French Beef Bourguignon
A rich, slow-cooked French classic featuring tender beef braised in a robust red wine sauce with aromatic vegetables.
Ingredients
- •2 lbs (900g) beef chuck, cut into 2-inch cubes
- •4 tbsp extra virgin olive oil
- •1/2 lb (225g) beef fry, diced
- •1 large yellow onion, sliced
- •2 large carrots, sliced into rounds
- •3 cloves garlic, minced
- •2 tbsp all-purpose flour
- •2 cups (480ml) dry red wine, such as Pinot Noir or Burgundy
- •2 cups (480ml) beef stock
- •1 tbsp tomato paste
- •1 tsp dried thyme
- •2 bay leaves
- •1/2 lb (225g) pearl onions, peeled
- •1/2 lb (225g) cremini mushrooms, quartered
- •Salt and black pepper to taste
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches to ensure a good sear, then remove and set aside.
- 3
In the same pot, cook the beef fry until crisp. Remove with a slotted spoon and set aside.
- 4
Add the sliced onion and carrots to the pot, sautéing until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- 5
Return the beef and beef fry to the pot. Sprinkle with flour and toss to coat, cooking for 2 minutes to remove the raw flour taste.
- 6
Pour in the red wine and beef stock, scraping the bottom of the pot to release any browned bits. Add the tomato paste, thyme, and bay leaves.
- 7
Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours until the beef is fork-tender.
- 8
While the beef cooks, heat the remaining olive oil in a skillet and sauté the pearl onions and mushrooms until golden brown.
- 9
Stir the mushrooms and pearl onions into the stew during the last 20 minutes of cooking.
- 10
Remove the bay leaves, adjust seasoning if necessary, and serve hot.
💡 Chef tips
- For the best flavor, make this dish a day in advance; the sauce deepens and improves significantly after resting overnight in the refrigerator.
- If you cannot find beef fry, you can omit it or use a small amount of smoked paprika to mimic the smoky depth usually provided by bacon.
- Serve this dish over creamy mashed potatoes or butter-free egg noodles to soak up the rich, velvety sauce.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender beef coated in a glossy, dark mahogany sauce with an earthy aroma and a deep, complex savory flavor.