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Beef Bourguignon Recipe

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4.7 from 71 reviews

This classic Beef Bourguignon recipe features tender beef chuck slow-cooked in a rich red wine sauce with bacon, carrots, pearl onions, and mushrooms. Braised to perfection in the oven, this French stew is an elegant and hearty dish perfect for family dinners or special occasions.

Ingredients

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Meat and Seasonings

  • 3 lb. beef chuck, cut into 1” cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. bacon, cut into 1/2” pieces

Vegetables

  • 2 large carrots, peeled, sliced on bias into large chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1/2 lb. pearl onions
  • 1/2 lb. cremini mushrooms, halved
  • Freshly chopped parsley, for garnish

Liquids and Seasonings

  • 1 Tbsp. grapeseed (or vegetable) oil
  • 2 tsp. tomato paste
  • 3 Tbsp. all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium beef broth
  • 1 bay leaf
  • 3 sprigs thyme
  • 4 Tbsp. butter

Instructions

  1. Prepare and Brown the Bacon: Preheat oven to 350°F. Season beef cubes with salt and pepper. In a large Dutch oven over medium heat, warm grapeseed oil. Add bacon pieces and cook, stirring occasionally, until they are crispy, about 6 minutes. Remove bacon and drain on paper towels.
  2. Sear the Beef: Increase heat to medium-high. In batches, place beef cubes in a single layer without overcrowding, and sear them on all sides until well browned, about 10 minutes per batch. Remove seared beef and set aside.
  3. Sauté Vegetables: Reduce heat to medium, add sliced carrots and chopped onion to the pot. If the pan is very dark, add one tablespoon of water and scrape the bottom with a wooden spoon to loosen browned bits. Season with salt and cook until vegetables soften, about 5 minutes. Stir in minced garlic and tomato paste, cooking until fragrant, about 30 seconds.
  4. Deglaze and Braise: Sprinkle flour over the vegetables and stir to coat evenly. Slowly add dry red wine and beef broth, stirring to combine. Add bay leaf and thyme sprigs. Return the cooked bacon and seared beef to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Cook until beef is very tender and sauce thickens slightly, about 1½ hours. Season with salt and black pepper to taste.
  5. Cook Pearl Onions and Mushrooms: While beef cooks, melt butter in a large skillet over medium heat. Add pearl onions and halved cremini mushrooms, cooking until golden brown and tender, stirring occasionally. If the pan becomes dry, add water one tablespoon at a time to prevent sticking.
  6. Serve: Spoon the beef bourguignon into serving dishes and top each portion with the cooked pearl onions and mushrooms. Garnish with freshly chopped parsley before serving.

Notes

  • Use a good quality dry red wine such as Pinot Noir or Burgundy for authentic flavor.
  • Peeling pearl onions can be made easier by blanching them in boiling water for 1 minute and then shocking in ice water.
  • Let the beef rest after cooking for a few minutes before serving to allow flavors to meld.
  • This dish can be prepared a day in advance; flavors improve with time.
  • Leftovers keep well refrigerated for 3-4 days and freeze well up to 2 months.

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