Wild Mushroom Beef Bourguignon (Print Version)

Tender beef cooked slowly with wild mushrooms, pearl onions, carrots, and red wine for deep flavor.

# 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 oz dry red wine (Burgundy or Pinot Noir)
10 - 2 cups beef stock
11 - 2 tablespoons tomato paste

→ Fats

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

→ Herbs & Spices

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

→ Thickeners

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

# Cooking Steps:

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

# Expert Advice:

01 -
  • The wild mushrooms elevate this beyond the ordinary—they add an earthy sophistication that makes people ask what your secret ingredient is.
  • It's a hands-off braise that does most of the work while you relax, yet tastes like you've been cooking all day.
  • Leftovers actually taste better the next day, which means you get to enjoy it twice without any guilt.
02 -
  • Don't skip the searing step or rush it—those browned bits are where the deepest flavors hide, and no amount of wine can replace them.
  • If your sauce seems too thin after braising, simmer it uncovered on the stovetop for a few minutes before serving; it'll concentrate beautifully and coat the back of a spoon.
  • Wild mushrooms release liquid as they cook, which is why you cook them separately—mixing them in at the beginning means soggy, pale mushrooms that taste like nothing.
03 -
  • Make this two days before serving if you can—the flavors deepen overnight in the refrigerator, and it reheats beautifully without any loss of quality.
  • If you accidentally over-reduce the sauce, whisk in a touch of stock or water to loosen it; if it's too thin, simmer uncovered on the stovetop until it coats a spoon.
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