Dutch Oven Beef Bourguignon
Total time3 hr 30 min
Prep time40 min
Cook time2 hr 50 min
4.6(20)
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 6 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 medium carrots, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
For the garnish vegetables
- 2 tbsp unsalted butter, divided
- 1 lb frozen pearl onions, thawed
- 1 lb cremini mushrooms, quartered
- ½ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the beef cubes thoroughly dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
In a 5–7 qt Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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