Description
This Classic Beef Bourguignon Recipe is the ultimate comfort food—hearty, flavorful, and irresistibly rich! Slowly simmered beef is bathed in a red wine and beef stock sauce, with tender carrots, pearl onions, mushrooms, and aromatic herbs creating a dish that feels both luxurious and deeply satisfying. Whether you’re making this for a cozy family dinner or an impressive holiday meal, this timeless French stew is sure to be a showstopper. Serve it with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce!
Ingredients
Scale
- For the Beef Bourguignon:
- 2 lbs (900g) beef chuck or stewing beef, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 oz (115g) bacon, diced
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups (500ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (500ml) beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- For the Garnish:
- 8 oz (225g) pearl onions, peeled
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef:
Preheat your oven to 350°F (175°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside. - Cook the Bacon:
In the same Dutch oven, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside with the beef. - Sauté Vegetables:
Add the remaining olive oil if needed, then sauté the onions, carrots, and garlic until softened, about 5 minutes. Stir in the flour and cook for 1-2 minutes, creating a light roux. - Deglaze the Pan:
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock, tomato paste, thyme, bay leaves, and the browned beef and bacon. Stir well to combine. - Simmer and Bake:
Bring the mixture to a simmer, then cover and transfer the Dutch oven to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. - Prepare Garnish:
While the stew is baking, melt butter in a skillet over medium heat. Sauté the pearl onions and mushrooms until golden brown and tender, about 10 minutes. - Combine and Serve:
Once the stew is done, stir in the cooked onions and mushrooms. Discard the bay leaves, taste, and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot over mashed potatoes or with crusty bread!
Notes
- Wine Selection: Use a dry red wine, preferably Burgundy or Pinot Noir, for authentic flavor.
- Make It Ahead: Beef Bourguignon tastes even better the next day! Store in the fridge overnight, then reheat gently before serving.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend or cornstarch slurry.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 190
- Category: Dinner
- Method: Slow-Cooked, Braised
- Cuisine: French
Keywords: Classic Beef Bourguignon Recipe, French beef stew, red wine beef stew, comfort food recipe