Beef Bourguignon Recipe

Ingredients

3 tablespoons olive oil
2 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
1 large onion, roughly chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Burgundy preferred)
2 cups beef broth
2 bay leaves
3-4 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon Dijon mustard
8 ounces pearl onions, peeled
8 ounces mushrooms, halved
3 medium carrots, cut into chunks
2 tablespoons butter
2 tablespoons flour (for thickening)
Fresh parsley for garnish

Instructions

1Brown the Beef

Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry and season generously with salt and pepper. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.

2Build the Base

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute. Stir in the tomato paste and cook for another 2 minutes, stirring frequently. This builds a rich flavor foundation.

3Deglaze and Season

Pour the red wine into the pot, scraping the bottom to deglaze. Add the beef broth, bay leaves, thyme sprigs, and Dijon mustard. Stir well. Return the browned beef to the pot, making sure it's covered with liquid. Bring to a simmer.

4Braise Low and Slow

Cover the pot and reduce heat to low. Braise for 1.5 to 2 hours, until the beef is very tender. About 30 minutes before the beef is done, add the carrots, pearl onions, and mushrooms. Continue cooking until the beef is fork-tender.

5Thicken the Sauce

In a small bowl, mix the butter and flour into a paste (beurre manié). Stir small spoonfuls into the simmering sauce until it reaches desired thickness. The sauce should coat the back of a spoon. Taste and adjust seasoning with salt and pepper.

6Finish and Serve

Remove from heat. Remove the bay leaves and thyme sprigs. Taste and adjust seasonings. Transfer to a serving dish and garnish with fresh parsley. Serve hot with crusty bread, egg noodles, or mashed potatoes. This classic French dish is perfect for entertaining!

📝 Chef's Tips for Perfect Beef Bourguignon

Quality Beef: Use beef chuck or another well-marbled cut that becomes tender with long, slow cooking. Avoid lean cuts.
Red Wine: A good Burgundy or Côtes du Rhône makes a difference. The wine reduces and becomes part of the sauce, so use something you'd drink.
Brown the Meat Properly: Don't rush this step. Proper browning creates a flavorful crust and builds the depth of the sauce.
Low and Slow: This is a braise, not a boil. Maintain a gentle simmer for tender, not tough, meat.
Vegetable Timing: Add heartier vegetables (carrots) before softer ones (mushrooms) so everything finishes at the same time.
Make Ahead: This dish improves when made a day or two ahead. Flavors develop and deepen. Reheat gently before serving.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Wine Variations: While Burgundy is traditional, Bordeaux or even a good Pinot Noir works well.
Pearl Onions: To easily peel pearl onions, soak them in hot water for a few minutes, then the skins slip off easily.