Beef bourguignon is the classic French stew of beef slowly braised in red wine with bacon, mushrooms, carrots, and onions. It is rustic enough for a weeknight project and special enough for a long Sunday lunch.
Brown the beef in batches, build the sauce in the same pot, and let the oven do the slow work. Adding the mushrooms and pearl onions later keeps them distinct instead of melting them into the gravy.
Do not crowd the pot while browning the beef. Good caramelization at this stage gives the finished sauce its deep, savory character.
Serving Suggestions
Serve over buttered egg noodles, mashed potatoes, or toasted country bread. A crisp green salad and a glass of the cooking wine balance the richness.
Recipe Notes
The stew improves after a night in the refrigerator. Reheat gently and skim excess fat before serving, adding a splash of stock if the sauce is too thick.
Classic French Beef Bourguignon
Equipment
- Dutch oven
- Large skillet
- Tongs
- Wooden spoon
- Fine-mesh strainer
Ingredients
Stew
- 2 lb beef chuck cut into 2-inch cubes
- 4 oz thick-cut bacon diced
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots cut into chunks
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 pieces bay leaves
- 1 tsp fine salt plus more to taste
- 1/2 tsp black pepper
Garnish
- 8 oz cremini mushrooms quartered
- 1 cup pearl onions peeled
- 1 tbsp fresh parsley chopped
Instructions
Brown the beef:
- Preheat the oven to 325 F (165 C). Pat the beef dry and season with salt and pepper. Cook the bacon in a Dutch oven until crisp; transfer it to a plate.
- Brown the beef in the bacon fat in batches, adding the olive oil if needed. Transfer the beef to the plate.
Build the braise:
- Cook the onion and carrots in the pot until lightly browned. Add the garlic and flour and stir for 1 minute.
- Pour in the wine, scraping up the browned bits. Add the stock, tomato paste, thyme, bay leaves, bacon, and beef. Bring to a simmer.
- Cover and braise in the oven for 2 hours, or until the beef is fork-tender.
Finish and serve:
- Sauté the mushrooms and pearl onions in a skillet until browned and tender. Stir them into the finished stew and simmer uncovered for 10 minutes.
- Remove the bay leaves, adjust the seasoning, scatter with parsley, and serve hot with bread or potatoes.
Notes
- Dry the beef thoroughly before browning for better color.
- The stew should barely simmer in the oven, not boil hard.
- Make it one day ahead for an even deeper sauce.