Classic Beef Bourguignon – Rich, Rustic & Slow-Simmered French Comfort
A French classic made with beef slowly braised in red wine, herbs, garlic, and vegetables — rich, comforting, and perfect for cold nights.
Ingredients
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2½–3 lbs beef chuck, cut into 2-inch cubes
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4 oz bacon, chopped
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1 onion, chopped
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2–3 carrots, sliced
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4 garlic cloves, minced
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2 tbsp tomato paste
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2 tbsp flour
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2½ cups dry red wine (Burgundy or Pinot Noir)
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2 cups beef broth
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2 bay leaves
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2 sprigs fresh thyme
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1 lb mushrooms, halved
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8–10 pearl onions
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Salt and pepper to taste
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Olive oil or butter
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Chopped parsley, for garnish
Instructions
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Sear floured beef cubes in batches until browned. Remove.
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Sauté onions and carrots until soft. Add garlic and tomato paste.
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Deglaze with wine. Add broth, herbs, beef, and bacon. Bring to simmer.
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Cover and braise in oven at 325°F for 2½–3 hours.
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Sauté mushrooms and pearl onions in butter. Add to stew.
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Simmer uncovered 15–20 minutes to thicken. Adjust seasoning.
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Serve hot, garnished with parsley.
Notes
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Best made a day ahead.
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Use gluten-free flour if needed.
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Serve with potatoes or bread for soaking up the sauce.