Classic Beef Bourguignon
Classic Beef Bourguignon is a traditional French beef stew slowly braised in red wine with aromatic vegetables, herbs, and tender beef. This rich and hearty dish delivers deep flavors and is perfect for special occasions or comforting family meals.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Halal
Ingredients
- 5 strips bacon, cut into 1″ pieces
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine (or other bold red wine)
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves (dried or fresh)
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Preheat oven to 350°F.
- In a 5 qt Dutch oven over medium-low heat, cook the chopped bacon until browned and fat is rendered. Remove and set aside.
- Season beef cubes with salt and pepper. Increase heat to medium-high and sear beef in batches until browned. Remove and set aside.
- Reduce heat to medium. Add 2 tablespoons butter, then onions and carrots. Sauté for 3 minutes. Add garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 2–3 minutes until darkened. Sprinkle flour over vegetables and stir well. Cook for another 2–3 minutes.
- Deglaze with wine, scraping up browned bits. Add beef broth and bouillon. Bring to a simmer.
- Return beef and bacon to pot. Add thyme and bay leaves. Cover and transfer to oven. Braise for 2 1/2 hours.
- Meanwhile, sauté mushrooms in remaining 2 tablespoons butter until browned. Add pearl onions and cook for 5 more minutes. Season with salt and pepper.
- Remove pot from oven, stir in mushrooms and onions. Return to oven for another 45–60 minutes until beef is very tender.
- Remove from oven and let rest, covered, for 30 minutes before serving.
Notes
- Use a bold red wine you enjoy drinking for best results.
- Frozen pearl onions are convenient and save prep time.
- To make gluten-free, replace flour with 2 tsp cornstarch mixed with 1.5 tbsp water.
- Best served over mashed potatoes, egg noodles, or with crusty bread.
Find it online: https://www.recipebyelena.com/classic-beef-bourguignon/