Name: Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 1 tablespoon extra-virgin olive oil; 6 ounces bacon, roughly chopped; 3 pounds beef brisket (or chuck steak or stewing beef), cut into 2-inch chunks, trimmed of fat; 1 large carrot, sliced 1/2-inch thick; 1 large white onion, diced; 6 cloves garlic, minced (divided); 12 small pearl onions (optional); 1 pound fresh mushrooms (white or brown), quartered; 3 cups red wine (Merlot, Pinot Noir, or Chianti; for milder sauce, use 2 cups); 2-3 cups beef stock (use 3 cups if only 2 cups of wine); 2 tablespoons tomato paste; 1 pinch coarse salt; 1 pinch ground black pepper; 2 tablespoons flour; 1 beef bouillon cube, crushed; 1 teaspoon fresh thyme, finely chopped; 2 tablespoons fresh parsley, finely chopped (divided); 2 bay leaves; 2 tablespoons butter

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Introduction

Beef Bourguignon is a classic French stew that features tender chunks of beef slowly braised in red wine and rich aromatics. This hearty dish is perfect for cozy dinners and pairs wonderfully with mashed potatoes, rice, or noodles.

A close-up view of a thick beef stew in a white pot, showing three main layers: large chunks of dark brown cooked beef scattered throughout, soft and slightly translucent whole pearl onions and orange carrot pieces dispersed evenly, and small brown mushrooms and red bacon bits mixed in. The rich brown sauce covers all ingredients with a glossy, slightly oily texture. Small sprigs of bright green parsley are sprinkled across the top, adding a fresh color contrast. The pot sits on a white marbled surface with a hint of green garnish blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds beef brisket (trimmed of fat), chuck steak, or stewing beef cut into 2-inch chunks
1 large carrot, sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced and divided
1 pinch coarse salt
1 pinch ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine (Merlot, Pinot Noir, or Chianti; for a milder sauce, use 2 cups)
2–3 cups beef stock (use 3 cups if using 2 cups wine)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped and divided
2 bay leaves
1 pound fresh white or brown mushrooms, quartered
2 tablespoons butter

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Heat the olive oil in a large Dutch oven or heavy-based pot. Sauté the bacon over medium heat until crisp and browned, about 3 minutes. Remove with a slotted spoon and set aside.
Step 3: Pat the beef dry with paper towels. In the same pot, sear the beef in batches in the hot bacon fat until browned on all sides. Transfer browned beef to the dish with the bacon.
Step 4: In the remaining fat, sauté the carrot and diced onion until softened, about 3 minutes. Add 4 cloves of the minced garlic and cook for 1 minute. Drain excess fat, leaving about 1 tablespoon in the pot.
Step 5: Return the beef and bacon to the pot. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well, and cook for 4–5 minutes to brown the flour.
Step 6: Add the pearl onions, red wine, and enough beef stock to barely cover the meat. Stir in tomato paste, crushed bouillon cube, thyme, parsley (reserve some for garnish), and bay leaves. Bring to a simmer on the stove.
Step 7: Cover the pot and transfer to the lower part of the oven. Simmer gently for 2 to 3 hours, until the meat is fall-apart tender. Adjust heat so the liquid simmers very slowly.
Step 8: In the last 5 minutes, prepare mushrooms: heat butter in a medium skillet over medium heat. When foaming subsides, add remaining 2 cloves garlic and cook 30 seconds until fragrant. Add mushrooms and sauté about 5 minutes, shaking the pan occasionally. Season if desired and set aside.
Step 9: Remove the casserole from oven. Place a colander over a large pot or sink, then carefully pour out the contents, collecting the sauce below. Discard the herbs.
Step 10: Return the beef mixture to the Dutch oven. Add the sautéed mushrooms on top of the meat.
Step 11: Skim any fat from the sauce. Simmer the sauce for a minute or two, removing additional fat that rises.
Step 12: Adjust the sauce consistency: add stock if too thick, or boil on medium heat about 10 minutes if too thin until it lightly coats the back of a spoon.
Step 13: Taste and adjust seasoning with salt and pepper as needed. Pour sauce over the meat and vegetables.
Step 14: If serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with fresh parsley and serve with mashed potatoes, rice, or noodles.
Step 15: To serve the next day, cool the casserole completely, cover, and refrigerate. Remove from fridge at least an hour before reheating. Warm gently over medium-low heat for about 10 minutes, basting with sauce.

Tips & Variations

For milder flavor, reduce the wine to 2 cups and increase beef stock to 3 cups to balance liquid.
Use chuck steak or stewing beef if brisket isn’t available for tender results.
Adding pearl onions is traditional but optional; frozen pearl onions work well for convenience.
Sauté mushrooms with garlic and butter separately to keep their flavor distinct before adding to the stew.
Serve with rich mashed potatoes or buttered egg noodles to soak up the delicious sauce.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat gently over medium-low heat, stirring occasionally and basting the meat with sauce to keep it moist and flavorful.

How to Serve

A close-up view of a white pot filled with rich stew showing large chunks of dark brown beef, orange carrot pieces, whole pearl onions with a light golden color, brown mushrooms, and small bits of red bell pepper, all coated in a glossy, thick brown sauce. Bright green parsley leaves are scattered on top adding a fresh touch, and the pot is sitting on a white marbled surface. The stew looks hearty and textured with visible juices and herbs throughout, capturing the warmth and comfort of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker to make Beef Bourguignon?

Yes, you can brown the meat and vegetables first, then transfer everything along with the liquids and herbs to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender.

What type of wine is best for this recipe?

Dry red wines like Merlot, Pinot Noir, or Chianti work best. Choose a wine you enjoy drinking, as it influences the flavor of the sauce.