Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: PT-497049H40M37S
Total time: PT-497049H40M37S
Cuisine: French
Ingredients: 5 strips bacon, cut into 1″ pieces (150 g); 3½ lbs beef chuck, cut into 2″ pieces (1.6 kg); 4 tbsp unsalted butter, divided (60 g); 1 yellow onion, chopped (150 g); 3 large carrots, peeled and chopped (300 g); 5 garlic cloves, minced; 2 tbsp tomato paste (30 g); 3 tbsp all-purpose flour (24 g); 2 cups Burgundy or dry red wine (480 ml); 2 cups beef stock (480 ml); 1 tbsp beef base (e.g., Better than Bouillon) (15 g); 2 sprigs fresh thyme; 2 bay leaves; 10 oz frozen pearl onions, thawed (280 g); 16 oz cremini mushrooms, quartered (450 g); Kosher salt and freshly cracked pepper, to taste

Description

Classic Beef Bourguignon is a rich, slow-cooked French beef stew featuring tender chunks of chuck roast braised in red wine, beef stock, and aromatics. With hearty vegetables, savory mushrooms, and pearl onions, this elegant yet rustic dish is perfect for holidays or any special dinner that calls for comfort with a gourmet twist.

Ingredients

Scale

5 strips bacon, cut into 1″ pieces (150 g)
3½ lbs beef chuck, cut into 2″ pieces (1.6 kg)
4 tbsp unsalted butter, divided (60 g)
1 yellow onion, chopped (150 g)
3 large carrots, peeled and chopped (300 g)
5 garlic cloves, minced
2 tbsp tomato paste (30 g)
3 tbsp all-purpose flour (24 g)
2 cups Burgundy or dry red wine (480 ml)
2 cups beef stock (480 ml)
1 tbsp beef base (e.g., Better than Bouillon) (15 g)
2 sprigs fresh thyme
2 bay leaves
10 oz frozen pearl onions, thawed (280 g)
16 oz cremini mushrooms, quartered (450 g)
Kosher salt and freshly cracked pepper, to taste

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Instructions

Preheat oven to 350°F (175°C).
In a Dutch oven, cook bacon over medium-low heat until crisp. Remove and set aside.
Season beef with salt and pepper. Sear in batches over medium-high heat until browned. Set aside.
Melt 2 tbsp butter in the pot, then sauté onions and carrots for 2–3 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook until deepened in color. Sprinkle with flour and stir for 2–3 minutes.
Deglaze with red wine, scraping up browned bits. Add beef stock, bouillon, beef, bacon, thyme, and bay leaves. Bring to a simmer.
Cover and bake for 2½ hours.
Meanwhile, sauté mushrooms in remaining butter. Add pearl onions and cook 5 more minutes. Season to taste.
Stir mushrooms and onions into the stew. Return to oven uncovered for 45–60 minutes until beef is fork-tender.
Let rest 30 minutes before serving for best flavor and texture.

Notes

Use a dry, bold red wine like Burgundy or Cabernet for depth.

The flour thickens the stew into a luxurious sauce.

Resting enhances the flavor—ideal for making ahead.

Sub shallots if pearl onions are unavailable.

Prep Time: 30 minutes
Cook Time: 3½ to 4 hours
Category: Plats
Method: Oven-Braised
Cuisine: French