beef bourguignon recipe
This beef bourguignon recipe makes tender beef simmered in a rich red wine sauce with mushrooms, pearl onions, and bacon. Perfect comfort food!
Ingredients
- For the Beef
- 3 lbs 1.3 kg beef chuck, cut into 2-inch cubes
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- For the Base
- 6 oz 170 g thick-cut bacon, diced
- 2 tablespoons bacon fat or olive oil
- 2 large carrots sliced into thick chunks
- 1 large onion sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 cups 720 ml rich red wine (Burgundy or Pinot Noir)
- 2-3 cups 480–720 ml beef stock
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 bay leaves
- For the Garnish Optional but Recommended
- 1 lb 450 g pearl onions, peeled
- 1 lb 450 g mushrooms, quartered
- 2 tablespoons unsalted butter
Instructions
- Prepare the Beef (10 minutes)
- Pat beef cubes dry with paper towels. Season with salt and pepper, then toss lightly in flour.
- Cook the Bacon (10 minutes)
- In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside. Leave 2 tablespoons of bacon fat in the pot.
- Brown the Beef (15 minutes)
- Increase to high heat. Working in batches, sear beef cubes until browned on all sides. Remove and set aside with the bacon.
- Sauté Vegetables (8 minutes)
- Add carrots and onion to the pot. Cook until softened and golden, about 5–6 minutes. Add garlic and cook for 1 minute more.
- Deglaze with Wine (5 minutes)
- Stir in tomato paste, then pour in the red wine. Scrape up browned bits from the bottom of the pot. Bring to a simmer.
- Build the Sauce (2 minutes)
- Return beef and bacon to the pot. Add beef stock (just enough to cover), thyme, and bay leaves. Bring to a gentle simmer.
- Braise (2.5 to 3 hours)
- Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Cook for 2½ to 3 hours, until beef is fork-tender.
- Prepare Garnishes (20 minutes, near the end)
- In a skillet, melt butter. Add pearl onions and mushrooms, sautéing until golden. Set aside.
- Finish the Stew (5 minutes)
- Once the beef is done, remove bay leaves. Stir in mushrooms and onions. Taste and adjust seasoning with salt and pepper.
- Serve
- Ladle into bowls, garnish with fresh parsley, and serve hot with mashed potatoes, noodles, or crusty bread.
Notes
- Pat the Beef Dry – Moisture prevents a good sear. Always dry beef before browning.
- Don’t Crowd the Pan – Brown beef in batches, or it will steam instead of caramelize.
- Use a Good Wine – If you wouldn’t drink it, don’t cook with it. Pinot Noir or Burgundy are traditional.
- Low and Slow – Rushing the braise will leave beef tough. Patience equals tender meat.
- Avoid Too Much Salt Early – The sauce reduces and can concentrate salt. Always adjust seasoning at the end.