Description
A classic French Wild Mushroom Beef Bourguignon featuring tender braised beef chuck simmered in red wine with aromatic vegetables, wild mushrooms, and pearl onions. This hearty and flavorful dish is perfected by slow cooking in the oven, creating a rich sauce and melt-in-your-mouth meat that’s ideal for special occasions or comforting dinners.
Ingredients
Scale
Beef and Meat
- 3.3 lbs beef chuck, cut into 2-inch cubes
- 3.5 oz smoked bacon or pancetta, diced (optional)
Vegetables
- 9 oz wild mushrooms (chanterelles, porcini, or cremini), cleaned and sliced
- 7 oz pearl onions, peeled
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
Liquids and Stocks
- 25 fl oz dry red wine (Burgundy or Pinot Noir)
- 2 cups beef stock
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Seasonings and Others
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped for garnish
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour or gluten-free flour
Instructions
- Preheat oven: Preheat your oven to 325°F to prepare for the braising process.
- Prepare beef: Pat beef cubes dry using paper towels and season them generously with salt and black pepper to enhance flavor.
- Sear beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 4-5 minutes per batch. Transfer browned beef to a plate and set aside.
- Cook bacon (optional): If using bacon, add diced bacon to the pot and cook until crisp, approximately 5 minutes. Remove bacon with a slotted spoon and set it aside with the beef.
- Sauté aromatics: Add another tablespoon of olive oil to the pot. Sauté the chopped onion, carrots, and celery for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute to develop aroma.
- Thicken base: Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for 2 minutes to remove raw flour flavor and create a roux base for the sauce.
- Deglaze pot: Stir in the tomato paste, then pour in the red wine while scraping up any browned bits stuck to the bottom of the pot. This adds deep, savory flavor.
- Build braising liquid: Add beef stock, fresh thyme sprigs, and bay leaves to the pot. Return the seared beef and cooked bacon to the Dutch oven. Bring the mixture to a gentle simmer to combine flavors.
- Braise beef: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2 hours until the beef is very tender and easy to break apart with a fork.
- Prepare mushrooms: While the beef braises, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sauté the wild mushrooms until golden brown and any liquid they release evaporates, approximately 8-10 minutes. Set mushrooms aside.
- Caramelize pearl onions: In the same skillet, add pearl onions and cook until they become lightly caramelized and tender, about 8 minutes. Set aside with mushrooms.
- Finish braising: After 2 hours, carefully remove the Dutch oven from the oven. Add the sautéed mushrooms and caramelized pearl onions to the pot. Continue cooking uncovered in the oven for another 30 minutes to thicken the sauce and blend the flavors.
- Season and serve: Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and black pepper as needed. Serve the beef bourguignon hot, garnished with freshly chopped parsley for a bright finish.
Notes
- Using a Dutch oven is essential for even heat distribution and to create a perfect sealed environment for braising.
- For a gluten-free version, substitute all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
- If you prefer a deeper, smokier flavor, smoke-cured bacon can be used instead of pancetta.
- The choice of wine greatly influences the dish; Burgundy or Pinot Noir is recommended for authentic taste.
- Allowing the beef to rest before serving helps the juices redistribute and enhances flavor.
- For easier peeling of pearl onions, blanch them briefly in boiling water and shock in ice water before peeling.
