Beef Bourguignon – France

Meat cooked with burgundy or red wine will definitely taste very tender. Cooked with garlic, onions and wreath of garni (thyme, bay leaf and sage). Cooked until the water runs out, and served with mashed potatoes. Bourguignon beef is a dish of haute cuisine, especially during the reign of the French kings.


  • 3 pounds beef chuck or other boneless braised beef, cut into 2-inch cubes and patted dry
  • 2 teaspoons kosher salt, more to taste
  • teaspoon of freshly ground black pepper
  • 5 ounces lardon, pancetta or bacon, diced (about 1 1/4 cups)
  • 1 onion, finely chopped
  • 1 large carrot, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 750 milliliters bottle of red wine
  • 1 large bay leaf
  • 1 large sprig of thyme
  • 8 ounces pearl onions, peeled (about 12 to 15 onions)
  • 8 ounces cremini mushrooms, halved if large (about 4 cups)
  • 1 tablespoon extra-virgin olive oil
  •  Pinch of sugar
  •  Chopped flat leaf parsley, for garnish


  1. Season the beef with 2 teaspoons salt and 1/2 teaspoon pepper. Let stand at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  2. In a large Dutch oven or heavy pot with a tight-fitting lid, cook the lardon over medium-low heat until fat is given and the lardon is browned and crispy, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pots.
  3. Preheat the oven to 350 degrees. Raise the heat under a saucepan to medium-high and cook until the fat begins to smoke. Place half the beef cubes in a single layer in the pan, leaving some space between the pieces. Cook until browned on all sides, 10 to 15 minutes; Transfer the pieces to a plate when they are brown. Repeat with the remaining beef.
  4. Reduce heat, if necessary, to prevent burning. Add the onions, carrots, and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  5. Stir in the garlic and tomato paste, and cook for 1 minute. Stir in the flour, cook for 1 minute, then add the wine, bay leaf and thyme, scraping the chocolate chunks in the bottom of the pan. Add the browned beef and half of the cooked lardon back to the pan, cover, and transfer to the oven. Let cook until beef is very tender, about 1 1/2 hours, turning beef halfway.
  6. Meanwhile, in a large skillet over high heat, combine the pearl onions, mushrooms, 1/4 cup water, olive oil, and a pinch of salt, pepper, and sugar. Bring to a boil, then cover and reduce heat to medium, cook for 15 minutes. Open, raise heat to high, and cook, stirring frequently, until vegetables are lightly browned, 5 to 7 minutes.
  7. To serve, sprinkle the onions and mushrooms and the remaining cooked lard over the stew, then sprinkle with the parsley.
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