~1102 cal · 71g protein · 61g carbs · 52g fat (estimated, per serving)
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Red wine beef stew with pearl onions and mushrooms
🇫🇷 Burgundy
Bourguignon began as Burgundy peasant cooking — a way to tenderize tough beef in the region’s abundant wine — before French chefs enshrined it as a national treasure. The technique is everything: brown deeply, braise slowly, and never boil the wine.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 lbs beef chuck, large cubes
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6 oz smoked bacon lardons
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1 bottle Burgundy (or any dry red) wine
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20 pearl onions
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12 oz cremini mushrooms
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2 carrots
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1 onion
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4 cloves garlic
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2 tbsp tomato paste
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1 bouquet garni (thyme, bay, parsley)
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3 tbsp flour (to dust the beef)
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3 tbsp neutral oil
Instructions
1
Render the lardons; set aside. Pat the beef dry, dust with flour, and brown hard in batches in the fat — color is flavor.
2
Soften the onion, carrots, and garlic; stir in tomato paste.
3
Return the beef and lardons, pour in the wine and enough water to nearly cover, add the bouquet garni, and braise at 325°F, covered, 2.5 hours (40 minutes for the plant version).
4
Meanwhile brown the pearl onions and mushrooms separately; add them for the final 30 minutes.
5
Discard the bouquet, reduce the sauce to a velvet gloss (or thicken with cornstarch), and serve over mashed potatoes or noodles.
Burgundy tradition.
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🌏 While it simmers — know your destination
📍
Burgundy. Wine country that braises beef into velvet.
🗺️
France. The country that turned cooking into a discipline.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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