This Beef Bourguignon is a French-inspired braised beef stew made with tender beef chuck, red wine, bacon, mushrooms, pearl onions, carrots, and aromatic herbs. Slow cooking transforms the beef into fork-tender pieces while the wine-based sauce becomes rich, savory, and deeply flavored.
The recipe uses a two-stage cooking method: brown the beef and vegetables first, then slowly braise everything in the oven. It takes some time, but most of the cooking is hands-off, making it a practical make-ahead dinner for a weekend meal.
Recipe at a Glance
- Prep Time: 35 minutes
- Cook Time: 2 hours 45 minutes
- Additional Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: About 8 cups
- Servings: 6 servings
- Difficulty: Intermediate
What Makes This Recipe Work
- Beef chuck benefits from slow cooking: The connective tissue gradually breaks down during the braise, creating tender, flavorful beef.
- Browning develops deeper flavor: Searing the beef and vegetables before adding the liquid creates browned fond that enriches the finished sauce.
- Red wine adds acidity and depth: Wine balances the richness of the beef while contributing a complex base to the braising liquid.
- Mushrooms and pearl onions are added later: This keeps them from becoming overly soft during the long braise.
- A short resting period improves the sauce: Letting the finished stew sit briefly allows the flavors to settle and the sauce to thicken slightly.
Tools for This Recipe
- 6- to 7-quart (5.7- to 6.6-L) Dutch oven with lid
- Large skillet, if the Dutch oven is not large enough for browning
- Wooden spoon
- Tongs
- Fine-mesh strainer, optional
- Large bowl, optional
Ingredient Notes
- â– Beef chuck: Chuck has enough connective tissue and fat to become tender during a long braise. Beef brisket can be substituted.
- â– Dry red wine: Pinot Noir, Merlot, or Cabernet Sauvignon can work. Avoid sweet wines.
- â– Bacon: Adds smoky, salty richness. Pancetta can replace it for a less smoky flavor.
- â– Pearl onions: These add sweetness and hold their shape better than regular diced onions.
- â– Cremini mushrooms: Their earthy flavor complements the beef and wine sauce. White button mushrooms are a straightforward substitute.
Step-by-Step Method
- Heat the oven: Preheat the oven to 325°F (165°C). Pat the beef very dry with paper towels. Season it with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
- Render the bacon: Heat a 6- to 7-quart Dutch oven over medium heat. Add the bacon and cook for 5–7 minutes, stirring occasionally, until browned and the fat has rendered. Transfer the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
- Brown the beef: Increase the heat to medium-high. Working in batches, add the beef without crowding the pot. Brown for about 2–3 minutes per side, turning until several surfaces are deeply browned. Transfer the beef to the plate with the bacon. Add a small amount of olive oil if the pot becomes dry.
- Cook the vegetables: Reduce the heat to medium. Add the chopped onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion softens and begins to brown. Add the garlic and tomato paste and cook for 1 minute. The tomato paste should darken slightly and coat the vegetables.
- Deglaze with wine: Pour in 1 1/2 cups (360 mL) of the red wine. Scrape the bottom of the Dutch oven with a wooden spoon to loosen the browned bits. Simmer for 3–4 minutes, until the wine reduces slightly and the strong raw alcohol aroma has softened.
- Build the braise: Return the browned beef and bacon to the pot. Add the beef broth, bay leaves, and thyme. The liquid should come roughly halfway to two-thirds up the beef rather than completely covering it. Bring the liquid to a gentle simmer.
- Braise the beef: Cover the Dutch oven and transfer it to the oven. Cook for 2 hours, or until the beef is becoming very tender but still holds its shape. Check after about 1 1/2 hours; the liquid should be gently bubbling, not boiling aggressively.
- Prepare the mushrooms and onions: While the beef braises, heat the olive oil in a large skillet over medium-high heat. Add the pearl onions and mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and lightly tender. Remove from the heat.
- Thicken the sauce: Remove the Dutch oven from the oven. Carefully transfer the beef and vegetables to a large bowl with tongs. Discard the bay leaves and thyme stems. Whisk the flour into the remaining 1/2 cup (120 mL) red wine until smooth, then stir it into the braising liquid.
- Finish the braise: Return the beef mixture to the Dutch oven along with the browned pearl onions and mushrooms. Cover and return to the oven for another 30–40 minutes, until the beef is fork-tender and the sauce has thickened enough to coat the back of a spoon.
