There’s something about the slow simmer of beef bourguignon that feels like a full embrace on a chilly evening. The moment you open the lid, the aroma of red wine mingling with herbs and sizzling bacon fills the kitchen—an invitation to pause and savor. As the tender chunks of beef melt in your mouth, the subtle sweetness of pearl onions and earthy mushrooms weave a story with every bite. It’s more than just a meal; it’s a quiet celebration of patience and flavor.

I remember the first time I attempted this classic French stew. The house was filled with the deep, rich scent of wine and herbs, and as the hours passed, I found myself stealing little tastes, amazed at how the flavors deepened with time. Sitting down to eat, spoonful after spoonful, I felt that rare kind of satisfaction that comes from creating something truly nourishing and timeless. It’s a dish that rewards the wait, making every moment in the kitchen worthwhile.

Slow-cooked tenderness that almost falls apart with each forkful
Aromatic layers of red wine, bacon, and fresh herbs
Perfect harmony between earthy mushrooms and sweet pearl onions
Comforting and hearty enough for a satisfying dinner
Impresses guests with its classic French sophistication yet feels like home

If you’ve got time to let flavors develop and want a meal that’s both elegant and deeply comforting, this stew fits the bill. Plus, leftovers taste even better the next day—a bonus for busy evenings.

Beef Bourguignon

Total Time: 4 hours
Yield: 6

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Description

A classic French stew featuring tender beef braised in red wine with mushrooms, onions, and aromatic herbs, perfect for a hearty and flavorful meal.

Ingredients

2 pounds beef chuck, cut into 2-inch cubes
Salt, to taste
Black pepper, to taste
3 tablespoons olive oil
6 ounces bacon, diced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups red Burgundy wine
2 cups beef broth
1 bouquet garni (1 sprig thyme, 1 bay leaf, 2 sprigs parsley tied together)
18 small pearl onions, peeled
12 ounces cremini mushrooms, cleaned and quartered
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 325°F (160°C).
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the diced bacon and cook until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Add the beef cubes in batches to the pot, browning them on all sides without overcrowding. Remove browned beef and set aside.
Add the chopped onion to the pot and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Return the beef and bacon to the pot and sprinkle the flour over the meat. Stir to coat and cook for 2 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping the bottom of the pot to release browned bits.
Add the beef broth and bouquet garni. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is very tender.
While the beef cooks, prepare the pearl onions: bring a small pot of water to a boil, add the pearl onions, and blanch for 2 minutes. Drain and peel the onions.
In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the pearl onions and cook until golden and tender, about 10 minutes. Set aside.
In the same skillet, add the remaining 1 tablespoon butter and sauté the mushrooms until browned and their moisture evaporates, about 8 minutes. Set aside.
When the beef is tender, remove the pot from the oven and place over medium heat on the stove.
Remove the bouquet garni and discard.
Add the cooked pearl onions and mushrooms to the stew. Simmer uncovered for 15 minutes to blend flavors and thicken the sauce slightly. Adjust seasoning with salt and pepper as needed.
Sprinkle chopped fresh parsley over the stew before serving.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes

FAQ

Can I prepare this stew ahead of time? Absolutely, beef bourguignon is ideal for making in advance. The flavors deepen overnight, making it perfect for reheating.

What’s the best wine to use? A dry red Burgundy or Pinot Noir works wonderfully, but any good quality dry red wine will do.

Is it necessary to brown the beef first? Yes, browning adds a rich depth of flavor and texture that makes the stew stand out.

Can I freeze leftovers? Yes, store in an airtight container for up to three months and thaw overnight before reheating gently.

Ready to bring a touch of French comfort to your dinner table? Give this beef bourguignon a try and let the slow-cooked magic unfold.