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Ingredients
For the Beef Stew:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper, to taste
- 4 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
For Finishing:
- 1 cup pearl onions, peeled
- 8 oz mushrooms, quartered
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Directions
1. Brown the Bacon
2. Sear the Beef
Pat the beef cubes dry (this helps them brown, not steam). Season with salt and pepper, then sear in batches in the bacon fat until deeply browned on all sides. Transfer to a plate.
3. Build the Flavor Base
Add the onion and carrot to the pot, sautéing until lightly caramelized. Stir in garlic and tomato paste, cooking for another minute until fragrant. Sprinkle flour over the vegetables and stir to coat.
4. Deglaze with Wine
Pour in the red wine, scraping up the flavorful brown bits from the bottom of the pot. Let the mixture simmer for 5 minutes, allowing the alcohol to cook off.
5. Add the Beef & Broth
Return the beef and bacon to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a 350°F (175°C) oven. Cook for 2 ½ to 3 hours, until the beef is fork-tender.
6. Sauté the Mushrooms and Onions
Near the end of cooking, melt butter in a skillet. Add mushrooms and pearl onions, sautéing until golden. Stir them into the stew during the last 15 minutes of cooking for added flavor and texture.
7. Serve & Savor
Remove bay leaves and adjust seasoning. Sprinkle with fresh parsley before serving.
Serving Suggestions
Traditionally, French Beef Bourguignon is served with buttered noodles, mashed potatoes, or crusty French bread — something to soak up every drop of that incredible sauce. Add a glass of red wine and a simple green salad, and you’ve got a meal that feels straight out of a Parisian bistro.
Cooking Tips
- Choose the right wine: A good dry red wine like Burgundy, Pinot Noir, or Merlot enhances the dish’s depth.
- Don’t rush the process: The long cooking time is what makes the beef melt-in-your-mouth tender.
- Make it ahead: This dish tastes even better the next day as the flavors continue to develop overnight.
The Final Word
French Beef Bourguignon is more than just a recipe — it’s an experience. It’s about slowing down, savoring the process, and letting simple ingredients transform into something luxurious. Whether you’re cooking it for Sunday dinner or a special occasion, this dish is guaranteed to impress and comfort in equal measure.
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