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Classic Beef Bourguignon Recipe

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★★★★★

4.9 from 115 reviews

Classic Beef Bourguignon is a rich and hearty French stew made with tender beef chuck, bacon, mushrooms, pearl onions, and carrots, all slowly simmered in a bold red Burgundy wine and beef stock until melt-in-your-mouth delicious. This traditional rustic dish is perfect for a cozy dinner and delivers deep layers of flavor with its slow braising method.

Ingredients

Scale

Meat and Bacon

  • 5 strips bacon, cut into 1” pieces
  • 3 1/2 lbs beef chuck, cut into 2” pieces

Vegetables

  • 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

Dairy

  • 4 tablespoons unsalted butter, divided

Liquids and Seasonings

  • 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

Other

  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising the beef bourguignon.
  2. Render the Bacon: Place the chopped bacon in a 5-quart Dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is browned and has rendered fat. Remove the bacon with a slotted spoon and set aside in a bowl.
  3. Sear the Beef: Season the beef chunks generously with kosher salt and freshly cracked pepper. Increase the heat to medium-high and sear the beef in the bacon fat, browning all sides. Work in batches if necessary to avoid crowding. Remove browned beef from the pot and set aside.
  4. Sauté the Vegetables: Lower the heat to medium and add 2 tablespoons of butter to the pot. Add the chopped onions and carrots, sautéing for 2-3 minutes while stirring frequently. Add the minced garlic and cook for an additional minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly, stirring often. Sprinkle the flour over the mixture and cook for another 2-3 minutes, stirring constantly to avoid lumps.
  5. Add Wine, Stock, and Herbs: Pour the Burgundy wine into the pot, using a silicone spoon to scrape up any browned bits from the bottom. Add beef stock and the beef bouillon, stirring to combine. Bring the liquid to a simmer. Return the seared beef and cooked bacon to the pot. Add the fresh thyme sprigs and bay leaves. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 1/2 hours to begin tenderizing the meat and develop flavors.
  6. Prepare Mushrooms and Pearl Onions: About 2 1/2 hours into cooking, melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the quartered mushrooms and sauté until nicely browned. Add the pearl onions and continue cooking for about 5 minutes until they are browned as well. Season with salt and freshly ground pepper to taste.
  7. Combine and Continue Cooking: Remove the Dutch oven from the oven and stir in the sautéed mushrooms and pearl onions. Return the pot to the oven, uncovered, and cook for an additional 45-60 minutes until the beef is very tender and the sauce has thickened.
  8. Rest Before Serving: Remove from the oven and let the beef bourguignon rest, covered, for 30 minutes to allow the flavors to meld and the meat to finish tenderizing before serving.

Notes

  • Use a heavy Dutch oven for best heat distribution during searing and braising.
  • If Burgundy wine is unavailable, choose a full-bodied red wine like Pinot Noir or Merlot.
  • Defrost frozen pearl onions by soaking in warm water and draining well to avoid excess moisture.
  • Browning the beef in batches helps achieve a good sear without steaming the meat.
  • Letting the stew rest before serving enhances flavor and texture.

Keywords: Beef Bourguignon, French stew, braised beef, red wine stew, classic French recipe, hearty beef stew

Find it online: https://lieblingsmahlzeit.com/classic-beef-bourguignon-recipe/