Beef Bourguignon with Carrots and Mushrooms
Beef Bourguignon with Carrots and Mushrooms is beef braised with red wine and mushrooms. It is a rich, filling, and delicious classic French recipe. It is the perfect warm and cozy meal for cold December nights!
The Equipment Needed
- A Dutch Oven- Use a four quart Dutch oven for this recipe. I used my Staub Dutch oven.
- A Skillet- You’ll need a large skillet to cook the pearl onions and mushrooms.
The Ingredients You’ll Need for Beef Bourguignon with Carrots and Mushrooms
- Beef- Use a beef chuck roast, and cut it into two inch cubes. Do not buy precut beef cubes, because the quality of precut beef tends to be low. Cut off any fat and gristle. Use the best quality beef chuck roast you can find. If you use inferior beef, your stew will be bad, no matter what you do.
- Bacon- A nice, thick cut bacon is good for this recipe. I like Niman Ranch apple wood smoked bacon.
- Red Wine- A Pinot Noir would be nice for this dish. Please use a good quality wine for this dish. For extra wine flavor, marinate your beef overnight in the wine.
- Chicken Stock- I always use homemade stock. My recipe is below.
- Pearl Onions- If you don’t have these, just use regular onions in their place.
- Carrots- I always buy the carrots with the greens still on them.
- Mushrooms- I like to cook these apart from the meat and wine, so they don’t get all soggy.
How I Made my Beef Bourguignon
- First, I marinated my beef briefly.
- Next, I browned the bacon and then the beef. It’s very important to not let the beef burn.
- Then, I briefly cooked the carrots, onions, and garlic.
- Next, I added the beef back to the pot along with the red wine and chicken stock.
- Then, while the beef cooked in the oven, I cooked the pearl onions and mushrooms.
- Finally, I stirred the mushrooms and onions into the Dutch oven and served the Beef Bourguignon. I served it on top of some egg noodles.
One of the things I love about this Beef Bourguignon with Carrots and Mushrooms is that it is a great make ahead dish. It only improves in taste, if you wish to make it the day before you wish to serve it.
Beef Bourguignon with Carrots and Mushrooms
Oven braised beef Bourguignon with carrots, pearl onions, and red wine.
Ingredients
- 2 pounds beef chuck roast, cut in two inch cubes
- 1 tsp. each kosher salt and black pepper
- 2½ cups red wine
- ¼ pound chopped bacon
- 1 cup all purpose flour
- 1 cup chopped onion
- 2 cups carrots, cut in one inch chunks
- ¼ cup peeled garlic cloves
- 1 bay leaf
- 2 sprigs thyme
- 1 tbsp. olive oil
- 1 cup chicken stock
- ¼ cup brandy
- 2 tbsp. tomato paste
- 6 tbsp. unsalted butter
- 1 cup halved and peeled pearl onions
- ½ pound sliced mushrooms
Instructions
- Marinate the beef in one cup of the red wine, while you cook the bacon.
- Heat a Dutch oven on low heat and cook the bacon until it's crispy. Remove the bacon.
- Preheat the oven to 325 degrees.
- Drain the beef and pat it dry. Season the cubes with a quarter teaspoon each of the salt and pepper. Dredge the beef in the flour and cook six pieces at a time in the bacon fat. Brown the meat on all sides, on medium heat. Add a tablespoon of olive oil, if the bacon grease gets absorbed. Remove the cooked meat to a plate.
- When all the meat is browned, and removed to a plate, add the diced onion, carrots, garlic, bay leaf, and thyme. Cook for five minutes.
- Add the beef and bacon back to the pot, along with a cup and a half of the red wine, the brandy, and the chicken stock. Bring it to a simmer, and then cover tightly and bake for two and a half hours, or until the meat is very tender.
- Meanwhile, melt the butter in a large skillet. Cook the pearl onions for ten minutes on medium heat. Then add the mushrooms, and a half teaspoon of the salt and a quarter teaspoon on the pepper. Cook for thirty minutes or until the liquid has evaporated. Set aside until the beef is done.
- Remove the beef from the oven, and add the mushrooms and pearl onions. Remove the bay leaf and serve.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
