Go Back
Beef Bourguignon Recipe
Ben Carraoli

Beef Bourguignon Recipe

I have to admit, every time I make Beef Bourguignon, I feel like I’m stepping into a cozy French bistro. The aroma of tender beef simmered in red wine and herbs fills my kitchen, making it impossible to wait for dinner. I love how simple ingredients transform into a rich, flavorful stew with minimal fuss.
Print Recipe Pin Recipe
Total Time 2 hours 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 kg beef chuck or brisket cut into 2-inch cubes – choose fresh, well-marbled meat for tenderness
  • 200 g bacon chopped – adds depth and smoky flavor
  • 2 tbsp olive oil – for searing meat
  • 2 medium onions chopped – use fresh, firm onions for sweetness
  • 2 carrots sliced – provides natural sweetness and texture
  • 2 cloves garlic minced – enhances the flavor profile
  • 2 tbsp tomato paste – adds richness to the sauce
  • 2 tbsp plain flour – thickens the gravy
  • 750 ml red wine Burgundy or Cabernet Sauvignon – pick a wine you enjoy drinking
  • 500 ml beef stock – homemade or low-sodium store-bought works best
  • 2 tsp fresh thyme or 1 tsp dried – aromatic herb for depth
  • 1 bay leaf – classic French flavor
  • 200 g pearl onions peeled – optional, adds sweetness and texture
  • 150 g mushrooms halved – choose firm, fresh mushrooms
  • Salt and pepper to taste – season carefully for balance

Method
 

  1. Start by patting the beef dry and seasoning it. Heat olive oil in a heavy pot and sear the meat until browned on all sides. This locks in juices and builds a deep flavor base for the stew.
  2. Add chopped bacon to the pot and fry until crisp. Toss in onions, carrots, and garlic, cooking until softened and fragrant. This forms a sweet, savory layer for the sauce.
  3. Stir in tomato paste and flour, coating the ingredients. Slowly pour in red wine, scraping the bottom to lift flavorful bits. Simmer for a few minutes to reduce slightly and meld flavors.
  4. Return the seared beef to the pot and pour in beef stock. Add thyme and bay leaf. Bring to a simmer, then cover and cook gently on low heat for 2 hours until meat is tender and falling apart.
  5. In the last 30 minutes, stir in mushrooms and pearl onions. They cook perfectly without becoming mushy and absorb the rich gravy beautifully.
  6. Taste and adjust salt and pepper. Remove thyme sprigs and bay leaf. The stew should be thick, rich, and flavorful, ready to enjoy straight from the pot.

Notes

  • I like to let the stew rest for 15 minutes before serving to let flavors meld.
  • Browning the meat in small batches ensures it sears rather than steams.
  • I add a touch of extra garlic for a more aromatic dish.
  • Using fresh thyme instead of dried gives a brighter herbal note.