Slow-Cooked Beef Bourguignon in Dutch Oven
Beef Bourguignon is the ultimate slow-cooked comfort dish—a classic French dish that transforms simple ingredients into something extraordinary. Making it ahead not only allows the flavours to meld beautifully but also lets you enjoy a stress-free meal when it is time to serve. This recipe is a commitment, but so is a great relationship—consider it a labour of love. Whether for a special occasion like an anniversary, a dinner party, Valentine's Day or just because, this dish is a heartfelt way to show you care. Want to add an extra romantic touch? Cut your carrots and roasted beets into heart shapes for a visually stunning presentation.
Ingredients
For the Beef
- 3 pounds chuck beef cut into 1 ½-inch small pieces
- Ground kosher salt & freshly ground black pepper
- 8 ounces spicy pancetta cut into ½” x ¼” pieces
- 1 large yellow onion or 2 small, finely chopped
- 1 pound of carrots diced or cut into hearts for a special touch
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- ⅓ cup flour
- 3 cups red wine one 750ml bottle choose a dry, full-bodied red wine
- 2 to 3 cups beef broth add a tablespoon of Better Than Bouillon-Roasted Beef Base if desired
- 6 fresh thyme sprigs & 2 bay leaves
- Optional: cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)-.
- 2 large beets roasted and diced (or cut into hearts)
- 12 –15 small radishes
Mushrooms
- 1 pound cremini mushrooms halved
- 4 tablespoons butter
- 2 tablespoons olive oil
Pearl Onions
- 12 ounces purple pearl onions outer layer peeled off.
- 1 cup water & ½ teaspoon kosher salt
- 2 tablespoons butter
For Serving
- Mashed potatoes
- ½ cup peas optional
- ¼ cup chopped parsley
Instructions
Roast the Beets (Make Ahead or Store Bought)
- Preheat the oven to 400°F.
- Wear gloves to protect your hands from staining, wash and scrub the beets. Wrap each in foil and roast for 1 hour to 1 hour 15 minutes (until tender). Let cool; put on gloves, then peel using a paper towel. Dice (or cut into hearts if desired) and set aside.
Season and Rest the Beef
- Pat the beef dry. Season all sides with kosher salt and freshly ground pepper.
- Place the beef on a wire rack, in a sheet pan and let rest at room temperature for at least 30 minutes or up to 24 hours in the fridge for best results.
Cook the Pancetta
- In a 5-quart Dutch oven over medium heat, cook the pancetta for 15 to 20 minutes until the fat is rendered and the pieces are browned and crisp.
- Remove with a slotted spoon to a plate lined with paper towels. Discard half the fat from the pot.
Preheat the oven
- Preheat the oven to 350°F.
Sear the Beef
- Increase heat to medium-high. Sear the beef in batches in the Dutch oven until browned on all sides (8–10 minutes per batch). Remove and set aside.
Build the Base
- Lower heat to medium; add chopped onions and carrots (season lightly with salt) and cook, stirring occasionally, for 8 to 10 minutes until soft.
- Stir in garlic and tomato paste; cook for 2 minutes.
- Sift in the flour, stir to combine and cook for 1 minute more.
- Pour in the red wine, scraping the brown bits from the bottom of the pot; simmer for 5 minutes.
Assemble and Braise
- Return the beef, along with any juices, to the pot. Add half of the pancetta, 2 cups of beef broth, thyme sprigs, and bay leaves.
- Cover the pot and transfer to the preheated oven. Cook for 1 ½ hours, stirring halfway through.
Prepare Mushrooms & Pearl Onions (While the Beef Bourguignon Cooks)
- Pearl Onions: In a 12.5-inch skillet over medium-high heat, combine the pearl onions, water, salt, and butter. Bring to a boil and cook for 15 minutes or until the liquid evaporates and the onions have browned. Remove the onions and set them aside.
- Mushrooms: In the same 12.5-inch skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Sear half the mushrooms, cut side down, for 5 to 7 minutes until browned; flip and cook for another 3 to 5 minutes. Repeat with the remaining mushrooms using the rest of the butter and oil.
Add the Radishes & Carrot Hearts (if using)
- Add the radishes and carrot hearts and cook for 30 minutes.
Reduce the Sauce
- Remove the lid and let the beef bourguignon cook uncovered in the oven for 30 minutes.
- Carefully transfer the Dutch oven to the stovetop, then remove the thyme & bay leaf bundle.
- If you prefer a thicker sauce, stir in the cornstarch slurry, bring to a boil, then simmer for 5 minutes, stirring occasionally.
- If making ahead, skip the cornstarch slurry when first cooking the sauce—only add it when reheating if needed.
Final Assembly
- Reduce the heat to medium-low, then stir in the roasted beets, mushrooms, pearl onions, and the remaining pancetta. Allow everything to warm through for 10 minutes.
Serve
- Ladle the beef bourguignon over a bed of creamy mashed potatoes. Garnish with chopped parsley and sprinkle with peas if desired.
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- If you try this recipe, please leave a comment and rating letting us know how it was! Each review helps so much, thank you!
Video
Notes
Tips & Serving Suggestions for this French Classic
- Make It Special: Elevate your romantic dinner or Valentine’s Day celebration with a charming touch; cut carrots and beets into heart shapes for a beautiful and elegant presentation.
- Depth of Flavour: The overnight seasoning of the beef is ideal as it intensifies the flavour and ensures the meat is tender.
- Serving Suggestion: Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.
- Prepare the Dish: Follow the recipe up to the point where the beef bourguignon is fully cooked and has been reduced on the stovetop.
- Cool Completely: Let it cool to room temperature before transferring it to an airtight container or leaving it in the Dutch oven (covered) in the fridge.
- Refrigerate Overnight (or up to 3 Days): This allows the flavours to deepen and meld beautifully.
- Reheat Gently: Place the Dutch oven on the stovetop over medium-low heat, stirring occasionally. If needed, add a splash of beef broth or water to loosen the sauce.
- Adjust Thickness (If needed): If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in while bringing the sauce to a low simmer.
- Finish & Serve: Once heated through, stir in the roasted beets, mushrooms, and pearl onions (if not added earlier), then serve over mashed potatoes.
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