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Classic Beef Bourguignon

Classic Beef Bourguignon
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Classic Beef Bourguignon is a rich and comforting French stew featuring tender, slow-cooked beef in a luscious red wine sauce infused with aromatic herbs, mushrooms, pearl onions, and smoky bacon. Perfect for cozy dinners and special occasions, this timeless dish combines deep, satisfying flavors with ease of preparation.

Ingredients

Scale

Main Ingredients

  • 2 lbs beef chuck, cut into generous chunks
  • 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir recommended)
  • 4 large carrots, sliced
  • 20 pearl onions, peeled
  • 8 oz mushrooms, sliced
  • 4 oz bacon or lardons, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme or 2 tsp fresh thyme leaves
  • 2 cups beef stock (low sodium recommended)
  • 2 tbsp all-purpose flour
  • Salt and pepper, to taste
  • 2 tbsp butter (optional, for finishing)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preparing the Beef: Cut the beef chuck into generous chunks and pat them dry with paper towels to ensure a perfect sear. Season lightly with salt and pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the beef in batches until each piece develops a deep, caramelized crust. Remove and set aside.
  2. Sautéing the Aromatics: In the same pot, add the diced bacon and cook until crisp. Then add the sliced carrots, pearl onions, and mushrooms. Cook, stirring occasionally, until the vegetables soften and release their natural sweetness, about 5–7 minutes.
  3. Building the Sauce: Return the browned beef to the pot. Sprinkle the flour over the meat and vegetables and stir well to coat everything evenly; this will help thicken the sauce later. Gradually pour in the red wine and then the beef stock, scraping the bottom of the pot to release any browned bits. Add the minced garlic, bay leaves, and thyme to infuse the stew with aromatic flavor.
  4. Slow Cooking: Bring the mixture to a gentle simmer. Cover the pot and let it cook slowly for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully. Alternatively, transfer the covered pot to a low-temperature oven (around 325°F or 160°C) and cook for the same duration.
  5. Finishing Touches: Once the beef is tender, remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper as needed. For extra richness, stir in a knob of butter just before serving. Garnish with freshly chopped parsley to brighten the dish.

Notes

  • Use well-marbled beef chuck for best flavor and tenderness.
  • Take your time browning the beef to develop deep savory notes.
  • Deglaze the pot thoroughly with wine to incorporate all browned bits into the sauce.
  • Cook low and slow to keep beef tender and moist.
  • Allow the stew to rest before serving for flavors to marry beautifully.

Nutrition

Keywords: Beef Bourguignon, Classic French Stew, Slow Cooked Beef, Red Wine Sauce, Comfort Food, Beef Stew

Find it online: https://dishesbylina.com/classic-beef-bourguignon/