Here’s a classic Beef Bourguignon recipe—a rich, tender, slow-cooked French stew with red wine, vegetables, and aromatic herbs 🥩🍷🍄
Ingredients (Serves 4–6)
For the Beef
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt & freshly ground black pepper
- 2–3 tbsp all-purpose flour (for dredging)
- 3 tbsp olive oil or butter
For the Stew
- 1 large onion, diced
- 2 carrots, sliced
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy or Pinot Noir recommended)
- 2 cups beef stock
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1 cup mushrooms, halved or quartered
- 12–15 small pearl onions, peeled
- 2 tbsp butter (for sautéing mushrooms and onions)
- 1–2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Brown the beef
- Pat beef dry and season with salt and pepper.
- Dredge lightly in flour.
- In a heavy pot or Dutch oven, heat oil over medium-high heat.
- Brown beef on all sides in batches (do not overcrowd). Remove and set aside.
2. Sauté vegetables
- Add onion and carrot to the same pot, cook 5–7 minutes until softened.
- Add garlic and tomato paste, stir for 1–2 minutes until fragrant.
3. Deglaze and simmer
- Pour in red wine, scraping up browned bits from the bottom.
- Add beef stock, thyme, and bay leaf. Return beef to the pot.
- Bring to a boil, then reduce heat, cover, and simmer 2–2.5 hours until beef is tender.
4. Prepare mushrooms and pearl onions
- In a skillet, melt butter and sauté mushrooms and pearl onions until golden.
- Add to the stew in the last 30 minutes of cooking.
5. Finish and serve
- Remove bay leaf. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
- Serve with mashed potatoes, buttered noodles, or crusty bread.
Tips & Variations
- Wine choice: Use a good-quality dry red wine; avoid cooking wine.
- Make ahead: Beef Bourguignon tastes even better the next day as flavors meld.
- Slow cooker option: Brown meat and sauté vegetables first, then transfer to slow cooker. Cook on low 6–8 hours.
- Thicker sauce: Remove lid for last 20–30 minutes to reduce, or stir in 1–2 tsp flour mixed with cold water.
If you want, I can give a “restaurant-style Beef Bourguignon” recipe with ultra-tender beef, richly caramelized vegetables, and glossy red wine sauce—basically a French bistro-quality dish.
Do you want me to do that version?
