Description
Beef Bourguignon is a rich and hearty French stew featuring tender beef, savory vegetables, and a luscious red wine sauce. This comforting dish is perfect for special occasions or when you want to treat yourself to a flavorful homemade meal. Serve it with crusty bread, mashed potatoes, or buttered noodles for the ultimate experience.
Ingredients
Units
Scale
- 2 1/2 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 ounces (115 g) pancetta or bacon, diced
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 pound (450 g) baby potatoes or pearl onions
- 1/2 pound (225 g) mushrooms, quartered
Instructions
- Prepare the beef:
- Pat the beef dry with paper towels, then season with salt and pepper. Toss the beef cubes in flour, shaking off any excess.
- Sear the beef:
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, browning all sides (about 2–3 minutes per side). Remove the beef and set aside.
- Cook the pancetta and vegetables:
- In the same pot, cook the diced pancetta until crispy. Remove and set aside.
- Add the remaining olive oil to the pot. Sauté the onions and carrots until softened, about 5–7 minutes. Add the garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze with wine:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
- Build the stew:
- Return the beef and pancetta to the pot. Add the beef broth, bay leaf, thyme, and potatoes or pearl onions. Bring to a simmer, then cover and transfer to a 325°F (165°C) oven.
- Cook low and slow:
- Bake in the oven for 2 1/2 to 3 hours, or until the beef is fork-tender.
- Prepare the mushrooms:
- In a skillet over medium heat, sauté the mushrooms in a tablespoon of butter until golden brown, about 5–7 minutes.
- Finish the stew:
- Once the beef is tender, stir in the sautéed mushrooms. Taste and adjust seasoning with more salt or pepper if needed.
- Serve:
- Remove the bay leaf and thyme sprigs (if using fresh thyme). Serve the Beef Bourguignon hot with your choice of crusty bread, mashed potatoes, or buttered noodles.
Notes
- For a richer flavor, make this dish a day ahead and reheat it—the flavors deepen over time.
- Substitute the red wine with additional beef broth for an alcohol-free version, though wine adds depth to the dish.
- Pearl onions add a traditional touch but can be replaced with baby onions or omitted.