Rustic Beef Bourguignon: A French Countryside Stew (Print Version)

Master this rustic Beef Bourguignon recipe. Slow-cooked beef, rich red wine, and savory vegetables create a truly comforting French stew.

# Recipe Info:

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

# Ingredients:

→ Hearty Stew Base

01 - 2-3 pounds beef chuck, cut into 1 1/2-inch cubes
02 - 6 ounces thick-cut bacon, cut into lardons
03 - 2 medium yellow onions, chopped
04 - 3 medium carrots, peeled and sliced
05 - 4-5 cloves garlic, minced

→ Rich Liquid & Aromatics

06 - 1 bottle (750ml) dry red wine (like Pinot Noir or Burgundy)
07 - 2 cups beef broth
08 - 2 tablespoons tomato paste
09 - 4-5 sprigs fresh thyme
10 - 2 bay leaves

→ Finishing Touches & Thickeners

11 - 8 ounces cremini mushrooms, quartered
12 - 10 ounces pearl onions (frozen is fine)
13 - 2 tablespoons all-purpose flour
14 - 2 tablespoons unsalted butter

→ Serving & Garnish

15 - Fresh parsley, chopped, for garnish
16 - Crusty bread or mashed potatoes, for serving

# Instructions:

01 - Start by patting your beef chuck dry with paper towels; this is crucial for a good sear, trust me! Cut it into 1 1/2-inch cubes. Then, chop your bacon into lardons (small strips). In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it's crispy. I usually get lost in the smell here, it's amazing. Remove the bacon with a slotted spoon, leaving that wonderful rendered fat behind. This is where the magic starts, honestly.
02 - Increase the heat to medium-high. Working in batches, brown the beef cubes on all sides in the bacon fat. Don't overcrowd the pot, or the meat will steam instead of sear, and we want that deep, crusty, flavorful exterior! This step takes patience, but it's where all the rich, complex flavors for your Beef Bourguignon develop. Remove the browned beef to a plate and set aside, resisting the urge to snack on it all.
03 - Reduce the heat to medium. Add the chopped onions and carrots to the pot and cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom – that's pure flavor! Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This part smells absolutely incredible, a real kitchen mood-setter, honestly.
04 - Sprinkle the flour over the vegetables and stir for a minute to cook out the raw flour taste. Pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Bring it to a simmer, then add the beef broth, fresh thyme sprigs, and bay leaves. Return the browned beef and cooked bacon to the pot. The liquid should mostly cover the beef. Bring it back to a gentle simmer.
05 - Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Let it braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. I always check it after about 2 hours, sometimes it's ready, sometimes it needs a bit more time. Your kitchen will smell like heaven, I promise! This slow cook is essential for truly tender Beef Bourguignon.
06 - While the stew finishes cooking, sauté the quartered mushrooms in a separate skillet with a little butter until nicely browned. If using frozen pearl onions, add them to the stew for the last 20-30 minutes of cooking. Once the beef is tender, remove the thyme sprigs and bay leaves. Stir in the sautéed mushrooms. Taste and adjust seasonings. Serve your glorious Beef Bourguignon hot, garnished with fresh chopped parsley. It's truly a labor of love, but oh so worth it!

# Notes:

01 - Don't rush the browning of the beef; that deep crust equals deep flavor, honestly, it's a game-changer.
02 - This Bourguignon tastes even better the next day, so make it ahead! Just reheat gently on the stove.
03 - Ran out of pearl onions? Regular small onions quartered work fine, I've done it many times in a pinch.
04 - Serve with creamy mashed potatoes or crusty bread to soak up every drop of that incredible sauce.

# Equipment Needed:

01 - Dutch oven
02 - sharp knife
03 - cutting board
04 - large skillet

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 25g
Protein: 45g

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