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Beef Bourguignon

Beef Bourguignon is a classic French beef stew where chuck braises low and slow in red wine until the sauce turns rich and silky with tender meat. This version includes pearl onions, cremini mushrooms, and bacon, finished with buttery mushrooms for a hearty, elegant dinner.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: French
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck roast, cut into 1.5-inch cubes
  • 0.25 cup all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 6 bacon, chopped
  • 2 tbsp olive oil
Braise
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 4 garlic, minced
  • 2 tbsp tomato paste
  • 3 cup dry red wine
  • 2 cup beef broth
  • 1 tbsp fresh thyme, chopped
  • 2 bay leaves
Finish
  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms, quartered
  • 1 cup pearl onions, peeled
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven
  • 1 skillet

Method
 

Season and prep the beef
  1. Season the beef cubes with salt and pepper, then toss in the flour until lightly coated. Make sure every cube gets a thin flour layer so it browns well.
Cook bacon and sear beef
  1. Cook the bacon in a large Dutch oven over medium heat until crispy, about 5-6 minutes. Remove and set aside, leaving the rendered fat in the pot.
  2. Sear the beef in batches in the bacon fat and olive oil until deeply browned on all sides, about 6-7 minutes per batch. Remove and set aside so the pot stays hot for the next batch.
Build the wine braise
  1. Add the diced onion and carrots to the pot and cook until softened, about 5-6 minutes. Scrape up any browned bits as the vegetables soften.
  2. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Stir constantly so the tomato paste toasts without scorching.
  3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring everything to a lively simmer before proceeding.
  4. Add the beef broth, thyme, bay leaves, seared beef, and crispy bacon. Bring to a simmer, cover, and cook on low for 2-2.5 hours, until the beef is fork-tender.
Finish with mushrooms and pearl onions
  1. Meanwhile, melt the butter in a skillet over medium heat. Add the mushrooms and pearl onions and cook until golden, about 8-10 minutes.
  2. Stir the mushrooms and pearl onions into the stew during the last 20 minutes of cooking. Remove the bay leaves before serving.
Serve
  1. Ladle into bowls and top with fresh parsley. Serve hot with crusty bread to soak up the sauce.

Notes

For the best texture, brown the beef in batches so the pot doesn’t steam; overcrowding prevents deep color. Refrigerate leftovers in an airtight container up to 3 days; the flavors deepen overnight. Freezing is yes—freeze for up to 3 months and thaw in the fridge before reheating gently. For a lighter option, swap half the butter used for finishing mushrooms with olive oil and use reduced-fat beef broth, keeping the braise timing the same.