Beef bourguignon in a Dutch oven is the Burgundy stew of beef chuck braised slowly in red wine with bacon, onion and garlic, then finished with browned mushrooms and pearl onions. Most of the four hours is hands-off oven time at 325°F, and it tastes even better made a day ahead, which makes it a good choice for a dinner party.
Why braise in a Dutch oven at 325°F?
A heavy covered braising pot does two jobs here. On the stove it holds enough heat to brown three pounds of beef properly, and in the oven its thick walls and tight lid keep the braise at a steady, gentle simmer. Inside a 325°F oven the pot heats from every side, not just the bottom, so the sauce doesn't catch and scorch while you're doing something else.
A 5 to 6 quart pot is the right size. Smaller and you'll brown in four or five batches; much larger and the wine spreads too thin to cover the meat. The liquid should nearly cover the beef when it goes in. If you don't have an oven-safe lid, a double layer of foil crimped tight over the rim works. The stovetop is fine too: keep the covered pot over low heat at a bare simmer, just a few small bubbles, and stir every 30 minutes so nothing sticks.
Which red wine goes into the pot?
The traditional choice is red Burgundy, which is made from Pinot Noir. A bottle of French Burgundy isn't necessary, though. What matters is a dry, medium-bodied red you'd be happy to drink.
- Pinot Noir from anywhere is the natural fit, with bright acidity and soft tannins.
- Côtes du Rhône or a Grenache blend is fruitier and usually good value.
- Merlot gives a softer, rounder sauce.
- Skip oaky, very tannic reds like big Cabernets, which turn bitter as they reduce, and anything labeled cooking wine, which has added salt.
The full bottle goes in. As it braises, the alcohol cooks off and the wine reduces with the stock into a glossy, deep sauce. To cut back, replace up to 1 1/2 cups with more beef stock and add a teaspoon of red wine vinegar at the end for balance.
What happens when you crowd the pot?
Browning builds most of the flavor in the finished stew, and crowding is the usual way it goes wrong. Too much meat drops the temperature, juices pool around the cubes, and the beef simmers gray instead of searing.
Pat the cubes very dry with paper towels and season them just before they go in. Heat the bacon fat and oil over medium high heat until shimmering. Add only as many cubes as fit with room around each one, about a third of the meat. Leave them alone for 2 to 3 minutes until a dark crust forms, then turn them and brown at least two more sides.
If the bottom of the pot starts to look very dark, turn the heat down a little between batches. Browned bits stuck to the pot are good; black ones taste burnt. The wine lifts all that fond back into the sauce.
Chuck vs short rib vs brisket for bourguignon
Use a cut with plenty of connective tissue. During a long braise, that collagen melts into gelatin, which makes the meat tender and gives the sauce its body. Lean cuts dry out and turn stringy no matter how long you cook them.
| Cut | Result after braising | Verdict |
|---|---|---|
| Chuck roast | Tender, juicy, holds its shape | Best choice |
| Boneless short rib | Very rich and silky | Excellent, but pricier and fattier |
| Brisket flat | Tender but slices more than it chunks | Good |
| Round or sirloin | Dry and stringy | Avoid |
| Pre-cut stew meat | Uneven, mixed cuts | Only if labeled chuck |
Buy a whole 3 pound chuck roast and cut it into 2 inch cubes yourself. You'll get even pieces that cook at the same rate, and you can trim the thickest seams of hard fat while leaving the thin streaks that melt.
Why cook the mushrooms and onions separately?
If the mushrooms and pearl onions went into the pot at the start, three hours of simmering would turn them soft and gray, and they'd water down the sauce. Cooking them apart and adding them near the end keeps their texture and gives them their own browned flavor.
While the stew is in the oven, melt butter in a skillet over medium high heat and brown the pearl onions for 8 to 10 minutes, shaking the pan, until they're golden in spots. Frozen pearl onions save a lot of peeling; thaw them and pat them dry first. Remove them, add a little more butter and cook the quartered mushrooms in a single layer until their liquid evaporates and they turn deep brown, about 8 minutes.
Stir both into the stew for the last 15 to 20 minutes, with the crisp bacon and the lid off. They warm through without breaking down.
Is beef bourguignon better the next day?
It is. Overnight the flavors settle, the gelatin sets the sauce, and the fat rises to the top where you can lift it off in one piece. Cool the stew quickly in shallow containers and refrigerate it within 2 hours of coming out of the oven. The USDA's leftovers and food safety guidance gives 3 to 4 days in the fridge, or you can freeze it for up to 3 months.
