Ingredients:

  • 3 lbs (1.4 kg) beef chuck, cut into 1-inch cubes, patted dry
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp (2.5 ml) salt, or to taste
  • 1/4 tsp (1.25 ml) black pepper, or to taste
  • 2 tbsp (15g) all-purpose flour
  • 4 oz (115g) pancetta or bacon, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) tomato paste
  • 3 cups (710 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
  • 2 cups (475 ml) beef broth, low sodium
  • 1 tbsp (15ml) balsamic vinegar
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 lb (450g) cremini mushrooms, quartered or halved, depending on size
  • 1 tbsp (15ml) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 12 pearl onions, peeled (frozen are fine!)
  • 1 tbsp (15ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef with salt and pepper, then dredge in flour. Shake off excess.
  2. Brown the beef in batches in the Dutch oven with olive oil until deeply browned on all sides. Remove beef and set aside.
  3. Cook pancetta (or bacon) in the Dutch oven until crispy. Remove and set aside, leaving rendered fat in the pot. Sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add beef broth, balsamic vinegar, thyme, and bay leaf. Bring to a simmer.
  5. Return the beef to the pot. Cover and simmer gently over low heat for 3-3.5 hours, or until the beef is fork-tender.
  6. While the beef braises, sauté mushrooms and pearl onions in a skillet with butter and olive oil until browned and softened. Season with salt and pepper.
  7. Remove the thyme sprig and bay leaf from the stew. Stir in the sautéed mushrooms, pearl onions, and crispy pancetta (or bacon). Simmer for another 15-20 minutes to allow the flavors to meld.
  8. Garnish with fresh parsley and serve hot. Enjoy your homemade beef bourguignon.