A timeless French classic, this hearty Beef Bourguignon features tender beef slow-cooked in a rich red wine sauce with pearl onions, carrots, mushrooms, and aromatic herbs. Perfect for cozy dinners and special occasions.
Ingredients
- 3 lbs boneless beef chuck, cut into 2-inch chunks
- 1 large yellow onion, chopped
- 25 pearl onions, peeled
- 1 medium carrot, sliced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, halved
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 cup low-sodium beef broth
- 2 cups red wine (Burgundy or Pinot Noir recommended)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- 3 tbsp olive oil or butter
- Salt & freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Sear the Beef
Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Season beef chunks with salt and pepper. Sear in batches until browned on all sides. Remove and set aside. - Sauté the Aromatics
Add remaining olive oil to the pot. Sauté chopped onion, carrots, and minced garlic for 5–6 minutes until softened and fragrant.
- Add Tomato Paste & Flour
Stir in tomato paste and flour, cooking for 1–2 minutes to remove the raw flour taste. - Deglaze & Simmer
Pour in red wine and beef broth, scraping the bottom of the pot to release any browned bits. Return the seared beef to the pot. Add thyme, bay leaves, and adjust salt and pepper. Bring to a simmer. - Cook Slowly
Cover the pot and simmer on low heat for 2–3 hours, or until beef is tender. - Add Mushrooms & Pearl Onions
In the last 30 minutes of cooking, add halved mushrooms and pearl onions. Continue to cook until they are tender and flavorful. - Finish & Serve
Remove bay leaves. Taste and adjust seasoning. Garnish with chopped fresh parsley and serve hot, ideally with creamy mashed potatoes, buttered noodles, or crusty bread.
Quick Info
- Servings: 6–8
- Prep Time: 25 minutes
- Cook Time: 2.5–3 hours
- Total Time: ~3 hours 30 minutes
Tips & Variations
- Wine choice: A full-bodied red like Burgundy works best, but any dry red wine can be used.
- Make ahead: Beef Bourguignon tastes even better the next day. Refrigerate overnight and reheat gently.
- Vegetarian option: Replace beef with hearty mushrooms and vegetable stock for a vegetarian version.
- Thicker sauce: If desired, simmer uncovered for 10–15 minutes at the end to reduce the sauce.
