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Classic Beef Bourguignon

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A rich and hearty French stew featuring slow-simmered beef in red wine with pearl onions and mushrooms, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1 ½-inch cubes
  • Salt and freshly ground black pepper, to season generously
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups beef broth (homemade or low sodium preferred)
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup pearl onions, peeled
  • 8 ounces cremini mushrooms, cleaned and halved or quartered
  • 1/4 cup brandy or cognac (optional)
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Peel pearl onions by blanching in boiling water for 1 minute, then plunge into ice water; skins should slip off. Pat dry. Slice carrots, chop onions, mince garlic, and clean mushrooms.
  2. Pat beef cubes dry with paper towels. Season generously with salt and pepper, then toss in flour until lightly coated. Shake off excess flour.
  3. Heat olive oil in Dutch oven over medium-high heat. In batches, sear beef cubes until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
  4. Lower heat to medium, add butter. Once melted, add carrots and onions. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and tomato paste; cook another 2 minutes until fragrant.
  5. Pour in brandy (if using) and stir, scraping bottom to loosen browned bits. Let alcohol cook off for 1-2 minutes.
  6. Return beef to pot. Pour in red wine and beef broth. Add thyme sprigs and bay leaf. Bring to a gentle simmer.
  7. Cover pot with lid and transfer to preheated oven. Cook for 2 ½ to 3 hours, or until beef is tender. Check once halfway, gently stirring.
  8. While beef braises, melt 1 tablespoon butter in skillet over medium heat. Cook mushrooms until golden, about 6-8 minutes. Remove and set aside. In same pan, add pearl onions and sauté until tender and lightly caramelized, about 10 minutes.
  9. When beef is tender, remove pot from oven. Stir in sautéed mushrooms and pearl onions. Adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf.
  10. Let stew rest for 10 minutes before serving. Garnish with chopped parsley.

Notes

Searing beef in small batches is crucial to lock in juices and develop flavor. Blanch pearl onions to easily remove skins. If sauce is too thin after cooking, simmer uncovered on stovetop to thicken; if too thick, add broth or water. For gluten-free, substitute flour with gluten-free blend or cornstarch slurry. Slow cooker adaptation possible by searing and sautéing first, then cooking on low for 6-8 hours.

Nutrition

Keywords: Beef Bourguignon, French stew, slow-cooked beef, red wine stew, pearl onions, hearty stew, classic French recipe

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