French Beef Bourguignon
A classic, comforting French stew featuring tender chunks of beef braised in red wine with aromatics, mushrooms, and pearl onions.
Ingredients
- •3 lbs beef chuck roast, cut into 2-inch cubes (1.4kg)
- •6 slices kosher beef bacon or pastrami, diced (optional, for smoky flavor)
- •3 tbsp olive oil, divided
- •2 large yellow onions, sliced
- •4 cloves garlic, minced
- •3 tbsp all-purpose flour
- •3 cups full-bodied dry red wine, such as Burgundy or Pinot Noir (750ml)
- •2 cups rich beef broth (500ml)
- •2 tbsp tomato paste
- •1 tsp dried thyme
- •2 bay leaves
- •1 lb fresh button mushrooms, quartered (450g)
- •1 cup frozen pearl onions, thawed (150g)
- •Salt and freshly ground black pepper to taste
- •1/2 cup fresh flat-leaf parsley, chopped
Instructions
- 1
Preheat your oven to 325°F (165°C). Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. If using beef bacon, cook it until crisp, then remove with a slotted spoon and set aside.
- 3
Working in batches, sear the beef cubes in the Dutch oven until nicely browned on all sides, about 4 to 5 minutes per batch. Transfer the seared beef to a plate.
- 4
Add the sliced onions to the remaining oil in the pot and cook until softened and golden, about 8 minutes. Add the minced garlic and cook for 1 more minute.
- 5
Return the beef and bacon to the Dutch oven, sprinkle the flour over the meat and onions, and toss well to coat. Place the pot uncovered in the oven for 4 minutes to lightly toast the flour.
- 6
Remove the pot from the oven and gradually stir in the red wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer on the stovetop.
- 7
Cover the Dutch oven with a tight-fitting lid and return it to the oven. Bake for 2 to 2.5 hours, or until the beef is fork-tender.
- 8
While the stew is braising, heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the quartered mushrooms and pearl onions until golden brown, about 8 to 10 minutes.
- 9
Once the beef is tender, remove the pot from the oven and stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for 10 minutes until the sauce thickens to a rich consistency.
- 10
Discard the bay leaves, taste and adjust seasoning with salt and pepper, garnish with chopped fresh parsley, and serve warm.
💡 Chef tips
- Beef Bourguignon actually tastes better when made a day in advance, as it allows the flavors to fully meld in the refrigerator.
- Use a good quality dry red wine that you would also enjoy drinking, as the flavor concentrates during the braising process.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished dish should feature melt-in-your-mouth tender beef bathed in a glossy, deeply savory wine reduction sauce, smelling richly of garlic, herbs, and caramelized onions.