Beef Bourguignon Recipe
This slow-cooked French stew is pure comfort food—tender beef braised in red wine with carrots, mushrooms, and herbs. Perfect for cozy gatherings.
Ingredients
- 2 lbs beef chuck cut into 1½-inch cubes
- 6 oz thick-cut bacon or turkey bacon diced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups baby carrots or whole carrots
- 1 lb cremini or button mushrooms halved
- 2 tbsp tomato paste
- 3 cups dry red wine Pinot Noir or Burgundy
- 2 cups low-sodium beef broth
- 1 bay leaf bay leaf
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or neutral oil
- fresh parsley chopped, for garnish
Instructions
- Pat beef dry, season, coat in flour. Crisp bacon in a Dutch oven, set aside.
- Sear beef in bacon fat until caramelized. Transfer to a plate.
- Cook onion and garlic until soft. Scrape up browned bits from the pot.
- Stir in tomato paste, deglaze with wine. Let simmer to concentrate flavor.
- Return beef, bacon, add carrots, herbs, broth. Simmer covered for 2-2.5 hours.
- Sauté mushrooms until golden. Add to the stew in the last 15 minutes.
- Check beef tenderness and sauce consistency. Simmer if needed.
- Let stew sit off heat, remove bay leaf, garnish with parsley. Serve hot.
Notes
Test beef tenderness, brown mushrooms separately for better texture. Mix fresh and dried herbs for richness. Brighten flat sauce with balsamic vinegar.
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