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Classic French Beef Bourguignon Recipe

Beef Bourguignon

iamwinfred
This classic French Beef Bourguignon features fork-tender beef chuck braised low and slow in a rich Burgundy wine sauce, layered with smoky bacon, caramelized pearl onions, and golden mushrooms. Despite its impressive, bistro-worthy results, the technique is straightforward — most of the cook time is hands-off while the wine and aromatics work their magic in the oven.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 485 kcal

Equipment

  • Dutch oven or heavy-bottomed oven-safe pot 5–6 quart capacity
  • Large skillet For searing beef and cooking pearl onions and mushrooms
  • Sharp knife For cutting meat and vegetables
  • Cutting board
  • Wooden spoon For scraping up fond and stirring
  • Tongs For turning and transferring beef
  • Measuring cups and spoons
  • Slotted spoon For transferring bacon and vegetables

Ingredients
  

For the Braise

  • 3 lbs beef chuck roast about 1.4kg, cut into 2-inch cubes; well-marbled; grass-fed adds extra flavor
  • 8 oz thick-cut bacon 225g, diced
  • 1 large yellow onion diced
  • 2 large carrots peeled and sliced into rounds
  • 3 cloves garlic minced
  • 3 cups dry red wine 710ml; Burgundy or Pinot Noir recommended — use a wine you'd enjoy drinking
  • 2 cups beef stock 475ml; plus extra if needed
  • 2 tbsp tomato paste
  • 2 bay leaves removed before serving
  • 4 sprigs fresh thyme or 1 tsp dried thyme; removed before serving

For the Garnish Vegetables

  • 1 lb pearl onions 450g, peeled
  • 1 lb cremini mushrooms 450g, quartered

For Thickening & Cooking

  • 3 tbsp all-purpose flour for sauce slurry; use cornstarch for gluten-free
  • 3 tbsp butter divided; unsalted preferred
  • 2 tbsp olive oil for searing if needed
  • salt to taste
  • black pepper to taste, freshly ground preferred

For Garnish

  • fresh parsley chopped, for garnish

Instructions
 

  • Pat beef cubes completely dry with paper towels, season generously on all sides with salt and pepper, and let rest at room temperature for 15–20 minutes.
  • Heat Dutch oven over medium heat, add diced bacon, and cook 8–10 minutes until crispy and fat is rendered. Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving the fat in the pot.
  • Increase heat to medium-high; working in batches, sear beef in the bacon fat for 3–4 minutes per side until deeply browned, then transfer to a plate. Add olive oil between batches if needed — do not crowd the pot.
  • Reduce heat to medium, add 1 tbsp butter, then cook diced onion and carrots 5–6 minutes, scraping up the browned bits. Stir in garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens.
  • Pour in the red wine, scraping up every bit of fond from the bottom, then boil vigorously for 5 minutes to reduce slightly and cook off the alcohol.
  • Return seared beef and any accumulated juices to the pot, add beef stock, bay leaves, and thyme, and bring to a gentle simmer — liquid should reach three-quarters up the beef. Season with salt and pepper.
  • Cover the Dutch oven and transfer to a preheated 325°F (165°C) oven; braise for 2.5–3 hours until beef is fork-tender, adding a splash of stock if liquid reduces too much.
  • About 30 minutes before beef is done, melt 1 tbsp butter in a skillet over medium heat and cook pearl onions 10–12 minutes until golden and caramelized, then set aside.
  • In the same skillet, melt remaining 1 tbsp butter and cook mushrooms undisturbed 3–4 minutes until browned, then stir and cook until all moisture evaporates and mushrooms are golden. Season lightly.
  • Remove pot from oven, discard bay leaves and thyme sprigs, then whisk flour into 1 cup of the braising liquid and stir the slurry back into the pot; simmer on stovetop 5–10 minutes until sauce coats the back of a spoon.
  • Gently stir in the reserved bacon, caramelized pearl onions, and sautéed mushrooms; heat through for 5 minutes, adjust seasoning, and garnish with fresh parsley before serving over mashed potatoes, egg noodles, or with crusty bread.

Notes

  • Use a drinkable wine: A mid-range Burgundy or Pinot Noir gives the best results — avoid cheap cooking wine as the flavor concentrates during the long braise.
  • Don't crowd the pan when searing: Work in batches to ensure a deep brown crust instead of steaming the meat — this step is essential for flavor.
  • Low and slow is non-negotiable: Resist increasing the oven temperature to speed things up; gentle heat is what transforms tough chuck into melt-in-your-mouth beef.
  • Make it ahead for best results: Beef bourguignon tastes even better the next day as the flavors meld — simply reheat gently on the stovetop with a splash of stock.
  • Skim the fat easily: If making ahead, refrigerate overnight and lift off the solidified fat cap before reheating.
  • Room temperature meat browns better: Let beef sit out 15–20 minutes before searing so it's not ice-cold going into the hot pan.
  • Slow cooker variation: After browning beef and aromatics, transfer everything to a slow cooker and cook on low 6–8 hours.
  • Instant Pot variation: Use the sauté function for browning, then pressure cook on high for 35 minutes with natural pressure release.
  • Gluten-free option: Skip the flour slurry and use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken the sauce instead.
  • Storage: Refrigerate in an airtight container up to 4 days, or freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 14gProtein: 42gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 680mgPotassium: 920mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 12mgCalcium: 6mgIron: 28mg
Keyword beef bourguignon, classic French dinner, French beef stew, red wine braised beef, slow braised beef
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