Classic Beef Bourguignon Recipe: A Cozy Night In (Print Version)

Classic Beef Bourguignon Recipe for a perfect, hearty meal. Learn my personal tips, tricks, and 'oops' moments for the best French stew ever.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Meat-based, Gluten-free option (use GF flour)

# Ingredients:

→ Main Event & Aromatics

01 - 2.5-3 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 - 6 oz thick-cut bacon, cut into lardons (or 1/2-inch pieces)
03 - 1 large yellow onion, chopped
04 - 2 carrots, peeled and roughly chopped
05 - 4 cloves garlic, minced
06 - 1 lb cremini or button mushrooms, quartered
07 - 1 cup frozen pearl onions, thawed

→ Flavor Foundation

08 - 1 (6 oz) can tomato paste
09 - 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir preferred)
10 - 2 cups beef broth
11 - 1 tbsp fresh thyme sprigs
12 - 2 bay leaves

→ Thickeners & Seasoning

13 - 1/4 cup all-purpose flour
14 - Salt and freshly ground black pepper, to taste

→ Garnish & Sides

15 - Fresh parsley, chopped (for garnish)
16 - Mashed potatoes or crusty bread (for serving)

# Instructions:

01 - First things first, pat that beef chuck dry, really dry, with paper towels. I'm talking bone-dry, hon, because moisture is the enemy of a good sear! Cut it into nice 1.5 to 2-inch cubes. Then, get your bacon lardons sizzling in a heavy-bottomed pot or Dutch oven over medium heat until they're crispy and rendered. This is where the magic starts; that rendered fat is pure gold! Remove the bacon to a plate, leaving all that glorious fat behind. I always sneak a piece of crispy bacon here, it's my chef's treat!
02 - Now, crank up the heat to medium-high. Working in batches (and this is key, don't overcrowd the pot, I've made that mistake too many times!), sear your beef cubes until they're beautifully browned on all sides. You want a deep, crusty, mahogany color – that's where all the flavor lives! Remove each batch to the plate with the bacon. Your kitchen should be smelling incredible right about now, a rich, savory aroma that just screams "comfort food." Don't rush this step; it's non-negotiable for a truly amazing Classic Beef Bourguignon Recipe.
03 - Reduce the heat to medium. Toss in your chopped carrots and onions into the pot, stirring them around in all that lovely beef and bacon fat. Sauté them for about 5-7 minutes until they start to soften and get a little translucent. Then, add your minced garlic and tomato paste, stirring constantly for a minute or two until the paste darkens slightly and smells fragrant. This step smells so good, like a warm hug! I sometimes add a splash of water if things are getting too sticky, just to keep everything from burning.
04 - Sprinkle the flour over the vegetables and stir for a minute or two, letting it cook out the raw flour taste. Now, pour in your red wine, scraping up all those delicious browned bits from the bottom of the pot – that's called deglazing, and it's where all the hidden flavor treasure is! Bring it to a simmer, then add the beef broth, fresh thyme, and bay leaves. Return the seared beef and bacon to the pot. Give it a good stir, and season with a pinch of salt and a generous grind of black pepper. I always taste the liquid here to adjust seasonings; it's a chef's prerogative!
05 - Bring the stew to a gentle simmer, then cover the pot tightly. You can either pop it in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or let it gently simmer on the stovetop over very low heat for the same amount of time. The goal? Fork-tender beef that practically melts in your mouth. This is the part where your whole house smells like a fancy French bistro, and honestly, it's glorious. I usually peek in after an hour or so, just to make sure the liquid isn't evaporating too quickly. Kitchen chaos, but delicious chaos!
06 - About 30 minutes before the end of cooking, add your mushrooms and pearl onions to the pot. Continue to cook until they're tender and the sauce has thickened beautifully. Remove the bay leaves and thyme sprigs. Give it a final taste and adjust any seasonings – maybe a little more salt, another grind of pepper, or even a tiny splash of red wine vinegar if it needs a lift. The sauce should be rich, glossy, and coating the back of a spoon. Serve your Classic Beef Bourguignon hot, perhaps with some creamy mashed potatoes or crusty bread. Pure bliss!

# Notes:

01 - Browning the beef is non-negotiable for flavor, don't skip it!
02 - This stew tastes even better the next day, so make it ahead for less stress.
03 - No pearl onions? A regular chopped yellow onion works just fine in a pinch.
04 - Serve with crusty bread to soak up every drop of that amazing sauce.

# Equipment Needed:

01 - Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - slotted spoon

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 25g
Protein: 45g

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