When the evening air turns crisp and the day’s pace slows, I reach for a dish that feels like a warm embrace. Beef Bourguignon is more than just a meal; it’s a ritual of comfort and care. The deep, inviting scent of simmering beef mingled with red wine and earthy mushrooms fills the kitchen, promising something truly special.
One chilly afternoon, I remember the moment I lifted the lid off the pot after hours of slow cooking. The rich, glossy sauce bubbled gently, releasing a heady aroma that made the wait worthwhile. The tender chunks of beef, infused with smoky bacon and the subtle sweetness of pearl onions, melted in my mouth. It was quiet, slow, and deeply satisfying—like the stew itself was a reminder to savor the simple pleasures.
- Rich, slow-cooked flavors that deepen with every hour in the oven
- A comforting blend of tender beef, earthy mushrooms, and smoky bacon
- Perfect for gathering friends or family around a hearty, shared meal
- Transforms your kitchen into a cozy spot filled with inviting aromas
- Pairs beautifully with crusty bread or buttery mashed potatoes
If you’ve never tried a classic Beef Bourguignon, this recipe is a gentle introduction to French home cooking—no fancy techniques, just patience and love. And I promise, the slow simmer is worth every minute.
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Beef Bourguignon
- Total Time: 4 hours
- Yield: 6 1x
Description
A classic French stew featuring tender beef braised in red wine with mushrooms, onions, and bacon, creating a rich and flavorful dish perfect for a comforting meal.
Ingredients
2 pounds beef chuck, cut into 2-inch cubes
Salt, to taste
Black pepper, to taste
3 tablespoons olive oil
6 ounces bacon, diced
1 large onion, chopped
2 medium carrots, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups dry red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (1 sprig thyme, 1 bay leaf, 2 sprigs parsley tied together)
12 ounces pearl onions, peeled
10 ounces cremini mushrooms, cleaned and quartered
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 325°F (163°C).
Season the beef cubes generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Increase the heat to medium-high and brown the beef cubes in batches in the bacon fat, about 5 minutes per batch, ensuring a good sear on all sides. Remove browned beef and set aside.
Add the chopped onion and sliced carrots to the pot and cook until softened, about 5 minutes.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
Add the beef broth, bouquet garni, browned beef, and cooked bacon back into the pot. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours, stirring occasionally.
While the stew cooks, prepare the pearl onions: bring a pot of water to a boil, add the pearl onions, and blanch for 2 minutes. Drain and peel the onions.
In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the pearl onions and sauté until golden and tender, about 10 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon butter and sauté the quartered mushrooms until browned and their moisture evaporates, about 8 minutes. Set aside.
After the stew has cooked for 2 hours, add the sautéed pearl onions and mushrooms to the pot. Stir to combine.
Return the pot to the oven and cook uncovered for an additional 1 hour, until the beef is very tender and the sauce has thickened.
Remove the bouquet garni. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
FAQ
How long does it take to make Beef Bourguignon?
The dish requires several hours of slow cooking to achieve the perfect tenderness and flavor. Most of the time is hands-off in the oven.
Can I prepare this ahead of time?
Absolutely. It tastes even better the next day as the flavors meld together, making it ideal for meal prep or entertaining.
What can I serve with this stew?
Crusty bread, creamy mashed potatoes, or buttered noodles complement the rich sauce wonderfully.
Is this recipe difficult to make?
Not at all. While it takes time, the steps are straightforward and forgiving.
Ready to fill your home with the cozy comfort of Beef Bourguignon? Give this delicious recipe a try and make your next meal one to remember.