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Easy Classic Beef Bourguignon Recipe

Easy Classic Beef Bourguignon

Tender beef chuck, bacon, vegetables, mushrooms, and pearl onions simmer slowly in dry red wine and beef stock for a classic French-inspired dinner. The sauce is rich, savory, and lightly thickened without being heavy.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg / 3 1/4 lb Beef chuck or stewing beef, cut into 5 cm / 2-inch cubes
  • 150 g / 5 oz Bacon or bacon lardons, cut into small pieces
  • 1 tablespoon Vegetable oil
  • 1 large Large yellow onion, finely chopped
  • 2 medium Medium carrots, sliced
  • 3 cloves Garlic cloves, minced
  • 2 tablespoons Plain/all-purpose flour
  • 2 tablespoons Tomato paste
  • 750 ml / 3 cups Dry red wine, preferably Burgundy or Pinot Noir
  • 250 ml / 1 cup Beef stock
  • 1 bouquet garni Bouquet garni, or bay leaves plus thyme sprigs
Finishing Ingredients
  • 200 g / 7 oz Pearl onions, peeled
  • 250 g / 9 oz Button or cremini mushrooms, halved or quartered
  • 1 tablespoon Butter, for the mushrooms
Seasoning
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon, plus more to taste Freshly ground black pepper
Garnish
  • As needed for serving Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef very dry with paper towels, then season it with the kosher salt and freshly ground black pepper. Dry surfaces brown properly in the pot, while damp beef releases moisture and can steam instead.
  2. Place a large Dutch oven or heavy casserole over medium heat. Cook the bacon until lightly browned and most of the fat has rendered, then transfer it to a plate while leaving about 1 tablespoon of fat in the pot.
  3. Brown the beef in small batches, adding the vegetable oil if the pot looks dry. Sear each piece on several sides, then move it to the plate with the bacon without crowding the pan.
  4. Add the chopped onion and sliced carrots to the pot. Cook for 5–7 minutes, until lightly softened and browned, then stir in the minced garlic and cook for about 30 seconds.
  5. Return the browned beef and bacon to the Dutch oven. Sprinkle in the flour and stir for 1–2 minutes so it coats the meat and cooks lightly.
  6. Stir in the tomato paste, then pour in the dry red wine while scraping the browned bits from the bottom of the pot. Add the beef stock and bouquet garni, mixing until the liquid surrounds the beef.
  7. Bring the liquid just to a simmer, cover the pot, and place it in a 160°C / 325°F oven. Cook for 2½–3 hours, or simmer very gently on the stovetop, until the beef is fork-tender.
  8. About 30 minutes before the stew is finished, melt the butter in a separate skillet. Cook the pearl onions until lightly browned and tender, then add the mushrooms and cook until they are browned.
  9. Stir the cooked pearl onions and mushrooms into the stew for the final 20–30 minutes. Remove the bouquet garni, taste the sauce, and adjust the salt and pepper.
  10. Scatter chopped fresh parsley over the finished bourguignon just before serving. Spoon it over mashed potatoes, boiled potatoes, or buttered noodles, or serve it with crusty bread for soaking up the sauce.

Notes

Use well-marbled beef chuck, brisket, or another braising cut rather than lean steak. Brown the beef in batches and cook the mushrooms separately so the sauce stays rich and the mushrooms remain meaty. The stew can be refrigerated overnight, with solidified fat removed from the surface before gentle reheating.