The GüdDish Boeuf Bourguignon

We studied 169 recipes from around the world and combined the gold standard 13. Then we built the BEST!

Boeuf Bourguignon. The GüdDish.

Serves 6 · 40–50 min prep · 220–235 min total · 3 steps

Ingredients

Ingredients for Boeuf Bourguignon
  • 3 lb beef chuck, cut in chunks
  • 4 oz bacon or lardons
  • 4 carrots, cut in chunks
  • 4 garlic cloves
  • 2 yellow onions, chopped
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tbs olive oil
  • 2 tbs all-purpose flour
  • 8 oz cremini mushrooms
  • 2 tbs tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 tsp ground black pepper
  • 1 1/2 tsp kosher salt

What the best recipes taught us

  • Brown the beef in batches. If you crowd the pot, the meat steams and does not brown.
  • Put the wine in the pot. If you skip it, you have beef stew, not bourguignon.

Method

  1. 1
    Beef browning in batches in a cream Dutch oven, remaining cubes on a plate
    3lbsbeef chuck, cut in chunks
    4ozbacon or lardons
    11/2tspkosher salt
    1tspground black pepper

    Heat the oven to 325°F. Pat the beef dry. Salt and pepper it.

    In a Dutch oven over medium heat, cook the bacon until the fat comes out. Lift the bacon onto a plate. Brown the beef in that fat in batches. Lift it out onto the plate.

  2. 2
    Red wine pouring into the same cream Dutch oven with browned beef, carrot, onion, thyme, and two bay leaves
    2yellow onions, chopped
    4carrots, cut in chunks
    4garlic cloves
    2tbstomato paste
    2tbsall-purpose flour
    2cdry red wine
    2cbeef broth
    4 sprigsfresh thyme
    2bay leaves

    Add the onion and carrot to the pot. Cook until the onion is soft, 6 to 8 minutes.

    Stir in the garlic and tomato paste 1 minute.

    Sprinkle the flour over the pot. Stir 1 minute.

    Pour in the wine. Scrape the browned bits. Return the beef and bacon to the pot. Add the broth, thyme, and bay leaves so the liquid almost covers the meat.

  3. 3
    Finished wine-dark bourguignon in the same cream Dutch oven with mushrooms stirred in
    8ozcremini mushrooms
    2tbsolive oil

    Cover the pot and move it to the oven. Cook until the beef is tender, 2 1/2 to 3 hours.

    Meanwhile, in a skillet, brown the mushrooms in the olive oil. Pull the pot, stir the mushrooms in, and return it to the oven for the last 20 minutes.

    Remove the bay leaves. Salt to taste.