Go Back
–+ servings
Beef Bourguignon

Irresistible Beef Bourguignon: A Cozy Classic Redefined

Experience the warmth of Beef Bourguignon, a French classic combining tender beef, earthy mushrooms, and rich red wine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Optional Thicken Time 5 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Beef Chuck Chuck roast is a great alternative.
  • 2 tablespoons Olive Oil Can replace with canola or vegetable oil.
  • 4 ounces Bacon Pancetta is a delightful substitute.
  • 1 large Onion Shallots can be used for milder taste.
  • 3 medium Carrots Parsnips can be used for similar texture.
  • 2 stalks Celery More carrots can substitute if short.
  • 4 cloves Garlic Fresh garlic is ideal.
  • 2 tablespoons Tomato Paste Adds depth and umami.
  • 2 tablespoons All-Purpose Flour Cornstarch is a gluten-free option.
  • 2 cups Red Wine Good quality dry wine like Burgundy or Pinot Noir.
  • 3 cups Beef Broth Vegetable broth works for vegetarian variant.
  • 1 bundle Bouquet Garni Mix thyme, parsley, and bay leaf.
  • 8 ounces Cremini Mushrooms Button mushrooms or your favorite variety.
  • 2 tablespoons Butter Additional olive oil can replace it.
  • 1 cup Pearl Onions Shallots or regular chopped onions can substitute.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • ¼ cup Fresh Parsley Garnish for brightness.

Equipment

  • large heavy-bottomed pot
  • skillet

Method
 

Step-by-Step Instructions
  1. Generously season the beef chuck cubes with salt and pepper, allow to rest for 10 minutes.
  2. In a large pot, heat olive oil and brown beef cubes in batches for 4-5 minutes. Remove each batch.
  3. Add diced bacon to the pot, cook for 6-8 minutes until crispy, then transfer it to the plate with the beef.
  4. Sauté onions, carrots, and celery in rendered fat over medium heat for 8-10 minutes.
  5. Stir in minced garlic and tomato paste, cooking for an additional minute.
  6. Add flour, stirring continuously for 1-2 minutes to thicken.
  7. Pour in red wine, scrape any browned bits, and simmer for 5 minutes.
  8. Pour in beef broth and add bouquet garni, return beef and bacon, bring to a simmer.
  9. Cover and simmer on low heat for at least 3 hours, stirring occasionally.
  10. In a skillet, heat butter and olive oil, add pearl onions and cook until golden brown for 5-7 minutes.
  11. Add sliced cremini mushrooms, cook for 5-7 minutes until browned and seasoned with salt and pepper.
  12. Discard bouquet garni, stir in sautéed mushrooms and pearl onions, simmer uncovered for 15-20 minutes.
  13. Taste and adjust seasoning with salt and pepper if needed.
  14. For a thicker sauce, mix cornstarch with water, stir into stew, and cook until thickened.
  15. Garnish with parsley and serve over mashed potatoes or with crusty bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Beef Bourguignon is a delicious classic that can be prepared in advance to deepen flavors.

Tried this recipe?

Let us know how it was!