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A close-up overhead shot of a rustic cast-iron pot filled with homemade Boeuf Bourguignon, showing the rich, glossy sauce and tender beef chunks.
FL Recipes

Boeuf Bourguignon Recipe (The Ultimate Guide)

This ultimate Boeuf Bourguignon recipe guides you through creating the classic French stew with fall-apart tender beef, a rich red wine sauce, mushrooms, and pearl onions. A foolproof guide to a restaurant-quality meal.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 ounces thick-cut bacon cut into 1/2-inch pieces
  • 3 lbs beef chuck roast cut into 2-inch cubes
  • 1 large yellow onion sliced
  • 2 large carrots peeled and sliced
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 bottle (750ml) dry red wine like Pinot Noir or Merlot
  • 3 cups beef broth low-sodium
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms halved or quartered
  • 1 cup frozen pearl onions thawed

Equipment

  • 1 Large Dutch Oven
  • 1 Large Skillet

Method
 

  1. Pat the beef cubes completely dry with paper towels. Preheat oven to 325°F (160°C).
  2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
  3. Increase heat to medium-high. Working in batches, sear the beef in the bacon fat on all sides until deeply browned. Transfer to the plate with the bacon.
  4. Reduce heat to medium. Add the sliced onion and carrots, cooking until softened, about 5-7 minutes. Add minced garlic and cook for one more minute.
  5. Sprinkle flour over the vegetables, stir, and cook for 1 minute. Slowly pour in the red wine, scraping the bottom of the pot. Bring to a simmer, then add beef broth, tomato paste, thyme, and bay leaves.
  6. Return the beef and bacon to the pot. Bring to a gentle simmer, cover, and transfer to the preheated oven. Braise for 2.5 - 3 hours until the beef is fork-tender.
  7. In a separate skillet, melt butter over medium heat. Sauté the mushrooms until golden. Add the pearl onions and cook until lightly browned. Set aside.
  8. Remove the stew from the oven. Skim any excess fat from the surface. Stir in the mushrooms and pearl onions. Season to taste with salt and pepper and serve hot.

Nutrition

Calories: 650kcalProtein: 45gFat: 38gFiber: 3g

Notes

This dish is even better when made a day in advance, as the flavors have more time to meld together.
Ensure the beef is completely dry before searing to achieve a proper crust, which is crucial for flavor.
Keyword beef stew,burgundy beef stew,french beef stew

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