Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French / Classic
Ingredients: 3 lbs beef chuck roast, cut into 2-inch cubes; Salt and freshly ground black pepper; 2 Tbsp olive oil; 6 oz thick-cut bacon, diced; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 Tbsp tomato paste; 2 Tbsp all-purpose flour; 3 cups dry red wine (e.g., Pinot Noir or Burgundy); 2 cups beef broth; 2 bay leaves; 4–5 sprigs fresh thyme; 1 lb carrots, peeled and cut into chunks; 10 oz cremini or white mushrooms, halved or quartered; 2 Tbsp butter; 1 cup frozen pearl onions, thawed; Fresh parsley, chopped (for garnish)

Description

A rich French stew of tender beef, red wine, mushrooms, and pearl onions—perfect for cozy nights and special dinners.

Ingredients

3 lbs beef chuck roast, cut into 2-inch cubes

Salt and freshly ground black pepper

2 Tbsp olive oil

6 oz thick-cut bacon, diced

1 large yellow onion, diced

4 garlic cloves, minced

2 Tbsp tomato paste

2 Tbsp all-purpose flour

3 cups dry red wine (e.g., Pinot Noir or Burgundy)

2 cups beef broth

2 bay leaves

4–5 sprigs fresh thyme

1 lb carrots, peeled and cut into chunks

10 oz cremini or white mushrooms, halved or quartered

2 Tbsp butter

1 cup frozen pearl onions, thawed

Fresh parsley, chopped (for garnish)

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Instructions

Prep & Sear: Preheat oven to 325°F (160°C). Pat beef dry and season with salt and pepper. Brown beef in batches in olive oil over medium-high heat in a Dutch oven. Set aside.

Bacon & Aromatics: In the same pot, cook bacon until crisp. Add diced onion; sauté 5 minutes. Add garlic and tomato paste; cook 1–2 minutes more. Stir in flour and cook another minute.

Deglaze & Build Stew: Pour in wine, scraping up browned bits. Stir in beef broth, bay leaves, thyme, reserved beef, bacon, and carrots.

Braise: Cover and bake in the oven for 2.5 to 3 hours, until beef is fork-tender.

Cook Mushrooms & Onions: In the last 30 minutes of braising, sauté mushrooms in butter in a skillet until browned. Add pearl onions; cook for another 5 minutes.

Finish Stew: Stir mushrooms and onions into the stew. Return to oven for final 10–15 minutes.

Serve: Remove bay leaves and thyme stems. Garnish with parsley. Serve hot with mashed potatoes, egg noodles, or crusty bread.

Notes

Use a dry red wine like Burgundy or Pinot Noir for the best flavor.

The stew tastes even better the next day—perfect for leftovers or meal prep.

Can be made in a slow cooker after browning steps (6–8 hours on low).

Gluten-free version: use gluten-free flour for the roux.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course • Stew • Braised Beef
Method: Dutch Oven • Oven Braise
Cuisine: French / Classic