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Jorj Morgan

Signature Beef Bourguignon

A rich, velvety French classic of beef braised slowly in dry red wine with rendered bacon, pearl onions, and aromatic herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 17 minutes
Servings: 6 people
Course: Main Course
Ingredients 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

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.