Classic Beef Bourguignon

Course: Dinner, Main Course

Cuisine: French

Keyword: Beef Bourguignon, comfort food, French stew, Hearty Meal, Slow Cooked

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings: servings

Calories: 550kcal

A traditional French stew that combines chunks of beef with rich flavors from wine, bacon, and vegetables, perfect for special occasions or a hearty meal.

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Ingredients

For the stew

5 strips bacon, cut into 1" pieces
3.5 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper

Instructions

Preparation

Preheat the oven to 350°F (175°C).
Add the chopped bacon to a 5-quart Dutch oven. Cook over medium-low heat until it turns brown and gives off some of its fat. Remove the bacon with a slotted spoon and set aside.
Season the beef cubes with salt and pepper. Increase the heat to medium-high and sear the beef until all sides are brown. Remove beef from pot.
Lower the heat to medium and add 2 tablespoons of butter. Add the chopped onion and carrots, sauté for 2-3 minutes. Add garlic and cook for 1 more minute. Stir in tomato paste, cooking until it darkens. Sprinkle in flour and mix, cooking for another 2-3 minutes.
Pour in the wine, scraping the bottom of the pot for browned bits. Add beef stock and bouillon, bring to a simmer. Return beef and bacon to the pot with thyme and bay leaves. Cover and transfer to the oven to cook for 2 ½ hours.
Melt the remaining butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Add pearl onions, cooking for another 5 minutes until browned. Season with salt and pepper.
Remove the Dutch oven from the oven, add mushrooms and onions to the stew. Cover and return to the oven for another 45-60 minutes, until beef is very tender. Let it sit covered for 30 minutes before serving.

Notes

Beef Bourguignon is best served warm, with options like mashed potatoes, rice, or egg noodles. Pair with the same wine used in cooking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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