# Beef bourguignon (from NYT Cooking)

Video: [How to Make Beef Bourguignon | Step-by-Step With Melissa Clark | NYT Cooking](https://www.youtube.com/watch?v=lLKOIkAVge8) by [NYT Cooking](https://www.youtube.com/@NYTCooking).
RecipesMD is not affiliated with NYT Cooking. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$13.79 per serving, ~$41.37 for ~3 portions (assumed); saves ~$7.21* per serving (34%) vs ordering out (~$21.00*). * Estimate: 4 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 large piece (approx. 3 lbs / 1.3 kg) beef chuck _(amount estimated)_
- to taste salt
- to taste ground black pepper
- 1 cup, diced lardons _(amount estimated)_
- 2 medium, chopped onions _(amount estimated)_
- 2-3 large, sliced into thick rounds carrots _(amount estimated)_
- 1 tbsp tomato paste _(amount estimated)_
- 4 cloves, chopped garlic _(amount estimated)_
- 2 tbsp all-purpose flour _(amount estimated)_
- 1 bottle (750 ml) red wine
- a few sprigs thyme
- 1 bay leaf bay leaf
- 1 cup, peeled pearl onions _(amount estimated)_
- 1 cup, small whole cremini mushrooms _(amount estimated)_
- 1/2 cup water _(amount estimated)_
- 1 tbsp olive oil _(amount estimated)_
- 1-2 pinches granulated sugar
- 1 tbsp (optional) butter _(amount estimated)_
- chopped, for garnish parsley

## Steps

1. [0:49](https://www.youtube.com/watch?v=lLKOIkAVge8&t=49s) Cut the beef chuck into large, generous chunks.
2. [2:10](https://www.youtube.com/watch?v=lLKOIkAVge8&t=130s) Season the beef chunks generously with salt and ground black pepper on all sides.
3. [2:35](https://www.youtube.com/watch?v=lLKOIkAVge8&t=155s) Cover the seasoned beef and refrigerate to let the salt penetrate the meat.
4. [3:24](https://www.youtube.com/watch?v=lLKOIkAVge8&t=204s) In a Dutch oven over moderate heat, cook the diced lardons until they are browned and the fat has rendered.
5. [4:12](https://www.youtube.com/watch?v=lLKOIkAVge8&t=252s) Remove the lardons with a slotted spoon, leaving the rendered fat in the pot.
6. [5:09](https://www.youtube.com/watch?v=lLKOIkAVge8&t=309s) Sear the beef chunks in the hot lardon fat in batches until deeply browned on all sides, then transfer to a wire rack.
7. [7:05](https://www.youtube.com/watch?v=lLKOIkAVge8&t=425s) Add the chopped onions and sliced carrots to the pot, stirring to scrape up the browned bits (fond) from the bottom.
8. [8:45](https://www.youtube.com/watch?v=lLKOIkAVge8&t=525s) Stir in the tomato paste and chopped garlic, cooking for a minute to caramelize and deepen the flavor.
9. [9:01](https://www.youtube.com/watch?v=lLKOIkAVge8&t=541s) Sprinkle the flour over the vegetables and stir well, cooking until the flour is toasted and no longer raw.
10. [10:17](https://www.youtube.com/watch?v=lLKOIkAVge8&t=617s) Pour in the entire bottle of red wine, scraping the bottom of the pot to deglaze.
11. [10:35](https://www.youtube.com/watch?v=lLKOIkAVge8&t=635s) Add the thyme sprigs, bay leaf, and half of the cooked lardons back into the pot.
12. [10:47](https://www.youtube.com/watch?v=lLKOIkAVge8&t=647s) Return the seared beef chunks to the pot, cover with the lid, and transfer to an oven preheated to 350°F (175°C) or 325°F (163°C).
13. [12:05](https://www.youtube.com/watch?v=lLKOIkAVge8&t=725s) Braise in the oven for 1.5 to 2.5 hours, turning the meat halfway through to ensure even cooking.
14. Prepare the topping by placing peeled pearl onions and whole mushrooms in a skillet.
15. Add water, olive oil, sugar, salt, and pepper to the skillet, cover, and steam for 10 to 15 minutes until tender.
16. Uncover the skillet, raise the heat, and sauté until the water evaporates and the onions and mushrooms are beautifully caramelized (adding a little butter if desired).
17. If making ahead, chill the stew overnight, then scrape off the solidified layer of fat from the top before reheating.
18. Reheat the stew gently on the stovetop or in the oven, then taste and adjust the seasoning with salt if needed.
19. Serve the beef stew topped with the caramelized pearl onions, mushrooms, remaining lardons, and chopped parsley.

## Equipment

- Dutch oven
- Slotted spoon
- Wire rack
- Skillet
- Tongs

## What the video didn't say

- Exact weight of beef chuck
- Exact quantities of lardons, onions, carrots, garlic, tomato paste, flour, pearl onions, mushrooms, and parsley
- Exact amount of salt and pepper used for seasoning
- Servings yield
- Total cooking time (ranges from 1.5 to 2.5 hours)

Source page: https://recipesmd.com/v/nyt-cooking-beef-bourguignon