Classic Beef Bourguignon: Rich, Tender French Stew (Print Version)

Classic Beef Bourguignon recipe! Discover how to make this tender, rich French beef stew. My personal tips, stories, and a hearty meal for any night.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Contains Meat, Gluten

# Ingredients:

→ Main Ingredients

01 - 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 6 oz smoked bacon, diced
03 - 1 bottle (750ml) dry red wine (like Pinot Noir or Burgundy)
04 - 3 cups beef broth, low-sodium
05 - 2 large carrots, peeled and sliced
06 - 1 large yellow onion, chopped
07 - 4 cloves garlic, minced

→ Flavor Boosters

08 - 2 tbsp tomato paste
09 - 4 sprigs fresh thyme
10 - 2 bay leaves
11 - 1 cup pearl onions, peeled
12 - 8 oz cremini mushrooms, halved or quartered

→ Thickening & Finishing

13 - 2 tbsp all-purpose flour
14 - 1 tbsp unsalted butter
15 - Fresh parsley, chopped, for garnish

→ Seasoning

16 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat that beef chuck super dry with paper towels. Seriously, this step is non-negotiable for a good sear! Then, season it generously with salt and pepper. While you're at it, dice your bacon, chop your carrots and onion, and mince your garlic. Get everything ready because once you start, it moves pretty quickly. I usually have a little prep station going, which helps me not forget anything, like that one time I almost forgot the garlic! Oops.
02 - In a heavy-bottomed pot or Dutch oven (my absolute favorite for this), cook the bacon until it's crispy. Remove it with a slotted spoon, leaving that beautiful rendered fat behind. Now, working in batches, brown the beef on all sides. Don't overcrowd the pot, or your beef will steam instead of sear, and we want a gorgeous, deep brown crust for maximum flavor in our Classic Beef Bourguignon. This is where I almost always get impatient, but trust me, it’s worth it!
03 - Once the beef is browned, remove it. Add your chopped onions and carrots to the pot with the bacon fat, scraping up any browned bits from the bottom. Sauté until they're softened, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smells at this stage! It starts to smell like pure comfort.
04 - Pour in the red wine, scraping up all those delicious brown bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly. Return the beef and bacon to the pot, then add the beef broth, fresh thyme, and bay leaves. Bring it to a gentle simmer, cover, and transfer it to a preheated oven at 325°F (160°C). This is where the magic of Classic Beef Bourguignon truly happens!
05 - Let your Classic Beef Bourguignon braise for about 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Check on it occasionally, giving it a stir. I swear, the house smells absolutely heavenly during this stage. It’s hard not to peek every five minutes, but resist the urge for the best results!
06 - About 30-45 minutes before serving, sauté your pearl onions and mushrooms in a separate pan with a little butter until nicely browned. Stir them into the stew. If the sauce isn't thick enough for your liking, you can make a quick slurry of flour and water and stir it in. Taste and adjust seasonings. Ladle this glorious Classic Beef Bourguignon over mashed potatoes or crusty bread, and garnish with fresh parsley. It’s a masterpiece!

# Notes:

01 - Don't rush the browning of the beef; it's essential for deep flavor, I learned this the hard way.
02 - Classic Beef Bourguignon tastes even better the next day, so make it ahead for a stress-free meal.
03 - If you don't have pearl onions, quartered regular yellow onions work fine, I've done it!
04 - Serve this with creamy mashed potatoes and a crusty baguette to soak up all that rich sauce.

# Equipment Needed:

01 - Dutch oven or heavy-bottomed pot
02 - slotted spoon
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 45g

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