Beef Bourguignon in a Dutch Oven
Zimmysnook
Beef Bourguignon is the ultimate slow-cooked comfort dish—a French classic that transforms simple ingredients into something extraordinary. Making it ahead not only allows the flavors to meld beautifully but also lets you enjoy a stress-free meal when it is time to serve. This recipe is a commitment, but so is a great relationship—consider it a labor of love. Whether for a special occasion like an anniversary, Valentine's Day, or just because, this dish is a heartfelt way to show you care. Want to add an extra romantic touch? Cut your carrots and roasted beets into heart shapes for a visually stunning presentation.
Ingredients
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- 3 pounds chuck beef (cut into 1 1/2-inch pieces)
- Ground kosher salt & freshly ground pepper
- 8 ounces spicy pancetta (cut into ½” x ¼” pieces)
- 2 small onions, finely chopped
- 1 pound of carrots (diced or cut into hearts for a special touch)
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/3 cup flour
- 3 cups red wine (one 750ml bottle) Choose a dry, full-bodied red wine
- 2 to 3 cups beef broth (add a tablespoon of Better Than Bouillon-Roasted Beef Base if desired)
- 6 fresh thyme sprigs & 2 bay leaves
- Optional: cornstarch slurry, (1 tablespoon cornstarch mixed with 1 tablespoon water)-.
- 2 large beets, roasted and diced (or cut into hearts)
- 12–15 small radishes
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- 1 pound cremini mushrooms, halved
- 4 tablespoons butter
- 2 tablespoons olive oil
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- 12 ounces purple pearl onions
- 1 cup water & ½ teaspoon kosher salt
- 2 tablespoons butter
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- Mashed potatoes
- ½ cup peas (optional)
- 1/4 cup chopped parsley
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CopperBond® Induction Dutch Oven, 5-Quart
CopperBond® Induction 12.5-Inch Skillet
Provisions™ Ladle, 5-ounce
Directions
Roast the Beets (Make Ahead or Store Bought)
Preheat oven to 400°F.
- Wear gloves to protect your hands from staining, wash and scrub the beets. Wrap each in foil and roast for 1 hour to 1 hour 15 minutes (until tender). Let cool; put on gloves, then peel using a paper towel. Dice (or cut into hearts if desired) and set aside.
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Pat the beef dry. Season all sides with kosher salt and freshly ground pepper.
- Place the beef on a wire rack, in a sheet pan and let rest at room temperature for at least 30 minutes or up to 24 hours in the fridge for best results.
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In a 5-quart Dutch oven over medium heat, cook the pancetta for 15 to 20 minutes until the fat is rendered and the pieces are browned and crisp.
- Remove with a slotted spoon to a paper-lined plate. Discard half the fat from the pot.
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Preheat oven to 350°F.
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Increase heat to medium-high. Sear the beef in batches in the Dutch oven until browned on all sides (8–10 minutes per batch). Remove and set aside.
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Lower heat to medium; add onions and carrots (season lightly with salt) and cook, stirring occasionally, for 8 to 10 minutes until soft.
- Stir in garlic and tomato paste; cook for 2 minutes.
- Sift in the flour, stir to combine and cook for 1 minute more.
- Pour in the red wine, scraping the brown bits from the bottom; simmer for 5 minutes.
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Return the beef, along with any juices, to the pot. Add half of the pancetta, 2 cups of beef broth, thyme sprigs, and bay leaves.
- Cover the pot and transfer to the preheated oven. Cook for 1 1/2 hours, stirring halfway through.
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Pearl Onions: In a 12.5-inch skillet over medium-high heat, combine the pearl onions, water, salt, and butter. Bring to a boil and cook for 15 minutes or until the liquid evaporates and the onions have browned. Remove the onions and set them aside.
Mushrooms: In the same 12.5-inch skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Sear half the mushrooms, cut side down, for 5 to 7 minutes until browned; flip and cook another 3 to 5 minutes. Repeat with the remaining mushrooms using the rest of the butter and oil.
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Add the radishes and carrot hearts and cook for 30 minutes.
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Remove the lid and let the beef bourguignon cook uncovered in the oven for 30 minutes.
- Carefully transfer the Dutch oven to the stovetop, then remove the thyme & bay leaf bundle.
- If you prefer a thicker sauce, stir in the cornstarch slurry, bring to a boil, then simmer for 5 minutes, stirring occasionally.
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Reduce the heat to medium-low, then stir in the roasted beets, mushrooms, pearl onions, and the remaining pancetta. Allow everything to warm through for 10 minutes.
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Ladle the beef bourguignon over a bed of creamy mashed potatoes. Garnish with chopped parsley and sprinkle with peas if desired.
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Make It Special: Elevate your romantic dinner or Valentine’s Day celebration with a charming touch; cut carrots and beets into heart shapes for a beautiful and elegant presentation.
Depth of Flavor: The overnight seasoning of the beef is ideal as it intensifies the flavor and ensures the meat is tender.
Serving Suggestion: Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the delicious sauce.
Wine Pairing: A robust red Burgundy or a hearty Cabernet Sauvignon pairs well with this dish.
