French Beef Bourguignon

French Beef Bourguignon 🇫🇷🥘

Servings: 6 | Prep time: 30 min | Cook time: 2½–3 hours

Ingredients

3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes

4 slices bacon, diced

2 tbsp olive oil

1 large onion, diced

2 carrots, sliced

3 garlic cloves, minced

2 tbsp tomato paste

2 tbsp all-purpose flour

3 cups dry red wine (Burgundy is traditional)

2–3 cups beef broth (enough to cover meat)

1 bay leaf

1 tsp fresh thyme leaves (or ½ tsp dried)

Salt & freshly ground black pepper, to taste

For garnish/topping:

1 lb mushrooms, quartered

12 pearl onions, peeled

2 tbsp butter

Fresh parsley, chopped

Instructions

1. Prepare the beef:

Pat beef dry with paper towels (helps browning).

Season generously with salt & pepper.

2. Cook the bacon:

In a large Dutch oven, cook bacon over medium heat until crisp.

Remove bacon with a slotted spoon and set aside, leaving fat in the pot.

3. Brown the beef:

Add beef in batches, searing on all sides until browned.

Remove beef and set aside.

4. Sauté vegetables:

In the same pot, add onions and carrots, cook 5 minutes.

Stir in garlic, cook 1 minute more.

5. Build the sauce:

Stir in tomato paste.

Sprinkle flour over vegetables, cook 1–2 minutes to remove raw taste.

6. Deglaze & simmer:

Pour in red wine, scraping the bottom to release browned bits.

Add beef broth, bacon, beef, thyme, bay leaf.

Bring to a simmer, then cover and cook on low for 2–2½ hours, until beef is fork-tender.

7. Prepare garnish:

In a skillet, melt butter.

Add mushrooms and pearl onions; sauté until golden, about 8 minutes.

8. Finish the dish:

Stir mushrooms and pearl onions into the beef mixture.

Simmer uncovered for 10–15 minutes to thicken sauce if needed.

9. Serve:

Sprinkle with fresh parsley.

Serve with mashed potatoes, buttered noodles, or crusty bread.

💡 Tip: This dish tastes even better the next day after the flavors meld — a perfect make-ahead meal.