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Beef Bourguignon

Beef Bourguignon

**Description:** A classic French dish, Beef Bourguignon is a slow-cooked beef stew braised in red wine with mushrooms, onions, and aromatic herbs for a rich and hearty flavor.
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine French
Servings 6 servings
Calories 600 kcal

Equipment

  • 1 cocotte Lecreuset Style

Ingredients
  

**For the Beef Stew:**

  • - 2 lbs 900g beef chuck, cut into 2-inch cubes
  • - 2 tbsp olive oil
  • - 4 oz 120g pancetta or bacon, diced
  • - 1 large onion finely chopped
  • - 2 carrots sliced
  • - 2 cloves garlic minced
  • - 2 tbsp tomato paste
  • - 2 tbsp all-purpose flour
  • - 2 cups 500ml red wine (Burgundy or Pinot Noir)
  • - 2 cups 500ml beef broth
  • - 1 bay leaf
  • - 1 tsp fresh thyme or ½ tsp dried thyme
  • - Salt and black pepper to taste
  • **For the Mushrooms & Onions:**
  • - 1 tbsp butter
  • - 1 tbsp olive oil
  • - 8 oz 225g pearl onions, peeled
  • - 8 oz 225g mushrooms, quartered
  • - Salt and pepper to taste

Instructions
 

  • Instructions
  • **Prepare the Beef:**
  • - Pat the beef dry with paper towels. Season with salt and pepper.
  • - In a large Dutch oven or heavy-bottomed pot, heat **1 tbsp olive oil** over medium heat.
  • - Add **pancetta** and cook until crispy. Remove and set aside.
  • **Sear the Beef:**
  • - In the same pot, add another **1 tbsp olive oil**.
  • - Sear the beef in batches until browned on all sides. Remove and set aside.
  • **Sauté the Vegetables:**
  • - In the same pot, add **onions and carrots**. Cook for about 3 minutes.
  • - Stir in **garlic** and cook for 1 minute.
  • **Deglaze & Simmer:**
  • - Add **tomato paste** and **flour**, stir well.
  • - Pour in **red wine**, scraping up browned bits. Simmer for 5 minutes.
  • - Add **beef broth**, **bay leaf**, and **thyme**.
  • - Return beef and pancetta to the pot. Bring to a simmer.
  • **Slow Cook:**
  • - Cover and simmer on **low heat for 2.5 to 3 hours**, or until beef is tender.
  • **Prepare Mushrooms & Onions:**
  • - In a separate pan, heat **butter and olive oil**.
  • - Sauté **pearl onions** until golden, then add **mushrooms** and cook until browned.
  • - Stir them into the stew 30 minutes before serving.
  • **Serve & Enjoy:**
  • - Remove bay leaf and adjust seasoning.
  • - Serve over **mashed or roasted potatoes, buttered noodles, or crusty bread**.

Notes

Chef’s Tips
- Use **high-quality red wine** for the best flavor.
- Let the stew rest for a few hours or overnight for even deeper flavor.
- Garnish with **fresh parsley** before serving.