This incredible Beef Bourguignon features succulent, fork tender beef and hearty mushrooms in a luscious red wine sauce. . It's even better reheated the next day, making this a great make ahead recipe that's fit for company.
2pounds(900 grams) beef stewing meat,cut into 2-inch chunks
Kosher salt and freshly ground black pepper
¼cupall-purpose flour
2tablespoonsvegetable oil
5ounceslardons, cubes of thick-cut bacon, or chopped pancetta
12frozen pearl onions,thawed and blotted dry (about 1 cup)
2clovesgarlic,peeled and smashed
2cupsred wine
1 ¼cupswater
1tablespoontomato paste
Pinchsugar
1bay leaf
A handful of parsley stems,torn into smaller pieces
2sprigs fresh thyme
3whole cloves
10black peppercorns(about ¼ teaspoon)
8ouncescremini mushrooms,cleaned with a damp cloth and halved or quartered depending on size
Instructions
Preheat the oven to 300°F. Make a bouquet garni by wrapping the bay leaf, parsley stems, thyme, cloves, and peppercorns in a piece of cheesecloth and tying it with kitchen string.
Season the meat with salt and pepper and dust with 2 tablespoons of the flour. Heat the oil in a large Dutch oven over medium-high heat and sear the meat in batches until browned, about 3 to 5 minutes per batch. Remove the seared beef from the pan and set aside.
In the same pan, add the lardons, onions, and garlic and cook until golden brown, about 5 minutes (lower the heat to medium if needed so it cooks evenly and doesn't burn).
Add the remaining 2 tablespoons flour and stir for a minute until it starts to cook. Slowly add the wine, water, tomato paste, and sugar, stirring to make sure the flour dissolves evenly into the liquid, and scraping up any caramelized bits in the bottom of the pan. Return the meat to the pan with any accumulated juices.
Add the prepared bouquet garni to the pan and bring the mixture to a simmer. Cover, place in the oven, and cook until the meat is fork tender, about 2 to 2 ½ hours.
Add the mushrooms and season with salt and pepper. Return the covered pot to the oven for another 20 minutes to finish cooking with the mushrooms. The meat should be very tender and almost falling apart (you should be able to easily pull it apart with a fork or even a spoon). Remove the bouquet garni before serving.
Notes
Although you can serve beef bourguignon immediately, I recommend making it a day ahead to give the flavors time to develop. Let it cool completely, cover and refrigerate, then gently reheat the next day on the stovetop over low heat.
Here are some suggestions of what to serve with beef bourguignon: