Classic Boeuf Bourguignon (French Beef Stew)
This classic Boeuf Bourguignon is one of those cozy, slow-cooked meals that feels special without being fussy. Tender beef, rich red wine sauce, hearty vegetables, and deep flavor that only gets better with time. This is the kind of recipe I love making on a quiet afternoon and serving with creamy mashed potatoes and a fresh veggie.
Perfect for Sunday dinner, entertaining, or making ahead for the week. It’s even better the next day!
Why You’ll Love This Recipe
Deep, rich flavor from slow braising in red wine
Fork-tender beef every single time
Cozy, classic, and timeless
Even better the next day
Perfect for entertaining or meal prep
Classic Boeuf Bourguignon
Ingredients:
• 2½ lbs beef stew meat
• Salt and pepper, to taste
• 3 slices thick-cut bacon, chopped
• 2 tablespoons olive oil, divided
• 3 carrots, sliced in thick chunks
• 1 small yellow onion, diced
• 1 tablespoon fresh thyme leaves
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour
• 1 (750 ml) bottle red Burgundy wine
• 2 (15 oz) cans beef broth
• 1 bay leaf
• 8 oz pearl onions, thawed
• 8 oz fresh mushrooms, sliced
Garnish:
• ¼ cup fresh parsley, chopped
• Fresh thyme leaves, chopped
Instructions
1. Preheat oven to 325°F.
2. Pat the beef dry and season generously with salt and pepper. Set aside.
3. In a large Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Increase heat to medium-high. Working in two batches, sear the beef on all sides in the bacon fat, adding a little olive oil if needed. Transfer beef to the plate with the bacon.
5. Add 1 tablespoon olive oil to the pot. Sauté carrots, diced onion, and thyme until onions are softened, about 5 to 7 minutes.
6. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
7. Sprinkle flour over the vegetables and stir well to coat.
8. Slowly add the red wine, scraping up any browned bits from the bottom of the pot.
9. Add beef broth, bay leaf, beef, and bacon back to the pot. Stir to combine.
10. Bring to a gentle boil, cover, and transfer to the oven. Cook for 2½ hours*, until the beef is fork-tender.
11. *About 30 minutes before the dish is done, heat a skillet over medium-high with 1 teaspoon olive oil. Sauté pearl onions first, then add mushrooms. Season with salt and pepper and cook until browned and slightly tender.
12. Stir mushrooms and pearl onions into the stew. Return the pot to the oven uncovered for the final 30 minutes to allow the sauce to reduce slightly.
13. Discard the bay leaf. Garnish with parsley and fresh thyme.
Best served over mashed potatoes.
Bon appétit!