Classic Beef Bourguignon

Preheat the oven to 350°F. In a large, heavy-bottomed oven-safe pot like a Dutch oven, cook 6 pieces of finely chopped bacon over medium-high heat until almost crispy then remove with a slotted spoon leaving behind all of the drippings.

Trim the excess fat from the chuck roast, cut it into large chunks or whatever size you prefer, then pat dry with a paper towel and season with salt and pepper. Add the beef to the same pan with the drippings, cooking in batches. As the beef browns, it leaves behind browned bits, or fond, which later dissolve into the wine and broth. Cook the beef until it develops a deep brown crust, then lift it out with a slotted spoon and set it aside with the bacon.

Once all of the beef is browned and removed from the pot, stir in 2 heaping tablespoons of tomato paste and 2 tablespoons of all‑purpose flour, cooking them for about 1 minute. This brief cooking step helps the tomato paste deepen in flavor and allows the flour to coat the fat, forming the base of a thickened sauce. After that minute, pour in about 1 cup of red wine. The wine lifts the browned bits from the bottom of the pot and begins building the rich, layered sauce that defines beef bourguignon. Allow the wine to cook and simmer for 3-4 minutes.

Next, add in 1 teaspoon of dried thyme leaves, 2 bay leaves, and 1/2 teaspoon of ground rosemary, stirring everything together.

Pour in 4 cups of beef broth, then return the browned beef and bacon to the pot, stirring everything together. Bring the mixture to a gentle simmer, then cover the pot and transfer it to the oven for 1½ to 2 hours, or until the meat becomes tender. The gentle oven heat allows the beef to braise evenly, turning tender as the flavors meld together. Stir occasionally to ensure even cooking.

Add the carrots during the last 45 minutes of cooking so they soften without becoming mushy during the long braise.

About 20 minutes before the stew is ready, melt 1–2 tablespoons of butter in a medium skillet over medium‑high heat. Quarter the mushrooms and brown them in the hot pan, then remove and set aside. Add the remaining butter to the skillet and cook the thawed frozen or peeled fresh pearl onions until they’re browned and softened.

Gently fold the mushrooms and pearl onions into the stew, then return the pot to the oven and let it simmer for another 20 minutes so the flavors meld together. If the sauce is too thin, let the stew simmer uncovered for about 10 minutes to thicken. Serve with fluffy mashed potatoes, rice, or buttered egg noodles topped with chopped parsley.

Enjoy!