Classic French Beef Bourguignon in Red Wine Sauce Recipe

This is my home cook’s version of the French classic. It keeps the rich, slow-cooked flavor but is simple enough for anyone to tackle in their kitchen.

Ingredients

• 3 lbs beef chuck, cut into large cubes
• 2 tbsp olive oil
• 6 slices thick-cut bacon, chopped
• 2 large carrots, sliced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 3 cups beef stock
• 2 cups dry red wine (see how to choose the best red wine for cooking)
• 2 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 bay leaves
• 12 pearl onions, peeled
• 8 oz mushrooms, quartered
• Salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the Beef
   Pat the beef dry with paper towels, season generously with salt and pepper. This step helps get that perfect sear.
2. Cook the Bacon
   In a large Dutch oven, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove and set aside, leaving the drippings in the pot.
3. Brown the Beef
   Add beef cubes in batches, searing on all sides until golden brown. Do not overcrowd the pot. Remove and set aside with the bacon.
4. Build the Base
   Add carrots and diced onions to the pot, cooking until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
5. Add Flour
   Sprinkle flour over the vegetables, stirring to coat. This helps thicken the sauce.
6. Deglaze and Simmer
   Pour in the red wine, scraping up browned bits from the bottom of the pot. Stir in beef stock, thyme, bay leaves, beef, and bacon. Bring to a simmer.
7. Slow Cook
   Cover the Dutch oven and place in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, until the beef is tender.
8. Finish with Vegetables
   In the last 30 minutes of cooking, sauté mushrooms and pearl onions in a skillet, then stir them into the stew.
9. Serve
   Remove bay leaves, adjust seasoning, and serve hot with crusty bread or mashed potatoes.

Serving Tip

I love pairing this with perfect mashed potatoes with garlic and cream or a simple green salad.