Wild Mushroom Beef Bourguignon (Printable Version)

Tender beef simmered with wild mushrooms, pearl onions, carrots, and a rich red wine sauce.

# What You'll Need:

→ Meats

01 - 3.3 lbs beef chuck, cut into 2-inch cubes
02 - 3.5 oz smoked bacon or pancetta, diced (optional)

→ Vegetables

03 - 9 oz wild mushrooms (chanterelles, porcini, or cremini), cleaned and sliced
04 - 7 oz pearl onions, peeled
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 large yellow onion, chopped
08 - 3 cloves garlic, minced

→ Liquids

09 - 25 fl oz dry red wine (Burgundy or Pinot Noir)
10 - 2 cups beef stock
11 - 2 tbsp tomato paste

→ Fats

12 - 3 tbsp olive oil
13 - 2 tbsp unsalted butter

→ Herbs & Spices

14 - 3 sprigs fresh thyme
15 - 2 bay leaves
16 - 1 tbsp fresh parsley, chopped
17 - Salt and black pepper to taste

→ Thickeners

18 - 2 tbsp all-purpose flour or gluten-free flour

# Directions:

01 - Set oven to 325°F
02 - Pat beef cubes dry with paper towels and season generously with salt and black pepper
03 - Heat 1 tbsp olive oil in Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, approximately 3-4 minutes per batch. Transfer to a plate
04 - If using bacon, add diced pieces to pot and cook until crisp. Remove and set aside with beef
05 - Add 1 tbsp olive oil to pot. Sauté chopped onion, carrots, and celery for 5 minutes until softened. Add minced garlic and cook 1 minute more
06 - Sprinkle flour over vegetables and stir to coat evenly. Cook for 2 minutes, stirring frequently
07 - Stir in tomato paste until well combined. Pour red wine into pot while scraping up browned bits from bottom with wooden spoon
08 - Add beef stock, thyme sprigs, and bay leaves. Return beef and bacon to pot. Bring to a simmer
09 - Cover Dutch oven and transfer to oven. Braise for 2 hours until beef is very tender
10 - While beef braises, heat 1 tbsp olive oil and 2 tbsp butter in large skillet over medium-high heat. Sauté wild mushrooms until golden and liquid has evaporated, approximately 8-10 minutes. Transfer to plate
11 - In same skillet, add pearl onions and cook until lightly caramelized, approximately 8 minutes. Set aside
12 - After 2 hours braising time, add sautéed mushrooms and caramelized pearl onions to Dutch oven. Continue braising uncovered for additional 30 minutes to thicken sauce
13 - Remove bay leaves and thyme sprigs from braising liquid. Adjust seasoning with salt and black pepper to taste
14 - Portion into serving bowls and garnish with fresh chopped parsley. Serve immediately while hot

# Expert Hints:

01 -
  • Luxurious Flavor: The combination of wild mushrooms and red wine creates a complex, glossy sauce.
  • Tender Results: Slow-braising ensures the beef chuck becomes incredibly tender and flavorful.
  • Crowd Pleaser: It is a sophisticated French classic that never fails to impress guests.
02 -
  • Make Ahead: This stew tastes even better the next day as the flavors have more time to meld together in the refrigerator.
  • Wine Choice: Use a wine you would actually drink; a good Burgundy or Pinot Noir is traditional and provides the best acidity and fruit notes.
  • Temperature Control: Ensure the oven remains at a low, steady 160°C (325°F) for the gentlest braise and most tender meat.
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