Wild Mushroom Beef Bourguignon (Printable Version)

Tender beef braised with wild mushrooms, pearl onions, carrots, and red wine in a rich sauce.

# 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 fl 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 (for garnish)
17 - Salt and black pepper to taste

→ Thickeners

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

# How-To Steps:

01 - Preheat the oven to 325°F.
02 - Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
03 - Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
04 - If using bacon, add the diced pieces to the pot and cook until crisp, about 4 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, stirring constantly.
07 - Stir in tomato paste, then pour in the red wine while scraping up any browned bits from the bottom of the pot with a wooden spoon.
08 - Add beef stock, thyme sprigs, and bay leaves. Return the beef and bacon to the pot and bring to a gentle simmer.
09 - Cover the Dutch oven with a lid and transfer to the preheated 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, approximately 8-10 minutes. Transfer to a plate.
11 - In the same skillet, add pearl onions and cook until lightly caramelized, approximately 8 minutes. Set aside.
12 - After 2 hours, add the sautéed mushrooms and caramelized pearl onions to the Dutch oven. Continue braising uncovered for an additional 30 minutes to allow the sauce to thicken and flavors to meld.
13 - Remove bay leaves and thyme sprigs from the pot. Taste and adjust seasoning with additional salt and black pepper as needed.
14 - Transfer to a serving platter or individual bowls and garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender while the wine reduces into a silky, elegant sauce that clings to every piece.
  • Wild mushrooms add an earthy sophistication that elevates this beyond the everyday, making it perfect for impressing people you actually want to cook for.
  • It tastes noticeably better the next day, which means less stress on dinner night if you plan ahead.
02 -
  • Don't skip the searing step, no matter how tempting it is to move straight to braising, because that brown crust is where deep flavor lives.
  • If the sauce seems thin after 2.5 hours, let it simmer uncovered on the stovetop for 10 minutes after removing the bay leaves, which will tighten it up without overcooking the beef.
03 -
  • Brown the beef in two batches instead of crowding the pan, because steam prevents proper crust formation and you'll miss out on that caramelized flavor foundation.
  • If you find wild mushrooms too expensive for regular cooking, buy a small amount and combine them with regular cremini for that earthiness without stretching the budget.
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