Description
Indulge in the rich and hearty flavors of this classic French dish with our ultimate French Beef Bourguignon recipe. Tender chunks of beef simmered in a red wine sauce with bacon, mushrooms, and pearl onions – a true showstopper!
Ingredients
Scale
For the Beef Bourguignon:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 6 slices bacon, chopped
- 2 large carrots, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups dry red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 lb pearl onions, peeled
- 1 lb mushrooms, halved or quartered
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C).
- Season Beef: Pat beef dry, season with salt and pepper.
- Brown Beef: Brown beef in batches, set aside.
- Cook Vegetables: Cook carrots, onion, garlic, and tomato paste.
- Add Flour and Liquids: Sprinkle flour, add red wine and beef broth.
- Simmer: Simmer with thyme and bay leaves in the oven for 2 1/2 to 3 hours.
- Sauté Onions and Mushrooms: Sauté pearl onions and mushrooms in butter.
- Combine and Serve: Stir into stew, adjust seasoning, and garnish with parsley.
Notes
- Beef Bourguignon tastes even better the next day as the flavors deepen.
- Serve with crusty bread, mashed potatoes, or buttered noodles.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, oven-baked
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg
