🍷🥩 Beef Bourguignon
A classic French stew made with tender beef slow-braised in red wine, rich broth, and aromatic vegetables — deep, comforting, and elegant.
🛒 Ingredients (Serves 4–6)
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2½ lbs beef chuck, cut into 2-inch cubes
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4 slices bacon, chopped
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2 tablespoons olive oil (if needed)
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1 onion, chopped
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2 carrots, sliced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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2 tablespoons flour
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2 cups dry red wine (traditionally Burgundy or Pinot Noir)
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2 cups beef broth
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1 teaspoon fresh thyme (or ½ tsp dried)
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1 bay leaf
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8 oz mushrooms, halved
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1 cup pearl onions (fresh or frozen)
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Salt & black pepper to taste
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Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Cook Bacon
In a large Dutch oven, cook bacon until crisp. Remove and set aside, leaving the fat.
2️⃣ Brown the Beef
Pat beef dry and season with salt and pepper.
Brown in batches in bacon fat (add oil if needed). Remove and set aside.
3️⃣ Sauté Vegetables
Add onion and carrots to the pot; cook 5 minutes. Stir in garlic and tomato paste.
4️⃣ Add Flour
Sprinkle flour over vegetables and stir 1–2 minutes to remove raw taste.
5️⃣ Deglaze & Simmer
Pour in wine, scraping up browned bits.
Add beef broth, thyme, bay leaf, bacon, and browned beef.
Bring to a simmer.
6️⃣ Slow Cook
Cover and cook at 325°F (160°C) in the oven for 2½–3 hours, until beef is fork-tender.
(Or simmer gently on stovetop.)
7️⃣ Add Mushrooms & Pearl Onions
In a separate pan, sauté mushrooms and pearl onions until lightly browned.
Add to stew during the last 30 minutes of cooking.
8️⃣ Finish & Serve
Remove bay leaf. Adjust seasoning. Garnish with parsley.
🍽️ Serving Suggestions
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Buttered egg noodles
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Mashed potatoes
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Crusty French bread
🌟 Tips for Success
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Use good-quality dry wine — one you would drink.
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Don’t rush browning; it builds deep flavor.
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Tastes even better the next day.
This timeless French dish is pure comfort food — rich, hearty, and perfect for special dinners.
If you’d like, I can also give a slow cooker version or a pressure cooker shortcut.