Classic Beef Bourguignon
Immerse yourself in the rich flavors of France with this Classic Beef Bourguignon recipe, a comforting and elegant dish perfect for any occasion. Tender chunks of beef chuck are slow-braised in a luscious sauce of dry red wine, aromatic herbs, and hearty beef broth, creating a depth of flavor that's irresistibly savory. Crispy bacon, sautéed mushrooms, pearl onions, and a hint of garlic elevate the stew, while a final garnish of fresh parsley adds a vibrant touch. With a slow-cooking process that ensures melt-in-your-mouth beef and perfectly blended flavors, this iconic French recipe is ideal for pairing with crusty bread, creamy mashed potatoes, or buttery noodles. Whether you're hosting a dinner party or enjoying a cozy night in, this Beef Bourguignon captures the essence of rustic, home-cooked comfort.
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Recipe Information
Ingredients
- 2 pounds beef chuck or stewing beef
- 2 tablespoons olive oil
- 6 ounces bacon, diced
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 tablespoons flour
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 8 ounces mushrooms, quartered
- 12 pearl onions, peeled
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Trim excess fat from the beef and cut it into 1.5-inch cubes. Pat the beef dry with paper towels.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add diced bacon and cook until browned and crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
In the same pot, sear the beef in batches. Add a single layer of beef cubes and cook until browned on all sides, about 3-4 minutes per batch. Remove and set aside with the bacon. Repeat with the remaining beef, adding a little more oil if necessary.
Add the chopped onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flavor of the flour.
Gradually pour in the red wine, scraping any browned bits from the bottom of the pot. Add the beef broth, tomato paste, thyme sprigs, bay leaf, salt, and pepper. Stir to combine.
Return the seared beef and bacon to the pot. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours, stirring occasionally.
While the stew is in the oven, heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the mushrooms and pearl onions until lightly browned and softened, about 8-10 minutes.
After 2 hours of cooking, remove the Dutch oven from the oven and stir in the mushrooms and pearl onions. Return the pot to the oven and cook for an additional 30 minutes.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Beef Bourguignon hot, garnished with chopped parsley, alongside crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 7869 mg | 342% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 78.3 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 616 mg | 47% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 8268 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
