Best Beef Bourguignon Recipe: A Cozy Classic You'll Love

Instructions

1. 1

   Preheat your oven to 325°F.

2. 2

   Cook the diced bacon in a Dutch oven over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving the bacon fat in the pot.

   5 min
3. 3

   Brown the seasoned beef cubes in the residual bacon fat in batches for about 12-15 minutes until all sides are caramelized.

   12 min
4. 4

   Sauté the chopped onions and carrots in the same pot for about 8 minutes until softened. Then, add the tomato paste and minced garlic, cooking for 2 more minutes.

5. 5

   Sprinkle flour over the mixture and cook for 2 minutes. Deglaze the pot with the red wine, scraping up any browned bits.

   2 min
6. 6

   Combine the beef broth, thyme, bay leaf, and the browned beef and bacon back into the pot, ensuring the liquid covers the meat.

7. 7

   Simmer until bubbling, then cover the pot and braise in the oven for 2 to 2.5 hours.

   120 min
8. 8

   Sauté the pearl onions and mushrooms separately until golden and tender, about 8-10 minutes.

9. 9

   Fold in the sautéed onions and mushrooms into the beef mixture after removing the bay leaves.

10. 10

    Rest the dish for 10 minutes before serving.

    10 min
11. 11

    Optional: Garnish with freshly chopped parsley.