Dutch Oven Beef Bourguignon

Total Time: 3.5 Hours | Servings: 6 | Calories per Serving: 640-700

This smoky, hearty beef chili is packed with rich flavor from pancetta, ancho chili powder, and fire-roasted tomatoes. It simmers into a cozy, crowd-pleasing bowl that’s perfect for weeknights, game days, or casual hosting.

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INGREDIENTS

2 tbsp olive oil
4 oz pancetta (diced)
3-4 pounds chuck steak or beef chuck (cut into 2-inch chunks)
1/2 cup carrots (sliced) 
1 large yellow or sweet onion (diced)
7 cloves garlic (minced)
1/2 cup pearl onions
2 tbsp tomato paste
1 tsp fresh thyme (chopped)
2 tbsp fresh parsley (chopped)
2 bay leaves
Salt/pepper (to taste)

BRAISING LIQUID
Option 1: 5 cups beef stock + 1 tbsp Worcestershire sauce
Option 2: 2 cups red wine + 2+ cups beef stock + 1 beef bouillon cube

DIRECTIONS

STEP 1: Preheat the Oven
Preheat the oven to 350°F.

STEP 2: Brown the Pancetta
Heat a large Dutch oven over medium heat. Add the pancetta and cook until browned and the fat has rendered, about 5 to 7 minutes. Transfer it to a plate, leaving the fat in the pot.

STEP 3: Brown the Beef
Pat the beef dry and season with salt and pepper. Working in batches, brown the beef in the pancetta fat for approximately 2 to 3 minutes per side. Add olive oil as needed between batches. Transfer the browned beef to the plate with the pancetta.

STEP 4: Cook the Vegetables
Add the carrot and diced onion to the Dutch oven. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute, just until fragrant.

STEP 5: Combine the Ingredients
Return the beef and pancetta to the Dutch oven. Add the pearl onions.

STEP 6: Add Braising Liquid
Pour in your chosen braising liquid, adding only enough to barely cover the meat. Stir in the tomato paste, thyme, 1 tablespoon of parsley, bay leaves, remaining garlic, and the crushed bouillon cube (if you are making the wine version). 

STEP 7: Bring to a Simmer
Bring the mixture to a gentle simmer on the stovetop. Stir well and scrape up any browned bits from the bottom of the pot.

STEP 8: Braise in the Oven
Cover the Dutch oven and transfer it to the oven. Cook for 2.5 to 3 hours, or until the beef is very tender and easily pulls apart with a fork.

STEP 9: Adjust the Sauce
Remove the bay leaves. If the sauce is too thin, transfer the beef and vegetables to a bowl and simmer the sauce uncovered on the stovetop.

For additional thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Slowly stir the slurry into the simmering sauce, adding only as much as needed. Simmer for 1 to 2 minutes until thickened. If the sauce is too thick, stir in a splash of beef stock until it reaches your preferred consistency.

Step 10: Finish and Serve
Return the beef and vegetables to the Dutch oven and stir gently to coat everything in the sauce. Taste and adjust the salt and pepper. Sprinkle with the remaining fresh parsley and serve over mashed potatoes. Enjoy!

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Nutrition Facts (Per Serving)

640-700 calories | 55g protein | 9-13g carbs | 39g fat