Main Courses > Meat Dishes > Beef > Beef Bourguignon

Authentic Beef Bourguignon

A rich and hearty French stew, perfect for a comforting meal. This classic Beef Bourguignon recipe features tender beef, mushrooms, and pearl onions braised in a flavorful red wine sauce.

Prep Time
45 minutes
Cook Time
3 hours
Servings
6-8
Ingredients
  • 3 lbs Beef chuck, cut into 1-inch cubes
  • 2 tbsp All-purpose flour
  • 2 tbsp Olive oil
  • 4 oz Bacon, cut into lardons
  • 1 Yellow onion, chopped
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 3 cups Beef broth
  • 1 bottle (750ml) Dry red wine (Burgundy or Pinot Noir)
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 1 lb Pearl onions, peeled
  • 1 lb Cremini mushrooms, quartered
  • 2 tbsp Fresh parsley, chopped
  • To taste Salt
  • To taste Black pepper

Prepare the Beef

Pat the beef chuck dry with paper towels. Season generously with salt and pepper. Dredge the beef in flour, shaking off any excess.

Sear the Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.

Cook the Bacon and Vegetables

Add the bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for 1 minute more.

Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly. Add the beef broth, thyme, and bay leaf. Return the beef and bacon to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5-3 hours, or until the beef is very tender.

Add Pearl Onions and Mushrooms

Add the pearl onions and mushrooms to the pot. Cover and continue to braise for another 30 minutes, or until the onions and mushrooms are tender.

Finish and Serve

Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve hot over mashed potatoes, egg noodles, or crusty bread.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.
Calories: Approximately 180-220 kcal
Protein: 15-18g
Fat: 8-12g
Carbohydrates: 5-8g

Other Considerations for Nutrition

This dish is relatively high in fat due to the beef and bacon. Using leaner beef and reducing the amount of bacon can help lower the fat content. The alcohol in the wine cooks off during the braising process, but a small amount may remain.

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FAQ

  • Can I use a different cut of beef?

    Beef chuck is the best choice for Beef Bourguignon because it has a good amount of marbling and becomes very tender during the long braising process. However, beef short ribs or a well-marbled bottom round can also be used.
  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the beef and cook the bacon and vegetables as directed. Then, transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the pearl onions and mushrooms during the last hour of cooking.
  • What if I don't have red wine?

    While red wine is essential for the flavor of Beef Bourguignon, you can substitute it with beef broth or grape juice, but the flavor will be different. Add a tablespoon of red wine vinegar for a bit of acidity.