Description

Beef Bourguignon is one of France's most beloved classic dishes, featuring tender beef slowly braised in red wine with bacon, mushrooms, pearl onions, carrots, garlic, and aromatic herbs. The slow cooking process transforms simple ingredients into a deeply flavorful, rich, and comforting French stew.

This traditional French recipe is perfect for cozy family dinners, weekend cooking, or special occasions. Serve it with creamy mashed potatoes, crusty baguette, or buttery noodles to soak up the luxurious red wine sauce.

Preparation Time: 30 minutes

Cooking Time: 2 hours 30 minutes

Rest Time: 10 minutes

Total Time: 3 hours 10 minutes

Servings: 6 people

Difficulty: Intermediate

Why You'll Love This Recipe

• Tender, slow-braised beef.
• Rich and flavorful Burgundy-style wine sauce.
• Crispy bacon adds delicious savory flavor.
• Earthy mushrooms and sweet pearl onions.
• Classic French comfort food.
• Perfect for cozy dinners and entertaining.
• Even more flavorful the next day.
• Freezer-friendly and great for meal prep.

How to Make

1. Prepare the Beef

Pat the beef cubes completely dry with paper towels. Season generously with salt and black pepper.

2. Cook the Bacon

Heat a large Dutch oven over medium heat. Add the diced bacon and cook until browned and crisp. Transfer it to a plate, leaving the rendered fat in the pot.

3. Brown the Beef

Add the beef in batches and sear until deeply browned on all sides. Avoid overcrowding the pot. Transfer the browned beef to a plate.

4. Cook the Vegetables

Add the chopped onion and carrots to the Dutch oven. Cook until softened and lightly browned. Add the garlic and tomato paste and cook for another minute.

5. Add the Wine and Stock

Return the beef and bacon to the pot. Pour in the red wine and beef stock, scraping the bottom to release the browned bits.

6. Add the Herbs

Add the thyme, bay leaf, and black pepper. Bring the mixture to a gentle simmer.

7. Slow-Braise the Beef

Cover the Dutch oven and cook slowly until the beef becomes tender and the sauce develops a rich flavor.

8. Cook the Mushrooms and Pearl Onions

Meanwhile, melt butter in a skillet. Add the mushrooms and pearl onions and cook until golden and tender.

9. Finish the Bourguignon

Remove the bay leaf. Add the mushrooms and pearl onions to the stew and simmer uncovered briefly to thicken the sauce.

10. Rest and Serve

Allow the Beef Bourguignon to rest for 10 minutes. Garnish with fresh parsley and serve warm.

Tips

• Choose a well-marbled beef chuck for tender results.
• Dry the beef thoroughly before searing.
• Brown the beef in batches for better caramelization.
• Use a dry red wine with good flavor.
• Keep the stew at a gentle simmer rather than a rapid boil.
• Cook the mushrooms separately to keep their texture.
• Give the finished stew time to rest before serving.
• Make it one day ahead for even deeper flavor.

Variations

Beef Bourguignon with Extra Mushrooms

Add additional mushrooms for a richer earthy flavor.

Bacon-Free Beef Bourguignon

Skip the bacon and use olive oil or butter for browning the beef.

Vegetable Beef Bourguignon

Add extra carrots, pearl onions, mushrooms, and celery for a vegetable-rich version.

Slow Cooker Beef Bourguignon

Transfer the browned beef and remaining ingredients to a slow cooker and cook gently until the beef is fork-tender.

White Wine Beef Bourguignon

Replace the red wine with a dry white wine for a lighter variation.

What to Serve

• Creamy mashed potatoes
• Crusty French baguette
• Buttered egg noodles
• Roasted potatoes
• Steamed green beans
• Buttered carrots
• Simple green salad
• French country bread

Storage

Allow the Beef Bourguignon to cool before transferring it to an airtight container. Refrigerate for up to 4 days.

Reheat gently in a saucepan over medium-low heat until the beef and sauce are thoroughly heated.

Freezing

Beef Bourguignon freezes very well for up to 3 months.

Allow the stew to cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop.