beef Bourguignon is a timeless French dish known for its rich flavors and tender beef, slowly braised in red wine with mushrooms and pearl onions.
This recipe guides you through making this hearty and elegant stew that’s perfect for a special dinner or comforting weekend meal.
Why You’ll Love This Recipe
- Slow braising in red wine tenderizes the beef and infuses it with deep flavor.
- Sautéing mushrooms, pearl onions, and bacon adds layers of savory richness.
- Using fresh herbs like thyme and bay leaf enhances the authentic French taste.
Classic Beef Bourguignon Recipe
A traditional French beef bourguignon slow-cooked to tender perfection with red wine, mushrooms, pearl onions, and aromatic herbs.
- Prep time
- 30 minutes
- Cook time
- 180 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 6 oz (170 g) bacon, diced
- 1 large onion, sliced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp (15 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 3 cups (720 ml) dry red wine, such as Burgundy or Pinot Noir
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 pearl onions, peeled
- 10 oz (280 g) mushrooms, halved or quartered
- 2 tbsp (30 g) unsalted butter
- Fresh parsley, chopped for garnish
Instructions
- Prepare and Brown the Beef Pat beef cubes dry with paper towels, season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, avoiding overcrowding, about 5 minutes per batch. Remove beef and set aside.
- Cook Bacon and Vegetables Add diced bacon to the same pot, cook until crisp, about 5 minutes. Remove bacon and drain on paper towels. Add remaining 1 tbsp olive oil if needed and sauté sliced onion and carrots until softened, about 5–7 minutes. Add garlic and cook another 1 minute.
- Combine Ingredients and Simmer Stir in tomato paste and flour, cook 2 minutes to remove raw flour taste. Gradually add wine and beef broth, scraping up browned bits from the pot. Return beef and bacon to pot, add bay leaf and thyme. Bring to a simmer, cover, reduce heat to low, and cook for 2.5 to 3 hours until beef is very tender.
- Prepare Pearl Onions and Mushrooms While stew simmers, blanch pearl onions in boiling water 2 minutes, drain, and peel. In a skillet, melt butter over medium heat, sauté pearl onions and mushrooms until golden and tender, about 10 minutes.
- Finish and Serve Remove bay leaf and thyme sprigs from stew. Stir in sautéed pearl onions and mushrooms. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Helpful Tips
- Use a good quality dry red wine for deep, authentic flavor; avoid cooking wines with added salt or seasoning.
- To peel pearl onions easily, blanch them in boiling water, then transfer to ice water; the skins slip off easily.
- Ensure beef is browned well for maximum flavor development in the stew.
- For food safety, cook the stew to an internal temperature of 145°F (63°C) minimum; simmering longer at low temperature fully tenderizes the meat.
Storage and Make-Ahead
Cool leftover stew to room temperature within 2 hours; refrigerate in airtight containers for up to 3 days.
Beef bourguignon can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make beef bourguignon in a slow cooker?
Yes, you can brown the beef and vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours until beef is tender.
What can I serve with beef bourguignon?
Classic sides include buttered egg noodles, mashed potatoes, or crusty French bread to soak up the sauce.
Can I substitute the red wine?
If avoiding alcohol, use additional beef broth with a tablespoon of red wine vinegar or grape juice for some acidity and flavor depth.
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