Name: Beef Bourguignon
Prep time: 35 min
Cook time: 165 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2 kg beef chuck (5 cm cubes and patted dry); 150 g bacon (small lardons); 1 tbsp Olive oil (for searing); 1 piece yellow onion (finely chopped); 2 pieces carrot (peeled and cut into thick slices); 3 cloves Garlic (minced); 2 tbsp All-purpose flour (for lightly coating the stew); 750 ml dry red wine (divided); 500 ml Beef stock (preferably low-sodium); 1 leaf bay leaf (crushed lightly); 4 sprigs fresh thyme (tied together); 250 g Pearl onion (peeled); 300 g Cremini mushroom (trimmed and quartered); 30 g Unsalted butter (divided); 2 tbsp fresh parsley (chopped, for serving)

How to prepare

Heat a large Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until browned and its fat has rendered. Transfer the bacon to a plate, leaving about 1 tablespoon of fat in the pot.

Increase the heat to medium-high and add the olive oil. Sear the beef in 2 or 3 batches for 2 to 3 minutes per side, until deeply browned; avoid crowding the pot. Transfer the beef to the plate with the bacon.

Reduce the heat to medium. Add the chopped onion and carrots to the pot and sauté for 5 minutes, scraping up browned bits, until the onion softens. Add the garlic and cook for 30 seconds, until fragrant.

Return the beef and bacon to the pot. Sprinkle in the flour, stir to coat, and cook for 2 minutes. Pour in 600 ml of the wine, scraping the base, then add the stock, bay leaf, and thyme. Bring just to a boil, then reduce to a very gentle simmer.

Cover the pot and simmer gently for 2 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce lightly coats a spoon. Keep the heat low enough that only occasional bubbles break the surface.

Beef Bourguignon simmering in a glossy red wine sauce

AI-generated image

While the stew cooks, melt half the butter in a wide skillet over medium-high heat. Add the pearl onions and mushrooms, season lightly, and sauté for 8 to 10 minutes until golden and tender. Add the remaining 150 ml wine and simmer for 3 minutes, until reduced by about half.

Remove the bay leaf and thyme bundle from the stew. Stir in the mushrooms and pearl onions, then simmer uncovered for 10 minutes to bring the flavors together. Taste and adjust seasoning, rest for 10 minutes, scatter with parsley, and serve hot.

Finished Beef Bourguignon with mushrooms, pearl onions, and parsley

AI-generated image

Why this recipe works

Searing builds a browned foundation, while wine, stock, and a long, gentle simmer turn collagen-rich beef into tender pieces surrounded by a concentrated, silky sauce. Mushrooms and pearl onions add contrasting texture and sweetness at the finish.

Storage and reheating

How to store it

Cool within 2 hours, cover, and refrigerate for up to 4 days. The stew can be frozen for up to 3 months; thaw overnight in the refrigerator.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or stock if the sauce has thickened too far.