- Prepare the Ingredients
Pat the 3 lbs of beef chuck roast completely dry with paper towels. Cut it into 2-inch cubes. Season all over with 2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour until lightly coated. Dice the 6 oz bacon. Chop the large yellow onion. Peel and chop the 3 medium carrots. Mince the 4 garlic cloves. Measure out 2 tbsp tomato paste, 1 bottle of dry red wine (about 3 cups), and 2 cups of beef broth. Gather 4 thyme sprigs and 2 bay leaves. Have 1 cup pearl onions (frozen are fine) and 8 oz cremini mushrooms, quartered, ready. Chop 1/4 cup fresh parsley for garnish.
- Sear the Beef & Build Flavor
Preheat your oven to 325°F. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the diced bacon and cook until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving the fat. Working in batches to avoid crowding, add the floured beef cubes. Sear until deeply browned on all sides, about 3-4 minutes per side. Transfer seared beef to a plate. Add the chopped onion and carrots to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and tomato paste; cook for 1 minute until fragrant.
- Deglaze and Braise
Pour in the entire bottle of red wine, scraping up all the browned bits (fond) from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. Add the beef broth, seared beef (with any juices), crispy bacon, thyme, and bay leaves. The liquid should nearly cover the meat. Bring to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours.
- Cook the Vegetables & Finish
While the beef braises, melt 1 tbsp butter with 1 tbsp olive oil in a skillet over medium heat. Add the pearl onions and cook until lightly golden, about 5 minutes. Add the quartered mushrooms and cook until they release their liquid and brown, about 8-10 minutes. Set aside. After 2 hours in the oven, remove the pot. Stir in the cooked onions and mushrooms. Cover and return to the oven for 1 more hour, or until the beef is fork-tender.
- Thicken the Sauce and Serve
Remove the pot from the oven. Discard the thyme stems and bay leaves. Skim any excess fat from the surface. Place the pot over medium heat on the stovetop. In a small bowl, mash 1 tbsp softened butter with 1 tbsp flour into a smooth paste (beurre manié). Whisk small pieces of this paste into the simmering stew sauce until fully incorporated and the sauce thickens to a glossy, coating consistency, about 2-3 minutes. Taste and adjust seasoning with salt and pepper. Serve hot, garnished generously with chopped fresh parsley.
- Calories:580 kcal
- Protein:42 g
- Carbohydrates:18 g
- Sugar:7 g
- Salt:1.2 g
- Energy:2425 kJ
- Fat:32 g
If you’re craving the deep, soul-warming kind of meal that fills the house with its rich, savory perfume, then a great beef bourguignon recipe is your answer. My love affair with this classic started in a chilly apartment years ago, when the long simmer felt less like cooking and more like alchemy, transforming humble beef and wine into something magical. It’s the dish I turn to for comfort, and my version is all about layered flavor, melt-in-your-mouth texture, and keeping the process approachable. It’s pure, slow-simmered bliss.
The Legend Behind the Beef Bourguignon Recipe
This isn’t just a stew; it’s a story in a pot. Hailing from the Burgundy region of France, it’s a peasant dish elevated to haute cuisine. Farmers would braise tough cuts of meat in the local red wine they produced, creating a meal that was both frugal and incredibly satisfying. Over time, chefs refined it, adding the iconic pearl onions and mushrooms, turning necessity into a global icon of rustic French cooking.
The Secret Sauce of Simmering Success
What makes this version so special is a few key details. First, the sear on the beef isn’t just for color; those browned bits (the fond) at the bottom of the pot are pure flavor gold. Second, patience. The long, slow braise is non-negotiable. It’s what coaxes the collagen in the chuck roast to dissolve, resulting in beef so tender you can cut it with a spoon. The final sauce should be glossy, rich, and deeply complex.
Your Non-Negotiable Pro-Tip
Here’s my ‘Aha!’ moment: the sauce finish. After your long braise, the liquid will seem thin. Fear not. Mix a tablespoon of softened butter with a tablespoon of flour into a paste (a beurre manié). Whisk small pieces of this into the simmering sauce at the very end. It thickens it to a silky, glossy perfection without the risk of lumps you get from adding flour at the beginning. It’s a classic French technique explained beautifully by the team at Serious Eats, and it makes all the difference.
Serving & Pairing: The Grand Finale
Serve this masterpiece over creamy mashed potatoes or buttered egg noodles—they’re the perfect vehicle for that incredible sauce. For a wine pairing, stick with the theme: a glass of the same red Burgundy (Pinot Noir) you used in the pot is ideal. An unexpected but delightful side is a bright, simple salad of bitter greens with a sharp vinaigrette to cut the richness.
Variations & Substitutions
No pearl onions? A chopped yellow onion works fine. For a gluten-free version, use cornstarch slurry instead of the beurre manié. You can also make this beef bourguignon recipe in a slow cooker: sear the meat and sauté the aromatics on the stove first, then transfer everything to the cooker for 6-8 hours on low. The key to a good one-pot wonder is building flavor in layers.
Make-Ahead & Storage Tips
Honestly, this dish tastes even better the next day. Let it cool completely, then store it airtight in the fridge for up to 4 days. The flavors continue to marry and deepen. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.
Your Beef Bourguignon Recipe FAQs
Can I use a different cut of beef? Absolutely. Chuck roast is ideal for braising, but boneless short ribs or beef stew meat also work well.
Is it okay to use cheap wine? This is crucial: only cook with wine you’d happily drink. A harsh, acidic wine will result in a harsh, acidic sauce. A decent, fruity Pinot Noir or a dry red blend is perfect.
Do I have to use bacon? The bacon adds a wonderful smoky, salty depth. If you omit it, be sure to season well and consider adding a teaspoon of smoked paprika for complexity.
So, there you have it—your guide to a truly spectacular beef bourguignon recipe. It’s a project of love, but every minute is worth it. I hope this recipe brings as much comfort and joy to your table as it has to mine. Now, go preheat that oven and get your biggest pot ready. And when you make it, I’d love to hear how it turned out in the comments! For more cozy dinner ideas, browse our recipe collection.
