Of course! Beef Bourguignon (or Bœuf Bourguignon) is the ultimate French comfort food. This classic dish from the Burgundy region transforms humble ingredients into a rich, deeply flavorful, and elegant stew through slow braising in red wine.
This recipe respects the traditional method while providing clear, actionable steps for a foolproof result.
The Secret to an Authentic Beef Bourguignon
The magic lies in building layers of flavor. You cannot rush this process. The three key steps are:
- Searing the beef to create a flavorful fond.
- Sautéing the aromatics (bacon, onions, mushrooms) to build complexity.
- Slow-braising in a good wine to tenderize the meat and meld all the flavors.
Recipe: Classic Beef Bourguignon
Serves: 6
Prep time: 45 minutes
Cook time: 3 hours
Ingredients
For the Stew:
· 3 lbs (1.4 kg) beef chuck roast, cut into 2-inch cubes
· 6 oz (170g) thick-cut bacon or pancetta, diced
· 1 large yellow onion, roughly chopped
· 2 large carrots, peeled and sliced into 1-inch chunks
· 4 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 1 (750ml) bottle dry red wine* (like Pinot Noir, Côtes du Rhône, or a Burgundy)
· 2 cups good-quality beef stock
· 1 tablespoon tomato paste
· 1 bay leaf
· 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
· Salt and freshly ground black pepper
· 2 tablespoons olive oil
For the Garnish (Oignon Glacé et Champignons):
· 8 oz (225g) pearl onions, peeled (fresh or frozen)
· 1 tablespoon butter
· 1 tablespoon olive oil
· 8 oz (225g) cremini mushrooms, halved or quartered if large
· 2 tablespoons chopped fresh parsley, for serving
*Wine Note: Use a wine you would enjoy drinking. A poor-quality wine will result in a poor-quality stew.
Instructions
- Prepare the Beef:
· Pat the beef chunks very dry with paper towels—this is essential for a good sear. Season generously with salt and pepper.
- Render the Bacon:
· Preheat your oven to 325°F (163°C).
· In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sear the Beef:
· Increase the heat to medium-high. Working in batches to avoid crowding, sear the beef in the hot bacon fat until browned on all sides, about 2-3 minutes per side. Don’t rush this step. Remove the beef and set aside with the bacon.
- Sauté the Aromatics:
· In the same pot, add the chopped onion and carrots. Cook for 5-7 minutes, scraping the bottom of the pot to release the browned bits (the “fond”), until the vegetables have softened.
· Add the minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Deglaze and Build the Braising Liquid:
· Pour the entire bottle of red wine into the pot. Bring to a boil, scraping the bottom thoroughly to loosen all the fond. Let it boil for 2-3 minutes to cook off the alcohol.
· Add the beef stock, bay leaf, and thyme.
· Return the beef and bacon (and any accumulated juices) to the pot. Bring everything to a gentle simmer.
- Braise in the Oven:
· Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Braise for 2 ½ to 3 hours, or until the beef is fork-tender.
- Prepare the Garnish (While the stew is braising):
· In a large skillet, heat the butter and 1 tbsp olive oil over medium heat.
· Add the pearl onions and cook for 5-7 minutes, shaking the pan occasionally, until they are lightly browned and tender. Remove and set aside.
· In the same skillet, add the mushrooms. Cook without moving for 2-3 minutes to get a good sear, then stir and cook until browned and tender. Season with a pinch of salt. Combine the mushrooms with the pearl onions.
- Finalize the Stew:
· Once the beef is tender, remove the pot from the oven. Skim off any excess fat from the surface.
· If the sauce seems too thin, you can thicken it. Remove the beef, carrots, and bay leaf with a slotted spoon. Bring the sauce to a simmer on the stovetop.
· Create a beurre manié by mashing 2 tablespoons of softened butter with 2 tablespoons of flour until it forms a paste. Whisk this paste into the simmering sauce, a little at a time, until the sauce reaches your desired consistency. Let it simmer for 2 minutes to cook out the flour taste.
· Return the beef and carrots to the pot. Gently stir in the reserved pearl onions and mushrooms.
- Serve:
· Discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
· Serve hot, garnished with fresh parsley. Classic accompaniments are buttery mashed potatoes, egg noodles, or crusty bread to soak up the incredible sauce.
Chef’s Tips for Success
· Don’t Skip the Sear: A deep, dark sear on the meat is non-negotiable for flavor.
· Low and Slow is Key: Braising at a low temperature for a long time breaks down the tough connective tissue in the chuck roast, making it meltingly tender.
· Make it Ahead: Beef Bourguignon tastes even better the next day after the flavors have had more time to meld. Make it a day in advance, let it cool, and refrigerate. Reheat gently on the stovetop.
· The Garnish is Essential: Sautéing the mushrooms and pearl onions separately and adding them at the end preserves their texture and fresh flavor, providing a beautiful contrast to the tender stew.
Enjoy the process and the incredible, soul-warming results of this classic French masterpiece