Dutch Oven Beef Bourguignon

By Sprig Originals ✓ · cooked up in Sprig

A one-pot bistro braise built on a hard, patient sear: chuck cut into big cubes, browned until nearly crusted, then simmered low in red wine with bacon, aromatics, and thyme until the sauce turns glossy and the beef collapses at the touch of a spoon. Pearl onions and mushrooms are glazed separately and folded in at the end so they stay distinct. It tastes good the night you make it and genuinely better the next day.

Ingredients

• 3 1/2 lb boneless beef chuck roast, trimmed and cut into 2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 6 oz thick-cut bacon or slab bacon, cut into 1/4-inch lardons
• 1 tbsp neutral oil, if needed
• 1 large yellow onion, diced
• 2 medium carrots, cut into 1-inch chunks
• 4 cloves garlic, smashed
• 3 tbsp tomato paste
• 1/4 cup all-purpose flour
• 1 bottle (750 ml) dry red wine, preferably Pinot Noir or Burgundy
• 2 1/2 cups low-sodium beef broth
• 1 tbsp brandy or Cognac (optional)
• 6 sprigs fresh thyme
• 2 bay leaves
• 6 sprigs fresh parsley, plus chopped parsley for serving

• 3 tbsp unsalted butter
• 10 oz frozen pearl onions, thawed and patted dry (or peeled fresh)
• 1 lb cremini mushrooms, halved or quartered
• 1/2 tsp sugar
• 1/4 cup water

Instructions

1. At least 40 minutes ahead (or up to overnight in the fridge), pat the beef cubes very dry with paper towels and toss with the 2 teaspoons salt and the pepper. Leave uncovered on a rack or plate — a dry surface is the whole secret to the sear. Pat dry again right before browning.
2. Set a 6- to 7-quart Dutch oven over medium heat and cook the bacon lardons, stirring occasionally, for 8 to 10 minutes until browned and the fat has rendered. Lift the bacon out with a slotted spoon and reserve. Leave about 3 tablespoons of fat in the pot; add neutral oil if you have less.
3. Raise the heat to medium-high until the fat just shimmers and threatens to smoke. Brown the beef in 3 batches, never crowding the pot — leave at least a finger of space between cubes. Cook 3 to 4 minutes per side, turning only when a genuine dark brown crust releases easily, about 10 to 12 minutes per batch. Move each finished batch to a bowl. Do not rush this; the color you build here is the color and depth of the final sauce.
4. If the pot bottom is very dark but not black, that's ideal. Lower heat to medium, add the diced onion and carrots with a pinch of salt, and cook 6 to 8 minutes, scraping the fond up as the vegetables release moisture. Add the garlic and cook 1 minute more.
5. Stir in the tomato paste and cook 2 to 3 minutes, until it darkens to brick red and smells sweet rather than sharp. Sprinkle the flour over everything and stir constantly for 2 minutes to cook out the raw taste.
6. Pour in the brandy, if using, then about 1 cup of the wine. Scrape hard with a wooden spoon to dissolve every bit of fond, then add the rest of the bottle. Bring to a boil and let it bubble for 5 minutes to blow off the raw alcohol edge.
7. Return the beef and its accumulated juices plus the reserved bacon to the pot. Add the beef broth — the liquid should come nearly level with the meat but not submerge it. Tie the thyme, bay leaves, and parsley sprigs into a bundle with kitchen twine and tuck it in. Bring to a bare simmer.
8. Cover and transfer to a 325°F oven. Braise 2 1/2 to 3 hours, stirring once at the halfway mark, until a fork slides into a cube with no resistance and the meat pulls apart under gentle pressure. If it's still springy, keep going in 20-minute stretches.
9. While the beef braises, glaze the garnish. Melt 1 1/2 tablespoons butter in a large skillet over medium heat, add the pearl onions, sugar, water, and a pinch of salt, and simmer covered 10 minutes. Uncover, raise heat, and cook 5 to 8 minutes more, shaking the pan, until the liquid is gone and the onions are glossy and lightly browned. Scrape into a bowl.
10. In the same skillet over medium-high heat, melt the remaining 1 1/2 tablespoons butter and add the mushrooms in a single layer. Let them sit 3 minutes without stirring, then sauté 6 to 8 minutes until deeply browned. Season with salt and add to the onions.
11. Pull the pot from the oven and discard the herb bundle. Tilt the pot and spoon off any surface fat. Fold in the pearl onions and mushrooms, set the pot over medium heat, and simmer uncovered 10 to 15 minutes until the sauce coats the back of a spoon and leaves a clean trail. Taste and adjust salt and pepper.
12. Best move: cool the pot uncovered for 30 minutes, refrigerate overnight, then lift off the solidified fat cap and reheat gently, covered, over low heat for 25 to 30 minutes. Serve in wide bowls over mashed potatoes or buttered egg noodles, showered with chopped parsley.

Chef's tips

Nutrition (per serving, estimated)

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