Ah, Beef Bourguignon — the classic French comfort stew! 🍷🐄 It’s rich, hearty, and deeply flavorful, made with tender beef braised in red wine with onions, mushrooms, and bacon. Here’s a detailed, approachable recipe:
🍲 Beef Bourguignon (French Braised Beef in Red Wine)
Serves: 6
Prep time: 30 min
Cook time: 2.5–3 hours
Total time: 3–3.5 hours
🧂 Ingredients
For the beef:
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2–3 lbs beef chuck, cut into 2-inch cubes
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Salt and freshly ground black pepper
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2–3 tbsp olive oil
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4 oz bacon, diced
For the braise:
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1 large onion, chopped
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2 carrots, sliced
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2 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp flour
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2–3 cups red wine (Burgundy preferred, or any dry red wine)
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2–3 cups beef stock
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1–2 sprigs fresh thyme (or 1 tsp dried thyme)
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1 bay leaf
For the garnish:
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8 oz mushrooms, sliced
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10–12 small pearl onions, peeled
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2 tbsp butter
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Fresh parsley, chopped
👩🍳 Instructions
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Prepare the beef and bacon:
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Preheat oven to 325°F (160°C).
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Season beef cubes with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat. Brown beef in batches until deep brown on all sides. Remove and set aside.
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In the same pot, cook diced bacon until crispy. Remove and set aside.
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Cook the vegetables:
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Add onions and carrots to the pot and sauté until softened, ~5 minutes.
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Add garlic and cook 1 more minute.
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Stir in tomato paste and cook 2 minutes.
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Sprinkle flour over vegetables, stirring for 1–2 minutes (this will thicken the sauce).
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Deglaze and braise:
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Pour in red wine, scraping the bottom of the pot to release browned bits.
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Add beef stock to cover meat halfway.
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Return beef and bacon to the pot.
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Add thyme and bay leaf. Bring to a simmer.
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Cover and transfer to oven. Braise 2–2.5 hours, until beef is fork-tender.
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Cook mushrooms and pearl onions:
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In a skillet, melt butter and sauté mushrooms until golden.
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Separately, sauté pearl onions in butter until lightly browned.
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Add both to the stew 20 minutes before serving.
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Finish and serve:
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Remove thyme sprigs and bay leaf.
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Taste and adjust seasoning with salt and pepper.
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Sprinkle chopped parsley before serving.
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Serve over mashed potatoes, buttered noodles, or crusty bread.
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🍷 Tips & Variations
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Wine choice: Burgundy is traditional, but any dry red wine works.
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Make ahead: The stew tastes even better the next day — flavors meld beautifully.
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Thicker sauce: Simmer uncovered for 15–20 minutes at the end to reduce.
If you want, I can give you a shortcut version for weeknights that still tastes like traditional Beef Bourguignon but takes under an hour. Do you want that?
