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Classic Beef Bourguignon Recipe

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★★★★★

4.9 from 51 reviews

Classic Beef Bourguignon is a traditional French stew featuring tender beef chuck slowly braised in a rich Burgundy wine sauce with bacon, carrots, pearl onions, and mushrooms. This hearty dish combines deep flavors from seared meat, aromatic herbs, and a luscious sauce, making it a perfect comforting meal for special occasions or cozy dinners.

Ingredients

Scale

Meat & 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 & Seasonings

  • 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

Other

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to prepare for the braising step later in the recipe.
  2. Render the bacon. Place the chopped bacon in a 5-quart Dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is browned and has released its fat. Use a slotted spoon to remove the bacon from the pot and place it in a small bowl, leaving the rendered fat in the pot.
  3. Sear the beef. Season the beef cubes generously with salt and pepper. Increase the heat to medium-high. Working in batches if necessary, brown the beef on all sides in the bacon fat to develop deep flavor. Remove the seared beef and set aside.
  4. Sauté the vegetables. Lower the heat to medium and add 2 tablespoons of butter to the Dutch oven. Add the chopped onion and carrots and cook, stirring occasionally, for 2-3 minutes until slightly softened. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring frequently until it darkens in color. Sprinkle the flour over the vegetables and stir well to combine, cooking for 2-3 minutes to remove the raw flour taste.
  5. Add wine, stock, and herbs. Pour in the Burgundy wine, scraping the bottom of the pot with a silicone spoon to lift any browned bits. Add the beef stock and the beef bouillon, then bring the mixture to a gentle simmer. Return the browned beef and cooked bacon to the pot along with the thyme sprigs and bay leaves. Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 2 1/2 hours, allowing the beef to braise and become tender.
  6. Cook mushrooms and pearl onions. About 30 minutes before the beef is done, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the quartered mushrooms and sauté until golden and browned. Then add the pearl onions and continue cooking for an additional 5 minutes. Season with salt and pepper to taste. Remove from heat.
  7. Combine and finish cooking. Remove the Dutch oven from the oven and stir in the cooked mushrooms and pearl onions. Return to the oven uncovered and continue cooking for another 45 to 60 minutes until the beef is very tender and the sauce is thickened. Once done, remove from oven and let stew rest, covered, for 30 minutes to allow flavors to meld before serving.

Notes

  • Use a good quality, bold red wine such as Burgundy or Pinot Noir for authentic flavor.
  • Defrost and drain pearl onions thoroughly to avoid excess water diluting the sauce.
  • Searing the beef in batches ensures even browning for the best taste.
  • Allow the dish to rest after cooking; this improves tenderness and flavor integration.
  • For a thicker sauce, reduce the liquid by simmering uncovered in the final stage.
  • Make ahead tip: This stew tastes even better the next day after flavors have had time to develop.

Keywords: Beef Bourguignon, French stew, braised beef, Burgundy wine stew, classic beef recipe, comfort food

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