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Best-Ever Beef Bourguignon

This classic French dish features hearty chunks of beef simmered in a rich red wine sauce with mushrooms, onions, and crispy bacon—perfect for cozy dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Meat and Bacon
  • 2 lbs beef chuck, cut into 2-inch chunks
  • 4 oz bacon, diced
Liquids
  • 2 cups red wine (Burgundy or Pinot Noir preferred)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
Vegetables
  • 1 cup pearl onions, peeled (frozen work too)
  • 3 cloves garlic, minced
  • 4 oz mushrooms, sliced
Herbs and Seasoning
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • Salt and pepper, to taste
Thickening Agent
  • 2 tablespoons all-purpose flour
Garnish
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Cook the diced bacon in a large Dutch oven over medium heat until crispy. Transfer bacon to a plate and drain most of the fat, leaving about a tablespoon in the pot.
  2. Season beef chunks with salt and pepper, then sear them in the same pot until browned on all sides. Transfer to a plate.
  3. In the remaining fat, add the pearl onions and sauté until browned. Add the minced garlic and sauté for an additional minute.
Cooking
  1. Return the beef and bacon to the pot along with the wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a gentle boil.
  2. Simmer on low heat for 2-3 hours until beef is tender.
  3. About 20 minutes before serving, add the sliced mushrooms to the pot.

Notes

For a richer flavor, marinate the beef in wine overnight. Use a tablespoon of flour to thicken your stew before browning the meat. Leftovers can taste even better the next day; reheat gently on the stove.