Name: Beef Bourguignon (Beef Burgundy) Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 15 h 50 min
Cuisine: French
Ingredients: 800g / 1.6 lb chuck beef, cut into 4-5 cm (2”) cubes; 750ml / 25 oz pinot noir or other dry red wine; 2 large carrots (~300g / 10oz), cut on an angle into 4-5 cm (2”) pieces; 16 pearl onions or small, round pickling onions; 1 bay leaf, fresh (or dried as substitute); 3 sprigs fresh thyme; 3/4 tsp salt (for seasoning beef); 1/2 tsp black pepper; 200g / 7oz mushrooms, halved (quartered if large); 150g / 5oz bacon piece, cut into 1cm (1/2”) thick batons; 50g / 3 tbsp unsalted butter; 3 garlic cloves, minced; 2 tbsp tomato paste; 6 tbsp plain/all-purpose flour; 1/4 tsp salt (added during cooking); 2 tbsp chopped parsley, for garnish; 3 cups beef stock, low sodium; 3 tbsp oil (olive, canola, or vegetable)

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Introduction

Beef Bourguignon, a classic French stew, combines tender beef with rich red wine and aromatic vegetables for a deeply flavorful dish. Perfect for a cozy dinner, this recipe transforms simple ingredients into a luxurious comfort meal.

Ingredients

800g (1.6 lb) chuck beef, cut into 4-5 cm (2”) cubes
2 large carrots (~300g/10oz), cut on an angle into 4-5 cm (2”) pieces

16 pearl onions or small round pickling onions
1 fresh bay leaf (or dried)

3 sprigs thyme
750ml (25 oz) pinot noir or other red wine

3 tbsp oil (olive, canola, or vegetable)
3/4 tsp salt
1/2 tsp black pepper

200g (7 oz) mushrooms, halved or quartered if large
150g (5 oz) bacon, cut into 1cm (1/2”) thick batons
50g (3 tbsp) unsalted butter

3 garlic cloves, minced
2 tbsp tomato paste
6 tbsp plain/all-purpose flour

3 cups low sodium beef stock
1/4 tsp salt
2 tbsp chopped parsley, for garnish

Instructions

Step 1: Marinate the beef by placing it along with carrots and onions in a large non-reactive dish or ziplock bag with the red wine. Refrigerate overnight, at least 12 hours and up to 24 hours.
Step 2: Strain the marinade, reserving the liquid. Separate the beef, carrots, and onions.
Step 3: Pour the reserved wine into a saucepan and bring to a boil over medium-high heat. Simmer vigorously until reduced by half, skimming off impurities. Set aside.

Step 4: Preheat oven to 180°C (350°F, 160°C fan). Dry the beef cubes with paper towels and season with 3/4 tsp salt and 1/2 tsp pepper.
Step 5: Heat 2 tbsp oil in a large heavy-based oven-proof pot over high heat. Brown one-third of the beef cubes all over, then remove to a bowl. Repeat with remaining beef, adding oil as needed.
Step 6: Add bacon to the pot and cook for 3 minutes until golden, then transfer to the bowl with beef.

Step 7: Add mushrooms to the pot and cook for 5 minutes until golden. Remove to a separate bowl.
Step 8: Add a bit more oil if needed, then cook the onions for 5 minutes until they have golden patches. Add to the mushroom bowl.
Step 9: Stir butter into the pot. Once melted, cook the carrots for 3-4 minutes until golden, then add garlic and cook for 1 more minute.

Step 10: Stir in tomato paste and cook for 2 minutes, followed by flour, cooking for another 2 minutes to eliminate raw taste.
Step 11: Slowly pour in beef stock while stirring to prevent lumps. Add the reduced wine and mix until smooth.
Step 12: Return beef, bacon, thyme, bay leaf, 1/4 tsp salt, and pepper to the pot. Stir to combine well.

Step 13: Bring stew to a simmer on the stovetop, then cover and transfer to the oven. Cook for 1 hour.
Step 14: Remove pot from oven, stir in mushrooms and onions, cover again and return to oven for 1½ hours until beef is fall-apart tender.
Step 15: Taste sauce and adjust salt if needed.

Step 16: For best flavor, leave the stew overnight to rest. Reheat gently on low heat before serving.
Step 17: Serve hot over creamy mashed potatoes to soak up the rich sauce, garnished with chopped parsley.

Tips & Variations

Use a good quality dry red wine like Pinot Noir for authentic flavor; avoid sweet wines.

Peeling pearl onions is easier if you blanch them in boiling water for 1 minute first.
For a vegetarian version, substitute beef with hearty mushrooms and use vegetable stock instead.
Leftover stew tastes even better the next day as flavors develop more fully.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve tenderness. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a rich beef stew with thick dark brown sauce covering the dish. There are several chunks of tender beef with a glossy texture, round beige pearl onions, and bright orange carrot slices scattered throughout. Small green herbs are sprinkled on top, adding specks of color to the hearty stew. A shiny metal spoon is partly submerged in the stew, with its handle leaning to the right. The stew sits in a white bowl on a white marbled surface, and the lighting highlights the glossy, saucy texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck beef is ideal because it becomes tender and flavorful with slow cooking. You can use other stewing cuts like brisket or round, but avoid lean cuts that may dry out.

Is it necessary to marinate the beef overnight?

Marinating enhances the wine flavor and tenderizes the beef, but if short on time, you can proceed without marinating. Expect slightly less depth in the final taste.