Beef Bourguignon Recipe

The best part of this Beef Bourguignon is how much depth comes from a relatively modest amount of red wine. With 1½ pounds of beef chuck, 1 cup of bacon, tomato paste, and a full pound of beef stock, the sauce becomes dark, savory, and concentrated rather than wine-heavy. The bacon fat gives the beef a head start on browning, while the pearl onions and carrots add sweetness that balances the stock. It takes 215 minutes from start to finish, but most of the cooking is hands-off, and the long, gentle braise transforms the chuck into tender pieces that nearly yield to a fork. Start by rendering the bacon slowly in the same heavy pot you’ll use for the stew. Remove it once crisp, then brown the beef in batches, giving each piece enough room to sear instead of steam. This is the point where patience matters most: a well-browned fond on the bottom of the pot is what makes the finished sauce taste rich. Stir in the tomato paste and let it cook for a minute or two until it darkens slightly, then use the red wine to loosen all those caramelized bits before adding the beef stock. The mushrooms and pearl onions are worth treating separately. If they go into the pot too early, the mushrooms can turn soft and watery, and the onions may disappear into the sauce. I like to brown the mushrooms in a skillet and add them with the pearl onions toward the end of the braise, so they remain recognizable and keep a little texture. Keep the oven or stovetop heat low enough that the liquid barely simmers; a hard boil will tighten the beef instead of tenderizing it. If the sauce seems thin when the meat is done, remove the beef and vegetables and reduce the liquid uncovered for a few minutes. This is a wonderful dinner for a relaxed Sunday, a winter gathering, or any occasion when you can prepare ahead. In fact, it is often even better the next day, after the sauce has had time to settle and the bacon, beef, and vegetables have fully mingled. Serve it over buttery mashed potatoes, wide egg noodles, or simply alongside crusty bread for soaking up the sauce. A crisp green salad or steamed haricots verts makes a good counterpoint, and the remaining red wine is the natural pairing.