Name: Perfect Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes; 6 oz (170 g) thick-cut bacon, diced; 2 tbsp olive oil; 1 large onion, finely chopped; 2 carrots, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 3 tbsp all-purpose flour; 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir); 2 cups beef stock; 1 bouquet garni (2 bay leaves, 4 sprigs thyme, 2 sprigs parsley tied together); 1 tsp black peppercorns; 10 oz (300 g) pearl onions, peeled or frozen; 8 oz (225 g) cremini mushrooms, halved; 2 tbsp butter; 1 tbsp sugar; 2 carrots, sliced into coins; 2 celery stalks, sliced; Fresh thyme sprigs; Chopped parsley

Description

This Perfect Beef Bourguignon recipe delivers tender, slow-braised beef in a rich red wine sauce with savory vegetables, mushrooms, and pearl onions. A French classic ideal for cozy dinners, this dish is deeply flavorful, elegant, and surprisingly simple to master with the right steps.

Ingredients

For the Beef:

3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes
6 oz (170 g) thick-cut bacon, diced
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
4 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir)
2 cups beef stock
1 bouquet garni (2 bay leaves, 4 sprigs thyme, 2 sprigs parsley tied together)
1 tsp black peppercorns

For the Vegetables:

10 oz (300 g) pearl onions, peeled or frozen
8 oz (225 g) cremini mushrooms, halved
2 tbsp butter
1 tbsp sugar
2 carrots, sliced into coins
2 celery stalks, sliced

For Garnish:

Fresh thyme sprigs
Chopped parsley

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Instructions

Sear the Beef & Bacon:
- Preheat oven to 325°F (160°C).
- In a large Dutch oven, cook bacon until crispy. Remove and set aside.
- Pat beef dry and season with salt and pepper. In batches, sear beef in bacon fat and olive oil until well browned (3–4 minutes per side). Set aside.
Build the Sauce:
- In the same pot, sauté onions, carrots, and garlic for 5 minutes until softened.
- Add tomato paste and cook 1 minute. Sprinkle flour and cook another minute.
- Deglaze with red wine, scraping the bottom. Add beef stock, bouquet garni, peppercorns, beef, and bacon back to the pot.
Braise the Beef:
- Bring to a simmer. Cover and transfer to the oven. Cook for 2.5 to 3 hours until beef is fork-tender.
Prepare the Vegetables:
- While beef braises, in a skillet melt butter. Add pearl onions and sugar, sauté until lightly golden. Add mushrooms and cook until browned. Set aside.
Combine & Finish:
- In the last 30 minutes of cooking, add pearl onions, mushrooms, sliced carrots, and celery to the pot.
- Remove bouquet garni. Adjust seasoning with salt and pepper.
Serve:
- Serve hot, garnished with fresh thyme and chopped parsley. Great with mashed potatoes, buttered noodles, or crusty bread.

Notes

For richer flavor, marinate beef in red wine overnight before cooking.
Leftovers taste even better the next day.
Freeze in portions for future gourmet dinners.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: French