Here’s a classic, hearty recipe for Beef Bourguignon—the rich French stew of tender beef braised in red wine with vegetables and aromatic herbs. Perfect for a cozy dinner.
🍲 Beef Bourguignon
Serves: 6
Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 1 cup pearl onions (peeled)
- 8 oz mushrooms, sliced
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beef:
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp oil over medium-high heat.
- Brown the beef in batches to avoid overcrowding (2–3 minutes per side). Remove and set aside.
2. Cook the Bacon and Vegetables:
- In the same pot, add chopped bacon and cook until crisp. Remove and set aside with the beef.
- Add onions and carrots, cooking until slightly softened (5 minutes).
- Stir in garlic and cook for 30 seconds.
3. Deglaze and Thicken:
- Sprinkle flour over the vegetables, stirring for 1–2 minutes.
- Slowly add red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, and bay leaf, stirring to combine.
4. Simmer the Stew:
- Return beef and bacon to the pot.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2–2.5 hours, or until the beef is fork-tender.
5. Cook Pearl Onions and Mushrooms:
- In a separate skillet, melt 2 tbsp butter.
- Sauté pearl onions until golden, then add mushrooms and cook until lightly browned.
- Stir into the stew during the last 15 minutes of cooking.
6. Finish and Serve:
- Remove bay leaf and adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
- Serve hot over mashed potatoes, egg noodles, or crusty bread.
Tips & Variations:
- Wine choice: Burgundy or Pinot Noir works best; choose a wine you’d enjoy drinking.
- Make ahead: The stew tastes even better the next day—store in the fridge and reheat gently.
- Rich flavor: Add a splash of cognac or brandy when deglazing for extra depth.
- Slow cooker option: Brown the beef and vegetables, then transfer everything to a slow cooker and cook on low for 6–8 hours.
This Beef Bourguignon is tender, deeply flavorful, and perfect for a special dinner or a cozy night in.
If you want, I can also give a simplified weeknight version that’s faster but still rich and delicious. Do you want me to do that?