- Check seasoning and consistency: Remove the pot from the oven and discard any remaining herb stems. Taste the sauce and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper as needed. If the sauce is thinner than desired, simmer the uncovered stew on the stovetop over medium-low heat for 5–10 minutes.
- Rest and serve: Let the Beef Bourguignon rest uncovered for about 20 minutes before serving. Sprinkle with chopped parsley if using. Serve warm with mashed potatoes, crusty bread, or buttered noodles.
Make-Ahead and Storage Notes
- Cool the Beef Bourguignon promptly and refrigerate it in a covered, shallow container for up to 4 days.
- For make-ahead preparation, the stew can be cooked up to 2 days in advance.
- Refrigerating it overnight allows the flavors to develop and makes it easy to remove excess solidified fat from the surface before reheating.
FAQ
Can I make Beef Bourguignon ahead of time?
Yes. It is well suited to make-ahead preparation.
What cut of beef is best for Beef Bourguignon?
Beef chuck is a practical choice because its connective tissue breaks down during slow braising and produces tender pieces.
Can I use frozen pearl onions?
Yes. Frozen pearl onions can be used instead of fresh.
Why is my beef still tough?
If the beef is tough, it usually needs more time rather than higher heat. Return the covered Dutch oven to a low oven and continue cooking until the beef can be pierced easily with a fork.
Can I freeze Beef Bourguignon?
Yes. Cool the stew completely and freeze it in an airtight freezer-safe container for up to 3 months.
Ingredients
Method
Method
- Heat the oven: Preheat the oven to 325°F (165°C). Pat the beef very dry with paper towels. Season it with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
- Render the bacon: Heat a 6- to 7-quart Dutch oven over medium heat. Add the bacon and cook for 5–7 minutes, stirring occasionally, until browned and the fat has rendered. Transfer the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
- Brown the beef: Increase the heat to medium-high: Working in batches, add the beef without crowding the pot. Brown for about 2–3 minutes per side, turning until several surfaces are deeply browned. Transfer the beef to the plate with the bacon. Add a small amount of olive oil if the pot becomes dry.
- Cook the vegetables: Reduce the heat to medium: Add the chopped onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion softens and begins to brown. Add the garlic and tomato paste and cook for 1 minute. The tomato paste should darken slightly and coat the vegetables.
- Deglaze with wine: Pour in 1 1/2 cups (360 mL) of the red wine. Scrape the bottom of the Dutch oven with a wooden spoon to loosen the browned bits. Simmer for 3–4 minutes, until the wine reduces slightly and the strong raw alcohol aroma has softened.
- Build the braise: Return the browned beef and bacon to the pot. Add the beef broth, bay leaves, and thyme. The liquid should come roughly halfway to two-thirds up the beef rather than completely covering it. Bring the liquid to a gentle simmer.
- Braise the beef: Cover the Dutch oven and transfer it to the oven. Cook for 2 hours, or until the beef is becoming very tender but still holds its shape. Check after about 1 1/2 hours; the liquid should be gently bubbling, not boiling aggressively.
- Prepare the mushrooms and onions: While the beef braises, heat the olive oil in a large skillet over medium-high heat. Add the pearl onions and mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and lightly tender. Remove from the heat.
- Thicken the sauce: Remove the Dutch oven from the oven. Carefully transfer the beef and vegetables to a large bowl with tongs. Discard the bay leaves and thyme stems. Whisk the flour into the remaining 1/2 cup (120 mL) red wine until smooth, then stir it into the braising liquid.
- Finish the braise: Return the beef mixture to the Dutch oven along with the browned pearl onions and mushrooms. Cover and return to the oven for another 30–40 minutes, until the beef is fork-tender and the sauce has thickened enough to coat the back of a spoon.
- Check seasoning and consistency: Remove the pot from the oven and discard any remaining herb stems. Taste the sauce and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper as needed. If the sauce is thinner than desired, simmer the uncovered stew on the stovetop over medium-low heat for 5–10 minutes.
- Rest and serve: Let the Beef Bourguignon rest uncovered for about 20 minutes before serving. Sprinkle with chopped parsley if using. Serve warm with mashed potatoes, crusty bread, or buttered noodles.
