   In a large Dutch oven, warm the 1 tablespoon of olive oil over medium heat.
3. 03

   Cook Bacon

   Add the bacon and sauté for 2 to 3 minutes, until it's cooked through but not overly crisp.
4. 04

   Remove Bacon

   Use a slotted spoon to transfer the bacon to a separate dish, leaving the rendered fat in the pot.
5. 05

   Sear Beef

   Pat the beef stew meat dry with paper towels; this helps it brown properly. Increase the heat to medium-high and add the beef to the bacon fat in the Dutch oven.

   Cook for 4 to 5 minutes, turning occasionally, until the outside of the beef is well browned on all sides.

6. 06

   Remove Beef

   Transfer the browned beef to a separate dish using a slotted spoon.
7. 07

   Sauté Aromatics

   Return the heat to medium. Add the carrots, garlic, onions, parsley, thyme, and bay leaves to the pot. Sauté for 2 to 3 minutes, just until they begin to soften and become fragrant.
8. 08

   Remove Aromatics

   Remove the aromatic mixture with a slotted spoon and set it aside in a separate dish.
9. 09

   Cook Pearl Onions and Mushrooms

   Add the pearl onions and button mushrooms to the Dutch oven. Sauté until the pearl onions start to brown and the mushrooms are tender and have released their liquid.
10. 10

    Remove Onions and Mushrooms

    With a slotted spoon, remove the pearl onions and mushrooms and add them to the dish with the cooked bacon.
11. 11

    Flour Beef

    Return the browned beef to the pot. Dust it with 1 tablespoon of all-purpose flour, tossing to coat the meat evenly. Season generously with salt and pepper.
12. 12

    Bake Beef

    Transfer the Dutch oven to the preheated oven and bake for 4 to 5 minutes. This helps create a light coating on the beef.
13. 13

    Return Pot to Stovetop

    Carefully remove the pot from the oven and place it back on the stovetop.
14. 14

    Deglaze with Wine

    Pour in the 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
15. 15

    Add Broth, Simmer

    Add the 2 cups of beef broth and bring the mixture to a simmer over medium heat.
16. 16

    Simmer Stew

    Return the reserved carrot, onion, and spice mixture to the pot. Reduce the heat to low, cover, and simmer for 1 hour.
17. 17

    Add Vegetables and Bacon

    After 1 hour, add the reserved pearl onions, mushrooms, and bacon to the pot.

    Continue to simmer, covered, until the beef is fork-tender, which should take about an additional 30 minutes.

18. 18

    Thicken Sauce

    Using a slotted spoon, remove all the solids from the pot and set them aside. Increase the heat under the pot and bring the remaining sauce to a rapid boil.

    In a small bowl, whisk together the remaining 1 tablespoon of flour with 2 tablespoons of the hot sauce until smooth and lump-free.

19. 19

    Whisk in Slurry

    Pour the flour mixture into the boiling sauce, whisking constantly. Continue to stir until the sauce visibly thickens to a consistency that coats the back of a spoon.
20. 20

    Discard Herbs

    Remove and discard the bay leaves and thyme sprigs from the thickened sauce.
21. 21

    Combine Solids and Sauce

    Return all the reserved solids (beef, vegetables, bacon) to the pot and stir gently to ensure everything is evenly coated in the rich sauce.
22. 22

    Serve

    Serve the Boeuf Bourguignon warm, spooned over a bed of egg noodles or rice.