If you’re searching for a showstopping meal that captures the heart of classic French cooking, this French Beef Bourguignon truly is An Incredible Ultimate. Tender beef, rich red wine, smoky bacon, and aromatic vegetables meld together into a soul-warming stew that tastes even more luxurious than it looks. Whether you’re hosting a special dinner or just want to savor an extraordinary home-cooked meal, this recipe brings the taste of Burgundy right to your table—no passport required!
Ingredients You’ll Need
Every ingredient in this An Incredible Ultimate recipe plays a starring role, building deep flavors and a luxurious texture you can’t rush. Take a moment to gather everything first—you’ll appreciate how each simple addition creates a stew with layers of complexity and comfort.
- Beef chuck (2.5 lbs, cut into 2-inch cubes): Go for beef chuck for the juiciest, most melt-in-your-mouth bites after hours of slow braising.
- Salt and pepper to taste: Essential for seasoning every layer and bringing out the beef’s natural flavor.
- Olive oil (2 tablespoons): Helps sear the meat to a beautiful caramelized crust and sauté your veggies.
- Bacon (6 oz, diced): Adds smoky richness and a savory, irresistible depth.
- Yellow onion (1 large, chopped): Sweetens the stew and builds a classic French base.
- Carrots (2, sliced): Their natural sweetness balances the bold flavors of wine and beef.
- Garlic (3 cloves, minced): A little aromatic punch that deepens the stew’s flavor profile.
- Tomato paste (2 tablespoons): Intensifies the sauce with a touch of umami and vibrant color.
- All-purpose flour (2 tablespoons): Slightly thickens the sauce for that luscious, velvety texture.
- Dry red wine (3 cups, like Pinot Noir): The backbone of the dish—choose a wine you’d enjoy drinking!
- Beef broth (2 cups): Adds savoriness and ensures just the right saucy consistency.
- Bay leaf (1): Lends a subtle, herbal fragrance as it simmers away.
- Fresh thyme leaves (2 teaspoons, or 1 teaspoon dried): A quintessential French herb that brightens and perfumes the stew.
- Cremini or white mushrooms (1 lb, halved or quartered): Earthy and meaty, they soak up the red wine sauce beautifully.
- Unsalted butter (1 tablespoon): Sautéing mushrooms and onions in butter adds a final layer of French decadence.
- Pearl onions (12, peeled): Sweet, tender, and the perfect little pops of flavor throughout every bite.
- Chopped fresh parsley (for garnish): A sprinkle of green freshness to finish and brighten the dish.
How to Make An Incredible Ultimate
Step 1: Sear the Beef
Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels—this is key for achieving that gorgeous, golden sear. Season generously with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Working in batches, sear the beef until it’s deeply browned on all sides (don’t overcrowd the pan!). Set aside each batch as you go; this step lays the foundation for An Incredible Ultimate flavor.
Step 2: Cook the Bacon and Vegetables
In the same pot, add the diced bacon and cook until it’s crisp and the fat has rendered. Next, toss in the chopped onion and sliced carrots, stirring for about 5 minutes until softened and fragrant. This mixture will pick up all the tasty browned bits left behind from the beef, layering in even more flavor.
Step 3: Build the Base
Add the minced garlic and tomato paste, stirring for 1 minute until the paste darkens and releases its aroma. Sprinkle the flour over everything and stir again for about a minute—this will help thicken your stew into An Incredible Ultimate consistency.
Step 4: Add Liquids and Seasonings
Pour in the red wine, scraping up every bit of caramelized goodness from the bottom of the pot. Add the beef broth, bay leaf, and thyme, then return the seared beef to the pot. Bring everything to a gentle simmer, cover with a lid, and transfer to the oven. Let it braise for 2.5 to 3 hours, until the beef is fork-tender and the sauce is rich and aromatic.
Step 5: Sauté Mushrooms and Pearl Onions
While the beef is cooking, heat the remaining olive oil and butter in a skillet over medium heat. Sauté the mushrooms until they’re golden and caramelized, about 8–10 minutes—resist stirring too often so they can brown nicely. Set aside, then sauté the pearl onions in the same pan until they are just tender and browned, about 10 minutes.
Step 6: Finish the Stew
Once the beef is done, remove the Dutch oven from the oven and skim off any excess fat. Stir in the sautéed mushrooms and pearl onions. Simmer the stew uncovered on the stove for another 10–15 minutes, letting all the flavors meld into An Incredible Ultimate harmony. Taste and adjust seasoning as needed. Serve hot, garnished with a generous shower of chopped fresh parsley.
How to Serve An Incredible Ultimate
Garnishes
For that final flourish, a generous sprinkle of chopped fresh parsley right before serving offers a burst of color and a touch of brightness that lifts all the deep, savory notes of this An Incredible Ultimate stew.
Side Dishes
This dish is heavenly over creamy mashed potatoes, buttered egg noodles, or thick slices of toasted crusty bread—each soaks up the luscious sauce and turns the meal into something even more comforting. For a lighter touch, try it with a simple green salad on the side.
