Beef Bourguignon Recipe (Classic French Beef Stew)

A bowl filled with French Beef Bourguignon

5 from 7 ratings

Beef Bourguignon Recipe (Classic French Beef Stew)

Classic French beef bourguignon with tender beef braised in red wine with bacon, mushrooms, carrots, and pearl onions in a rich, glossy sauce. Even better made a day ahead and served over mashed potatoes or buttered noodles.

Prep Time30

Cook Time3 15

Course: Main Course

Cuisine: French

Keyword: beef roast, red wine

Servings:

Calories: 548kcal

Author: Mike Hultquist

Ingredients

For the Stew

4 oz thick-cut bacon cut into ½-inch pieces (about 115 g)
3 lb beef chuck roast cut into 1½-inch cubes, patted dry (about 1.4 kg)
1½-2 teaspoons kosher salt divided, plus more to taste
1 teaspoon freshly ground black pepper divided, plus more to taste
1-2 tablespoons neutral oil as needed
1 large yellow onion chopped
3 medium carrots peeled and cut into ½-inch pieces
4 cloves garlic minced
2 tablespoons tomato paste
¼ cup all-purpose flour 30 g
3 cups dry red wine preferably Burgundy or similar (720 ml)
2 cups low-sodium beef stock plus a splash more as needed (480 ml)
1 bay leaf
4-5 fresh thyme sprigs or 1 teaspoon dried thyme

For the Mushrooms & Pearl Onions

2 tablespoons unsalted butter
10 oz pearl onions peeled (fresh or thawed frozen; about 280 g)
12 oz cremini or white button mushrooms halved or quartered (about 340 g)
Pinch kosher salt and black pepper
Chopped fresh parsley for garnish (optional)

Instructions

Prep and preheat. Preheat oven to 325°F (165°C). Pat the beef dry with paper towels and season with about 1 teaspoon salt and ½ teaspoon pepper.
Cook the bacon. Add the bacon to a large Dutch oven and cook over medium heat until the fat renders and the bacon is crisp, 4-5 minutes. Transfer bacon to a bowl with a slotted spoon, leaving the fat in the pot. Add a bit of oil if there is less than a couple tablespoons of fat.
Brown the beef. Increase heat to medium-high. Working in batches, brown the beef in a single layer, turning to deeply brown at least two sides, 3-4 minutes per side. Don’t crowd the pan. Transfer browned beef to the bowl with the bacon and repeat with remaining beef, adding a touch of oil as needed.
Sauté the vegetables. Reduce heat to medium. Add the onion and carrots to the pot. Cook, stirring occasionally, until the onion softens and begins to brown, about 5-7 minutes. Stir in the garlic and cook about 30 seconds, just until fragrant.
Add tomato paste and flour. Stir in the tomato paste and cook 2-3 minutes, stirring, until it darkens slightly in color. Sprinkle the flour over the vegetables and stir to coat. Cook 1-2 minutes to remove the raw flour taste.
Deglaze with wine. Slowly pour in the red wine while stirring and scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it bubble for 2-3 minutes to start reducing.
Build the braise. Stir in the beef stock, bay leaf, and thyme. Return the browned beef and bacon (along with any juices) to the pot and stir. The liquid should just about cover the meat - add a bit more stock or wine if needed. Taste the liquid and lightly season with salt and pepper, keeping in mind it will reduce.
Oven braise. Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for about 2½ hours, stirring once halfway through, until the beef is mostly tender but not yet falling apart.
Cook mushrooms and pearl onions. About 30-40 minutes before the 2½-hour mark, heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, 4-5 minutes. Add the pearl onions and cook until lightly caramelized and just tender, 5-8 minutes. Season with a pinch of salt and pepper and set aside.
Finish the stew. After about 2½ hours, check the beef. When it’s nearly fork-tender, stir in the sautéed mushrooms and pearl onions. Return the pot to the oven, uncovered, for another 30-45 minutes, until the beef is very tender and the sauce is glossy and slightly thickened (it should coat the back of a spoon).
Adjust and serve. Remove the bay leaf and thyme stems. If there is excess fat on top, skim it off. If the sauce is too thin, simmer gently on the stovetop to reduce. If it’s too thick, loosen with a splash of stock or wine. Taste and adjust with more salt and pepper. Let rest 10-15 minutes, then garnish with parsley if desired and serve.

Notes

Storage, Freezing & Reheating

Fridge. Store cooled leftovers in an airtight container for up to 4 days.
Freezer. Freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating. Warm on the stovetop over low heat, adding a splash of stock or water if the sauce is very thick. Stir gently so the tender beef doesn’t shred apart.

Beef bourguignon tastes even better the next day.

Nutrition