Dairy Free Beef Bourguignon

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.9

(29)

Few dishes feel as deeply satisfying as a slow-braised beef stew built on a full bottle of red wine, and this one delivers every bit of that rich, soul-warming payoff. The magic here is that classic Bourguignon is already built around wine, broth, and aromatics — butter is the traditional addition that gets quietly swapped out, replaced by olive oil for searing and sautéing without losing a single layer of flavor. Bacon lardons, tomato paste, and a long two-hour braise do the heavy lifting, coaxing the beef chuck into something fork-tender and deeply savory. The pearl onions and cremini mushrooms get their own turn in a hot skillet so they caramelize properly before joining the stew, which means every component earns its place in the pot. Serves six, so it's ideal for a dinner party or a weekend cook that sets you up with leftovers worth looking forward to. A scattering of fresh parsley at the end brightens the whole bowl just enough to balance all that richness.

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Ingredients

6 servings

3 lb beef chuck roast, cut into 2-inch cubes
1 tsp salt
½ tsp black pepper
4 tbsp olive oil, divided
6 oz bacon, cut into lardons (¼-inch strips)
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves
1 lb cremini mushrooms, quartered
1 cup pearl onions, peeled (fresh or thawed frozen)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step — crowding the pan will steam rather than brown the meat.

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