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Delicious Beef Bourguignon served in a rustic bowl, showcasing tender beef and vibrant vegetables.

Beef Bourguignon

A classic French stew featuring tender beef, rich red wine, and delicious vegetables, perfect for special occasions or cozy dinners.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner, Main Course
Cuisine French
Servings 6 servings
Calories 500 kcal

Ingredients
  

Meat and Bacon

  • 3 pounds chuck roast or bottom round, cut into 2-inch cubes
  • 6 strips thick-cut bacon, diced

Vegetables and Herbs

  • 1 large yellow onion, sliced
  • 2 medium carrots, cut into 1-inch pieces
  • 1 pound small pearl onions, peeled
  • 3-4 sprigs fresh parsley
  • 4-5 sprigs fresh thyme (or 1 teaspoon dried)

Liquids and Seasoning

  • 1 bottle 750ml dry red wine (Burgundy preferred)
  • 2 cups beef broth, preferably low-sodium
  • 3 tablespoons tomato paste
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper to taste

Fats and Others

  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil (if needed)
  • 2 tablespoons butter
  • 1 pound button or cremini mushrooms, quartered
  • Fresh parsley for serving

Instructions
 

Preparing the Bacon Base

  • Heat your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook until crispy and golden, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Browning the Beef

  • Pat beef cubes dry and season generously with salt and pepper. In batches, brown the beef pieces in the bacon fat over medium-high heat for about 12-15 minutes.

Building the Aromatic Base

  • Remove beef and add onions and carrots to the pot. Cook until softened, about 8 minutes. Stir in tomato paste and garlic, cooking for another minute, then sprinkle flour and cook, stirring for 2 minutes.

Creating the Braising Liquid

  • Pour wine into the pot, scraping up browned bits. Add beef broth, herbs, and return beef and bacon to the pot. The liquid should barely cover the meat; add more broth if needed.

Braising

  • Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally.

Preparing the Garnish

  • During the final hour, sauté pearl onions in butter until golden and tender, about 15 minutes. Cook mushrooms until golden brown, about 10 minutes.

Finishing the Dish

  • Remove bay leaves and herb stems, then fold in sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving.

Notes

Make sure to pat the beef dry before browning to get a good sear. For deeper flavor, consider letting it sit in the fridge overnight before serving. Don’t rush the browning process as it adds essential flavor.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
Keyword Beef Bourguignon, Comfort Food, French stew, Julia Child
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