Go Back

Classic Beef Bourguignon (Beef Burgundy)

An iconic French stew made with tender beef, bacon,carrots, mushrooms, and onions, all braised in a red wine sauce. Perfect forcozy gatherings or special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine French
Calories 500 kcal

Ingredients
  

Beef and Bacon Base

  • 8 slices bacon cut into ¼-inch slices
  • 1 tablespoon canola oil
  • 3- pound boneless beef chuck fat removed, cut into 1½-inch cubes
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Vegetables and Flavorings

  • 5 carrots sliced diagonally into 1-inch chunks
  • 1 large yellow onion diced
  • 4 cloves garlic minced (divided)

Sauce and Braising Liquid

  • 2 tablespoons all-purpose flour
  • 1 750 ml bottle good red wine (e.g., Pinot Noir or Cote du Rhone)
  • ½ cup cognac
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 bay leaf

Final Additions

  • 4 tablespoons unsalted butter
  • 1 pound frozen pearl onions thawed
  • 1 pound fresh cremini mushrooms stems removed, caps thickly sliced

Instructions
 

Prepare the Beef and Bacon

  • In a large Dutch oven, cook the bacon over medium heat until crispy.
  • Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Add the canola oil to the pot.

  • Season the beef cubes with salt and pepper, then brown them in batches in the bacon fat and oil until all sides are seared. Remove the beef and set aside.

Cook the Vegetables

  • In the same pot, add the carrots and onions.
  • Cook for 5-7 minutes until they begin to soften and develop color.
  • Add half of the minced garlic, stirring to release its aroma, for about 1 minute.

Create the Roux and Deglaze

  • Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. This will help thicken the sauce.
  • Pour in the red wine and cognac, stirring and scraping up any browned bits from the bottom of the pot (this adds great flavor).
  • Add the beef broth, tomato paste, thyme, bay leaf, browned beef, and cooked bacon back into the pot. Stir to combine.

Simmer the Stew

  • Bring the mixture to a gentle boil, then reduce the heat to low.
  • Cover the pot and let it simmer for about 2 to 2½ hours, or until the beef is fork-tender.

Sauté the Mushrooms and Pearl Onions

  • About 30 minutes before the stew is done, melt the butter in a separate skillet over medium heat.
  • Add the pearl onions and cook for 5 minutes until lightly browned.
  • Add the remaining garlic and the cremini mushrooms, cooking for another 8-10 minutes until the mushrooms are golden and the onions are tender.

Combine and Serve

  • Add the sautéed mushrooms and pearl onions to the beef stew, stirring to incorporate.
  • Let the stew simmer for an additional 10 minutes to allow flavors to meld.
  • Remove the bay leaf, taste for seasoning, and adjust with salt and pepper if necessary.

Serve and Enjoy

  • Ladle the Beef Bourguignon into bowls or serve over mashed potatoes, noodles, or alongside crusty bread for a classic French experience.

Nutrition

Calories: 500kcal
Keyword Beef Bourguignon
Tried this recipe?Let us know how it was!