What cut of beef is best for this recipe?

Beef chuck is the best choice for Tender Beef Bourguignon because it has good marbling and connective tissue that breaks down beautifully during slow cooking, resulting in tender, flavorful meat.

Can I use a different type of wine?

Yes, you can substitute Burgundy wine with any dry red wine, such as Pinot Noir or Merlot. Just avoid overly sweet wines, as they can affect the stew's flavor balance.

How long does it take to make Beef Bourguignon?

The active prep time is about 15 minutes, but the stew needs a slow cook in the oven for around 2 ½ to 3 hours. Plus, flavors really shine when it's refrigerated overnight and reheated the next day.

Can I prepare this recipe ahead of time?

Absolutely! This recipe is actually better the next day after resting overnight in the fridge. Just reheat gently on the stove before serving for best taste and texture.

Tender Beef Bourguignon – Comforting French Stew Recipe

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon cut into 1" pieces; 3 pounds beef chuck trimmed of fat and cut into 2" cubes; 1 large white onion chopped; 2 large carrots cut into 2" chunks; 6 cloves garlic minced; 1/2 cup flour; 8 sprigs thyme tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; salt and pepper to taste

Description

Classic French Beef Bourguignon is a rich and hearty stew featuring tender beef chuck braised in Burgundy wine with bacon, root vegetables, mushrooms, and pearl onions. This slow-cooked dish develops deeper flavors when made ahead and reheated, perfect for a comforting dinner served with mashed potatoes or crusty bread.

Ingredients

Scale

For the Stew

1/2 pound thick cut bacon cut into 1" pieces
3 pounds beef chuck trimmed of fat and cut into 2" cubes
1 large white onion chopped
2 large carrots cut into 2" chunks
6 cloves garlic minced
1/2 cup flour
8 sprigs thyme tied together
3 cups Burgundy wine or other dry red wine
2 large bay leaves
3 cups low sodium beef broth or stock
1/4 cup tomato paste
salt and pepper to taste

For Finishing

4 tablespoons butter
2 tablespoons olive oil
16 pearl onions
1 pound cremini mushrooms quartered
3 tablespoons minced flat-leaf Italian parsley
2 teaspoons fresh thyme leaves
salt and pepper to taste

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Instructions

Preheat Oven: Preheat oven to 350 degrees Fahrenheit and set the rack in the middle level to accommodate a large Dutch oven.
Cook Bacon: Heat a large Dutch oven over medium heat. Add the bacon and cook until most fat has rendered, about 7-10 minutes. Remove with a slotted spoon to a paper towel-lined plate and set aside.
Prepare Beef: Pat beef cubes very dry. Season with salt and pepper, then toss with flour, shaking off excess. Save remaining flour for later.
Sear Beef: In batches, sear beef cubes in the Dutch oven until well browned on all sides. Transfer to a plate and set aside.
Sauté Vegetables: Remove excess fat from the pot leaving about 1/4 cup. Add chopped onion and cook 3-5 minutes until softened. Add carrots and cook 5-7 minutes until lightly browned.
Add Garlic and Tomato Paste: Stir in minced garlic and cook 1-2 minutes until fragrant. Add tomato paste and cook 3-4 minutes, stirring to avoid burning. Add a bit of water if it starts to burn.
Add Flour: Stir in remaining flour, cook for about 2 minutes until no white flour remains.
Deglaze and Combine: Slowly whisk in Burgundy wine and beef broth to avoid lumps. Scrape bottom of pot to release browned bits. Add seared beef, cooked bacon, thyme sprigs, and bay leaves. Turn off heat.
Braise: Cover pot and place in oven to cook for 3 hours or until beef is very tender. Check at 90 minutes; if sauce is too thick and sticking, add 1/2 cup water and stir before returning to oven.
Season and Strain: After cooking, remove pot from oven. Taste and season with salt and pepper as needed. Discard bay leaves and thyme sprigs. Skim fat from surface with a spoon or paper towels.
Reduce Sauce (if needed): If sauce is too thin, strain solids into another pot and reduce sauce on medium-high heat until it coats the back of a spoon. Return solids and cover.
Cook Onions: Heat a large pan over medium-high heat. Add olive oil and pearl onions. Cook 4-5 minutes until tender, then remove with slotted spoon and keep warm.
Cook Mushrooms: In same pan, cook mushrooms until they release water and start to brown, about 5-8 minutes. Add butter and cook 2-3 more minutes until mushrooms are glistening.
Combine Finishing Ingredients: Return pearl onions to pan with mushrooms. Toss to coat, season with salt, pepper, and fresh thyme leaves. Turn off heat.
Add Parsley and Serve: Stir minced parsley into the stew pot. Serve beef bourguignon with mushrooms and pearl onions mixed in, alongside mashed potatoes or crusty bread.

Notes

For best flavor, let the stew cool and refrigerate overnight before reheating. This allows flavors to concentrate and improves texture.
To reheat, gently simmer on the stovetop over medium to medium-low heat until hot. Add a little water if sauce gets too thick.
This recipe makes 6 large or 8 moderate-sized servings.
Homemade beef stock is preferred, but low sodium beef base works well. Be cautious with salt as beef base can be salty.
Leftovers keep up to 3 days refrigerated and freeze well for up to 6 months.
Serve with creamy mashed potatoes or crusty bread to soak up the rich sauce.

Nutrition

Serving Size: 1 serving (approx. 370g)
Calories: 550 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 50 g
Cholesterol: 125 mg