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Martha Stewart beef Bourguignon turns beef chuck, red wine and pearl onions into a rich, fall-apart braise in 3 hours 45 minutes. It's an easy weeknight dinner for Sunday supper, holiday gatherings or date night, and it's a make-ahead French comfort food classic.
Brown the beef hard in two batches, because the dark crust is where most of the deep flavor in the sauce comes from. Crowd the pot and the meat steams gray, so the stew tastes flat.
Martha ties the onion, carrots, garlic and herbs into a cheesecloth bundle, so the sauce takes on their flavor without any bits left to fish out. She also glazes the pearl onions and mushrooms in a separate skillet, which keeps them browned and sweet instead of mushy.
What you need for this recipe
Lodge 6-quart enameled Dutch oven
It holds even heat for the browning and the long, slow braise in the oven.
Buy on AmazonOlicity grade 90 cheesecloth
It keeps the herbs and vegetables together so the bundle lifts out in one piece.
Buy on AmazonRegency butcher's twine, 500 ft
It ties the cheesecloth bundle closed so nothing escapes into the sauce.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Beef Bourguignon
Course: DinnerCuisine: American, FrenchDifficulty: Medium8
servings45
minutes3
hours520
kcalChuck cubes braise in red wine and beef stock until they melt into a glossy, thickened sauce. Butter-glazed pearl onions and browned mushrooms go in at the end, so they keep their bite.
Ingredients
1 large onion, roughly chopped
2 carrots, roughly chopped
1 head garlic, cloves separated and lightly crushed (unpeeled)
10 sprigs flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
6 sprigs thyme
4 sprigs rosemary
1/2 teaspoon whole black peppercorns
3 tablespoons olive oil, divided
6 ounces salt pork, trimmed of rind and cut into ¼-by-1-inch pieces
3 pounds beef chuck, cut into 2-inch cubes
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
3 cups homemade or low-sodium canned beef stock
1 750-ml bottle red wine, preferably Pinot Noir or another Burgundy
1 teaspoon tomato paste
1 tablespoon unsalted butter
1 pound pearl onions, peeled
1/2 cup water
1 tablespoon sugar
10 ounces large cremini mushrooms, trimmed
3 tablespoons parsley chopped, for garnish
Directions
- Make the herb bundle: Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles and lay them in a cross on the counter. Pile the onion, carrots, garlic, parsley, thyme, rosemary, bay leaves and peppercorns in the center, then gather the ends and tie with kitchen twine.
- Crisp the salt pork: Preheat the oven to 300°F, then heat 2 tablespoons oil in a large Dutch oven over medium heat. Saute the salt pork for about 7 minutes until brown and crisp. Then move it to a baking sheet with a slotted spoon and leave the fat in the pot.
- Brown the beef: Season the beef cubes with salt and pepper. Cook them in 2 batches in a single layer, about 8 minutes total, until dark brown on all sides. Move each batch to the baking sheet before starting the next.
- Build the sauce base: Return the beef and pork to the Dutch oven with tongs, then sprinkle the flour over and toss to coat. Whisk in the beef stock slowly and simmer over medium heat for about 8 minutes, stirring often, until thickened.
- Braise in the oven: Stir in the wine and tomato paste, season with salt and pepper, and add the cheesecloth bundle. Bring to a boil over high heat, then cover and braise in the oven for about 2 1/2 hours until the beef is very tender.
- Press the bundle: Lift the pot out of the oven and set the cheesecloth bundle in a large sieve over a bowl. Press it with a wooden spoon to release the liquid, then discard the bundle and pour the juices back into the pot.
- Reduce the sauce: Take the beef and pork out of the pot, then boil the sauce over high heat until it reduces to about 4 cups, skimming the surface as needed. Lower the heat and return the meat to the pot.
- Glaze the vegetables: Heat the butter and remaining tablespoon oil in a large skillet over high heat, then add the pearl onions, water, sugar and a large pinch of salt. Boil, lower to medium and simmer 6 minutes until almost dry, then add the mushrooms over medium-high heat and cook 4 to 5 minutes until browned and glazed.
- Finish and serve: Stir the mushrooms and onions into the Dutch oven and simmer over medium heat until heated through. Adjust the seasoning, then garnish each serving with the chopped parsley.
Tools for this recipe
- Lodge 6-quart enameled Dutch oven, Olicity grade 90 cheesecloth, Regency butcher's twine, 500 ft, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Great Food Fast.
FAQs
What red wine works best for beef Bourguignon?
The recipe calls for Pinot Noir or another Burgundy, since a dry, medium-bodied red keeps the sauce balanced. Pick a bottle you would happily drink, because the wine reduces and its flavor concentrates.
Can I make beef Bourguignon ahead of time?
Yes, and it often tastes even better the next day, since the flavors keep melding as it sits. Cool it, refrigerate it for up to 3 days, then reheat gently over low heat.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Warm them slowly on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
What can I use instead of a Dutch oven?
Any heavy, oven-safe pot with a tight lid works, such as a large enameled casserole or a heavy stockpot. A heavy base matters because it holds steady heat for the long 2 1/2 hour braise.
What is the most common mistake with this stew?
Crowding the pot while browning the beef is the big one, because the cubes steam instead of sear. Work in 2 batches so each cube gets a dark brown crust, which gives the sauce its depth.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 6-quart enameled Dutch oven, Olicity grade 90 cheesecloth, Regency butcher's twine, 500 ft.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
