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Classic Beef Bourguignon Recipe

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★★★★★

4.6 from 89 reviews

Classic Beef Bourguignon is a rich, hearty French stew featuring tender beef chuck slow-cooked in a robust Burgundy wine sauce with bacon, mushrooms, pearl onions, carrots, and aromatic herbs. This comforting dish is perfect for special occasions or cozy dinners and filled with deep savory flavors.

Ingredients

Scale

Meat and Bacon

  • 5 strips bacon, cut into 1” pieces
  • 3 1/2 lbs beef chuck, cut into 2” pieces

Vegetables

  • 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

Liquids and Stock

  • 2 cups Burgundy wine, or other bold red wine
  • 2 cups beef stock
  • 1 tablespoon Better than Bouillon beef bouillon

Fats and Seasoning

  • 4 tablespoons unsalted butter, divided
  • kosher salt, to taste
  • freshly cracked pepper, to taste

Other

  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 2 bay leaves, dried or fresh

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) to prepare for slow-cooking the stew in the dutch oven.
  2. Render the Bacon: Add the chopped bacon to a 5-quart dutch oven over medium-low heat. Cook, stirring occasionally, until browned and fat is released. Remove bacon with a slotted spoon and set aside.
  3. Sear the Beef: Season beef chunks generously with salt and pepper. Increase heat to medium-high and sear the beef in the bacon fat until browned on all sides, working in batches if necessary. Remove and set aside.
  4. Sauté the Vegetables: Reduce heat to medium and add 2 tablespoons butter to the dutch oven. Add chopped onion and carrots and sauté for 2-3 minutes. Stir in minced garlic and cook for another minute. Add tomato paste and cook 2-3 minutes until it darkens. Sprinkle flour over the mixture and stir constantly for 2-3 minutes.
  5. Add Liquids and Herbs: Pour in the Burgundy wine, scraping up browned bits from the bottom of the pot. Add beef stock and bouillon, and bring to a simmer. Return beef and bacon to the pot, add thyme sprigs and bay leaves. Cover and transfer the dutch oven to the preheated oven. Cook for 2 1/2 hours.
  6. Prepare Mushrooms and Pearl Onions: About halfway through, melt the remaining butter in a skillet over medium-high heat. Sauté mushrooms until browned, then add pearl onions and cook for 5 more minutes. Season with salt and pepper.
  7. Combine and Finish Cooking: Remove the dutch oven from the oven and stir in the cooked mushrooms and pearl onions. Return the pot to the oven and continue to cook, uncovered, for an additional 45-60 minutes until the beef is very tender.
  8. Rest Before Serving: After cooking, remove the stew from the oven and keep covered. Let it rest for 30 minutes to allow flavors to meld before serving.

Notes

  • Using a good quality Burgundy or another full-bodied red wine greatly enhances the stew’s depth of flavor.
  • If fresh thyme and bay leaves aren’t available, dried herbs can be used but reduce quantity slightly.
  • Defrost frozen pearl onions in advance and drain well to prevent excess water in the stew.
  • Resting the beef bourguignon after cooking helps develop richer flavors and better texture.
  • Leftovers taste even better the next day as flavors continue to meld.

Keywords: Beef Bourguignon, French stew, red wine beef stew, classic French recipes, slow-cooked beef, braised beef stew

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