Name: Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 2 ½ lbs beef chuck, cut into 2-inch cubes; Salt & freshly ground pepper, to taste; 2 tbsp olive oil; 115 g pancetta or bacon, diced; 1 large carrot, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups dry red wine (like Burgundy or Pinot Noir); 2 cups beef stock; 2 bay leaves; 4 sprigs thyme; 2 tbsp fresh parsley (for garnish); 1 tbsp butter; 8 oz pearl onions, peeled; 10 oz cremini or white mushrooms, halved or quartered

DifficultyBeginner

CategoryBeef, Chefs Choice, Main Courses, Meat

Beef Bourguignon (Boeuf Bourguignon) hails from the Burgundy region of France, where humble ingredients transform into something extraordinary. This dish features chunks of beef slowly braised in red wine with aromatic vegetables, garlic, herbs, and mushrooms until meltingly tender. Rich, hearty, and layered with flavor, it’s the ultimate winter meal, often served with potatoes or crusty bread.

Yields6 Servings

Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

For the Stew

2 ½ lbs beef chuck, cut into 2-inch cubes

Salt & freshly ground pepper, to taste

2 tbsp olive oil

115 g pancetta or bacon, diced

1 large carrot, sliced

1 large onion, chopped

3 cloves garlic, minced

2 tbsp tomato paste

2 tbsp all-purpose flour

3 cups dry red wine (like Burgundy or Pinot Noir)

2 cups beef stock

2 bay leaves

4 sprigs thyme

2 tbsp fresh parsley (for garnish)

For the Finishing Touch

1 tbsp butter

8 oz pearl onions, peeled

10 oz cremini or white mushrooms, halved or quartered

Brown the Beef

Pat beef cubes dry with paper towels. Season with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until well-browned on all sides. Remove and set aside.

Build the Base

In the same pot, cook the pancetta or bacon until crisp.
Add onion and carrot, sauté for 5–7 minutes until soft.
Stir in the garlic and tomato paste, cooking for 1 minute.
Return the beef to the pot and sprinkle in the flour, stirring to coat. Cook for 2 minutes.

Braise

Pour in the wine and beef stock, scraping up any browned bits from the bottom.
Add bay leaves and thyme.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
Braise for 2 to 2½ hours, or until the beef is fork-tender.

Cook the Mushrooms & Onions

In a skillet, melt butter over medium heat.
Sauté the pearl onions for 5–7 minutes, until golden.
Add mushrooms and cook for another 5–6 minutes until browned and tender.

Finish & Serve

Remove the stew from the oven. Skim excess fat if needed.
Stir in the mushrooms and onions. Simmer uncovered for 10–15 minutes on the stove to meld the flavors.
Garnish with fresh parsley.

Serving Suggestions

Classic: over buttered egg noodles or creamy mashed potatoes
Rustic: alongside crusty French bread
Wine pairing: a glass of the same red wine used in the braise

Tips & Variations

No Dutch oven? Simmer on the stove on very low heat instead of baking.
Advance Prep: Even better the next day—make a day ahead and reheat gently.
Vegetable Boost: Add parsnips or turnips for an earthy touch.

Ingredients