Classic Beef Bourguignon
A rich French stew with tender beef, red wine, mushrooms, and pearl onions.
30 mins
Prep Time
3 hours
Cook Time
4
Servings
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 6 slices bacon, chopped
- 2 cups red wine (Burgundy preferred)
- 2 cups beef stock
- 1 lb mushrooms, quartered
- 20 pearl onions, peeled
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). In a large Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in the pot.
Season beef cubes with salt and pepper. Brown in batches in the bacon fat, about 5 minutes per batch. Remove and set aside.
In the same pot, sauté carrots, onions, and garlic until softened, about 5 minutes. Add tomato paste and cook for 1 minute.
Sprinkle flour over vegetables and stir to combine. Gradually add wine and beef stock, scraping up browned bits from the bottom.
Return beef and bacon to pot. Add thyme and bay leaves. Bring to a simmer, then cover and transfer to oven. Cook for 2.5 hours.
Meanwhile, sauté mushrooms in olive oil until golden, about 8 minutes. Add to stew during last 30 minutes of cooking.
Remove from oven. Skim off excess fat if needed. Adjust seasoning with salt and pepper. Serve hot with crusty bread or mashed potatoes.
Chef's Tips
- Wine Selection: Use a good quality dry red wine you would drink, preferably Burgundy or Pinot Noir.
- Make Ahead: This dish tastes even better the next day as flavors meld. Reheat gently on the stove.
- Browning Tip: Pat beef dry before browning for better searing and flavor development.
- Vegetable Prep: To easily peel pearl onions, blanch in boiling water for 1 minute then transfer to ice water.
- Thickening: If sauce is too thin after cooking, remove meat and reduce liquid on stove or make a beurre manié (equal parts butter and flour kneaded together) to thicken.
- Storage: Can be refrigerated for up to 4 days or frozen for up to 3 months.
