Description
Beef Bourguignon (Bœuf Bourguignon) is a traditional French stew made with slow-braised beef, red wine, and aromatic vegetables. This dish is rich, comforting, and perfect for special occasions or a cozy family dinner. Serve it with crusty bread, mashed potatoes, or buttered noodles for an unforgettable meal.
Ingredients
Units
Scale
For the beef:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 6 slices bacon, chopped
- 1 large onion, diced
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (Pinot Noir or Burgundy)
- 2 cups beef broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
For the garnish:
- 1 tbsp butter
- 8 oz cremini or white mushrooms, sliced
- 1 cup pearl onions, peeled
- Fresh parsley, for serving
Instructions
- Prepare the beef – Pat the beef dry and season with salt and black pepper.
- Sear the beef – Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides (about 3 minutes per side). Remove and set aside.
- Cook the bacon & aromatics – Reduce heat to medium. Add the chopped bacon and cook until crispy. Stir in the onion, carrots, and garlic. Sauté for 3-4 minutes until fragrant.
- Build the base – Stir in the tomato paste and flour, mixing well. Cook for 1 minute.
- Deglaze the pot – Pour in the red wine, scraping up any browned bits. Simmer for 5 minutes.
- Slow braise – Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours until the beef is fork-tender.
- Sauté mushrooms & onions – In a separate pan, melt butter over medium heat. Sauté mushrooms and pearl onions until golden brown.
- Finish the stew – Stir in the mushrooms and pearl onions. Let simmer uncovered for 10-15 minutes to thicken. Remove the bay leaf and adjust seasoning.
- Serve & enjoy – Garnish with fresh parsley and serve over mashed potatoes, noodles, or with crusty bread.
Notes
- For a thicker sauce, simmer uncovered longer at the end or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Best wine for Bourguignon – Use a dry red wine like Pinot Noir, Burgundy, or Cabernet Sauvignon.
- Make ahead & storage – The flavors deepen overnight! Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg