Traditional Beef Bourguignon
A rich, slow-simmered French beef stew with red wine, pearl onions, mushrooms, and bacon. This is the ultimate comfort food.
Traditional Beef Bourguignon
A rich, slow-simmered French beef stew with red wine, pearl onions, mushrooms, and bacon. This is the ultimate comfort food.
Total Time
3h 30m
Prep Time
30m
Cook Time
3h
Servings
6
Difficulty
hard
Ingredients
- 3 lbs chuck roast(cut into 2-inch chunks)
- 1 bottle Burgundy red wine(or Pinot Noir)
- 6 slices bacon(diced)
- 1 lb pearl onions(peeled)
- 1 lb cremini mushrooms(quartered)
- 2 carrots(sliced)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 cloves garlic(minced)
- 1 bouquet garni(thyme, parsley, bay leaf)
Instructions
Cook the bacon in a large Dutch oven until crispy. Remove leaving the fat.
Brown the beef chunks in batches in the bacon fat until perfectly seared on all sides.
Sauté the carrots and onions. Add garlic and tomato paste.
Return the beef and bacon to the pot. Sprinkle with flour and toss.
Pour in the red wine and beef broth, toss in the bouquet garni, and bring to a simmer.
Cover and bake at 325°F for 2.5 to 3 hours until beef is tender.
Sauté mushrooms and pearl onions separately in butter, then stir them into the stew during the last 15 minutes.
Chef's Notes
Take your time searing the beef. That deep browning creates the foundational flavor of the stew.