Beef Bourguignon

Beef Bourguignon is more than a stew; it is a conversation between the heart and the table. While its origins lie in the rustic countryside of Burgundy, it has evolved into the definitive centerpiece for an intimate, shared dinner. The secret to its success is patience. Rather than rushing the heat, you allow the braising liquid to slowly transform into a thick, mahogany glaze that coats every single bite with extraordinary depth.

Low-Light Luxury

Crafting a meal like this is an act of unhurried elegance. It is the perfect anchor for a candlelit evening, where the deep burgundy tones of the wine sauce and the ambient glow of taper candles set the mood. Served in wide, shallow bowls alongside creamy mashed potatoes or soft polenta, this rich, soul-warming dish speaks for itself with every comforting spoonful.

Jorj Morgan

Beef Bourguignon

Deep, savory flavors unfurl as tender beef chuck, crisp bacon, and sweet pearl onions slowly meld in a rich bath of Burgundy wine and fragrant herbs. Hours in a gentle heat transform this classic into a meltingly tender dish, yielding a luxurious, velvety glaze that begs for a generous serving over creamy potatoes.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 17 minutes mins

Servings: 6 people

Course: Main Course

Ingredients Equipment Method

Ingredients

  

The Render & Sear

• 1 tablespoon olive oil
• 1/2 lb thick-cut bacon chopped
• 3 lbs beef chuck cut into 2-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper

The Braise

• 1 lb pearl onions peeled
• 3 large carrots peeled and cut into thick chunks
• 1 bottle dry red wine Burgundy or Pinot Noir
• 2 cups beef stock
• 3 sprigs fresh thyme
• 1 bay leaf

Equipment

• 1 Heavy-duty enameled cast-iron Dutch oven
• 1 Sturdy wooden deglazing spoon
• 1 Stainless steel kitchen tongs
• 1 Precision chef's knife
• 1 Crystal wine carafe

Method

 

The Render

1. Heat the olive oil in a heavy Dutch oven over medium heat.
2. Add the chopped bacon and cook until crisp and the rich fats are rendered.
3. Remove the bacon with a slotted spoon and set aside.

The Sear

1. Season the beef chuck cubes with kosher salt and coarse black pepper.
2. Sear the beef in the hot bacon fat in small batches until a deep, dark crust forms on all sides.
3. Remove the browned beef and set aside.

The Braise

1. Add the pearl onions and carrots to the pot and saute briefly in the remaining fat.
2. Pour in the bottle of dry red wine and the beef stock, scraping up all the savory browned bits from the bottom of the pot.
3. Return the seared beef and bacon to the Dutch oven.
4. Add the fresh thyme sprigs and the bay leaf to the braising liquid.

The Slow Glow

1. Cover the pot tightly and simmer on your lowest stovetop heat (or in a 325 degree Fahrenheit oven) for about 3 hours.
2. Cook until the beef is meltingly tender and the sauce has reduced into a thick, velvety glaze.
3. Serve hot in shallow bowls alongside creamy smashed potatoes or soft polenta.