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Comforting Beef Bourguignon Recipe with Pearl Onions

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A rich and hearty beef bourguignon featuring tender beef, melt-in-your-mouth pearl onions, and a deep, wine-infused sauce. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • About 20 small pearl onions, peeled (frozen peeled onions can be used)
  • 4 ounces bacon or pancetta, diced
  • 2 medium carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced
  • 2 cups dry red wine (Burgundy or Pinot Noir preferred)
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 3 tablespoons all-purpose flour (or almond flour/gluten-free blend for gluten-free)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons butter (or plant-based alternative for dairy-free)

Instructions

  1. Prep the ingredients (10 minutes): Pat beef cubes dry with paper towels. Peel pearl onions or rinse frozen ones. Slice carrots, mince garlic, and slice mushrooms.
  2. Brown the bacon (5 minutes): In a Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside, keeping the rendered fat in the pot.
  3. Brown the beef (15 minutes): Increase heat to medium-high. Working in batches, add beef cubes in a single layer to avoid steaming. Brown all sides until deep golden brown (3-4 minutes per batch). Transfer browned beef to a plate.
  4. Cook vegetables (8 minutes): In the same pot, add butter and sauté pearl onions and carrots until they start softening and get a slight golden color. Add garlic and mushrooms last, cooking for another 3-4 minutes until fragrant and browned.
  5. Deglaze and add liquids (5 minutes): Sprinkle flour over the vegetable mixture and stir well to coat, cooking for 1-2 minutes to remove raw flour taste. Slowly pour in red wine, scraping the bottom to lift browned bits. Add beef broth, tomato paste, thyme sprigs, bay leaves, and reserved bacon.
  6. Simmer the stew (2 hours): Return beef to the pot, stir gently to combine. Bring to a gentle simmer, cover with lid slightly ajar, and cook over low heat for about 2 hours until beef is fork-tender and sauce thickened. Stir occasionally, add broth if too dry.
  7. Final seasoning and rest (5 minutes): Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. Let stew rest covered for 10 minutes before serving.

Notes

Dry beef cubes thoroughly before browning to ensure a good crust. Brown beef in batches to avoid steaming. Keep heat low during simmering for tender meat. Let stew rest before serving to deepen flavors. Frozen peeled pearl onions save time. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use plant-based butter.

Nutrition

Keywords: beef bourguignon, pearl onions, beef stew, comfort food, slow braised beef, French cuisine, easy beef stew, red wine stew

Find it online: https://tomyumy.com/comforting-beef-bourguignon-recipe-with-pearl-onions-easy-step-by-step-guide/