Description
Beef Bourguignon is a classic French beef stew slow-cooked in red wine and rich beef stock with carrots, onions, mushrooms, and herbs. Tender chunks of beef become melt-in-your-mouth delicious in a glossy, flavorful sauce — the perfect comfort food for family dinners or special occasions.
Ingredients
Scale
- 1 tbsp extra-virgin olive oil
- 6 oz bacon, roughly chopped
- 3 lbs beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 12 pearl onions, optional
- 2 tbsp flour
- 3 cups red wine (Pinot Noir, Merlot, or Chianti)
- 2–3 cups beef stock
- 2 tbsp tomato paste
- 1 beef bouillon cube, crushed
- 1 tsp fresh thyme, finely chopped
- 2 bay leaves
- 1 lb white or brown mushrooms, quartered
- 2 tbsp butter
- 2 tbsp fresh parsley, finely chopped (divided)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large Dutch oven, heat olive oil and cook bacon until crisp. Remove with a slotted spoon and set aside.
- Pat dry the beef cubes and sear them in batches in the bacon fat until browned on all sides. Remove and set aside with the bacon.
- In the same pot, sauté diced onions and carrots until softened, about 3 minutes. Add 4 cloves minced garlic and cook for 1 minute.
- Drain excess fat, leaving about 1 tbsp in the pot. Return beef and bacon to the pot and season with salt and pepper. Sprinkle with flour, toss well, and cook for 4–5 minutes to brown.
- Add pearl onions, red wine, and enough beef stock to just cover the meat. Stir in tomato paste, bouillon cube, thyme, and bay leaves. Bring to a simmer on the stove.
- Cover and transfer the pot to the oven. Simmer for 2–3 hours, or until the beef is fork-tender.
- In the last 5 minutes of cooking, melt butter in a skillet and sauté the remaining 2 cloves of garlic. Add mushrooms and cook for 5 minutes until browned. Set aside.
- Strain the stew liquid into a separate pot and simmer for a few minutes until thickened. Adjust the consistency with stock if needed.
- Return the beef and vegetables to the pot, add the mushrooms, and pour the sauce over. Simmer for 2–3 minutes to combine flavors.
- Garnish with chopped parsley and serve with mashed potatoes, rice, or noodles.
Notes
- Use a good quality red wine like Pinot Noir for the best flavor.
- Let the stew rest for 15 minutes before serving to allow the flavors to develop.
- Add mushrooms near the end to keep them plump and flavorful.
- Tastes even better the next day — perfect for make-ahead meals.
- For a non-alcoholic version, substitute wine with beef stock or non-alcoholic red wine.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approx. 1/8 of recipe)
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
Keywords: Beef Bourguignon, French beef stew, red wine beef stew, Julia Child recipe, comfort food, slow cooked beef, hearty stew, traditional French dish