Go Back
–+ servings
Classic Beef Bourguignon

Classic Beef Bourguignon: A Comforting French Delight

This Classic Beef Bourguignon is a luxurious French stew featuring tender beef simmered in a rich wine sauce, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 6 ounces Bacon Choose smoked for an extra kick.
  • 3 pounds Beef Chuck Well-marbled for richness.
  • 4 tablespoons Unsalted Butter For base and sautéing.
  • 1 large Yellow Onion Chopped.
  • 3 medium Carrots Peeled and sliced.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste
  • 2 tablespoons All-Purpose Flour Substitute with cornstarch for gluten-free.
  • 750 milliliters Burgundy Wine Essential for flavor.
  • 4 cups Beef Stock Homemade enhances flavor.
  • 1 tablespoon Better than Bouillon Beef Bouillon Can be omitted if unavailable.
  • 4 sprigs Thyme Fresh preferred.
  • 2 leaves Bay Leaves
  • 10 ounces Frozen Pearl Onions Fresh can be used as an alternative.
  • 8 ounces Cremini Mushrooms Sliced.
  • to taste Kosher Salt For seasoning.
  • to taste Freshly Cracked Pepper For seasoning.
For Sautéing
  • 2 tablespoons Additional Butter for Sautéing For browning mushrooms and pearl onions.
Optional Serving Accompaniments
  • 4 servings Mashed Potatoes Pairs beautifully with the sauce.
  • 1 loaf Crusty Bread Perfect for soaking up the stew.
  • 1 bowl Fresh Garden Salad A light complement.

Equipment

  • Dutch Oven

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Render the bacon in a Dutch oven over medium-low heat until browned and crispy, about 5–7 minutes. Set aside, leaving drippings.
  3. Sear beef cubes in a single layer until browned on all sides, about 6–8 minutes. Set aside with bacon.
  4. Sauté onions and carrots in butter for 2-3 minutes, then add garlic and cook for another minute.
  5. Add tomato paste, cook for 2 minutes, then stir in flour, mixing for 2–3 minutes.
  6. Deglaze with Burgundy wine, scraping the pot for browned bits. Simmer for 3-5 minutes.
  7. Return beef and bacon to the pot, pour in beef stock, and add bouillon, thyme, and bay leaves. Cover and transfer to the oven for 2.5 hours.
  8. Sauté pearl onions and mushrooms in remaining butter until browned, about 6-8 minutes. Season with salt and pepper.
  9. After cooking, stir in sautéed mushrooms and pearl onions into the beef mixture. Return to oven for an additional 45-60 minutes.
  10. Rest the stew for 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 8mgCalcium: 30mgIron: 4mg

Notes

Choose quality meat and wine for the best results. Allowing the stew to rest enhances flavor.

Tried this recipe?

Let us know how it was!