Description
Beef Bourguignon (Boeuf Bourguignon) is a timeless French stew that transforms humble ingredients into a rich, luxurious dish. Tender chunks of beef are slowly braised in red wine with garlic, herbs, bacon, carrots, onions, and mushrooms until melt-in-your-mouth delicious. Deep, layered flavors develop with every simmer, making this dish ideal for cozy dinners, entertaining guests, or an elevated Sunday meal.
Ingredients
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3 lbs beef chuck, cut into 2-inch cubes
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Salt and black pepper to taste
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3 tbsp olive oil
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6 oz turkey bacon, chopped
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2 carrots, sliced
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1 large onion, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 tbsp all-purpose flour
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2 cups beef broth
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1 cup grape or cranberry juice (substitute for red wine)
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1 cup water (optional, adjust for consistency)
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1 tbsp soy sauce (optional for depth of flavor)
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2 tsp dried thyme
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2 bay leaves
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1 lb small pearl onions or regular onions cut into chunks
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8 oz mushrooms, halved or sliced
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2 tbsp butter (optional, for sautéing veggies)
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Fresh parsley for garnish (optional)
Instructions
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Preheat oven: Set to 325°F (160°C).
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Brown the beef: Pat the beef dry with paper towels. Season with salt and pepper. In a large Dutch oven, heat 1½ tbsp olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to a plate.
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Cook turkey bacon: Add chopped turkey bacon to the pot and cook until lightly browned. Remove and set aside with the beef.
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Sauté vegetables: Add remaining oil to the pot. Cook onions and carrots until softened, about 5–7 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another minute.
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Add flour: Sprinkle flour over the vegetables, stir, and cook for 1–2 minutes to remove the raw flour taste.
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Deglaze and simmer: Slowly pour in the grape juice and beef broth, scraping the bottom to deglaze. Stir in thyme, bay leaves, soy sauce (if using), and return beef and turkey bacon to the pot. Bring to a simmer.
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Cover and braise: Cover with a lid and transfer to the oven. Bake for 2½ to 3 hours, or until the beef is very tender.
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Sauté mushrooms and onions: About 30 minutes before the stew is done, heat butter in a skillet over medium heat. Sauté mushrooms and pearl onions until golden and tender. Season with a pinch of salt.
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Finish stew: Once beef is tender, remove the pot from the oven. Stir in the cooked mushrooms and onions. Simmer on the stove for 10 more minutes to blend flavors. Adjust seasoning with salt and pepper.
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Serve: Spoon over mashed potatoes, buttered noodles, or crusty bread. Garnish with parsley if desired.
Notes
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Beef Cut: Use well-marbled chuck roast or stewing beef. Cut into large cubes for the best texture after slow cooking.
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Wine Matters: Choose a good-quality dry red wine (like Burgundy or Pinot Noir). It’s the heart of the flavor—don’t skip it or substitute with something too sweet.
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Browning Is Key: Sear the beef in batches to get a nice crust—this step builds deep flavor into the stew.
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Low and Slow: Simmer on the stovetop, in the oven, or in a slow cooker for 2.5 to 3 hours until the meat is fork-tender.
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Aromatics: Garlic, thyme, bay leaves, and a touch of tomato paste add complexity and balance the richness.
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Veggies: Add pearl onions and mushrooms toward the end to maintain their texture.
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Serving Suggestions: Serve over creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce.
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Make Ahead: Even better the next day! Store in the fridge and reheat gently to allow flavors to deepen.
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Freezer-Friendly: Freezes well—cool completely, portion, and store in airtight containers for up to 3 months.