Beef Bourguignon

5 from 1 vote

Discover the art of culinary elegance of Beef Bourguignon a classic french beef stew. Learn step-by-step instructions, from selecting the finest ingredients to mastering the slow braising process. Indulge in this timeless French classic and enjoy the rich flavor.

Prep Time15

Cook Time3 15

Total Time3 30

Course: Main Course

Cuisine: French, Gluten-free, Paleo, whole30

Keyword: Beef Bourguignon, Freench beef stew

Servings:

Calories: 683kcal

Ingredients

4 slices bacon cut into lardons
3 tbsp butter or extra-virgin olive oil
3 lbs beef cut into 2-inch chunks
3/4 lbs pearl onions White onion is fine if you can't find pearls onion. Chopped
salt and pepper if you are gluten-free, use gluten-free flour
2 tbsp flour if you are gluten-free, use gluten-free flour
3 cups red wine Burgundy is bet
2 1/2 to 3 1/2 cups beef stock
2 tablespoons tomato paste
4 cloves garlic smashed
2 tablespoon thyme fresh
2 bay leaves
24 pearl onions
1 herb bouquet 6 sprigs parsley, 2 sprigs thyme, 2 sprigs sage, 1 bay leaf
1 lbs mushrooms fresh and quartered

Instructions

Marinate the beef: Season the beef cubes generously with salt and pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, add the beef cubes to the pot, making sure not to overcrowd the pan. Sear the beef on all sides until nicely browned. Transfer the browned beef to a plate and set aside.
Cook the bacon and vegetables: In the same pot, add the diced bacon and cook until crispy. Add the chopped onions, carrots, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned.
Add the tomato paste and flour: Stir in the tomato paste and cook for a minute or two until it's fragrant. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another minute to cook off the raw flour taste.
Deglaze the pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the sauce). Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
Add the beef and broth: Return the browned beef cubes to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth until the beef is just covered. Add the bay leaves and thyme leaves.
Braise the beef: Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and let the beef braise for 2 to 2 1/2 hours, or until the meat is fork-tender.
Cook the mushrooms: In a separate pan, melt the butter over medium heat. Add the quartered mushrooms and cook until they are golden brown and tender.
Finish the dish: Once the beef is cooked, add the cooked mushrooms to the pot, stirring gently to combine. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves.
Serve: Garnish the Beef Bourguignon with chopped fresh parsley and serve hot, preferably with crusty bread, mashed potatoes, or noodles to soak up the delicious sauce.

Nutrition