Description
French Beef Bourguignon is a rich, slow-cooked beef stew braised in red wine and beef stock, infused with garlic, herbs, and vegetables. This classic dish from Burgundy delivers deep, savory flavor with tender chunks of beef, sweet pearl onions, earthy mushrooms, and crisp bacon. Perfect for dinner parties or cozy weekends, this impressive dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.
Ingredients
Scale
Beef and Seasoning
- 3 lbs chuck beef, cut into 2-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 6 oz bacon, chopped
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 carrots, sliced
- 4 garlic cloves, minced
- 1 lb pearl onions, peeled
- 1 lb cremini or white mushrooms, halved
Liquids and Flavorings
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups dry red wine (such as Pinot Noir)
- 2–3 cups beef stock
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons butter
- Chopped parsley for garnish
Instructions
- Preheat and Prepare Beef: Preheat your oven to 325°F. Pat the beef cubes dry with paper towels and season them generously with salt and pepper for enhanced flavor and better browning.
- Cook Bacon: In a large Dutch oven, heat olive oil over medium heat. Add the chopped bacon and cook until it turns crispy, then remove it and set aside to maintain texture.
- Sear Beef: Using the bacon fat, sear the beef cubes in batches on all sides until browned. This step locks in juices. Set the browned beef aside with the bacon.
- Sauté Vegetables: Add chopped onions and sliced carrots to the same pot and sauté for about 5 minutes until softened. Then stir in minced garlic and tomato paste, cooking for another minute until fragrant.
- Create Thickening Base: Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook off the raw flour taste and help thicken the stew later.
- Add Liquids and Herbs: Return the beef and bacon to the pot, then pour in red wine and enough beef stock just to barely cover the meat. Add fresh thyme leaves and bay leaves for herbal depth.
- Oven-Braise the Stew: Bring the stew to a simmer on the stovetop, cover with a lid, then transfer the Dutch oven to the preheated oven. Bake for 2.5 to 3 hours, until the beef is very tender.
- Sauté Mushrooms and Pearl Onions: While the stew cooks, melt butter in a skillet over medium heat. Add pearl onions and mushrooms, sautéing for about 10 minutes until golden and tender. Add these to the stew during the last 30 minutes of cooking for enhanced flavor and texture.
- Finish and Serve: After baking, remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and serve hot with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Notes
- Make this dish a day ahead; the flavors deepen beautifully overnight.
- Serve with mashed potatoes, polenta, or crusty French bread for a complete meal.
- To save time, use frozen pearl onions that are already peeled.
