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Classic Beef Bourguignon

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A classic French stew featuring slow-simmered beef in red wine with mushrooms, pearl onions, and fresh herbs, delivering rich, comforting flavors perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 cups red wine (Burgundy or Pinot Noir preferred)
  • 2 cups beef stock (homemade or low-sodium store-bought)
  • 2 medium carrots, peeled and sliced into rounds
  • 12–15 pearl onions, peeled (fresh or frozen)
  • 8 ounces cremini or button mushrooms, quartered
  • 4 ounces bacon, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF option)
  • 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 large bay leaf
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1/4 cup brandy or cognac for deglazing

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Pat beef dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium heat. Add diced bacon and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving fat in pot.
  4. In batches, sear beef cubes in bacon fat for about 3 minutes per side until browned. Transfer browned beef to a plate.
  5. Add carrots and pearl onions to the pot and cook for about 5 minutes until starting to soften. Add mushrooms and cook for another 4 minutes.
  6. Stir in minced garlic and tomato paste; cook 1-2 minutes until fragrant and paste darkens.
  7. If using, pour in brandy or cognac and scrape browned bits from bottom. Let reduce for 1 minute.
  8. Return beef and bacon to pot. Sprinkle flour over mixture and stir to coat evenly.
  9. Pour in red wine and beef stock. Add thyme sprigs and bay leaf. Bring to a simmer on stove.
  10. Cover pot and transfer to oven. Braise for 2.5 to 3 hours until beef is tender, stirring gently and basting once halfway through.
  11. Remove thyme and bay leaf. Adjust seasoning with salt and pepper. If sauce is too thin, simmer uncovered on stove for 10 minutes to reduce.

Notes

Dry beef thoroughly before searing to get a good crust. Brown meat in batches to avoid steaming. Low and slow oven braising ensures tender beef. If sauce is too thick, add stock or wine; if too thin, reduce on stove. For gluten-free, use gluten-free flour or skip flour for thinner sauce. Leftovers taste better the next day. Reheat gently with a splash of stock or wine.

Nutrition

Keywords: beef bourguignon, classic beef stew, French comfort food, slow-cooked beef, red wine stew, hearty dinner, easy beef recipe

Find it online: https://evabake.com/classic-beef-bourguignon-recipe-easy-homemade-step-by-step-guide/