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Beef Bourguignon

This classic French Beef Bourguignon recipe features tender beef braised in red wine with bacon, mushrooms, carrots, and pearl onions. It's a robust and flavorful stew, perfect for a comforting meal, achieving deep, savory notes through slow cooking.
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Total Time 3 hours 15 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: French
Calories: 4769.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil
  • 8 ounces button mushrooms trimmed, quartered if large
  • 3 pounds boneless beef rump roast cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 5 strips bacon cut into ½-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove smashed and peeled
  • 4 carrots peeled and cut into 1-inch pieces
  • 10 ounces pearl onions peeled
  • 1 tablespoon butter cut into pieces
  • 2 tablespoons fresh parsley chopped (optional)

Equipment

  • 1 Large Dutch Oven Or a heavy-bottomed, oven-safe pot for searing and braising.
  • 1 Chef's Knife For precise cutting of beef, bacon, and vegetables.
  • 1 Cutting Board
  • 1 Slotted Spoon For removing browned ingredients and stirring.
  • 1 Whisk For smoothly incorporating flour and deglazing the pot.

Method
 

  1. Preheat oven to 325°F (160°C). Cut bacon into ½-inch pieces, sear in a large Dutch oven until crisp; remove bacon, reserving the rendered fat.
  2. In batches, brown the 1-inch beef pieces in the rendered bacon fat and 3 tablespoons olive oil; season with coarse salt and ground pepper. Remove browned beef.
  3. Add quartered mushrooms to the pot, sauté until browned; remove and set aside.
  4. Stir 1 tablespoon tomato paste into the pot, cook for 1 minute, then sprinkle in 2 tablespoons all-purpose flour and cook for another minute, stirring constantly.
  5. Gradually whisk in 3 cups dry red wine, scraping up any browned bits from the bottom of the pot. Add 2 cups low-sodium chicken broth, 1 bay leaf, and 1 smashed garlic clove.
  6. Return browned beef and crisp bacon to the pot. Bring the liquid to a simmer on the stovetop.
  7. Cover the Dutch oven and braise in the preheated oven for 2 hours.
  8. Stir in 4 peeled and 1-inch cut carrots and 10 ounces peeled pearl onions. Continue to braise, covered, for another 1 to 1.5 hours, or until the beef and vegetables are very tender.
  9. Remove the bay leaf and garlic clove from the pot. Stir in 1 tablespoon butter until melted. Taste and adjust seasoning with salt and ground pepper as needed.
  10. Garnish with 2 tablespoons fresh chopped parsley (if using) before serving hot.

Notes

For optimal flavor development, ensure thorough browning of both the bacon and beef in batches; crowding the pot will steam, not sear. Deglaze completely after adding wine to incorporate all flavorful fond. The flour creates a liaison for a velvety sauce; whisk it well to avoid lumps. Add pearl onions and carrots later in the braising process to prevent them from becoming mushy. A good quality, dry red wine is crucial. Serve with mashed potatoes or crusty bread to soak up the rich sauce.