Diary of a Chef · Just Chefn Around

Beef Bourguignon

4–4½ hr · 6 servings

By Diary of a Chef

Ingredients

• 3 lb beef chuck roast, cut into 2-in cubes
• 8 oz thick-cut bacon, cut into 1-in pieces
• 2-3 tbsp flour, for dusting the beef
• 1 large white onion, medium chopped
• 2 large carrots, rustic chunks
• 6 garlic, minced
• 1 lb baby bella mushrooms, quartered
• 3 tbsp tomato paste
• 1 bottle dry red wine (750 ml)
• 2 1/2 cups beef stock (approx.)
• 1 1/2 cups red wine, reserved to top up the braise
• 1-2 cups warm beef stock, reserved to top up
• 6-8 thyme sprigs
• 2 bay leaves
• 1 tbsp cold unsalted butter

Instructions

1. 1Render the bacon

   Medium heat until the fat renders and the bacon lightly crisps. Remove; leave the fat.

2. 2Brown the beef

   Batches, medium-high, deep brown crust all over. If the pan dries, a little butter or oil; if the fond gets dark and dry, splash wine and scrape immediately — burnt fond can't be undone.

3. 3Aromatic base

   Heat to medium; onions and carrots until softened and lightly caramelized. Garlic briefly.

4. 4Tomato paste

   Cook until darkened and sticky, scraping thoroughly. Remove the vegetables.

5. 5Deglaze gradually

   The bottle of wine ~1 cup at a time, scraping and letting it briefly simmer between additions — layered, not dumped.

6. 6Build the braise

   Beef and bacon back; thyme and bay; stock to nearly cover; bring to a gentle simmer.

7. 7Oven braise

   Covered, 300°F ~3½–4 hr (or 325°F ~3 hr), until fork-tender but still structured. If liquid drops too low, top with warm stock (splash of wine if needed).

8. 8Reserve wine reduction (final hour)

   If the sauce needs more wine structure: reduce ~1½ cups wine by half in a small pan; use at the finish.

9. 9Mushrooms, separately

   Sauté until browned and fully dry. Reserve.

10. 10Finish the sauce

    Lid off (or solids out, sauce reduced alone) until glossy and spoon-coating. Adjust with warm stock for volume or reduced wine for structure.

11. 11Assemble

    Mushrooms and beef reunited; gentle simmer a few minutes. Optional cold butter swirled in off heat. Rest 5–10 min.