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Beef Bourguignon
Sofia

Beef Bourguignon

A classic French beef stew braised in red wine with garlic, onions, carrots, and herbs. Rich, comforting, and deeply flavorful—perfect for a cozy dinner or a special gathering.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef chuck cut into 2-inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 6 oz bacon chopped
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2½ cups red wine Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme or a few sprigs fresh
  • 1 lb pearl onions peeled (or 1 chopped onion)
  • 8 oz mushrooms halved or quartered
  • 2 tablespoons butter
  • Fresh parsley for garnish

Method
 

  1. Prep and Sear Beef:
  2. Pat beef dry and season with salt and pepper. In a large Dutch oven, heat olive oil and sear beef in batches until browned on all sides. Set aside.
  3. Cook Bacon & Veggies:
  4. In the same pot, cook chopped bacon until crispy. Add onion and carrots and sauté until softened, about 5 minutes. Add garlic and tomato paste; cook for 1–2 minutes.
  5. Deglaze and Braise:
  6. Sprinkle flour over the mixture and stir well. Gradually add wine while scraping the bottom of the pot. Stir in beef broth, thyme, bay leaf, and return beef to the pot. Bring to a simmer.
  7. Bake in Oven:
  8. Cover and transfer to a preheated 325°F (160°C) oven. Bake for 2½ to 3 hours, or until beef is fork-tender.
  9. Cook Mushrooms and Onions:
  10. While stew bakes, sauté mushrooms and pearl onions in butter over medium heat until golden and tender. Set aside.
  11. Finish the Stew:
  12. Once stew is done, remove bay leaf. Stir in cooked mushrooms and onions. Simmer uncovered on the stove for 10–15 minutes to slightly thicken if needed.
  13. Serve:
  14. Spoon stew over mashed potatoes, buttered noodles, or crusty bread. Garnish with parsley.

Notes

  • Wine tip: Choose a dry red wine you enjoy drinking. Burgundy or Pinot Noir are traditional.
  • Make ahead: Even better the next day! Cool completely and refrigerate overnight, then reheat gently.
  • Slow cooker option: After searing, transfer everything to the slow cooker and cook on LOW for 8 hours.
  • Storage: Refrigerate up to 4 days or freeze for up to 2 months.