Description
Beef Bourguignon sounds fancy, right? Like something you’d order at a candlelit bistro in Paris. But thanks to Julia Child, this French masterpiece is totally doable in your own kitchen. It’s a rich, slow-cooked stew with chunks of beef, red wine, bacon, mushrooms, and onions. It simmers into this deep, savory hug-in-a-bowl that’s basically the best thing to ever happen to beef.
Ingredients
The Main Event:
6 oz bacon (thick-cut preferred), chopped
3 lbs beef chuck, cut into 2-inch cubes
Salt and pepper
2–3 tablespoons olive oil
1 large carrot, sliced
1 onion, chopped
2 tablespoons flour
3 cups red wine (Burgundy if you want to be traditional, but any dry red works)
2–3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf
For the Garnish:
1 lb pearl onions (frozen or fresh)
1 tablespoon butter
1 tablespoon olive oil
1/2 lb mushrooms, sliced or quartered
Fresh parsley, for serving
Instructions
In a large Dutch oven, cook the bacon over medium heat until crispy. Scoop it out and set aside—but keep the delicious bacon fat in the pot.
Pat the beef dry (super important for browning), season with salt and pepper, and sear it in batches in the bacon fat. Don’t crowd the pan! Brown all sides, then transfer to a plate.
In the same pot, add the onion and carrot. Sauté until soft, about 5 minutes. Then return the beef and bacon to the pot.
Sprinkle the flour over everything and stir to coat. This helps thicken the sauce later. Pop it in the oven (uncovered) at 450°F for 4 minutes, stir, then bake another 4 minutes. It gives the meat a lovely crust.
Lower the oven to 325°F. Pour in the wine and enough beef stock to just cover the meat. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven for 2.5 to 3 hours. The meat should be fork-tender and the sauce rich and dreamy.
Sauté the pearl onions in butter and olive oil until golden. Then add a splash of stock or water, cover, and simmer for 20 minutes until tender.
In a separate pan, sauté the mushrooms until browned.
Once the stew is done, add the cooked onions and mushrooms. Simmer everything together on the stovetop for 10–15 minutes to let the flavors mingle.
Sprinkle with fresh parsley and serve with crusty bread, buttered noodles, or creamy mashed potatoes. And don’t forget a glass of that red wine you cooked with—you earned it!
Notes
Make ahead: Even better the next day—store in the fridge overnight and reheat gently.
Freeze it: Cools and freezes like a champ. Just thaw overnight before reheating.
Reheat like a pro: Low and slow on the stove or oven is best to keep that tender texture.
- Prep Time: 30 minutes
- Cook Time: 2h
Nutrition
- Calories: 500–550 per serving
- Protein: 35–40 grams per serving