Here’s a classic, rich, and tender Beef Bourguignon recipe — a French comfort food masterpiece that’s perfect for a special dinner.
Beef Bourguignon
Serves: 6–8
Prep: 30 minutes | Cook: 2.5–3 hours
Ingredients
- 3 lb beef chuck, cut into 2-inch cubes
- Salt & freshly ground black pepper
- 3–4 tbsp olive oil or vegetable oil
- 6 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, cut into chunks
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (Burgundy preferred)
- 2–3 cups beef stock
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 lb small mushrooms, halved or quartered
- 12–15 small pearl onions, peeled
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (165°C).
- Prepare the beef:
- Pat beef dry and season generously with salt and pepper.
- Heat 2 tbsp oil in a heavy-bottomed Dutch oven over medium-high heat.
- Brown beef in batches, 3–4 minutes per side. Remove and set aside.
- Cook bacon and vegetables:
- In the same pot, cook diced bacon until crisp.
- Add chopped onions and carrots; sauté 5–6 minutes until softened.
- Add garlic and tomato paste, cook 1–2 minutes.
- Thicken the base:
- Sprinkle flour over vegetables, stir, and cook 1–2 minutes.
- Slowly add red wine, scraping the bottom of the pot to release browned bits.
- Stir in beef stock until just covering the ingredients.
- Combine and braise:
- Return beef to the pot, add thyme and bay leaf.
- Bring to a simmer, cover, and place in the oven.
- Bake 2–2.5 hours, or until beef is very tender.
- Prepare mushrooms and pearl onions:
- Sauté mushrooms and pearl onions in 1–2 tbsp oil until golden.
- Add to the beef in the final 30 minutes of cooking.
- Finish and serve:
- Remove bay leaf, adjust salt and pepper.
- Garnish with fresh parsley.
- Serve with creamy mashed potatoes, buttered noodles, or crusty bread.
Tips for Best Beef Bourguignon
- Wine: Use a drinkable red Burgundy or Pinot Noir. Don’t cook with “cooking wine.”
- Beef: Chuck or brisket is ideal — braises beautifully.
- Advance prep: Can be made a day ahead; flavors improve overnight.
- Optional: Add a splash of cognac when browning beef for extra depth.
If you want, I can also give you a “shortcut weeknight version” that keeps all the flavor but uses less than 90 minutes of cooking time.
Do you want me to do that?
