There’s something deeply satisfying about a slow-cooked stew that fills your home with warmth and rich aromas. Beef Bourguignon is that kind of dish: it invites you to pause, savor, and gather around the table for a comforting meal.
One chilly evening, as the wind whispered against the windows and the sky darkened early, I pulled out my favorite heavy pot and began the slow transformation of simple ingredients into something extraordinary. The kitchen soon filled with the scent of sizzling bacon and seared beef, a promise of the tender, flavorful feast to come. As the rich wine and herbs melded with the meat, each breath felt like a cozy hug. Later, the earthy mushrooms and sweet pearl onions joined the party, adding layers of texture and taste that made every bite a quiet celebration.
Why You’ll Love It:
- Deep, layered flavors that develop beautifully over hours of slow cooking.
- Perfect for making ahead, letting the stew taste even better the next day.
- A classic French dish that impresses without stress once the prep is done.
- Combines hearty beef with the subtle sweetness of mushrooms and onions.
- Ideal for sharing on chilly evenings or special gatherings.
If you’re worried about the time, remember that most of it is hands-off cooking. It’s a chance to relax, read a book, or sip a glass of wine while the magic happens in your oven.
PrintBeef Bourguignon
A classic French stew featuring tender beef braised in red wine with mushrooms, onions, and bacon, delivering rich and comforting flavors.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 2-inch cubes
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons olive oil
6 ounces bacon, diced
1 large carrot, peeled and sliced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups red Burgundy wine or other dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
2 bay leaves
18 small pearl onions, peeled
12 ounces cremini mushrooms, cleaned and quartered
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 325°F (160°C).
Pat the beef cubes dry with paper towels and season them generously with salt and freshly ground black pepper.
In a large Dutch oven or heavy-bottomed ovenproof pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Increase the heat to medium-high. In batches, sear the beef cubes in the bacon fat until browned on all sides. Avoid overcrowding the pot. Transfer the browned beef to a plate.
Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the sliced carrot and chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Return the beef and bacon to the pot. Sprinkle the flour over the meat and vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Add the beef broth, tomato paste, fresh thyme, and bay leaves. Stir to combine.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook for 2 1/2 to 3 hours, or until the beef is very tender.
While the beef is cooking, prepare the pearl onions by blanching them in boiling water for 2 minutes, then draining and peeling them.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the pearl onions and cook until they are lightly browned and tender, about 10 minutes. Remove and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the quartered mushrooms and sauté until browned and their moisture has evaporated, about 8 minutes. Remove and set aside.
When the beef is tender, remove the pot from the oven. Discard the bay leaves and thyme stems if any remain.
Stir the cooked pearl onions and mushrooms into the stew.
Simmer the stew uncovered on the stovetop over medium heat for 10 minutes to blend the flavors and thicken the sauce slightly.
Adjust seasoning with salt and pepper to taste.
Sprinkle the chopped fresh parsley over the stew before serving.
FAQ
Can I use a different cut of beef? Chuck is ideal for tenderness and flavor, but other stew cuts like brisket work well too.
Is red Burgundy necessary? Any dry red wine will do; just pick one you’d enjoy drinking.
Can this be frozen? Absolutely. Store in airtight containers for up to 3 months and reheat gently.
What sides pair best? Creamy mashed potatoes or crusty bread soak up the luscious sauce beautifully.
Ready to turn your kitchen into a French bistro for the evening? Give this Beef Bourguignon a try and let its warmth fill your home.