Classic Beef Bourguignon Recipe
This classic Beef Bourguignon recipe brings together tender beef, red wine, and savory vegetables in a slow-cooked French stew. Perfect for cozy dinners, it’s a timeless favorite packed with rich flavors.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 6 oz bacon, diced
- 2 tbsp olive oil
- 2 carrots, peeled and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy preferred)
- 2 cups beef stock
- 1 bay leaf
- 2 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 12 pearl onions, peeled
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a Dutch oven, cook bacon over medium heat until crisp. Remove and set aside.
- Sear beef in batches in the bacon fat until browned. Remove and set aside.
- Add olive oil, carrots, and onion to the pot. Sauté until softened, then stir in garlic and tomato paste.
- Deglaze with red wine, scraping the bottom of the pot. Add beef stock, bay leaf, thyme, beef, and bacon back into the pot.
- Bring to a simmer, cover, and transfer to the oven. Cook for 2.5–3 hours, or until the beef is tender.
- In a skillet, sauté mushrooms and pearl onions in butter until golden. Add to the stew during the last 30 minutes of cooking.
- Adjust seasoning with salt and pepper, and serve with crusty bread or mashed potatoes.
Notes
- For the best flavor, use a full-bodied red wine like Burgundy or Pinot Noir.
- The stew tastes even better the next day, as the flavors deepen.
- If desired, remove the lid in the final 20 minutes for a thicker sauce.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 510
- Sugar: 5g
- Sodium: 750mg
Find it online: https://emiliarecipes.com/classic-beef-bourguignon-recipe/