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Giada De Laurentiis Beef Bourguignon

Giada De Laurentiis Beef Bourguignon - recipe card
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This Beef Bourguignon is a deeply rich, slowly braised French stew where tender chunks of beef are simmered in a full-bodied red wine sauce with pearl onions, mushrooms, and carrots. The sauce is luxuriously thick and savory, with layers of flavor from bacon, fresh thyme, and a touch of tomato paste. Each spoonful delivers melt-in-your-mouth beef and vegetables enrobed in a silky, wine-forward gravy.

Ingredients

Scale
  • 4 slices (4 oz / 113 g) thick-cut bacon, cut into 1/2-inch pieces
  • 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/3 cup (42 g) all-purpose flour
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (28 g) unsalted butter
  • 1 large (about 1 1/2 cups) yellow onion, finely diced
  • 2 medium (about 1 cup) carrots, peeled and cut into 1/2-inch rounds
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 1 bottle (750 ml) dry red wine, such as Pinot Noir or Burgundy
  • 1 1/2 cups (360 ml) low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 8 oz (227 g) cremini mushrooms, halved if large
  • 1/2 lb (227 g) frozen pearl onions, thawed and patted dry (about 1 1/2 cups)
  • 2 tbsp (30 ml) finely chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Place a large, heavy-bottomed Dutch oven (6- to 7-quart capacity) over medium heat. Add the bacon pieces and cook, stirring occasionally, for 8 to 10 minutes, until the bacon renders its fat and turns crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. While the bacon cooks, pat the beef cubes dry with paper towels—this is essential for proper browning. Season the beef all over with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then place the flour in a shallow bowl and dredge each cube, shaking off the excess.
  3. Increase the heat under the Dutch oven to medium-high. Add 1 tablespoon of the olive oil. Working in two batches to avoid crowding (which would steam instead of brown), add half the dredged beef cubes in a single layer. Sear for 3 to 4 minutes per side, until deeply browned and crusty. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and beef.
  4. Reduce the heat to medium. Add the 2 tablespoons butter to the pot. Once melted and foaming, add the diced onion and carrot rounds. Cook, stirring frequently with a wooden spoon to scrape up the browned bits from the bottom of the pot, for 6 to 8 minutes, until the onion softens and begins to turn translucent.
  5. Add the minced garlic and tomato paste. Stir constantly for 1 minute, until the tomato paste darkens to a rusty red and the garlic is fragrant. This deepens the savory foundation of the sauce.
  6. Pour in the full bottle of red wine and the beef broth. Increase the heat to high and bring the liquid to a boil. Boil for 2 minutes, stirring occasionally, to cook off the raw alcohol and concentrate the flavor.
  7. Return the seared beef and cooked bacon to the pot. Add the fresh thyme sprigs and bay leaf. Stir to combine. Once the liquid returns to a simmer, reduce the heat to low, cover the pot with its lid, and let gently simmer for 1 hour 15 minutes. The surface should show occasional bubbles—a vigorous boil will toughen the beef.
  8. After 1 hour 15 minutes, add the halved cremini mushrooms and the thawed pearl onions. Stir gently to submerge them in the liquid. Re-cover and continue simmering over low heat for another 30 to 45 minutes, until the beef is fork-tender—when a paring knife slides in with no resistance.
  9. Remove and discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed. The sauce should be thick enough to coat the back of a spoon; if it seems too thin, simmer uncovered over medium-low heat for 5 to 10 minutes until slightly reduced.
  10. Serve the beef bourguignon ladled over egg noodles, mashed potatoes, or crusty bread. Garnish each portion with 1/2 tablespoon of the chopped fresh parsley for a bright finish.
  11. For an oven variation: After completing step 6, cover the Dutch oven and transfer it to a preheated 325°F (163°C) oven. Braise for 1 hour 30 minutes, then add mushrooms and onions and braise for an additional 30 to 45 minutes, until the beef is fork-tender.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The flavor deepens overnight, making it even better the next day. Freezing: Cool completely, then transfer to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the sauce is bubbling and the beef is hot throughout. Alternatively, reheat in a 325°F (163°C) oven for 15 to 20 minutes. If the sauce has thickened too much during storage, thin with a splash of beef broth or water.

Nutrition

Keywords: beef bourguignon, Giada De Laurentiis, French stew, braised beef, red wine beef stew, classic French dinner, comfort food, pearl onions, bacon beef stew, fall-apart beef, slow cooked beef, family dinner

Find it online: https://giadacooks.com/giada-de-laurentiis-beef-bourguignon/