Name: Classic Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces; 3 1/2 lbs beef chuck, cut into 2″ pieces; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; 2 cups Burgundy wine, or other bold red wine; 2 cups beef stock; 1 tablespoon Better than Bouillon beef bouillon; 4 tablespoons unsalted butter, divided; kosher salt, to taste; freshly cracked pepper, to taste; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 2 sprigs fresh thyme; 2 bay leaves, dried or fresh

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Introduction

Classic Beef Bourguignon is a rich, comforting French stew made with tender beef, savory bacon, and earthy mushrooms braised in red wine. This dish transforms simple ingredients into a deeply flavorful meal that’s perfect for cozy dinners and special occasions.

A white bowl filled with two distinct layers: the bottom half is smooth, creamy mashed potatoes with a light beige color sprinkled with black pepper and chopped green herbs, while the top half is rich brown beef stew with chunky pieces of beef, orange carrot slices, pearl onions, and mushrooms coated in a glossy sauce, also garnished with fresh green herbs. A spoon rests on the right side of the bowl, partially submerged in the mashed potatoes and stew. The bowl sits on a striped cloth over a white marbled surface, with a partially visible glass and another bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 strips bacon, cut into 1″ pieces
3 1/2 lbs beef chuck, cut into 2″ pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper

Instructions

Step 1: Preheat an oven to 350°F.
Step 2: Render the bacon by adding the chopped bacon to a 5-quart Dutch oven over medium-low heat. Cook, stirring occasionally, until browned and fat has rendered. Remove the bacon with a slotted spoon and set aside.
Step 3: Season the beef cubes with salt and pepper. Increase the heat to medium-high and sear the beef on all sides in the bacon fat until browned, working in batches if needed. Remove the beef from the pot.
Step 4: Lower the heat to medium and add 2 tablespoons of butter. Add the chopped onions and carrots and sauté for 2-3 minutes, stirring often. Stir in the minced garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2-3 minutes until it darkens. Sprinkle the flour over the vegetables and stir well to combine, cooking for another 2-3 minutes while stirring constantly.
Step 5: Pour in the wine, scraping the bottom of the pot to loosen browned bits. Add the beef stock and beef bouillon and bring to a simmer. Return the beef and bacon to the pot, then add thyme sprigs and bay leaves. Cover the pot and transfer to the oven to cook for 2 1/2 hours.
Step 6: Meanwhile, melt the remaining butter in a skillet over medium-high heat. Add the mushrooms and cook until browned. Add the pearl onions and cook an additional 5 minutes until they brown. Season with salt and pepper.
Step 7: Remove the pot from the oven, add the cooked mushrooms and onions, and return the pot to the oven. Continue cooking until the beef is very tender, about 45 to 60 minutes more. Let the stew rest covered for 30 minutes before serving.

Tips & Variations

Use a bold red wine like Burgundy for authentic flavor, but a good quality Cabernet Sauvignon or Merlot can also be used.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Make the dish a day ahead to allow flavors to deepen; it reheats beautifully.
Serve over creamy mashed potatoes, buttered noodles, or crusty French bread for a hearty meal.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a dish that has two main layers. The bottom layer is creamy, smooth mashed potatoes, pale yellow with a light sprinkle of black pepper on top. The top layer consists of a rich, dark brown beef stew with chunks of tender beef, sliced carrots, small round onions, and mushrooms, all coated in a glossy gravy. The stew is garnished with finely chopped bright green chives. One bowl is slightly in front, with a spoon resting inside it on the mashed potatoes. There is a striped beige and white cloth partially under the front bowl and a wine glass in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Beef chuck is ideal because it becomes tender and flavorful during slow cooking. You can substitute with brisket or short ribs, but avoid lean cuts that might dry out.

Is it necessary to use red wine in Beef Bourguignon?

Red wine adds key depth and richness to the stew’s flavor. You can substitute with extra beef stock if you prefer, but the dish will lose some characteristic complexity.