Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of chuck beef braised slowly in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This comforting dish is perfect for a cozy dinner and gains depth in flavor when made ahead.
Ingredients
Scale
Beef and Seasonings
- 2.5 pounds chuck beef, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 3 tablespoons olive oil
- 6 ounces thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 1/2 cups dry red wine (like Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Vegetables and Garnish
- 1/2 pound pearl onions, peeled
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- Chopped parsley for garnish
Instructions
- Preheat and Prepare Beef: Preheat the oven to 325°F. Pat the beef cubes dry using paper towels and season them evenly with salt and black pepper to enhance flavor and aid browning.
- Cook Bacon: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove the bacon pieces and set them aside for later.
- Sear Beef: In the same pot, add beef in batches and sear on all sides until well browned to develop rich flavor. Remove browned beef and set aside with the bacon.
- Sauté Vegetables: Add another tablespoon of olive oil if necessary. Sauté chopped onion and sliced carrots for 5–7 minutes until they become softened and aromatic. Stir in minced garlic and tomato paste, cooking for 1 minute to meld flavors.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which helps thicken the stew later.
- Combine Ingredients and Simmer: Return the browned beef and crisp bacon to the pot. Pour in dry red wine and beef broth. Add bay leaf and thyme. Bring the mixture to a simmer on the stovetop.
- Bake the Stew: Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours until the beef is fork-tender and flavors meld beautifully.
- Sauté Onions and Mushrooms: While the stew cooks, heat the remaining olive oil and butter in a skillet over medium heat. Sauté the peeled pearl onions and sliced mushrooms for 10–12 minutes until golden and tender.
- Finish the Dish: Once the stew is done baking, stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for an additional 10 minutes if needed to slightly thicken the sauce.
- Garnish and Serve: Remove the bay leaf, garnish the stew with chopped parsley, and serve hot over mashed potatoes, egg noodles, or with crusty bread.
Notes
- Serve over mashed potatoes, egg noodles, or crusty bread for a complete meal.
- For more intense flavor, prepare this dish a day ahead and let it rest overnight.
- Use a good-quality dry red wine such as Pinot Noir for the best taste.
