Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, cut into 2-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 ml) kosher salt, plus more to taste
  • 1/2 tsp (2.5 ml) freshly ground black pepper, plus more to taste
  • 1/4 cup (30 g) all-purpose flour
  • 4 oz (113 g) bacon, cut into 1/2-inch pieces
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 1 tsp (5 ml) dried thyme
  • 1 bay leaf
  • 1 (750 ml) bottle dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon recommended)
  • 2 cups (473 ml) beef broth
  • 1 lb (454 g) cremini mushrooms, quartered
  • 1 lb (454 g) frozen pearl onions, thawed and drained (or fresh, peeled)
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions:

  1. Season beef with salt and pepper. Dredge in flour. Heat olive oil in the Dutch oven over medium-high heat. Brown beef in batches, being careful not to overcrowd the pot. Remove beef and set aside.
  2. Add bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat. Add onion, carrots, and celery to the pot and sauté until softened.
  3. Add garlic and tomato paste to the vegetables. Cook for 1 minute, stirring constantly. Stir in thyme and bay leaf.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Add the beef broth and return the beef and bacon to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (163°C) and braise for 3-3.5 hours, or until the beef is fork-tender. (Alternatively, simmer on the stovetop over low heat, or cook on low in a slow cooker for 5-7 hours).
  5. While the beef is braising, melt butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned and softened. Add the pearl onions and cook until heated through.
  6. Remove the bay leaf from the bourguignon. Stir in the cooked mushrooms and pearl onions. Simmer uncovered for 10-15 minutes to allow the sauce to thicken slightly. Season to taste with salt and pepper. Garnish with fresh parsley and serve hot.