Beef Burgundy Dutch Oven Recipe

Beef Burgundy Dutch Oven Recipe

Beef Burgundy, also known as Beef Bourguignon (or Boeuf Bourguignon), is a classic French stew that uses a Dutch oven for the stovetop searing and the low-and-slow oven braising required to make the beef chuck tender and the sauce rich.¹

Here is a basic outline of the recipe, which emphasizes the Dutch oven's role:

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🍷 Classic Beef Bourguignon (Dutch Oven Method)

This recipe relies on developing deep layers of flavor before a long, slow braise in the oven.

🍽️ Key Ingredients

• Beef: ²$2$ to ³$3 \text{ lbs}$ of boneless chuck roast, cut into ⁴$1.5 \text{ to } 2 \text{ inch}$ cubes.⁵

• Aromatics/Fats: Thick-cut bacon (or pancetta/lardon), yellow onions, carrots, and garlic.⁶

• Liquid/Flavor: A full bottle (⁷$750 \text{ ml}$ or about 3 cups) of dry Red Wine (Pinot Noir or Burgundy is traditional), and beef broth (or stock).⁸

• Thickeners/Enhancers: All-purpose flour, tomato paste, and butter.⁹

• Herbs: Fresh thyme sprigs (tied in a bundle) and bay leaves.¹⁰

• Finishing Vegetables: Pearl onions and cremini mushrooms.¹¹

🔪 Instructions (Stovetop to Oven)

1. Prep and Sear the Beef:

   • Preheat the oven to ¹²$250^\circ \text{F}$ to ¹³$325^\circ \text{F}$ (¹⁴$120^\circ \text{C}$ to ¹⁵$165^\circ \text{C}$).¹⁶

   • In your large Dutch oven, cook the chopped bacon over medium heat until crisp.¹⁷ Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.¹⁸

   • Pat the beef cubes very dry and season generously with salt and pepper.¹⁹

   • Increase the heat to medium-high and sear the beef in batches in the bacon fat until deeply browned on all sides.²⁰ Do not overcrowd the pot; remove the seared beef to a separate plate.²¹

2. Build the Sauce Base (Deglazing):

   • Reduce the heat to medium and sauté the chopped onions and carrots in the pot, scraping up any browned bits (called fond) left by the beef.²²

   • Stir in the garlic and tomato paste and cook for a minute or two until fragrant and the paste darkens.²³

   • Sprinkle the mixture with flour and stir for a minute or two to cook off the raw flour flavor.²⁴

   • Slowly pour in the red wine, scraping the bottom of the pot vigorously to fully dissolve the fond—this is a key step for flavor.²⁵ Add the beef broth.

3. Braise:

   • Return the seared beef and the cooked bacon to the Dutch oven.²⁶ Add the herb bundle (thyme and bay leaves). The liquid should barely cover the meat.

   • Bring the stew to a gentle simmer on the stovetop.

   • Cover the Dutch oven tightly and transfer it to the preheated oven.²⁷

   • Braise for 1.5 to 3 hours, or until the beef is fork-tender.

4. Finish and Thicken:

• Near the end of the cooking time, sauté the mushrooms and pearl onions in a separate skillet until browned.²⁸

• Remove the Dutch oven from the oven. Remove and discard the herb bundle.

• Stir in the sautéed mushrooms and pearl onions.

• If the sauce is not thick enough, you can simmer it uncovered on the stovetop for a few minutes, or stir in a beurre manié (equal parts butter and flour mashed together).²⁹

• Serve the stew over mashed potatoes or buttered noodles, garnished with fresh parsley.

Beef Burgundy Dutch Oven Recipe VIDEO