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Classic Beef Bourguignon

A rich and hearty French stew made with tender beef, mushrooms, and bacon in a flavorful red wine broth.
Print Recipe
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 people
Course: main dish
Cuisine: French
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 115 g bacon cut into 1" pieces
  • 1.6 kg beef chuck cut into 2" pieces
  • 55 g unsalted butter divided
  • 1 medium yellow onion chopped
  • 3 large carrots peeled and chopped
  • 5 cloves garlic minced
  • 30 g tomato paste
  • 45 g all-purpose flour
  • 475 ml Burgundy wine or other bold red wine
  • 475 ml beef stock
  • 15 g Better than Bouillon beef bouillon
  • 2 sprigs fresh thyme
  • 2 leaves bay leaves dried or fresh
  • 285 g frozen pearl onions defrosted and drained
  • 450 g cremini mushrooms quartered
  • kosher salt
  • freshly cracked pepper

Method
 

  1. Preheat an oven to 350 F. Render the bacon in a Dutch oven until browned, then set aside.
  2. Season the beef with salt and pepper, then sear in batches until browned. Remove and set aside.
  3. Saute onions and carrots in butter, then add garlic, tomato paste, and flour, stirring constantly.
  4. Add wine, stock, bouillon, beef, bacon, thyme, and bay leaves. Cover and transfer to the oven for 2 1/2 hours.
  5. Cook mushrooms and pearl onions in butter until browned. Add to the pot and return to the oven for another 45-60 minutes.
  6. Remove from the oven, let rest covered for 30 minutes, then serve.

Notes

Let the dish rest before serving to allow the flavors to meld together.