Beef Bourguignon (Beef Burgundy) Recipe

This classic French Beef Bourguignon recipe features tender beef chuck slow-cooked in red wine and cognac with aromatic vegetables, pearl onions, mushrooms, and bacon. Simmered to perfection in the oven, this hearty and flavorful stew is perfect served over mashed potatoes or egg noodles, bringing rich, comforting flavors to your table.

📝 Ingredients

• 3 lbs. boneless beef chuck, fat removed and cut into 1 1/2-inch cubes
• Kosher salt
• Freshly ground black pepper
• 2 tbsp all-purpose flour
• 8 slices bacon, cut into 1/4-inch slices
• 1 tbsp canola oil
• 5 carrots, sliced diagonally into 1-inch chunks
• 1 large yellow onion, diced
• 4 cloves garlic, minced and divided
• 750 ml red wine (one bottle, such as Pinot Noir or Cote du Rhone)
• 1/2 cup cognac
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 tbsp unsalted butter
• 1 lb. frozen pearl onions, thawed
• 1 lb. fresh cremini mushrooms, stems removed and caps thickly sliced

👨‍🍳 Instructions

1. 1Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the beef bourguignon.
2. 2Season Beef: Pat the beef cubes dry with paper towels, then season generously with kosher salt and freshly ground black pepper. Set aside.
3. 3Prepare Flour Mix: In a small bowl, combine the all-purpose flour with a pinch of salt and pepper; set this mixture aside for later use.
4. 4Cook Bacon: Heat a Dutch oven over medium heat and add the bacon slices. Cook until the fat has rendered and the bacon is crisp. Remove the bacon pieces with a slotted spoon and place on a paper towel-lined plate to drain.
5. 5Sear Beef: Add the canola oil to the Dutch oven and let it warm for about 30 seconds. Add one-third of the beef cubes, searing on all sides until browned. Repeat in batches to sear all the beef. Transfer beef to the plate with the bacon.
6. 6Sauté Vegetables: Add the carrots and diced onions to the pot. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook, stirring occasionally, for 8-12 minutes until lightly browned. Add half of the minced garlic and cook for another 30 seconds.
7. 7Add Meat and Flour: Return the seared beef and cooked bacon to the pot with the vegetables. Sprinkle the prepared flour mixture over the meat and vegetables, stirring frequently and cooking for about 5 minutes to coat and develop flavor.
8. 8Deglaze and Add Liquids: Slowly pour in the red wine, scraping the bottom of the pot to release all browned bits. Then add the cognac and enough beef broth to almost cover the meat mixture, about 2 cups.
9. 9Season and Simmer: Stir in the tomato paste, fresh thyme leaves, and bay leaf. Bring the mixture back to a simmer. Cover with a tight-fitting lid and place the Dutch oven in the preheated oven.
10. 10Cook Beef: Cook the beef bourguignon in the oven for 2 to 3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded beautifully.
11. 11Prepare Onion and Mushrooms: While the beef cooks, heat 2 tablespoons of butter in a medium saucepan over medium-low heat. Add the thawed pearl onions, season with salt and pepper, and cook for 8-10 minutes until lightly browned on all sides. Add the remaining 2 tablespoons of butter, sliced cremini mushrooms, and the remaining minced garlic. Continue cooking for 6-8 minutes until the mushrooms are golden brown. Season to taste and set aside.
12. 12Combine and Finish Cooking: When the beef is tender, remove the Dutch oven from the oven and return it to the stovetop on medium heat. Remove the lid, add the pearl onion and mushroom mixture, and bring the stew to a boil. Reduce heat to low and simmer for 15 minutes to meld the flavors further. Then remove from heat and let sit for another 15 minutes.
13. 13Final Touches: Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed.
14. 14Serve the rich and hearty beef bourguignon over creamy mashed potatoes or buttered egg noodles for a satisfying meal.