Creative Ways to Present
For a bistro-style experience, ladle the stew into individual bowls and top with a dollop of crème fraîche and a few extra thyme sprigs. Or, serve the An Incredible Ultimate family-style from the Dutch oven at the center of the table, inviting everyone to dig in and savor the shared joy.
Make Ahead and Storage
Storing Leftovers
This stew is almost better the next day! Cool leftovers to room temperature and store in an airtight container in the fridge for up to 4 days. The flavors deepen and develop, making each reheated bowl even more irresistible.
Freezing
French Beef Bourguignon freezes beautifully. Once cooled, portion it into freezer-safe containers, leaving a little space for expansion. It’ll keep well for up to 3 months—perfect for pulling out an An Incredible Ultimate dinner whenever the craving strikes.
Reheating
To reheat, gently warm the stew in a saucepan on the stove over medium-low heat, stirring occasionally until piping hot. If it’s a bit thick, add a splash of water or broth. You can also microwave individual portions, but stovetop is best for preserving the texture of this An Incredible Ultimate.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is preferred for its marbling and tenderness after braising, brisket or stewing beef also work well for this An Incredible Ultimate. Just avoid lean cuts, as they can dry out during the long cook.
What type Main Course
Choose a dry red wine you’d enjoy drinking, such as Pinot Noir, Burgundy, or even a Côtes du Rhône. The wine is a major flavor player in the An Incredible Ultimate, so quality matters!
Can I make this dish gluten-free?
Yes, simply swap the regular flour for a gluten-free all-purpose blend. Everything else in the An Incredible Ultimate is naturally gluten-free, so everyone can dig in.
How do I peel pearl onions easily?
Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off, saving time and tears for your An Incredible Ultimate prep.
Can I make this ahead for a dinner party?
Definitely! In fact, this dish tastes even better after a day’s rest in the fridge, making it the ultimate make-ahead meal for entertaining. Just gently reheat before serving.
Final Thoughts
If there’s ever a time to treat yourself and your loved ones to An Incredible Ultimate experience, it’s with this French Beef Bourguignon. The aroma alone is enough to draw everyone to the kitchen, and every spoonful is pure comfort. Give this recipe a try—you’ll fall in love with classic French cooking, one delicious bite at a time!
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An Incredible Ultimate Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
French Beef Bourguignon is a classic French stew featuring tender beef chuck braised slowly in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This hearty, flavorful dish is perfect for impressing guests or enjoying a comforting meal at home, with rich flavors that deepen when made ahead.
Ingredients
Meat and Seasoning
- 2.5 lbs beef chuck (cut into 2-inch cubes)
- Salt and pepper to taste
Cooking Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 6 oz bacon (diced)
- 1 large yellow onion (chopped)
- 2 carrots (sliced)
- 3 cloves garlic (minced)
- 12 pearl onions (peeled)
- 1 lb cremini or white mushrooms (halved or quartered)
Dry and Liquid Ingredients
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
- 3 cups dry red wine (such as Pinot Noir)
- 2 cups beef broth
Herbs and Spices
- 1 bay leaf
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
Garnish
- Chopped fresh parsley
Instructions
- Prepare Oven and Beef: Preheat the oven to 325°F (165°C). Pat the beef cubes dry and season them with salt and pepper for optimal browning and flavor.
- Sear Beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each side gets a nice sear. Remove and set aside.
- Cook Bacon and Vegetables: Add the diced bacon to the pot and cook until crispy. Then add the chopped onion and sliced carrots, sautéing about 5 minutes until softened.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about a minute to develop flavors.
- Incorporate Flour: Sprinkle the flour over the mixture and cook for an additional minute to remove the raw taste of flour and help thicken the stew.
- Add Liquids and Herbs: Pour in the red wine while scraping the browned bits from the bottom of the pot. Add beef broth, bay leaf, thyme, and return the seared beef to the pot.
- Braise in Oven: Bring the stew to a simmer on the stove, then cover and transfer the Dutch oven to the preheated oven. Cook for 2.5 to 3 hours until the beef is fork-tender.
- Cook Mushrooms: While the beef cooks, heat the remaining olive oil and butter in a skillet over medium heat. Sauté the mushrooms until golden brown, about 8–10 minutes. Set aside.
- Cook Pearl Onions: In the same skillet, add a splash of oil and cook the pearl onions until browned and tender, about 10 minutes.
- Combine Ingredients: When the beef is done, carefully remove the Dutch oven from the oven, skim off any excess fat. Stir in the sautéed mushrooms and pearl onions.
- Simmer and Serve: Place the pot back on the stove and simmer uncovered for 10–15 minutes to meld the flavors. Serve hot, garnished with chopped fresh parsley.
Notes
- For a traditional experience, serve over mashed potatoes, buttered noodles, or with crusty bread to soak up the sauce.
- The dish tastes even better when reheated the next day, making it an excellent make-ahead option for entertaining.
- Use a good-quality dry red wine like Pinot Noir or Burgundy for best flavor results.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 generous portion
- Calories: 510
- Sugar: 5g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
