Go Back
Alina

Classic Beef Bourguignon

A rich and hearty French beef stew, slow-cooked with red wine, bacon, mushrooms, and pearl onions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Comfort Food, French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2.5-3 lbs beef chuck cut into 1.5-2 inch cubes
  • 6 oz thick-cut bacon diced into lardons
  • 1 tbsp olive oil if needed
  • 1 large onion roughly chopped
  • 2 carrots roughly chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 bottle 750ml dry red Burgundy wine (e.g., Pinot Noir)
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 bouquet garni or 3 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf
  • Salt and freshly ground black pepper to taste
For Finishing
  • 1 tbsp butter
  • 8 oz cremini mushrooms quartered
  • 1 cup pearl onions peeled (fresh or frozen)

Method
 

Prepare and Brown Bacon & Beef
  1. Render bacon in a Dutch oven over medium heat until crispy. Remove bacon, set aside. Brown beef cubes in batches in bacon fat until deep crust forms. Remove beef, set aside.
Sauté Aromatics & Deglaze
  1. Sauté onions and carrots in remaining fat until softened. Add garlic, cook 1 minute. Sprinkle flour, stir 1-2 minutes. Pour in red wine, scraping up fond. Simmer a few minutes.
Assemble & Braise
  1. Return beef and bacon to pot. Add beef broth, tomato paste, bouquet garni, salt, and pepper. Bring to a simmer. Cover and braise in preheated 325°F (160°C) oven for 2.5-3 hours, or until beef is fork-tender.
Prepare & Add Mushrooms/Onions
  1. While beef braises, sauté mushrooms in butter until golden. Sauté peeled pearl onions until lightly caramelized. Set aside.
Finish & Serve
  1. Remove pot from oven. Discard bouquet garni. Stir in sautéed mushrooms and pearl onions. Taste and adjust seasoning. Serve hot with desired accompaniments.

Notes

Use good quality ingredients. Do not overcrowd the pot when browning. Patience is key for tender beef. Tastes even better the next day.