November 2020 View more

Yield: 4 servings

2 tablespoons vegetable oil, plus more as needed
4 ounces bacon, sliced crosswise into thin strips (¼-inch x 1-inch pieces)
2 pounds boneless beef chuck, trimmed, and cut into 1-inch cubes
sea salt and ground black pepper
1 carrot, peeled and sliced into ¼-inch-thick rounds
1 large yellow onion, medium diced
2 tablespoons unbleached
all-purpose flour
2 cups full-bodied red wine, such as Chianti or Merlot
2–3 cups low-sodium beef broth
1 tablespoon tomato paste
2 large garlic cloves, minced
3 sprigs fresh thyme, tied with butcher’s twine
2 bay leaves
15 pearl onions (estimate)
2 tablespoons butter at room temperature
8 ounces cremini or button mushrooms, trimmed and quartered
1⁄3 cup sherry vinegar
3 tablespoons chopped fresh,
flat-leaf parsley


  1. Preheat oven to 325 degrees. Position a rack in the middle of the oven and make sure there is enough clearance for the Dutch oven with the lid on the top rack.
  2. Add oil to a large Dutch oven set over medium heat. When oil is shimmering, add bacon and sauté until lightly browned, about 5 minutes. Transfer bacon with a slotted spoon to a bowl and reserve bacon fat in the pan.
  3. Dry the beef thoroughly with paper towels and season with salt and pepper. Return Dutch oven to medium-high heat. When the fat is shimmering, working in batches to avoid crowding the pan, add the beef and sear, turning as needed, until browned on all sides. Transfer seared beef to bowl with bacon. Reduce heat to medium and add the carrot and onion to the pan; sauté until lightly browned, about 8 minutes.
  4. Return the beef and vegetables to the Dutch oven and season lightly with salt and pepper. Sprinkle flour over and toss to lightly coat. Slowly stir in wine and add enough broth to just cover the meat. Stir in tomato paste, garlic, thyme sprigs, and bay leaves. Bring to a simmer over medium heat. Cover the pan and place in preheated oven for 1½ to 2 hours. The meat is done when a fork pierces it easily.

    One of the best-known French dishes, beef bourguignon (like most stews) is best made a day or two in advance so the flavors can mingle and develop.

    Frozen pearl onions will work in this recipe; however, fresh will have better texture and flavor.

    Peeling pearl onions is easier after a short blanch.

    Recipe and photo courtesy Sur la Table