French Beef Bourguignon
A classic, soul-warming French stew featuring tender beef braised in a rich, velvety red wine sauce.
Ingredients
- •2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- •6 oz (170g) thick-cut bacon, diced
- •2 cups (480ml) full-bodied red wine (like Pinot Noir or Burgundy)
- •2 cups (480ml) beef stock
- •2 tablespoons tomato paste
- •3 cloves garlic, minced
- •1 tablespoon fresh thyme leaves
- •2 tablespoons all-purpose flour
- •1 lb (450g) pearl onions, peeled
- •1 lb (450g) cremini mushrooms, quartered
- •3 tablespoons unsalted butter
- •2 tablespoons olive oil
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- 3
Pat the beef dry with paper towels, season with salt and pepper, and sear in the bacon fat in batches until browned on all sides. Remove the beef and set aside.
- 4
Add the mushrooms to the pot and sauté until browned, then remove. Add the pearl onions and cook until lightly golden.
- 5
Stir the flour into the remaining fat and cook for 1 minute, then whisk in the tomato paste, red wine, and beef stock.
- 6
Return the beef and bacon to the pot. Add the garlic and thyme. Bring to a simmer on the stove, then cover and transfer to the oven.
- 7
Braise for 2.5 to 3 hours, or until the beef is fork-tender. Stir in the sautéed mushrooms during the last 30 minutes of cooking.
- 8
If the sauce is too thin, simmer it on the stovetop for a few minutes until it coats the back of a spoon.
💡 Chef tips
- The stew tastes even better the next day, as the flavors have more time to meld in the refrigerator.
- Use a dry red wine that you would actually enjoy drinking; the quality of the wine significantly impacts the depth of the sauce.
- If you cannot find pearl onions, you can substitute with a large yellow onion cut into thick wedges.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender beef bathed in a glossy, deep-brown sauce with an earthy, complex aroma and a rich, savory flavor profile.