Rustic Beef Bourguignon with Root Vegetables

Rustic beef bourguignon is a braise where chunks of beef cook low and slow in red wine until they turn tender and rich. Root vegetables added halfway through absorb the wine-dark sauce. The long cooking time breaks down the tough cuts of beef into something you can cut with a spoon.

Ingredients for Rustic Beef Bourguignon with Root Vegetables

Beef chuck is cut into chunks that braise evenly without falling apart. Pearl onions and garlic build the flavor base, while carrots, parsnips, and potatoes add body and sweetness. Mushrooms deepen the sauce with umami. Tomato paste adds color and tang. Red wine is the braising liquid that tenderizes the meat and becomes the sauce. Beef broth rounds out the liquid so the wine flavor stays balanced and not sharp. Bacon renders into fat for browning and adds smokiness. Flour dusts the beef to help it brown and thicken the sauce. Thyme, bay leaf, and black pepper season throughout.

Why This Rustic Beef Bourguignon with Root Vegetables Works

Browning the beef in bacon fat creates a crust that builds deep flavor before the liquid goes in. The flour coating helps the sauce thicken on its own without any cornstarch or additional thickener. The long braise at a gentle simmer breaks down the connective tissue in the chuck, turning a cheap cut into something silky.

The vegetables go in halfway through so they don’t fall apart or turn mushy. The root vegetables absorb the wine sauce and add their own sweetness back into the pot. The final sauce is concentrated and clings to both meat and vegetable.

Mistakes To Avoid

Crowding the pan when you brown the beef means it steams instead of browning. The meat will be gray and the sauce won’t have depth. Brown in two batches if you need to, even if it takes longer.

Boiling the braise instead of simmering makes the beef tough and stringy. The liquid should barely bubble, with just a few small bubbles breaking the surface. If it boils hard, lower the heat or move the pot to a lower oven rack.

Skipping the tomato paste means the sauce tastes thin and one-note. The paste adds color, body, and a subtle sweetness that rounds out the wine. Stir it into the pan after you brown the beef but before the liquid goes in.

Adding the vegetables too early means they turn to mush by the time the beef is tender. Wait until the beef has cooked for about 90 minutes before adding the carrots, potatoes, and parsnips.

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Ingredients

• 3 ounces bacon, chopped
• 3 pounds beef chuck, cut into 2-inch chunks
• 1/2 cup all-purpose flour (60 grams)
• 1 large onion, cut into eighths
• 6 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 pound carrots, cut into 2-inch pieces
• 1 pound parsnips, cut into 2-inch pieces
• 1 pound potatoes, cut into 1 1/2-inch cubes
• 8 ounces mushrooms, halved
• 2 tablespoons fresh parsley, chopped

Step-by-step Instructions

1. Heat a Dutch oven over medium-high heat and add the chopped bacon. Cook until the fat renders and the bacon is crisp, about 5 minutes. Remove with a slotted spoon and set aside.
2. Pat the beef chunks dry with paper towels. Toss with flour, salt, and black pepper in a bowl until coated.
3. Working in two batches, brown the beef in the bacon fat over medium-high heat for 3 to 4 minutes per side until the surface is dark brown. Don’t stir or move the meat around. Transfer to a plate.
4. Add the onion to the pot and cook over medium heat for 3 minutes until it starts to soften. Add the garlic and tomato paste, stir, and cook for 1 minute until fragrant.
5. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for 1 minute.
6. Return the beef and bacon to the pot. Add the beef broth, bay leaves, and thyme sprigs. Bring to a simmer, then cover and place in a 325°F (163°C) oven.
7. Braise for 90 minutes, then remove the pot from the oven. Add the carrots, parsnips, potatoes, and mushrooms. Stir, cover, and return to the oven for 45 to 60 minutes until the beef is fork-tender and the vegetables are cooked through.
8. Remove the pot from the oven. Check the beef with a fork: it should shred easily. Discard the bay leaves and thyme sprigs.
9. Taste the sauce and adjust salt and pepper as needed. Stir in the fresh parsley and serve hot.