Description
Beef Bourguignon is a classic French stew featuring tender chuck beef slow-cooked with bacon, carrots, pearl onions, and mushrooms in a rich red wine sauce. This hearty dish is known for its deep, comforting flavors developed through a meticulous slow-cooking process, making it perfect for special occasions or cozy family meals.
Ingredients
Scale
Meat & Aromatics
- 800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes
- 150g / 5oz bacon piece, cut into 1cm / 1/2” thick batons
- 3 garlic cloves, minced
- 3 large carrots (~300g / 10oz), cut on an angle into 4-5 cm / 2” pieces
- 16 pearl onions or small, round pickling onions
- 1 bay leaf, fresh (or dried as substitute)
- 3 sprigs thyme
Liquids & Seasonings
- 750ml / 25 oz pinot noir or other red wine
- 3 cups beef stock (low sodium)
- 3/4 tsp salt
- 1/4 tsp salt (added later)
- 1/2 tsp pepper
Other Ingredients
- 3 tbsp oil (olive, canola, or vegetable)
- 200g / 7oz mushrooms, halved or quartered if large
- 50g / 3 tbsp unsalted butter
- 2 tbsp tomato paste
- 6 tbsp plain / all-purpose flour
- 2 tbsp chopped parsley for garnish
Instructions
- Prepare the beef: Cut chuck beef into 4-5 cm cubes. Pat dry to ensure good browning. Season with salt and pepper.
- Brown the beef: Heat 3 tbsp oil in a heavy-bottomed pan or Dutch oven over medium-high heat. In batches, sear beef cubes until browned on all sides. Remove and set aside.
- Sauté the bacon: In the same pan, add bacon pieces and cook until slightly crispy. Remove bacon and set aside.
- Sauté the vegetables: Add butter to the pan, then the pearl onions and carrots. Cook until lightly browned. Add mushrooms and garlic, sauté for a few more minutes.
- Add tomato paste: Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Combine ingredients: Return beef and bacon to the pan. Sprinkle flour over the mixture and stir to coat everything evenly. Cook for 2-3 minutes to remove raw flour taste.
- Pour liquids and add herbs: Slowly add red wine while stirring, scraping the bottom to deglaze the pan. Add beef stock, bay leaf, and thyme sprigs. Bring mixture to a simmer.
- Simmer gently: Reduce heat to low, cover and let stew simmer gently for about 2.5 hours (150 minutes) until beef is very tender and sauce has thickened.
- Adjust seasoning and garnish: Remove bay leaf and thyme sprigs. Adjust salt and pepper to taste. Sprinkle chopped parsley over before serving.
Notes
- Considered the mother of all stews, this traditional Beef Bourguignon requires careful preparation and slow cooking to develop its iconic flavors.
- For best results, start the recipe 2 days before serving to allow flavors to fully mature — it tastes even better the next day.
- Do not shortcut the pan roasting of ingredients, as this step builds essential flavor in the finished stew.
- If possible, use homemade low sodium beef stock to intensify the depth of flavor and control saltiness.
- Pinot noir is preferred for its characteristic fruity and acidic profile that complements the rich beef, but any good-quality dry red wine can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 745 kcal
- Sugar: 7 g
- Sodium: 1822 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 165 mg
