Classic Beef Bourguignon Recipe
This Classic Beef Bourguignon Recipe simmers beef, red wine, bacon, mushrooms, carrots, and herbs into a rich, cozy French classic.
Equipment
- Heavy-bottomed Dutch oven or large oven-safe pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Measuring cups and spoons.
Ingredients
- 900 g 2 lb beef chuck, cut into large cubes
- 150 g 5 oz bacon lardons or thick-cut bacon, diced
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups dry red wine Burgundy-style preferred
- 2 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 250 g 9 oz mushrooms, halved
- Salt to taste
- Black pepper to taste
Optional Ingredients
- 1 tbsp butter for finishing
- Fresh parsley chopped (for garnish)
- Pearl onions peeled and blanched
Instructions
Step 1: Brown the Bacon
- Cook the bacon in your Dutch oven over medium heat until golden and crisp. The fat rendered here becomes the flavor base, so don’t rush it. Remove the bacon and set it aside, leaving the fat in the pot.
Step 2: Sear the Beef
- Season the beef generously with salt and pepper, then sear it in batches until deeply browned on all sides. You’re looking for color and caramelization—that’s where the flavor lives in this Classic Beef Bourguignon Recipe.
Step 3: Build the Aromatics
- Add olive oil if needed, then sauté the onion and carrots until softened and fragrant. Stir in the garlic and tomato paste, cooking until the paste darkens slightly and smells sweet.
Step 4: Add Flour and Deglaze
- Sprinkle the flour over the vegetables and stir well. Pour in the red wine slowly, scraping up all the browned bits from the bottom of the pot. This step is where the sauce really starts to come together.
Step 5: Simmer Slowly
- Return the beef and bacon to the pot. Add beef stock, bay leaves, and thyme. Bring to a gentle simmer, cover, and cook on low heat or in a 160°C (325°F) oven for about 2½ to 3 hours, until the beef is tender.
Step 6: Add Mushrooms
- In the last 30 minutes, add the mushrooms (and pearl onions if using). They soak up the sauce beautifully and add texture.
Step 7: Finish and Taste
- Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. If you like, swirl in a little butter for extra richness.