Classic Beef Bourguignon
This iconic French stew features succulent chunks of beef slow-simmered in a rich, velvety red wine gravy with smoky bacon, pearl onions, and earthy mushrooms. It is the ultimate comfort food that brings the heart of Burgundy right to your kitchen table.
Prep
45m
Cook
180m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 3 lbs 1.36 kg | Beef chuck, cut into 2-inch cubes |
| 6 oz 170 g | Bacon lardons or thick-cut bacon |
| 3 cups 710 ml | Dry red wine (Pinot Noir or Burgundy) |
| 2 cups 475 ml | Beef stock |
| 2 tbsp 16 g | All-purpose flour |
| 1 tbsp 16 g | Tomato paste |
| 2 large 200 g | Carrots, sliced into 1-inch chunks |
| 1 large 150 g | Yellow onion, sliced |
| 1 lb 450 g | Fresh mushrooms, quartered |
| 20 total 200 g | Small pearl onions, peeled |
| 2 cloves 6 g | Garlic, minced |
| 2 sprigs 2 g | Fresh thyme |
| 2 tbsp 28 g | Unsalted butter |
2 Method
Step 1. Preheat your oven to 350°F (175°C). In a large Dutch oven, sauté the bacon over medium heat until crisp, then remove with a slotted spoon and set aside.
Step 2. Dry the beef cubes thoroughly with paper towels and sear them in the rendered bacon fat until browned on all sides. Do this in batches to avoid crowding the pan. Remove and set aside.
Step 3. In the same pot, sauté the sliced carrots and the yellow onion until softened. Stir in the flour and cook for 2 minutes to toast the flour slightly.
Step 4. Return the beef and bacon to the pot. Add the wine, beef stock, tomato paste, garlic, and thyme. Ensure the liquid just covers the meat.
Step 5. Bring to a simmer on the stove, then cover with a tight-fitting lid and transfer to the oven for 2.5 to 3 hours, or until the beef is fork-tender.
Step 6. While the beef is braising, sauté the mushrooms and pearl onions in butter in a separate skillet until golden brown. Stir these into the stew during the last 15 minutes of cooking.
Step 7. Remove the thyme sprigs, season with salt and pepper to taste, and serve hot.
💡 Chef's Tips
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Always pat the beef dry before searing; moisture on the meat creates steam instead of the flavorful brown crust (Maillard reaction).
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Use a high-quality dry red wine that you would actually drink. Pinot Noir is the traditional choice for Burgundy.
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This dish is even better the next day as the flavors have more time to meld and deepen.
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