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Classic Beef Bourguignon

A rich and comforting French stew made with tender beef, red wine, and fresh herbs, perfect for family gatherings and cozy nights in.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck, cut into 1-inch cubes
  • to taste Salt and freshly ground black pepper
  • 3 tablespoons olive oil for searing the beef
  • 4 strips bacon, diced adds flavor
  • 1 large onion, chopped
  • 2 pieces carrots, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste for depth of flavor
  • 3 cups red wine Burgundy recommended
  • 2 cups beef broth
  • 1 tablespoon fresh thyme substitute 1 teaspoon dried if necessary
  • 1 piece bay leaf
  • 1 pound mushrooms, quartered for the final touch
  • 2 tablespoons unsalted butter for sautéing mushrooms
  • to taste Fresh parsley, chopped for garnish for presentation

Method
 

Searing the Meat
  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat and brown the beef on all sides for about 5-7 minutes per batch. Remove and set aside.
Cooking the Bacon
  1. In the same pot, add diced bacon and cook until crispy, then transfer to a plate, leaving the drippings in the pot.
Sautéing the Vegetables
  1. Add chopped onion and sliced carrots to the pot and sauté until soft, about 5 minutes.
  2. Toss in minced garlic and cook for an additional minute until fragrant.
Adding Flavor
  1. Stir in tomato paste and cook for about 2 minutes to caramelize.
  2. Pour in red wine, bring to a boil, and scrape the bottom of the pot to lift flavorful bits. Cook for about 5 minutes to reduce slightly.
Simmering
  1. Return the browned beef and bacon to the pot, add beef broth, thyme, and bay leaf. Bring to a gentle simmer.
  2. Cover and cook on low heat for about 2-3 hours, or until the beef is fork-tender.
Final Touches
  1. In the last 30 minutes of cooking, melt butter in a skillet over medium heat and sauté mushrooms until browned.
  2. Add the mushrooms to the pot and cook for an additional 30 minutes.

Notes

Wine used should be enjoyable to drink. The stew tastes even better the next day! Garnish with fresh parsley before serving.