Name: Classic Beef Bourguignon Recipe
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces; 3 1/2 lbs beef chuck, cut into 2″ pieces; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; 4 tablespoons unsalted butter, divided; 2 cups Burgundy wine, or other bold red wine; 2 cups beef stock; 1 tablespoon Better than Bouillon beef bouillon; 2 sprigs fresh thyme; 2 bay leaves, dried or fresh; Kosher salt; Freshly cracked pepper; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour

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Introduction

Classic Beef Bourguignon is a rich and hearty French stew that combines tender beef with red wine, mushrooms, and aromatic herbs. This comforting dish is perfect for a cozy dinner and is sure to impress family and friends with its deep, savory flavors.

A white bowl filled with two main layers, on the left side is a smooth, creamy mashed potato layer tinted slightly yellow, sprinkled lightly with black pepper and chopped green herbs on top. On the right side, there is a rich, dark brown stew with visible chunks of tender beef, baby carrots, mushrooms, and small pearl onions in thick gravy, also garnished with finely chopped green herbs. A silver spoon is partially submerged in the mashed potatoes on the right side. The bowl is placed on a striped cloth, on a white marbled surface, with part of a second bowl and a glass visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 strips bacon, cut into 1″ pieces
3 1/2 lbs beef chuck, cut into 2″ pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper

Instructions

Step 1: Preheat an oven to 350°F (175°C).
Step 2: Render the bacon. In a 5-quart Dutch oven, cook the bacon over medium-low heat, stirring occasionally, until browned and fat is released. Remove with a slotted spoon and transfer to a small bowl.
Step 3: Season the beef cubes with salt and pepper. Increase heat to medium-high and sear the beef in batches until browned on all sides. Remove from the pot.
Step 4: Add 2 tablespoons of butter to the pot over medium heat. Sauté the chopped onions and carrots for 2-3 minutes, stirring often. Add minced garlic and cook for 1 minute more.
Step 5: Stir in tomato paste and cook for 2-3 minutes until it darkens. Sprinkle flour over the vegetables and stir well, cooking for another 2-3 minutes while stirring constantly.
Step 6: Pour in the wine, scraping up browned bits from the bottom with a spoon. Add beef stock and beef bouillon, then bring to a simmer.
Step 7: Return the beef and bacon to the pot. Add thyme and bay leaves, cover, and transfer to the oven to cook for 2 1/2 hours.
Step 8: Meanwhile, melt the remaining butter in a skillet over medium-high heat. Add mushrooms and sauté until browned, then add pearl onions and cook 5 minutes more. Season with salt and pepper.
Step 9: Remove the pot from the oven, stir in the mushrooms and onions, then return to the oven uncovered. Cook until the beef is very tender, about 45-60 minutes more.
Step 10: Remove from the oven and let stand covered for 30 minutes before serving to allow flavors to meld.

Tips & Variations

Use a good quality red wine for the best flavor; Burgundy is traditional but other full-bodied reds work well.
For extra depth, brown the mushrooms and pearl onions in batches to avoid crowding the pan.
If fresh pearl onions are unavailable, you can substitute with shallots or small white onions, peeled.
Make this dish a day ahead—the flavors deepen beautifully after resting overnight.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl containing two main layers: the bottom layer is smooth, creamy mashed potatoes, pale yellow in color, slightly topped with some black pepper and finely chopped green herbs; the top layer is a rich brown beef stew with visible chunks of tender beef, small round onions, orange carrot pieces, and mushroom slices, all coated in a glossy thick gravy. The stew partially covers the mashed potatoes. The bowl is placed on a white marbled surface with a striped cloth napkin underneath, and a spoon is partially dipped into the stew. A second white bowl with a similar dish is shown slightly in the background, along with the stem of a wine glass. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Beef chuck is ideal for its tenderness and flavor after slow cooking, but you can substitute with other braising cuts like brisket or short ribs.

Do I have to use wine in this recipe?

Wine adds essential depth to the flavor, but if you prefer not to use alcohol, substitute with additional beef stock and a splash of balsamic vinegar or grape juice for acidity.