Beef Bourguignon (GF)

The Dutch Oven We Cook This In → A heavy, enameled Dutch oven is essential here—it holds steady heat for long braises, builds proper fond during searing, and moves seamlessly from stovetop to oven. This is the piece we reach for weekly for soups, stews, roasts, and one-pot meals.

Step 1 — Season & Rest

Season the beef generously with salt and freshly ground black pepper. Allow to rest at room temperature for 30 minutes or cover and refrigerate overnight for deeper seasoning.

Step 2 — Render & Crisp

In a large Dutch oven set over medium-low heat, cook the lardons until the fat renders and the bacon becomes golden and crisp. Remove with a slotted spoon and reserve, leaving the rendered fat in the pot.

Step 3 — Sear for Depth

Increase heat to medium-high. When the fat is shimmering, add the beef in batches, arranging in a single layer without crowding. Sear until deeply browned on all sides. Transfer to a plate and repeat with remaining beef.

Step 4 — Build the Base

Lower the heat slightly. Add the onion and carrot to the pot, seasoning lightly with salt. Cook until softened and lightly caramelized, stirring to release the browned bits from the bottom of the pan.

Step 5 — Deglaze & Layer

Stir in the garlic and tomato paste and cook for one minute until fragrant. Add the wine, bay leaf, and thyme, scraping the bottom of the pot to dissolve the fond. Return the beef and half of the lardons to the pot.

Step 6 — Braise Gently

Cover and transfer to a 250°F oven. Braise gently for 3 hours, turning the meat halfway through, until the beef is deeply tender and the sauce has thickened.

Step 7 — Caramelize the Garnish

Meanwhile, in a wide skillet set over medium-high heat, combine the pearl onions and mushrooms with a splash of water, olive oil, and a pinch of salt and sugar. Cover and cook until tender, then uncover and sauté until golden and lightly caramelized.

Step 8 — Finish & Serve

Scatter the mushrooms, onions, and remaining lardons over the stew. Finish with chopped parsley and serve warm.

Sides to Complete any Meal

A well-built main deserves equally thoughtful accompaniments. These side dishes focus on structure, flavor layering, and textures that round out the meal without competing for attention:

• Potatoes Gratin — delicately sliced potatoes baked in cream - classic golden finish

• Risotto — slow-cooked Arborio rice with deep mushroom flavor

Prepared individually or as a group, these sides bring warmth, balance, and substance to everything from seasonal gatherings to everyday dinners.

→ Browse Additional Side Dishes

→ See the Kitchen Tools We Use

Other Braising Recipes

• 5-spice Braised Short Ribs

• Cider Braised Pork Shoulder

• Moroccan Inspired Lamb Shanks

Learn more about the technique in our Braising Guide →

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