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
Scale
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
