Name: Classic Beef Bourguignon Recipe
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 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; 2 sprigs fresh thyme; 2 bay leaves (dried or fresh); Kosher salt, to taste; Freshly cracked pepper, to taste; 4 tablespoons unsalted butter, divided; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour

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Introduction

Classic Beef Bourguignon is a rich and comforting French stew featuring tender beef braised in red wine, enhanced with bacon, mushrooms, and aromatic herbs. This dish is perfect for slow cooking and making ahead, delivering deep flavors that melt in your mouth.

The image shows two white bowls filled with a dish of mashed potatoes and beef stew. Each bowl has two layers: the bottom layer is creamy off-white mashed potatoes with a smooth soft texture, covering about half of the bowl, and the top layer is a dark brown rich beef stew with chunks of beef, baby carrots, pearl onions, and mushrooms mixed in a thick glossy sauce, topped with chopped green herbs lightly sprinkled over both layers. One bowl has a silver spoon resting inside on the right side, and both bowls are placed on a white marbled surface with a striped napkin nearby. A wine glass base is partially visible 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 your oven to 350°F.
Step 2: Render the bacon by adding the chopped pieces to a 5-quart Dutch oven set over medium-low heat. Cook, stirring occasionally, until browned and fat is released. Remove bacon with a slotted spoon and set aside.
Step 3: Season the beef cubes generously with salt and pepper. Increase heat to medium-high and sear the beef in batches until browned on all sides. Remove the beef from the pot.
Step 4: Reduce heat to medium and add 2 tablespoons butter. Sauté the chopped onions and carrots for 2-3 minutes, stirring often. Add the minced garlic and cook for another minute. Stir in tomato paste and cook for 2-3 minutes until it darkens.
Step 5: Sprinkle the flour over the vegetables and stir thoroughly to combine. Cook for 2-3 minutes, stirring constantly to cook out the raw flour taste.
Step 6: Pour in the wine, scraping the bottom of the pot to loosen browned bits. Add beef stock and beef bouillon, then bring to a simmer. Return the beef and bacon to the pot along with thyme sprigs and bay leaves. Cover and place in the oven to cook for 2 1/2 hours.
Step 7: While the beef cooks, melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Sauté mushrooms until browned, then add pearl onions and cook for another 5 minutes. Season with salt and pepper.
Step 8: After the initial braising, remove the pot from the oven and stir in the mushrooms and pearl onions. Return to the oven and cook until the beef is very tender, about 45-60 minutes more.
Step 9: Remove from oven and let the stew rest, covered, for 30 minutes before serving to allow flavors to meld.

Tips & Variations

Use a bold red wine like Burgundy for authentic flavor; if unavailable, try Pinot Noir or Cabernet Sauvignon.
For extra depth, marinate the beef in wine and herbs overnight before cooking.
Swap pearl onions with shallots if preferred, but cook gently to avoid burning.
Serve over buttered noodles, mashed potatoes, or crusty bread to soak up the sauce.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting overnight. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with two main layers: the bottom half has smooth, creamy mashed potatoes in a pale yellow color, seasoned with black pepper and topped with finely chopped green herbs; the top half contains a rich, dark brown beef stew with tender meat chunks, small orange carrots, pearl onions, and mushrooms all coated in a glossy thick sauce, sprinkled evenly with chopped green herbs. A silver spoon rests on the right side slightly dipping into the mashed potatoes. The bowl is placed on a white marbled surface with a beige and white striped cloth nearby. 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?

Beef chuck is ideal because of its marbling and tenderness when slow-cooked. You can use brisket or short ribs as alternatives, but adjust cooking times accordingly.

Do I have to use wine?

Wine adds essential acidity and depth, but if you prefer not to use alcohol, replace it with additional beef stock and a splash of red wine vinegar or grape juice for similar richness.