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Classic Beef Bourguignon Recipe

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★★★★★

4.3 from 27 reviews

This Classic Beef Bourguignon is a rich and hearty French stew made with tender beef chuck braised in Burgundy red wine, bacon, mushrooms, pearl onions, and aromatic herbs. Slow-cooked to perfection in the oven, it offers deep, savory flavors with a luscious, velvety sauce perfect for a comforting weekend dinner.

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

Dairy and Fats

  • 4 tablespoons unsalted butter, divided

Liquids and Broth

  • 2 cups Burgundy wine, or other bold red wine
  • 2 cups beef stock

Other Ingredients

  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Better than Bouillon beef bouillon
  • 2 sprigs fresh thyme
  • 2 bay leaves, dried or fresh
  • kosher salt
  • freshly cracked pepper

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for slow braising of the stew.
  2. Render the Bacon: Add the chopped bacon to a 5-quart Dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is browned and has rendered its fat. Remove the bacon with a slotted spoon and set aside.
  3. Sear the Beef: Season the beef chunks generously with salt and freshly cracked pepper. Increase the heat to medium-high and brown the beef on all sides in the rendered bacon fat, working in batches if necessary to avoid overcrowding. Remove the seared beef and set aside.
  4. Sauté the Vegetables: Reduce heat to medium and add 2 tablespoons of butter to the pot. Add onions and carrots, sautéing for 2-3 minutes while stirring frequently. Add minced garlic and cook for another minute. Stir in tomato paste and cook for 2-3 minutes until it darkens slightly. Sprinkle the flour evenly over the mixture, stirring continuously for 2-3 minutes to cook the flour and build the base of the sauce.
  5. Add Wine, Stock, and Herbs: Pour in the Burgundy wine, stirring to deglaze the pot and loosen browned bits. Add beef stock and beef bouillon, bring to a simmer. Return the beef and bacon to the pot, then tuck in fresh thyme sprigs and bay leaves. Cover and transfer the Dutch oven to the preheated oven to cook for 2 1/2 hours.
  6. Prepare Mushrooms and Pearl Onions: About 2 1/2 hours into cooking, melt remaining butter in a skillet over medium-high heat. Add the cremini mushrooms and sauté until browned, then add the pearl onions and cook for an additional 5 minutes, seasoning with salt and pepper.
  7. Combine and Finish Cooking: Remove the Dutch oven from the oven, stir in the cooked mushrooms and pearl onions. Return to the oven uncovered and continue cooking until the beef is very tender, approximately 45-60 minutes more. Remove from the oven and let it rest, covered, for 30 minutes before serving to allow flavors to meld.

Notes

  • For best flavor, use a bold Burgundy or other full-bodied red wine suitable for cooking and drinking.
  • Defrost and drain pearl onions thoroughly to avoid adding excess water to the stew.
  • Use a heavy, oven-safe Dutch oven to ensure even cooking and easy stovetop-to-oven transfer.
  • Allowing the stew to rest before serving enhances the depth of flavor.
  • This dish pairs beautifully with mashed potatoes, buttered noodles, or crusty bread.

Keywords: Beef Bourguignon, classic French stew, beef stew recipe, Burgundy beef, slow cooked beef, braised beef, comfort food, French cuisine

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