Beef Bourguignon Recipe

Ben Carraoli

I still remember the first time I made this Beef Bourguignon — my kitchen smelled incredible for hours. The rich red wine sauce slowly simmering with tender beef felt like pure comfort in a pot. When I finally took that first bite, the meat was so soft it practically melted in my mouth.

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Total Time 3

Servings: 8

Ingredients Method Notes

Ingredients

3 lb beef chuck cut into large cubes – Chuck is ideal because its marbling breaks down during slow cooking, making the beef incredibly tender.
8 oz thick-cut bacon diced – Adds smoky depth and provides flavorful fat for browning.
2 tbsp olive oil – Helps sear the beef evenly without sticking.
1 large yellow onion chopped – Builds natural sweetness as it cooks down.
3 cloves garlic minced – Fresh garlic adds strong aromatic flavor.
3 large carrots cut into chunks – Bring subtle sweetness and hearty texture.
2 tbsp tomato paste – Intensifies the savory base of the sauce.
3 tbsp all-purpose flour – Thickens the stew during braising.
2 cups dry red wine Burgundy or Pinot Noir – Use a wine you’d enjoy drinking for best flavor.
2 cups beef stock – Deepens the richness of the sauce.
2 bay leaves – Add gentle herbal depth.
4 –5 sprigs fresh thyme or 1 tsp dried thyme – Classic French herbal flavor.
1 lb pearl onions peeled – Provide sweet, tender bites throughout the stew.
1 lb mushrooms halved or quartered – Earthy flavor that pairs beautifully with beef.
Salt and freshly ground black pepper – Essential for seasoning layers of flavor.
Chopped fresh parsley – Bright garnish for serving.

Method

Pat the beef dry with paper towels so it browns properly instead of steaming. Season generously with salt and pepper. In a large Dutch oven, cook the diced bacon until crispy and golden, then remove it while leaving the flavorful fat behind.
Working in batches, sear the beef cubes in the bacon fat and olive oil. Avoid overcrowding the pot, as this prevents proper browning. Each piece should develop a deep brown crust for maximum flavor.
Add chopped onions and carrots to the same pot and cook until slightly softened. Stir in the garlic and cook briefly until fragrant. This builds the aromatic base of the stew.
Stir in tomato paste and flour, coating the vegetables evenly. Pour in the red wine while scraping the bottom of the pot to release browned bits. Add beef stock, thyme, bay leaves, bacon, and beef.
Bring to a gentle simmer, then cover and cook in a preheated 325°F (165°C) oven for about 2½ hours. The beef should be fork-tender and the sauce thickened.
While the stew cooks, sauté mushrooms and pearl onions until golden. Add them during the final 30 minutes so they keep their texture.
Remove bay leaves and thyme stems. Let the stew rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

I always brown the beef in small batches for deeper flavor.
I let the stew rest overnight when possible — it tastes even better the next day.
I skim excess fat before serving for a smoother sauce.
I taste and adjust salt at the end for balanced seasoning.
I use fresh thyme whenever I can for brighter flavor.