Reheat it covered over medium low heat, or back in the Dutch oven at 325°F for about 45 minutes, until it's bubbling. Serve it over mashed potatoes or buttered egg noodles, with thick slices of sourdough bread for the sauce. A crisp autumn harvest salad is a welcome contrast after something this rich.
The recipe
Beef Bourguignon in a Dutch Oven with Red Wine and Mushrooms
Ingredients
For the stew
- 6 oz (170 g) thick-cut bacon, cut into 1/4 inch strips
- 2 tablespoons olive oil
- 3 lb (1.4 kg) boneless beef chuck roast, cut into 2 inch cubes
- 2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 large carrot, sliced 1/2 inch thick
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 3 tablespoons (25 g) all-purpose flour
- 1 bottle (750 ml) dry red wine, such as Pinot Noir
- 2 cups (480 ml) beef stock
- 4 sprigs fresh thyme and 2 bay leaves
For the garnish
- 3 tablespoons unsalted butter, divided
- 10 oz (280 g) frozen pearl onions, thawed and patted dry
- 1 lb (450 g) cremini mushrooms, quartered
- 2 tablespoons chopped fresh parsley
Instructions
- Crisp the bacon. Heat the oven to 325°F (160°C). In a 5 to 6 quart Dutch oven over medium heat, cook the bacon in the olive oil for 6 to 8 minutes until crisp. Lift it out with a slotted spoon, leaving the fat.
- Brown the beef. Pat the beef dry and season with 1 1/2 teaspoons salt and the pepper. Over medium high heat, brown it in 3 batches, 6 to 8 minutes per batch, until dark on at least three sides. Move each batch to a plate.
- Cook the vegetables. Lower the heat to medium. Add the carrot and onion and cook for 6 to 8 minutes until softened and browned at the edges. Stir in the garlic and tomato paste for 1 minute, then sprinkle in the flour and stir for 1 minute more.
- Add the liquid. Pour in the wine, scraping up the browned bits, then add the stock, thyme, bay leaves, beef and any juices, and half the bacon. The liquid should nearly cover the meat. Bring to a simmer.
- Braise in the oven. Cover and braise in the oven for 2 1/2 to 3 hours, until the beef is tender enough to cut with a spoon.
- Brown the garnish. During the last 30 minutes, melt 1 1/2 tablespoons butter in a skillet over medium high heat and brown the pearl onions for 8 to 10 minutes. Remove, add the remaining butter and cook the mushrooms for about 8 minutes until browned. Season with the remaining 1/2 teaspoon salt.
- Finish the stew. Discard the thyme stems and bay leaves. Stir in the onions, mushrooms and remaining bacon and return to the oven, uncovered, for 15 to 20 minutes. Skim off excess fat, adjust the salt and scatter with parsley.
Cook's notes
- If the sauce is thin at the end, simmer it uncovered on the stove for 10 minutes, or mash 1 tablespoon each of soft butter and flour together and stir it in.
- For a slow cooker, brown everything on the stove first, then cook on low for 7 to 8 hours. Add the garnish for the last 30 minutes.
- The stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Beef Bourguignon in a Dutch Oven questions
What's the difference between beef bourguignon and beef stew?
Beef bourguignon is a specific French beef stew from Burgundy. The beef braises in a full bottle of red wine rather than mostly stock, and it's finished with browned mushrooms, pearl onions and bacon lardons cooked separately. A general beef stew usually cooks potatoes and root vegetables in a stock based gravy and skips the wine or uses only a splash.
What can I use instead of red wine in beef bourguignon?
Replace the wine with more beef stock, knowing the dish will lose some of its signature flavor and color. To keep acidity and depth, use 4 cups of stock plus 2 tablespoons of red wine vinegar and 1 tablespoon of tomato paste. A splash of unsweetened pomegranate or grape juice adds back some of the fruitiness.
Why is my beef still tough after braising?
Tough beef almost always needs more time, not less. Collagen in chuck breaks down slowly, and meat can seem tough right before it turns tender. Return the pot to the oven and check every 20 to 30 minutes. It's done when a cube splits easily with a spoon. Using a lean cut like round will also stay tough.
Can I use a slow cooker instead of a Dutch oven?
Yes, with one caution. Do all the browning, the vegetables and the wine deglazing in a skillet on the stove first, since a slow cooker can't brown. Then cook on low for 7 to 8 hours and add the browned onions and mushrooms for the last 30 minutes. The sauce comes out thinner, so reduce it on the stove if needed.
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