Description
Beef Bourguignon is a rich, slow-cooked French stew made with tender beef, red wine, mushrooms, and vegetables in a savory sauce.
Ingredients
Scale
- 2 to 2.5 lbs beef chuck, cut into 2-inch cubes
- 4 oz thick-cut bacon, chopped
- 1 cup pearl onions, peeled
- 3 large carrots, sliced
- 8 oz cremini or white button mushrooms, sliced
- 3–4 garlic cloves, minced
- 2 cups red wine (Pinot Noir, Burgundy, or Merlot)
- 2 cups beef broth
- 1–2 tablespoons tomato paste
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for finishing)
- 2 sprigs fresh thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (163°C). Pat beef dry and cut into chunks.
- In a Dutch oven, cook chopped bacon over medium heat until browned. Remove and set aside, leaving the fat in the pot.
- Sear beef in batches until browned on all sides. Remove and set aside with the bacon.
- Add olive oil if needed, then sauté carrots, onions, and mushrooms for 5–6 minutes. Add garlic and tomato paste and cook 1 more minute.
- Pour in red wine to deglaze, scraping up browned bits. Simmer for 3–4 minutes to reduce slightly.
- Return beef and bacon to the pot. Add beef broth, thyme, bay leaf, and parsley. Bring to a simmer.
- Cover and transfer to oven. Braise for 2.5 to 3 hours until beef is fork-tender.
- Remove from oven, discard bay leaf and herb stems. Simmer uncovered for 10–15 minutes to reduce sauce or thicken with a beurre manié (butter-flour paste).
- Taste and adjust seasoning. Add butter if desired for richness. Garnish with parsley and serve.
Notes
- Use quality red wine for best flavor — Pinot Noir or Burgundy is traditional.
- Don’t skip searing the beef; it builds essential flavor.
- Make it a day ahead for even better flavor.
- Use pearl onions or substitute with quartered shallots or yellow onions.
- Freeze leftovers for up to 3 months; reheat gently on the stovetop.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Beef Bourguignon, French beef stew, classic comfort food, red wine beef stew, slow-cooked beef recipe
