A classic French beef bourguignon recipe featuring tender beef slow-cooked in red wine with vegetables, herbs, and bacon for a rich, deeply flavorful stew perfect for special dinners or cozy meals.
Beef Bourguignon Recipe
Ingredients
For the beef:
- 2 lbs (900 g) beef chuck, cut into large cubes
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
For the base:
- 4 oz (120 g) bacon, chopped
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
For the sauce:
- 2 cups dry red wine (traditionally Burgundy)
- 1 ½ cups beef stock
- 2 tbsp tomato paste
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 bay leaf
For finishing:
- 1 cup pearl onions (peeled)
- 8 oz (225 g) mushrooms, halved
- 2 tbsp butter
Instructions
Step 1: Prepare the Beef
Pat the beef dry with paper towels. Season with salt and pepper, then lightly coat with flour. This helps create a good crust and thickens the sauce later.
Step 2: Cook the Bacon
In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Step 3: Brown the Beef
Add olive oil if needed. Sear the beef in batches until browned on all sides. Do not overcrowd the pot. Remove and set aside.
Step 4: Cook the Vegetables
In the same pot, add onion and carrots. Cook for 5–7 minutes until softened. Add garlic and cook for another minute.
Step 5: Build the Sauce
Stir in tomato paste and cook briefly. Pour in the red wine, scraping up browned bits from the bottom. Add beef stock, thyme, and bay leaf.
Step 6: Simmer the Stew
Return the beef and bacon to the pot. Bring to a gentle simmer, then cover and cook on low heat for 2–3 hours, or until the beef is very tender.
Step 7: Prepare the Garnish
In a separate pan, melt butter and sauté pearl onions until lightly browned. Add mushrooms and cook until tender.
Step 8: Finish the Dish
Add the sautéed onions and mushrooms to the stew during the last 30 minutes of cooking. Adjust seasoning with salt and pepper.
Step 9: Serve
Remove the bay leaf. Serve hot, ideally with mashed potatoes, crusty bread, or buttered noodles.
Tips
- Choose a good-quality dry red wine you would enjoy drinking.
- The dish tastes even better the next day as flavors deepen.
- Skim excess fat from the surface before serving for a cleaner finish.
This traditional French stew is known for its deep, slow-developed flavors and melt-in-your-mouth beef, making it a timeless comfort dish.