Beef Bourguignon is a classic French stew made with slow-braised beef, vegetables, and red wine. It’s rich, comforting, and perfect for a hearty meal 🍲🇫🇷.
Ingredients (Serves 4–6)
- 2 lbs Beef Chuck, cut into large cubes
- 4 slices Bacon, chopped
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, sliced
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 2 tbsp All-Purpose Flour
- 2 cups Red Wine (traditionally Burgundy)
- 1½ cups Beef Broth
- 1 tsp Thyme
- 1 Bay Leaf
- 8 oz Mushrooms, sliced
- 1 cup Pearl Onions (optional)
- Salt and pepper, to taste
- Fresh Parsley for garnish
Instructions
1. Cook the Bacon
In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
2. Brown the Beef
Season beef with salt and pepper. Brown the cubes in the bacon fat and olive oil in batches until nicely seared. Remove and set aside.
3. Sauté Vegetables
Add onion and carrots to the pot and cook for about 5 minutes. Stir in garlic and cook for 1 minute.
4. Build the Sauce
Add tomato paste and flour; stir well to coat the vegetables.
Slowly pour in red wine and beef broth, scraping the bottom of the pot to release browned bits.
5. Simmer
Return beef and bacon to the pot. Add thyme and bay leaf.
Cover and simmer gently for 2–2½ hours, until the beef is very tender.
6. Add Mushrooms and Pearl Onions
Stir in mushrooms and pearl onions during the last 30 minutes of cooking.
7. Serve
Remove bay leaf, garnish with parsley, and serve hot.
✅ Serving Ideas
- Creamy mashed potatoes
- Buttered egg noodles
- Crusty French bread to soak up the sauce
💡 Tip:
This stew tastes even better the next day because the flavors deepen as it rests in the refrigerator.
If you’d like, I can also show you the 3 secrets French chefs use to make Beef Bourguignon incredibly tender and flavorful (most home recipes miss them).
