Beef Bourguignon

Beef stew in a white bowl with carrots and thyme.

4.96 from 49 votes

Rich, meaty, loaded with veggies, and with a gravy that puts all other gravies to shame, this classic French Beef Bourguignon recipe is a keeper! Serve it over mashed potatoes, with egg noodles, or just dig into a heaping bowl of it all on its own!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: French

Keyword: beef bourguignon, beef stew

Servings: servings

Calories: 325kcal

Author: Chef Jenn

Ingredients

2 pounds beef stewing meat cut into 1-inch cubes
salt and pepper
3 tablespoons cooking oil
4 slices bacon chopped
1 pound pearl onions peeled
8 ounces mushroom cleaned and quartered
1 cup onion chopped
3 carrots chopped
2 stalks celery chopped
2 cups red wine
1 cup beef broth use low or no sodium added; divided
6 cloves garlic peeled and crushed
1 bay leaf
2-3 sprigs thyme
6 sprigs parsley
3 tablespoons all purpose flour

Instructions

Preheat your oven to 300F.
Season the meat liberally with salt and pepper.
Cook the bacon until lightly crisp in a large skillet or in the bottom of a Dutch oven. Remove the bacon and set aside.
Add the pearl onions and sauté for a few mins, then add the mushrooms and cook until browned and juices are starting to come out. Remove from the pan and set aside.
Add 1 tbsp oil to the skillet and brown the seasoned meat. Work in batches so as not to overcrowd the pan. Set the browned beef aside in a bowl to catch all the juice.
Add the chopped onions, carrots, and celery to the pan and another tablespoon of oil if needed and sauté until the onions are softened.
Deglaze the pan with red wine and reduce for 3-4 minutes, scraping up any bits from the bottom.
Add 1/2 cup beef stock or broth, garlic, bay leaf, thyme, and parsley. Then, stir in the meat.
Transfer the mixture to an oven-safe casserole or Dutch oven and bake covered for about 2 hours or until the meat is very tender.
Remove herbs, and add reserved bacon, pearl onions, and mushrooms and thicken the sauce with a slurry of 2-3 tablespoons of flour to the reserved 1/2 cup beef broth.
Bake another 20-30 minutes until pearl onions are soft and the stew is bubbling.
Serve and enjoy with a sprinkle of fresh parsley on top.

Notes

Chef Jenn's Tips

Cut the stew beef down into bite-size chunks, or about 1-inch cubes, so they cook evenly and easily.
Don't rush the browning of the meat; it builds the flavor.
Ensure each piece of meat is well browned for a depth of flavor.

Nutrition