Beef Bourguignon

Foundations Referenced

• → Brown Stock
• → Mirepoix
• → Bouquet Garni
• → Braising Technique

Ingredients

• 3 lbs beef chuck, cut into 2" cubes
• Salt, pepper, flour for dredging
• 4 oz thick-cut bacon, cut into lardons
• 1 bottle (750ml) dry red Burgundy
• 2 cups beef stock (→ foundation)
• 2 tbsp tomato paste
• 1 onion, medium dice · 2 carrots, oblique cut · 2 celery stalks, medium dice
• 4 garlic cloves
• 1 bouquet garni (→ foundation)
• 8 oz pearl onions, peeled
• 8 oz button mushrooms, quartered
• 2 tbsp butter
• Fresh parsley

Method

1. Render lardons in a Dutch oven until crispy. Remove, reserve fat.
2. Sear beef: Season, flour, and brown in batches in bacon fat. Remove.
3. Aromatics: Sauté mirepoix 6 min. Add tomato paste and garlic.
4. Deglaze with wine, reduce by one-third. Add stock, bouquet garni, bacon, and beef.
5. Braise: Cover, 325°F for 2–2.5 hours until beef is fork-tender.
6. Garnish: Sauté pearl onions and mushrooms in butter until golden. Add to stew in last 30 min.
7. Finish: Remove bouquet garni. Adjust seasoning and consistency.

Serve over egg noodles, mashed potatoes, or with crusty bread.

What You're Practicing

• The definitive French stew — same technique as coq au vin, applied to beef
• Flour dredge serves double duty: creates a seared crust and thickens the braising liquid
• Whole-bottle wine reduction for depth