...
Go Back

Classic Beef Bourguignon

A rich and flavorful French stew made with tender beef, mushrooms, and pearl onions in a bold red wine broth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Main Dish
Cuisine: French
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 5 strips bacon cut into 1" pieces
  • 3 1/2 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 thyme fresh
  • 2 leaves bay leaves dried or fresh
  • 10 oz frozen pearl onions pearl onions defrosted and drained
  • 16 oz cremini mushrooms mushrooms quartered
  • kosher salt
  • freshly cracked pepper

Method
 

  1. Preheat an oven to 350 F.
  2. Render the bacon in a Dutch oven over medium-low heat until browned. Remove bacon and set aside.
  3. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
  4. Sauté onions, carrots, and garlic in butter. Add tomato paste and cook until darkened, then stir in flour.
  5. Add wine, stock, and bouillon. Scrape up browned bits, then add beef, bacon, thyme, and bay leaves. Cover and bake for 2 1/2 hours.
  6. Brown mushrooms and pearl onions in butter. Add to stew and bake for another 45-60 minutes. Let rest 30 minutes before serving.

Notes

Serve with crusty bread or over mashed potatoes for a hearty meal.