French Beef Bourguignon
A rich, slow-cooked French beef stew braised in red wine with aromatic vegetables and herbs for a deep, comforting flavor.
Ingredients
- •2 lbs (900g) beef chuck roast, cut into 2-inch cubes
- •1/4 cup olive oil
- •1/2 lb (225g) beef fry or smoked beef brisket, diced
- •1 large yellow onion, sliced
- •2 large carrots, sliced into rounds
- •3 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •2 cups (475ml) full-bodied dry red wine (like Pinot Noir or Burgundy)
- •2 cups (475ml) beef stock
- •1 tablespoon tomato paste
- •1 teaspoon dried thyme
- •2 bay leaves
- •1 lb (450g) pearl onions, peeled
- •1 lb (450g) cremini mushrooms, quartered
- •Fresh parsley, chopped for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches until deeply seared on all sides, then remove and set aside.
- 3
In the same pot, cook the diced beef fry until crisp. Add the sliced yellow onion and carrots, sautéing until softened.
- 4
Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
- 5
Slowly pour in the red wine while scraping the bottom of the pot to release the browned bits. Add the beef stock, tomato paste, thyme, and bay leaves.
- 6
Return the beef and any accumulated juices to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours until the beef is fork-tender.
- 7
While the stew simmers, sauté the pearl onions and mushrooms in a separate skillet with the remaining olive oil until golden brown.
- 8
Add the mushrooms and pearl onions to the pot during the last 30 minutes of cooking.
- 9
Discard the bay leaves, adjust seasoning to taste, and serve hot garnished with fresh parsley.
💡 Chef tips
- For the best flavor, make this stew a day in advance; the flavors continue to meld and intensify overnight in the refrigerator.
- If the sauce is too thin, remove the beef and vegetables, then boil the liquid over high heat until it reduces to your desired consistency.
- Substitute beef fry with smoked turkey bacon if beef fry is unavailable to maintain the smoky, savory depth.
✅ How it should turn out
The finished dish features tender, melt-in-your-mouth beef coated in a glossy, dark, wine-infused sauce with earthy mushrooms and sweet pearl onions.