Beef Bourguignon
This Beef Bourguignon is a comforting French stew made with tender beef, red wine, pearl onions, carrots, and mushrooms. Slow-cooked to perfection, it's hearty, flavorful, and easier than you think—perfect for weeknight dinners or special occasions.
Ingredients
- 2.5 lbs chuck roast or stewing beef cut into chunks
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup pearl onions
- 3 carrots peeled and chopped
- 3 cloves garlic minced
- 8 oz mushrooms halved
- 2 tbsp tomato paste
- 2 cups red wine Burgundy or Pinot Noir
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp flour or cornstarch optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Season beef with salt and pepper.
- Heat oil in a Dutch oven. Sear beef in batches until browned. Remove and set aside.
- Add onions, garlic, and carrots. Sauté 5–6 minutes.
- Add mushrooms and cook until browned.
- Stir in tomato paste, cook 1 minute.
- Deglaze with wine, scraping the pot. Simmer 2 minutes.
- Return beef to pot. Add broth, bay leaves, and thyme.
- Cover and simmer on low for 2.5–3 hours, until beef is fork-tender.
- Optional: Mix flour or cornstarch with water and stir in to thicken.
- Garnish with chopped parsley and serve.
Notes
Use a wine you’d drink for best flavor.
You can refrigerate overnight to intensify flavor.
Serve with mashed potatoes, egg noodles, or crusty bread.