Beef Bourguignon

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Beef Bourguignon, also known as Beef Burgundy, is a classic French beef stew cooked slowly in red wine, with mushrooms, onions, and bacon. This hearty and flavorful dish is a staple of French cuisine, known for its rich sauce and tender beef. Here’s how to make Beef Bourguignon at home with a recipe that captures the essence of this beloved dish.


  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 4 ounces bacon, diced
  • 2 tablespoons all-purpose flour
  • 2 cups red wine (such as Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 1 pound pearl onions, peeled
  • 1 pound cremini mushrooms, quartered
  • Chopped fresh parsley, for garnish


1. Prepare the Beef:

  1. Season the beef cubes generously with salt and freshly ground black pepper.
  2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
  3. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
  4. In batches, sear the beef cubes in the hot oil until browned on all sides. Remove the beef and set aside.

2. Make the Sauce:

  1. Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the pot.
  2. Stir in the flour and cook for 1 minute, stirring constantly.
  3. Gradually add the red wine and beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
  4. Stir in the tomato paste, minced garlic, thyme leaves, and bay leaves.
  5. Return the seared beef and crispy bacon to the pot. Bring to a simmer.

3. Simmer the Stew:

  1. Cover the pot with a lid slightly ajar, and reduce the heat to low.
  2. Simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally.

4. Prepare the Onions and Mushrooms:

  1. While the stew is simmering, prepare the onions and mushrooms.
  2. In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
  3. Add the pearl onions and cook for about 10 minutes, or until they are golden brown and caramelized. Set aside.
  4. In the same skillet, add another tablespoon of olive oil if needed, and sauté the quartered mushrooms until they are golden brown and cooked through. Set aside.

5. Finish the Dish:

  1. Once the beef is tender, remove the bay leaves from the stew.
  2. Stir in the caramelized pearl onions and sautéed mushrooms.
  3. Taste and adjust seasoning with salt and pepper if needed.
  4. Serve Beef Bourguignon hot, garnished with chopped fresh parsley.

6. Optional Serving Suggestions:

  • Serve over mashed potatoes, buttered noodles, or crusty French bread.
  • Pair with a full-bodied red wine, such as Burgundy or Bordeaux, to complement the richness of the dish.

Conclusion: Beef Bourguignon is a classic French beef stew that exemplifies comfort and flavor. This recipe allows you to recreate the hearty and savory dish at home, perfect for a special occasion or a comforting family meal. Enjoy the tender beef, rich sauce, and delicious combination of flavors in Beef Bourguignon with this easy-to-follow recipe.

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Written by Robert Zelesky

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