Ingredients:

  • 5 lbs / 1.1 kg Beef Chuck Steak (cut into 1.5-inch/4 cm cubes)
  • 4 oz / 115 g Smoked Bacon Lardons or Slab Bacon (diced thickly)
  • 1 Tbsp / 15 mL Olive Oil (or neutral cooking oil)
  • 1 tsp / 5 g Sea Salt
  • ½ tsp / 2 g Freshly Ground Black Pepper
  • 2 Tbsp / 30 g All-Purpose Flour (Plain Flour)
  • 1 large Yellow Onion (roughly chopped)
  • 2 large Carrots (peeled and thickly sliced)
  • 3 cloves Garlic (minced)
  • 1 bottle (750 mL) / 3 cups Dry Red Wine (preferably Pinot Noir or Burgundy)
  • 2 cups / 475 mL Beef Stock (low sodium)
  • 1 Tbsp / 15 mL Tomato Paste
  • 2 Bay Leaves (dried)
  • 6 sprigs Fresh Thyme
  • 3 sprigs Fresh Parsley Stems (for bouquet garni)
  • 1 Tbsp / 15 g Unsalted Butter
  • 1 lb / 450 g Small Brown or Cremini Mushrooms (halved or quartered if large)
  • 1 cup / 150 g Pearl Onions or Small Shallots (peeled, left whole)
  • Fresh Parsley (chopped, for garnish)

Instructions:

  1. Preheat oven to 325°F (160°C). Dice the bacon lardons. Place the Dutch oven over medium heat. Add the lardons and cook slowly until the fat is rendered and the bacon is crispy. Use a slotted spoon to remove the crispy lardons and set them aside. Leave the rendered fat in the pot.
  2. Pat the beef cubes very dry with paper towels. Season well with salt and pepper. Working in batches (do not overcrowd the pot!), add the seasoned beef to the hot fat. Sear hard on all sides until deeply browned and crusted. Remove the seared beef cubes and set aside with the bacon.
  3. Add the oil, carrots, and chopped onion to the remaining fat in the pot. Sauté for 5–7 minutes until softened and slightly browned. Add the minced garlic and tomato paste; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute (creating a roux base).
  4. Pour the entire bottle of red wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom (the fond). Bring to a simmer. Add the beef stock, the reserved bacon, and the seared beef cubes back into the pot. Submerge the tied bouquet garni. Bring the stew back up to a gentle simmer.
  5. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the beef is meltingly tender and easily pulls apart with a fork. Remove the pot from the oven and discard the bouquet garni.
  6. While the beef is resting, melt the butter in a separate frying pan over medium-high heat. Add the mushrooms and sauté until they are nicely browned (about 6–8 minutes). If using, add the pearl onions and sauté until warmed through. Stir the sautéed mushrooms and pearl onions into the bourguignon. Check the seasoning.
  7. Ladle the stew into bowls, ensuring everyone gets a good mix of beef, vegetables, and rich sauce. Garnish generously with fresh chopped parsley.