Description
French Beef Bourguignon is a classic, hearty French stew featuring tender chunks of chuck beef braised slowly in red wine with bacon, onions, carrots, mushrooms, and aromatic herbs. Perfect for a comforting main course, this dish delivers rich layers of flavor and melts in your mouth with every bite.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 pounds chuck beef, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 6 ounces bacon, diced
Vegetables and Flavorings
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free version)
- 1/2 pound pearl onions, peeled
- 8 ounces cremini or white mushrooms, quartered
Liquids and Herbs
- 3 cups dry red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
Finishing Ingredients
- 2 tablespoons unsalted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Beef: Preheat your oven to 325°F. Pat the beef cubes dry using paper towels, and season them generously with salt and black pepper to enhance flavor and aid browning.
- Cook Bacon: Heat a large Dutch oven over medium-high heat and cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sear Beef: In batches, sear the beef cubes in the bacon fat until nicely browned on all sides to develop depth of flavor. Add olive oil if the pot is dry. Transfer the seared beef to a plate once done.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion and sliced carrots. Cook for 5 to 7 minutes until softened. Add minced garlic and tomato paste, cooking for an additional minute to release their aromas.
- Add Flour: Sprinkle the flour over the vegetables and stir continuously for another minute to cook the flour and start thickening the stew base.
- Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this adds intense flavor.
- Combine Ingredients and Braise: Return the beef and cooked bacon to the pot. Add the beef broth, bay leaf, and fresh thyme sprigs. Bring everything to a gentle simmer on the stovetop, then cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the beef is fork-tender.
- Sauté Pearl Onions and Mushrooms: While the stew braises, melt butter in a skillet over medium heat. Cook the peeled pearl onions and quartered mushrooms for about 10 minutes until browned and tender. Set aside.
- Finish the Stew: When the braising time is complete, carefully remove the Dutch oven from the oven. Discard the bay leaf and thyme sprigs. Stir in the sautéed pearl onions and mushrooms into the stew.
- Simmer to Blend Flavors: Return the pot to the stovetop and simmer uncovered for 10 minutes to allow the flavors to meld beautifully before serving.
- Serve: Ladle the hot beef bourguignon into bowls or plates, garnish with chopped parsley if desired, and enjoy with mashed potatoes, crusty bread, or buttered noodles for a complete meal.
Notes
- Beef Bourguignon tastes even better the next day, making it a perfect make-ahead meal.
- Serve with mashed potatoes, crusty French bread, or buttered noodles to soak up the delicious sauce.
- Using a good-quality dry red wine, like Pinot Noir, enhances the depth and authenticity of flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
