Description
Classic Beef Bourguignon is a rich and hearty French stew made with tender chunks of beef slow-cooked in red wine and beef broth, infused with bacon, garlic, onions, carrots, and herbs. It’s a comforting and elegant dish perfect for special occasions or cozy nights in.
Ingredients
- 6 oz bacon, diced
- 2 1/2 lbs beef chuck, cut into 2-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 2–3 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 lb small white onions or pearl onions, peeled
- 1 lb mushrooms, sliced
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Pat the beef dry with paper towels, season with salt and pepper, and brown in batches in the bacon fat. Remove and set aside.
- In the same pot, add onions and carrots. Sauté for 5 minutes until lightly browned, then add garlic and cook for another 30 seconds.
- Return the beef and bacon to the pot. Sprinkle with flour and toss to coat evenly. Place uncovered in the oven for 4–5 minutes, then toss and return to the oven for another 4–5 minutes to form a crust.
- Reduce oven temperature to 325°F (165°C). Stir in wine, enough beef broth to cover the meat, tomato paste, thyme, and bay leaf. Bring to a simmer, cover, and place in the oven for 2 1/2 to 3 hours, or until beef is very tender.
- While the stew cooks, sauté mushrooms in butter until golden and set aside.
- In the last 30 minutes of cooking, add the pearl onions and mushrooms to the stew.
- Remove bay leaf, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.
- Serve hot with mashed potatoes, buttered noodles, or crusty bread.
Notes
- Use a good quality dry red wine for the best flavor — avoid cooking wines.
- This dish tastes even better the next day as the flavors deepen.
- For a thicker sauce, simmer uncovered for 10–15 minutes before serving.
- Can be frozen for up to 3 months — reheat gently before serving.
- Prep Time: 30 mins
- Cook Time: 3 hrs 15 mins
- Category: Main Course
- Method: Braising
- Cuisine: French