Beef Bourguignon

Ah, Beef Bourguignon — the king of French comfort food. 🇫🇷 Rich, savory, and deeply flavorful, this dish is all about slow-cooked beef in red wine, with onions, garlic, herbs, and tender vegetables. Originally a humble peasant stew, it’s now a classic of French cuisine — and absolutely worth making.

🥘 Classic Beef Bourguignon (Bœuf Bourguignon)

🛒 Ingredients:

Main Ingredients:

2.5–3 lbs (1.1–1.4 kg) beef chuck, cut into 2-inch cubes
Salt & pepper, to taste
2 tbsp olive oil
4 oz (115 g) pancetta or thick-cut bacon, diced
2 carrots, sliced
1 onion, chopped
3–4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
3 cups (750 ml) dry red wine (Burgundy or Pinot Noir is ideal)
2 cups beef broth (low-sodium)
1 bay leaf
2 tsp fresh thyme (or 1 tsp dried)

Vegetable Garnish (optional but traditional):

1 tbsp butter
12–15 pearl onions (or 1 small chopped onion)
8 oz (225 g) mushrooms, halved or quartered
Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions:

1. Brown the bacon:

In a large Dutch oven or heavy pot, cook the pancetta or bacon over medium heat until crispy.
Remove with a slotted spoon and set aside. Leave the fat in the pot.

2. Brown the beef:

Pat beef cubes dry with paper towels (for better browning).
Season with salt and pepper.
Sear in batches in the hot bacon fat until browned on all sides. Don’t overcrowd the pot.
Set browned beef aside.

3. Sauté veggies:

In the same pot, add carrots and chopped onion. Cook 5–6 minutes until softened.
Add garlic and tomato paste; cook 1 minute more.

4. Deglaze & build flavor:

Add beef and bacon back into the pot.
Sprinkle with flour and stir to coat. Cook 1–2 minutes to get rid of the raw flour taste.
Pour in red wine, scraping up the browned bits on the bottom.
Add beef broth, bay leaf, and thyme. Bring to a simmer.

5. Slow cook:

Cover and simmer low and slow for 2.5 to 3 hours, until the beef is fork-tender and the flavors are deep and rich. (Alternatively, bake covered at 325°F / 160°C for the same time.)

🍄 Mushroom & Onion Garnish (Optional but adds magic):

In a separate skillet, heat 1 tbsp butter over medium heat.
Sauté pearl onions until golden, then add mushrooms.
Cook until browned, about 8–10 minutes.
Stir into the stew during the last 20–30 minutes of cooking for best flavor.

🥖 To Serve:

Serve hot over:

Creamy mashed potatoes
Buttered egg noodles
Crusty French bread
Or garlic mashed cauliflower for a lighter option

Garnish with parsley, fresh thyme, or a drizzle of olive oil.

🧊 Leftovers?

Even better the next day! This dish is ideal for meal prep or make-ahead dinners, and freezes beautifully for up to 3 months.