Go Back
–+ servings
A close view of a wooden spoon inside of a pot of beef bourguignon.
Print

Beef Bourguignon

Make this beef bourguignon recipe when you have a few hours to spare. You’ll love the mouthwatering aroma filling your kitchen as it slowly simmers!
Course Main Course
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 754kcal
Author John Kanell

Equipment

  • Large Dutch oven or pot with lid
  • Plate
  • Paper towels
  • Bowl
  • Large skillet

Ingredients

  • 3 pounds beef chuck steak cut into 2-inch cubes (or other stewing beef) (1350g)
  • 1 tablespoon salt divided
  • ½ teaspoon ground black pepper
  • 5 ounces bacon chopped (142g)
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion sliced (295g)
  • 2 carrots sliced (200g)
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups red wine (like Merlot, Pinot Noir, Chianti) (720mL)
  • 2 cups beef stock (480mL)
  • ¼ cup chopped fresh parsley divided
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 12 small pearl onions* peeled
  • 8 ounces fresh white or brown mushrooms halved or quartered

Instructions

  • Sprinkle 2 teaspoons salt and pepper over the beef cubes. Let stand at room temperature for 30 minutes. Pat the beef dry with paper towels.
  • Preheat the oven to 350°F.
  • In a large Dutch oven over medium heat, cook the bacon until crisp, about 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
  • Increase the heat to medium-high, working in batches, add the beef cubes in a single layer in the pot (do not overcrowd the beef) and cook until well browned on all sides. Transfer the beef cubes to a medium bowl as they brown.
  • Reduce the heat to medium and add the oil to the pot. Add the onion and carrots and cook until tender, about 10 minutes, stirring occasionally.
  • Stir in the garlic and tomato paste, and cook for 1 minute. Stir in the flour, and cook for 1 minute. Gradually stir in the wine and stock, scraping up brown bits on the bottom of the pot. Add the browned beef and any juices, cooked bacon, 2 tablespoons parsley, thyme, bay leaf, and the remaining 1 teaspoon salt.
  • Cover the pot and place it in the oven. Bake until the beef is very tender, about 2 hours.
  • When the beef is almost tender, melt the butter in a large skillet over medium-high heat. Add the pearl onions and mushrooms and cook until well browned, about 8 minutes. Remove from the heat.
  • Remove the pot from the oven and stir in the pearl onions and mushrooms. Discard the bay leaf. Ladle into bowls, and garnish with remaining 2 tablespoons chopped parsley.

Notes

  • You can use frozen or fresh pearl onions. If using frozen, let them thaw completely before browning. I prefer the convenience of not having to peel fresh onion and usually buy frozen ones.
  • To peel fresh pearl onions: Drop the whole onions into boiling water for 2 minutes and then drain. Place them in a bowl of ice water to cool. Cut the root end off and gently squeeze towards the root end. They should slide right out of the peel.
  • Salt the beef and let it sit at room temperature for 30 minutes before browning it. This helps to pull the moisture out and makes browning easier. Plus, it adds to the flavor of the beef. After 30 minutes have passed, pat the beef dry before browning it. If you want to save a little time, you can skip this completely and just pat the beef dry, and sprinkle it with salt and pepper right before browning. But I do think including this step yields a superior beef stew.
  • Do not overcrowd the beef cubes while browning. If there’s too much beef in the pot at once, it will up releasing and stewing in its own juices instead of developing that perfect deep brown.
  • Don’t skip the wine. You’ll need 3 cups of wine for this recipe, which adds significant depth and complexity to the dish. The alcohol will cook off as the dish simmers, so don’t worry about it tasting boozy.
  • Control the thickness of the sauce. The rich red sauce should coat the back of a spoon. If it’s too thick when it comes out of the oven, simply add a little more beef stock and stir until it reaches the desired consistency. If it’s too thin, place the pot back on the stove over medium heat and boil away the excess liquid.

Nutrition

Calories: 754kcal | Carbohydrates: 18g | Protein: 51g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 1709mg | Potassium: 1458mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3899IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 7mg