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Classic Cast Iron Beef Bourguignon

A Cast Iron Skillet over a gas oven cooking with chunked beef and carrots in a brown dark red wine gravy.
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EatSimpleFood.com

This classic cast iron Beef Bourguignon recipe takes comfort food to a whole new level with sliced mushrooms, savory bacon pieces, carrots, and pearl onions in a rich gravy.

Ingredients

  • vegetable oil
  • 6 ounces bacon, sliced
  • 2 lb beef chuck roast, cubed in 1 1/2" pieces
  • 1 large onion, sliced
  • 3/4 lb carrots, peeled & cut into 1" pieces
  • 1 Tbsp garlic, minced
  • 12 ounces fresh or frozen pearl onions
  • 3 cups red wine
  • 1 1/2 cups beef broth
  • 1 Tbsp tomato paste
  • 1/2 tsp dried thyme
  • 3/4 lb mushrooms, sliced
  • 3 Tbsp unsalted butter
  • 3 Tbsp flour
  • salt
  • black pepper

Instructions

  • Preheat oven to 300F.
  • Place 3 Tbsp butter in a small bowl and let sit at room temperature.  When soft add 3 Tbsp flour and mix together.
  • Generously salt and pepper the cubed beef. 
  • Bring a LARGE oven proof stockpot (a 6 quart cast iron dutch oven works perfect) to medium high heat and add a touch of vegetable oil to coat the pan lightly.  
  • When the oil is hot add the bacon.  Cook ~ 4-6 minutes or until brown, strain, and place in large bowl. Keep the fat in the pan and add the beef.
  • Sear beef on two sides for 3-5 minutes each or until brown. Place into the bowl with bacon.  You may need to brown the beef in batches if the pan is not large enough.  You want it to brown and not steam (which will happen if the pan is crowded).
  • Keep any fat in the pan (add more if needed) and add onions, mushrooms, 1/2 tsp salt, and 1/2 tsp black pepper.  
  • Reduce heat, cook uncovered low ~ 10 minutes or until onions start to brown/caramelize.  Add garlic and cook 1-2 minutes or until fragrant.
  • Stir in tomato paste.
  • Add carrots, bacon, beef and any juices back to the pan.  Add pearl onions, red wine, thyme and enough beef broth to nearly cover the meat (you may not need all two cups).
  • Cover and bake in oven for 2 hours or until beef and vegetables are tender.
  • Take pot out of the oven, bring to a simmer on the stovetop, and stir in the flour/butter mixture.
  • Bring the stew back to a boil covered on the stovetop.  
  • Reduce heat and simmer uncovered ~15 minutes or until thickened.
  • Add salt to taste.  Serve with toasted thick cut country bread, egg noodles, or mashed potatoes.

Notes

  • Don't want to braise this on the stovetop?  Throw it all in a large crock-pot, set on high for 8 hours and spend the afternoon outside.  It will not taste AS good, but it will still be delicious and tender.
  • Grease splattering everywhere?  Grab a splatter guard to contain it.

Find it online: https://eatsimplefood.com/beef-bourguignon/