Beef Bourguignon

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	48%	97%
fat	2%	3%
aromatics	27%	23%
salt	1%	0%
vegetables and beans	19%	83%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes
18 g	3 teaspoons kosher salt
1 g	1/2 teaspoon freshly cracked black pepper
142 g	5 ounces thick-cut bacon, chopped
150 g	1 medium yellow onion, finely chopped
61 g	1 large carrot, diced
12 g	4 garlic cloves, minced
16 g	1 tablespoon tomato paste
1 g	1 bay leaf
2 g	2 fresh sprigs of thyme
15 g	2 tablespoons all-purpose flour
708 g	3 cups red wine, such as Burgundy, Pinot Noir or Chianti
11 g	4 teaspoons beef bouillon
27 g	2 tablespoons extra-virgin olive oil
227 g	8 ounces cremini mushrooms, halved
227 g	8 ounces pearl onions, peeled (or frozen, thawed)
	Mashed potatoes, for serving (optional)
	Chopped fresh flat-leaf parsley, for garnish

Method: 8 steps, published by themodernproper.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“OMG, this was incredible! I hadn't made it with that much wine before (so I guess it was just stew, not bourguignon haha) but there was a lot of satisfaction pouring out a whole bottle of red. I used a middle of the range cab sav, as I had lots of that in the ” — a cook, 5.0★

“This recipe was delicious and full of flavor. Cutting the beef in 2 pieces allowed it render, but still stay chunky on the pasta plate. The amount of wine/liquid created a really nice gravy to pour over the mashed potatoes and beef. Definitely saving this r” — a cook, 5.0★