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Classic Beef Bourguignon

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A rich and hearty French stew featuring slow-simmered beef in red wine with mushrooms, pearl onions, and bacon, perfect for cozy evenings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil or vegetable oil
  • 4 ounces bacon, diced
  • 2 medium carrots, peeled and sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine (Burgundy or Pinot Noir preferred)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 12–15 pearl onions, peeled (fresh or frozen)
  • 8 ounces cremini or button mushrooms, cleaned and halved or quartered
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef cubes generously with salt and pepper.
  3. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown beef in batches, about 5 minutes per batch. Set aside browned beef.
  4. Add diced bacon to the pot and cook until crispy, about 5 minutes. Remove bacon with slotted spoon, leaving fat in pot.
  5. Add chopped onions and carrots to the pot. Sauté for 5 minutes until softened and starting to caramelize.
  6. Add minced garlic and cook for 1 minute, stirring constantly.
  7. Return beef and bacon to the pot. Sprinkle flour over and stir well to coat. Cook for 2-3 minutes to remove raw flour taste.
  8. Slowly pour in red wine and beef broth, scraping up browned bits from the bottom.
  9. Add tomato paste, thyme sprigs, and bay leaves. Stir to combine.
  10. Bring to a simmer on stovetop, cover with lid, and transfer to oven. Braise for 2.5 to 3 hours until beef is tender.
  11. While stew cooks, melt butter in a skillet over medium heat. Cook pearl onions for 5 minutes until starting to brown. Add mushrooms and cook 7-10 minutes until soft and golden. Set aside.
  12. Remove pot from oven. Discard thyme sprigs and bay leaves. Fold in sautéed mushrooms and pearl onions.
  13. Simmer uncovered on stovetop for 10 minutes to meld flavors and thicken sauce. Adjust seasoning with salt and pepper as needed.
  14. Let stew rest for 15 minutes before serving.

Notes

Brown beef in batches to avoid steaming and ensure deep flavor. Use a good-quality dry red wine (avoid cooking wines). Let stew rest 15 minutes before serving. Frozen peeled pearl onions can be used to save prep time. For gluten-free, substitute flour with cornstarch or gluten-free blend. Vegetarian version can be made by omitting beef and bacon and using vegetable broth and hearty mushrooms.

Nutrition

Keywords: beef bourguignon, classic French stew, slow-cooked beef, red wine stew, hearty dinner, comfort food

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