Print

Beef Bourguignon

Beef Bourguignon
Print Recipe

Beef Bourguignon is a classic French stew featuring tender beef slow-cooked in rich Burgundy red wine with aromatic herbs, smoky bacon, and hearty vegetables. This comforting and flavorful dish is perfect for cozy dinners or special occasions, easy to prepare but impressive to serve.

Ingredients

Scale

Meat and Protein

  • 2 to 3 pounds beef chuck, cut into evenly sized cubes
  • 4 ounces bacon or pancetta, diced

Vegetables

  • 3 large carrots, chopped
  • 20 pearl onions, peeled
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced

Liquids and Seasonings

  • 2 cups Burgundy red wine (or Pinot Noir, Côtes du Rhône)
  • 2 to 3 cups beef broth
  • 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for gluten-free version)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons fresh thyme leaves (or 2–3 sprigs thyme)
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the beef: Cut beef chuck into evenly sized cubes to ensure uniform cooking. Pat the cubes dry thoroughly to achieve a good sear that locks in juices and builds flavor.
  2. Brown the meat and bacon: In a heavy skillet or Dutch oven, heat olive oil and butter. Sear the beef cubes in batches until golden brown on all sides. Remove and set aside. Next, cook the diced bacon until crisp to add smoky richness.
  3. Sauté the vegetables: Using the rendered bacon fat, sauté chopped carrots, pearl onions, and minced garlic until tender and fragrant. This forms the aromatic base of the stew.
  4. Deglaze and simmer: Return beef and bacon to the pot. Sprinkle flour evenly over the mixture and stir well to coat. Pour in red wine and beef broth while scraping up browned bits from the bottom of the pot. Add fresh herbs (thyme and bay leaves), cover, and let simmer gently for 2 to 3 hours until beef becomes tender.
  5. Finish with mushrooms: Separately sauté mushrooms in butter until golden brown. Add them to the stew during the last 30 minutes of cooking to preserve their texture and enhance earthy flavors.

Notes

  • Patience is key: slow simmering melds flavors and tenderizes the beef perfectly.
  • Don’t skip browning: searing beef and bacon builds complex savory flavors.
  • Use quality wine that you enjoy drinking for the best results.
  • Cut beef into uniform pieces for even cooking and tenderness.
  • Let the stew rest before serving to improve flavors and texture.

Nutrition

Keywords: Beef Bourguignon, French stew, red wine beef, slow-cooked beef, classic French recipe, comfort food, hearty stew

Find it online: https://lillysplate.com/beef-bourguignon/