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French Beef Bourguignon

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This classic French Beef Bourguignon is a comforting dish with tender slow-cooked beef, savory bacon, mushrooms, pearl onions, and a rich red wine sauce. Perfect for a cozy dinner or an impressive meal for guests

Ingredients

Scale

  1. For the Beef Stew:

    • 8 oz bacon or salt pork

    • 3 lbs chuck roast, cut into 2-inch pieces

    • Salt and black pepper (to taste)

    • Oil for searing

    • 1 tbsp butter

    • ⅓ cup flour

    • 1 large onion, chopped

    • 1 lb carrots (about 7-8), chopped into 1-inch pieces

    • 6 cloves garlic, smashed and sliced

    • 3 cups red wine (750ml bottle)

    • 2–4 cups beef bone broth

    • 2 tbsp tomato paste

    • ⅓ cup fresh parsley, chopped

    • 6 fresh thyme sprigs

    • 2 bay leaves

    For the Pearl Onions:

    • 14 oz frozen pearl onions

    • 2 cups water

    • ½ tsp kosher salt

    • 2 tbsp butter

    For the Mushrooms:

    • 1 lb mushrooms, halved or quartered

    • 4 tbsp butter, divided

    • 2 tbsp olive oil, divided

Instructions

  • Cook the bacon or salt pork: In a large oven-safe pot, cook the bacon or salt pork over medium heat until browned but not crispy. Remove and set aside, leaving the grease in the pot.

  • Sear the beef: Pat the beef dry, season with salt and pepper, and sear in batches until browned on all sides. Remove and set aside.

  • Coat with flour: Return all the beef to the pot, add bacon, butter, and flour. Stir to coat and cook for 1-2 minutes.

  • Sauté the vegetables: In a separate pan, heat oil and sauté the onions and carrots for 3-4 minutes. Add garlic and cook for 30 seconds. Set aside.

  • Reduce the wine (optional): In the same pan, add wine and simmer for 10-15 minutes until reduced by about a cup.

  • Simmer the stew: Pour the wine into the beef pot, add broth, and bring to a simmer. Stir in tomato paste, parsley, thyme, bay leaves, and return the pot to the stove.

  • Slow cook in the oven: Cover and cook at 300°F (150°C) for 1 hour 30 minutes.

  • Add carrots: Stir in sautéed carrots and onions, then cook for another 60-90 minutes until beef is fork-tender.

  • Prepare pearl onions: Simmer frozen onions with water, salt, and butter for 20 minutes until golden. Set aside.

  • Sauté mushrooms: In the same pan, heat butter and oil, then sauté mushrooms in two batches until browned. Set aside.

  • Finish the stew: Once beef is tender, remove thyme stems, bay leaves, and pork rind. Stir in pearl onions and mushrooms. Season with salt and pepper.

 

  • Serve hot: Serve over mashed potatoes or buttered egg noodles.

Notes

  • You can substitute beef broth for the bone broth, but bone broth provides a richer flavor.

  • If you want a more intense wine flavor, use a dry red wine like Burgundy or Cabernet Sauvignon.

 

  • For an even more luxurious finish, add a dollop of fresh cream to the stew just before serving.

Nutrition

Find it online: https://grandmarecipesflash.com/french-beef-bourguignon/