Beef Bourguignon

Chuck beef is slow-braised for hours in red wine until it melts at the touch of a fork, joined by carrots, mushrooms, and pearl onions in a silky, deeply flavored sauce. This is Burgundy's most beloved stew — hearty, elegant, and worth every minute.

Prep time

25 mins

Cook time

2 hrs 30 mins

Total time

2 hrs 55 mins

Servings

6 servings

Calories

585

Ingredients

• 1.25 kg beef chuck, cut into 5cm cubes
• 120 g thick-cut bacon or lardons, diced
• 3 tbsp all-purpose flour
• 3 tbsp olive oil, divided
• 3 large carrots, cut into thick rounds
• 1 large onion, chopped
• 3 cloves garlic, minced + 2 tbsp tomato paste
• 750 ml dry red wine (Burgundy or Pinot Noir style)
• 400 ml beef stock
• 2 bay leaves + 5 sprigs fresh thyme (or 1.5 tsp dried)
• 250 g button mushrooms, halved
• 200 g pearl onions, peeled
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Pat the beef cubes very dry and season generously with salt and pepper. Toss them in the flour until lightly coated, shaking off the excess.
2. Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, 8–10 minutes per batch. Do not crowd the pot. Set the beef aside.
3. In the same pot, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat behind.
4. Add the chopped onion and carrots and cook for 5–6 minutes until the onion softens. Stir in the garlic and tomato paste and cook for 1–2 minutes until fragrant and slightly darkened.
5. Pour in the red wine, scraping up all the browned bits. Add the beef stock, bay leaves, thyme, beef, and bacon. The liquid should nearly cover the meat — add a splash more stock if needed.
6. Bring to a gentle boil, then cover, reduce the heat to low, and simmer for 2 hours, stirring occasionally, until the beef is fork-tender.
7. While the stew braises, heat the remaining 1 tbsp of olive oil in a skillet and sauté the mushrooms and pearl onions until golden, 8–10 minutes. Set aside.
8. Stir the mushrooms and pearl onions into the stew and simmer uncovered for 20–30 minutes more, until the sauce is thick enough to coat a spoon. Discard the bay leaves and thyme stems.
9. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and serve hot over mashed potatoes, creamy polenta, or egg noodles.

Pro tips

• Chuck roast is the ideal cut — its fat and connective tissue melt into a rich sauce over the long braise.
• Brown the beef in batches; overcrowding steams the meat instead of searing it.
• The stew is even better the next day, so make it ahead when you can.
• If the sauce is too thin at the end, simmer uncovered; if too thick, loosen with a splash of stock.

Frequently asked questions