Classic French Beef Bourguignon
A rich and hearty traditional French stew featuring tender chunks of beef braised in full-bodied red wine, deeply flavored with garlic, bacon, pearl onions, and mushrooms. The perfect comforting centerpiece for chilly autumn and winter nights.
Equipment
- Large heavy-bottomed Dutch oven with lid
- Tongs
- Wooden spoon
- Slotted spoon
- Medium skillet
Ingredients
Main Stew
- 6 slices Thick-cut bacon — cut into 1/4-inch lardons
- 1 tablespoon Extra-virgin olive oil — plus more if needed
- 3 pounds Boneless beef chuck roast — cut into 2-inch pieces, patted thoroughly dry
- 1.5 teaspoons Kosher salt — to taste
- 1 teaspoon Freshly ground black pepper — to taste
- 2 large Carrots — sliced diagonally into 1-inch chunks
- 1 large Yellow onion — diced
- 4 cloves Garlic — minced
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 3 cups Dry red wine — Pinot Noir or Burgundy preferred
- 2 cups Beef broth — low-sodium
- 4 sprigs Fresh thyme — tied together
- 2 whole Bay leaves
Garnish (Onions & Mushrooms)
- 2 tablespoons Unsalted butter — can substitute olive oil for dairy-free
- 1 pound Pearl onions — peeled (frozen and thawed work well)
- 1 pound Cremini or white button mushrooms — cleaned and quartered
- 0.25 cup Fresh parsley — finely chopped, for serving
Main Stew
| 6 slices | Thick-cut bacon | cut into 1/4-inch lardons |
| 1 tablespoon | Extra-virgin olive oil | plus more if needed |
| 3 pounds | Boneless beef chuck roast | cut into 2-inch pieces, patted thoroughly dry |
| 1.5 teaspoons | Kosher salt | to taste |
| 1 teaspoon | Freshly ground black pepper | to taste |
| 2 large | Carrots | sliced diagonally into 1-inch chunks |
| 1 large | Yellow onion | diced |
| 4 cloves | Garlic | minced |
| 2 tablespoons | Tomato paste | |
| 3 tablespoons | All-purpose flour | |
| 3 cups | Dry red wine | Pinot Noir or Burgundy preferred |
| 2 cups | Beef broth | low-sodium |
| 4 sprigs | Fresh thyme | tied together |
| 2 whole | Bay leaves |
Garnish (Onions & Mushrooms)
| 2 tablespoons | Unsalted butter | can substitute olive oil for dairy-free |
| 1 pound | Pearl onions | peeled (frozen and thawed work well) |
| 1 pound | Cremini or white button mushrooms | cleaned and quartered |
| 0.25 cup | Fresh parsley | finely chopped, for serving |
Instructions
-
Preheat your oven to 325°F (160°C).
~5 minEnsuring the oven is at temperature before the braising step guarantees an even, slow cook. -
Place a large Dutch oven over medium heat. Add the bacon lardons and cook until the fat has rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
~10 minThe bacon fat provides a deep, smoky base flavor for searing the beef. -
Add the olive oil to the bacon fat and increase the heat to medium-high. Season the dried beef chunks generously with salt and black pepper. Working in batches so as not to crowd the pan, sear the beef until deeply browned on all sides. Transfer the browned beef to the plate with the bacon.
~15 minPatting the beef dry is crucial for achieving a proper crust (Maillard reaction) rather than steaming the meat. -
Reduce the heat to medium. Add the diced onion and sliced carrots to the pot. Sauté in the beef fat until the onions are softened and translucent.
~5 minIf the pot looks dry, add a splash more olive oil. -
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the tomato paste darkens in color and becomes fragrant.
~2 minCooking out the tomato paste removes its raw, metallic flavor and caramelizes its sugars. -
Sprinkle the flour over the vegetables and stir constantly to coat them. Cook for 1 minute to toast the flour.
~1 minThis creates a quick roux that will help thicken the stew. -
Pour in the red wine, scraping up any browned bits (fond) stuck to the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it reduce slightly.
~5 minThe fond is packed with flavor from the seared meat and caramelized vegetables. -
Return the beef and bacon (along with any resting juices) to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should just barely cover the meat. Bring the mixture to a simmer.
~5 min -
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pierced with a fork.
~2h 30mCheck the stew halfway through; if the liquid is reducing too rapidly, lower the oven temperature slightly. -
About 20 minutes before the beef is done, prepare the garnish. In a medium skillet, melt the butter over medium heat. Add the peeled pearl onions and sauté until lightly browned. Add the quartered mushrooms and continue to cook until they have released their moisture and browned nicely.
~15 minCooking the mushrooms and onions separately ensures they retain their texture and don't turn mushy in the long braise. -
Remove the Dutch oven from the oven. Carefully fish out and discard the thyme sprigs and bay leaves. Stir the browned mushrooms and pearl onions into the stew. Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary.
~5 minIf the sauce is too thin, you can simmer it uncovered on the stovetop for a few minutes to thicken it. -
Let the stew rest off the heat for 10-15 minutes before serving to allow the flavors to meld. Garnish generously with fresh chopped parsley.
~15 min
Tips & Storage
- Beef Bourguignon tastes even better the next day, making it an excellent make-ahead meal.
- Serve over mashed potatoes, buttered egg noodles, or with a thick slice of crusty French bread to soak up the rich wine sauce.
- Don't skimp on the quality of the wine. A good rule of thumb is to use a wine you would be happy to drink.
- Storage: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat until thoroughly warmed.