Name: Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2 1/2 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes; 2 teaspoons salt; 1 teaspoon black pepper; 3 tablespoons all-purpose flour; 2 tablespoons olive oil; 4 ounces (115 g) pancetta or bacon, diced; 1 medium onion, diced; 2 medium carrots, sliced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir); 2 cups (480 ml) beef broth; 1 bay leaf; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme); 1 pound (450 g) baby potatoes or pearl onions; 1/2 pound (225 g) mushrooms, quartered

Beef Bourguignon Recipe

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Beef Bourguignon is a rich and hearty French stew featuring tender beef, savory vegetables, and a luscious red wine sauce. This comforting dish is perfect for special occasions or when you want to treat yourself to a flavorful homemade meal. Serve it with crusty bread, mashed potatoes, or buttered noodles for the ultimate experience.

Author: Beth
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Braising
Cuisine: French

Ingredients

Scale

2 1/2 pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
4 ounces (115 g) pancetta or bacon, diced
1 medium onion, diced
2 medium carrots, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
2 cups (480 ml) beef broth
1 bay leaf
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
1 pound (450 g) baby potatoes or pearl onions
1/2 pound (225 g) mushrooms, quartered

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Instructions

Prepare the beef:
- Pat the beef dry with paper towels, then season with salt and pepper. Toss the beef cubes in flour, shaking off any excess.
Sear the beef:
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, browning all sides (about 2–3 minutes per side). Remove the beef and set aside.
Cook the pancetta and vegetables:
- In the same pot, cook the diced pancetta until crispy. Remove and set aside.
- Add the remaining olive oil to the pot. Sauté the onions and carrots until softened, about 5–7 minutes. Add the garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze with wine:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Build the stew:
- Return the beef and pancetta to the pot. Add the beef broth, bay leaf, thyme, and potatoes or pearl onions. Bring to a simmer, then cover and transfer to a 325°F (165°C) oven.
Cook low and slow:
- Bake in the oven for 2 1/2 to 3 hours, or until the beef is fork-tender.
Prepare the mushrooms:
- In a skillet over medium heat, sauté the mushrooms in a tablespoon of butter until golden brown, about 5–7 minutes.
Finish the stew:
- Once the beef is tender, stir in the sautéed mushrooms. Taste and adjust seasoning with more salt or pepper if needed.
Serve:
- Remove the bay leaf and thyme sprigs (if using fresh thyme). Serve the Beef Bourguignon hot with your choice of crusty bread, mashed potatoes, or buttered noodles.

Notes

For a richer flavor, make this dish a day ahead and reheat it—the flavors deepen over time.
Substitute the red wine with additional beef broth for an alcohol-free version, though wine adds depth to the dish.
Pearl onions add a traditional touch but can be replaced with baby onions or omitted.

Find it online: https://ukfinda.com/beef-bourguignon-recipe/