Beef bourguignon

Ah, Beef Bourguignon—a classic French stew that’s rich, hearty, and deeply flavorful. It’s essentially beef slowly braised in red wine with onions, carrots, mushrooms, and aromatics. Here’s a detailed recipe with tips to make it authentic yet approachable.

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🍲 Beef Bourguignon Recipe

Ingredients (serves 4–6)

For the stew:

• 2–3 lbs (900–1350 g) beef chuck, cut into 2-inch cubes

• Salt & black pepper, to taste

• 2–3 tbsp olive oil or vegetable oil

• 4 oz (115 g) bacon or pancetta, diced

• 1 large onion, chopped

• 2 carrots, sliced

• 2–3 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups red wine (Burgundy or Pinot Noir preferred)

• 2 cups beef broth

• 1–2 tsp fresh thyme (or ½ tsp dried)

• 1–2 bay leaves

• 1 tsp sugar (optional, balances acidity)

For the garnish/vegetables:

• 8 oz (225 g) mushrooms, halved or quartered

• 10–15 small pearl onions, peeled

• 1–2 tbsp butter

• 1 tbsp flour (optional, for thickening)

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Instructions

1. Prepare the Meat

1. Pat beef cubes dry and season with salt and pepper.

2. In a heavy pot or Dutch oven, heat oil over medium-high heat.

3. Sear beef in batches until browned on all sides. Remove and set aside.

2. Cook Aromatics & Bacon

1. In the same pot, cook diced bacon until crisp.

2. Add chopped onions and carrots; sauté 5–7 minutes until softened.

3. Add garlic and cook 1 minute.

4. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

3. Deglaze & Braise

1. Pour in red wine to deglaze the pan, scraping up browned bits from the bottom.

2. Return beef to the pot.

3. Add beef broth, thyme, bay leaves, and optional sugar.

4. Bring to a gentle simmer, then cover and cook 2–3 hours on low heat until beef is tender.

4. Prepare Mushrooms & Pearl Onions

1. In a separate pan, melt butter over medium heat.

2. Sauté mushrooms until golden brown.

3. Optionally, sauté peeled pearl onions until lightly caramelized.

4. Add both to the stew in the last 30 minutes of cooking.

5. Thicken (Optional)

• Mix 1 tbsp flour with a little butter to make a paste (beurre manié) and stir into stew to thicken, if desired.

6. Serve

• Remove thyme sprigs and bay leaves.

• Serve hot with mashed potatoes, buttered noodles, or crusty bread.

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Tips for Best Results

• Wine choice: Use a decent dry red wine; Burgundy is traditional, but Pinot Noir or Merlot works.

• Slow cooking: The longer the stew simmers, the more tender and flavorful the meat becomes.

• Day-old taste: Beef Bourguignon often tastes even better the next day after flavors meld.

• Creamy finish: Some recipes finish with a small knob of butter for extra richness.

• Vegetarian variation: Substitute beef with mushrooms and vegetable broth for a hearty veggie version.

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Beef Bourguignon is classic comfort food, perfect for a weekend dinner or when you want something impressive but not technically difficult.

If you want, I can also give a shortcut version using a pressure cooker or Instant Pot that tastes almost as good but takes under an hour. Do you want me to do that?