Pin
This Beef Bourguignon takes me back to my first French adventure. I've tweaked it countless times in my kitchen, and now it's the go-to meal for our family celebrations. The beef turns so soft it almost dissolves, and that wine-based sauce is simply unbelievable. The smells that fill my home whenever I cook this are just out of this world.
What Makes This Recipe Special
The best thing about this dish is how it turns basic stuff into something extraordinary. The sauce gets incredibly thick and smooth, the veggies become soft and tasty, and the beef just crumbles apart. It's good enough for Christmas dinner but still works for a relaxed weekend meal.
Ingredients List
- Bacon: Keep the fat after cooking - it's crucial for flavor.
- Chuck Roast: Try to find one with good fat streaks throughout.
- Onions: You'll need regular yellow ones and small pearl varieties.
- Garlic: Don't even think about using the pre-minced kind.
- Tomato Paste: A small amount gives wonderful richness.
- Flour: This will give your sauce the perfect consistency.
- Red Wine: Pinot Noir works wonders in this dish.
- Broth: Pick the low sodium type to manage saltiness yourself.
- Soy Sauce: My hidden trick for boosting taste.
- Fresh Herbs: Bay leaf, parsley, rosemary and thyme.
- Veggies: Mushrooms and carrots add substance.
- Olive Oil: Needed for cooking everything just right.
Cooking Instructions
- Prep The Bacon
- Cook until it's nice and crunchy in your pot then set aside the fat.
- Prepare The Meat
- Add some salt and pepper to your chunks and cook them until they're nicely browned.
- Create The Base
- Cook your garlic, onions and tomato paste in that flavorful bacon fat.
- Thicken It Up
- Add your flour, then pour in wine while scraping the bottom for all those flavor bits.
- Slow Cook
- Toss in everything else, let it bubble, then stick it in a 350°F oven for about 2 hours.
- Add The Extras
- Get those pearl onions and mushrooms nice and brown then mix them with the bacon.
Pin
Handy Advice
I often buy the frozen pearl onions to cut down on prep time. If you're missing fresh herbs, go ahead and use dried ones but cut the amount in half. Sometimes I keep the bacon extra crispy by adding it right at the end instead of mixing it in earlier.
Crock Pot Method
Got a slow cooker? Don't use flour, cut back on the broth and let it cook on low for around 6-7 hours. Just remember to brown everything first as that's where tons of the flavor comes from.
Storage Tips
It actually gets tastier after sitting overnight! You can keep it in your fridge up to three days. When warming it up, do it slowly on the stovetop or use your microwave at 50% power so the meat stays tender.
Recipe Questions & Answers
- → What kind of wine works best?
Pick a dry red you enjoy drinking, such as Pinot Noir or Côtes du Rhône. Stay away from cooking wines.
- → Why cook beef in smaller batches?
If you overcrowd the pan, pieces won’t brown well. Smaller batches let them sear evenly.
- → Can I prep this dish ahead?
Absolutely! It tastes even better on the second day. Reheat slowly on the stove or in the oven.
- → Why toss in soy sauce?
It boosts the beef’s flavor with extra umami richness.
- → What about frozen pearl onions?
No problem! Just add them closer to the end since they don’t need as much cooking time.