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Beef Bourguignon Recipe

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★★★★★

4.5 from 550 reviews

A classic French stew, Beef Bourguignon features tender chunks of beef slow-cooked in a rich red wine and beef broth sauce, combined with crispy bacon, aromatic vegetables, pearl onions, and mushrooms. Perfect for a comforting and hearty meal.

Ingredients

Scale

Beef and Bacon

  • 3 lb. beef chuck, cut into 1” cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. grapeseed (or vegetable) oil
  • 1/2 lb. bacon, cut into ½” pieces

Vegetables and Aromatics

  • 2 large carrots, peeled, sliced on bias into large chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. tomato paste
  • 3 Tbsp. all-purpose flour

Liquids and Herbs

  • 3 cups dry red wine
  • 2 cups low-sodium beef broth
  • 1 bay leaf
  • 3 sprigs thyme

Finishing Touches

  • 4 Tbsp. butter
  • 1/2 lb. pearl onions
  • 1/2 lb. cremini mushrooms, halved
  • Freshly chopped parsley, for garnish

Instructions

  1. Prepare and cook bacon: Preheat oven to 350°. Season the beef cubes with salt and pepper. Heat grapeseed oil in a large Dutch oven or ovenproof pot over medium heat. Add the bacon pieces and cook, stirring occasionally, until they are crispy, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate.
  2. Sear the beef: Increase the heat to medium-high. In batches to avoid overcrowding, place beef cubes in a single layer in the pot, leaving space between pieces. Sear the beef until browned on all sides, about 10 minutes per batch. Remove and repeat with remaining beef.
  3. Sauté vegetables: Reduce heat to medium and add the carrots and chopped onion to the pot. If the pot seems very dark or dry, add 1 tablespoon of water to loosen browned bits and use a wooden spoon to scrape them up. Season with salt and cook until the vegetables soften, about 5 minutes. Stir in minced garlic and tomato paste, cooking until aromatic, about 30 seconds.
  4. Prepare stew base and oven braise: Sprinkle flour over the vegetables and stir to coat. Gradually pour in the red wine and beef broth while stirring. Add the bay leaf and thyme sprigs. Return the seared beef and crispy bacon to the pot. Cover tightly with a lid and transfer to the preheated oven. Cook for about 1½ hours, until beef is very tender and the sauce thickens. Season with salt and pepper to taste.
  5. Cook pearl onions and mushrooms: While the stew is braising, melt butter in a large skillet over medium heat. Add the pearl onions and halved cremini mushrooms. Cook, stirring occasionally, until golden brown and tender. If the skillet becomes dry, add water by the tablespoon to prevent sticking.
  6. Serve: To serve, ladle the beef stew into bowls and top each serving with the sautéed pearl onions and mushrooms. Garnish with freshly chopped parsley for a fresh finish.

Notes

  • Use a good quality dry red wine such as Pinot Noir or Burgundy for authentic flavor.
  • Peeling pearl onions can be made easier by blanching them briefly in boiling water.
  • Do not skip the searing step to develop rich flavors in the stew.
  • If you do not have a Dutch oven, use any oven-safe heavy pot with a lid.
  • Leftovers taste even better the next day after flavors meld further.

Keywords: Beef Bourguignon, French stew, red wine beef stew, classic French recipe, comfort food

Find it online: https://thefoodrecipe.com/beef-bourguignon-recipe/