Beef Bourguignon: The Ultimate Guide to Making Classic French Stew Recipe

Introduction

Beef Bourguignon is a classic French stew that brings tender beef, rich red wine, and savory vegetables together in a comforting, flavorful dish. This recipe walks you through the traditional method to create a hearty meal perfect for any occasion.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 oz bacon, cut into lardons (thick strips)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef broth
• 1 bouquet garni (thyme, parsley, bay leaf tied together)
• 1 lb cremini mushrooms, quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb pearl onions, peeled
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Generously season the beef cubes with salt and pepper.
2. Step 2: In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat. Brown the beef in batches without overcrowding. Remove the browned beef and set aside.
3. Step 3: Add the bacon lardons to the pot and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Step 4: Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes, stirring occasionally.
5. Step 5: Stir in the minced garlic and tomato paste, cooking for another minute while stirring constantly.
6. Step 6: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring continuously.
7. Step 7: Pour in the red wine, scraping up browned bits from the pot’s bottom. Bring to a simmer and let reduce slightly for about 5 minutes.
8. Step 8: Add the beef broth and bouquet garni. Return the browned beef and bacon to the pot.
9. Step 9: Bring to a simmer, reduce heat to low, cover, and simmer for at least 3 hours until the beef is very tender. Add more broth if needed to keep the beef submerged.
10. Step 10: While the beef simmers, heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat.
11. Step 11: Add pearl onions and cook 10-15 minutes until golden and softened, stirring occasionally.
12. Step 12: Add quartered mushrooms to the skillet and cook 8-10 minutes until browned and tender. Season with salt and pepper.
13. Step 13: Remove bouquet garni from the stew and discard.
14. Step 14: Stir the cooked mushrooms and pearl onions into the pot.
15. Step 15: Simmer for another 15-20 minutes to meld flavors.
16. Step 16: Taste and adjust seasoning with salt, pepper, and a small amount of sugar if necessary to balance acidity.
17. Step 17: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir it in and simmer until thickened.
18. Step 18: Serve hot, garnished with fresh parsley. Enjoy over mashed potatoes, egg noodles, or crusty bread.

Tips & Variations

• Use Burgundy or Pinot Noir wine for authentic flavor; avoid cooking wines.
• For deeper flavor, brown the beef well and cook low and slow.
• Peeling pearl onions is easier if you blanch them briefly in boiling water.
• Add a splash of brandy when deglazing for extra richness.
• Substitute cremini mushrooms with button or portobello mushrooms as preferred.

Storage

Store Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain tenderness. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beef Bourguignon ahead of time?

Yes, this stew actually tastes better the next day as the flavors develop. Prepare it a day ahead, refrigerate overnight, and reheat before serving.

What can I serve with Beef Bourguignon?

It pairs wonderfully with mashed potatoes, buttered egg noodles, crusty French bread, or even creamy polenta for a hearty meal.

Beef Bourguignon: The Ultimate Guide to Making Classic French Stew Recipe

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4.4 from 62 reviews

• Author: Ethan
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

Beef Bourguignon is a classic French stew featuring tender beef simmered in red wine with bacon, vegetables, and mushrooms. This rich and hearty dish, traditionally made with Burgundy wine, combines slow-cooked flavors and a velvety sauce perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

Beef and Bacon

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 oz bacon, cut into lardons (thick strips)

Vegetables and Aromatics

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour

Liquids and Seasoning

• 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef broth
• 1 bouquet garni (thyme, parsley, bay leaf tied together)
• Salt and pepper to taste

Mushrooms and Onions

• 1 lb cremini mushrooms, quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb pearl onions, peeled

Garnish

• Fresh parsley, chopped, for garnish

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Instructions

1. Season the beef: Generously season the beef cubes with salt and pepper to enhance flavor before cooking.
2. Brown the beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring a nice sear. Remove browned beef and set aside.
3. Cook the bacon: Add bacon lardons to the pot. Cook until crispy, then remove with slotted spoon, leaving rendered fat in the pot for flavor.
4. Sauté the vegetables: Add chopped onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes, stirring occasionally to prevent sticking.
5. Add garlic and tomato paste: Stir in minced garlic and tomato paste. Cook for about one minute while stirring constantly to release aromas and deepen flavors.
6. Sprinkle with flour: Evenly sprinkle flour over vegetables and cook for 1-2 minutes, stirring always to create a roux that will thicken the stew.
7. Deglaze with wine: Pour in the red wine, scraping browned bits from the bottom to incorporate flavor. Bring to a simmer and reduce slightly for about 5 minutes to concentrate the sauce.
8. Add broth and bouquet garni: Stir in beef broth and add bouquet garni. Return browned beef and bacon to the pot, combining well.
9. Simmer: Bring stew to a simmer, then reduce heat to low. Cover and cook for at least 3 hours, or until beef is tender. Occasionally check and add more broth if needed to keep beef submerged.
10. Prepare mushrooms and onions: Meanwhile, in a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
11. Cook pearl onions: Add peeled pearl onions to skillet. Cook about 10-15 minutes until golden and softened, stirring occasionally for even cooking.
12. Cook mushrooms: Add quartered cremini mushrooms to skillet. Cook 8-10 minutes until browned and tender. Season mushrooms and onions with salt and pepper to taste.
13. Finish the stew: After beef simmers and is tender, remove bouquet garni from pot and discard.
14. Add mushrooms and onions: Stir the cooked mushrooms and pearl onions into the stew, blending all flavors together.
15. Simmer again: Let the stew simmer for another 15-20 minutes to allow flavors to meld and enrich.
16. Season: Taste and adjust seasoning with salt and pepper. If stew is too acidic, add a small amount of sugar to balance flavors.
17. Thicken (optional): If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Stir into stew and simmer a few minutes until thickened.
18. Serve: Serve hot, garnished with fresh chopped parsley. This dish pairs wonderfully with mashed potatoes, egg noodles, or crusty bread.

Notes

• For best results, use a heavy-bottomed Dutch oven or similar pot to ensure even cooking.
• Browning the beef and bacon well develops deep flavor through caramelization.
• Allow sufficient simmering time to tenderize tough beef chuck cuts.
• Peeling pearl onions can be made easier by blanching them briefly in boiling water before removing skins.
• Use a good quality dry red wine such as Burgundy or Pinot Noir for an authentic taste.
• Make the dish a day ahead; flavors improve overnight when reheated gently.
• Serve with hearty sides like mashed potatoes or crusty bread to soak up the delicious sauce.

• Prep Time: 30 minutes
• Cook Time: 3 hours 45 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: French

Keywords: Beef Bourguignon, French stew, red wine beef stew, classic French recipe, slow cooked beef, Burgundy stew, cremini mushrooms, pearl onions