Classic French Beef Bourguignon

Transport your taste buds to the heart of France with this Classic French Beef Bourguignon, the ultimate comfort food crafted from simple, wholesome ingredients and traditional techniques. Tender chunks of beef chuck are seared to perfection, then slow-cooked in a rich, velvety red wine sauce infused with smoky bacon, aromatic herbs, and hearty vegetables like carrots and pearl onions. A final addition of sautéed mushrooms adds depth and texture, making every bite a luxurious treat. This timeless recipe, with its robust flavors and melt-in-your-mouth texture, is perfect for a cozy dinner or an elegant gathering. Serve it with crusty French bread, creamy mashed potatoes, or buttered noodles for a meal that feels like a warm embrace. Perfectly suited for slow-cooking enthusiasts and lovers of classic French cuisine, this Beef Bourguignon is a showstopper you’ll want to savor again and again.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck (cut into 2-inch cubes)
• 2 tbsp Olive oil
• 6 oz Thick-cut bacon (diced)
• 3 Carrots (peeled and sliced into 1-inch pieces)
• 1 Yellow onion (diced)
• 3 Garlic cloves (minced)
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 3 cups Red wine (preferably Burgundy or Pinot Noir)
• 2 cups Beef stock
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 8 oz Button mushrooms (sliced)
• 1 cup Pearl onions (peeled)
• 1 to taste Salt
• 1 to taste Black pepper
• 2 tbsp Chopped parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

Step 3

Pat the beef chunks dry with paper towels and season generously with salt and black pepper. Working in batches, sear the beef in the Dutch oven until browned on all sides. Remove and set aside.

Step 4

Add the remaining olive oil to the pot if needed, then sauté the carrots and onions for about 5 minutes until they begin to soften. Stir in the garlic and cook for another minute.

Step 5

Mix in the tomato paste and cook for 2-3 minutes to develop its flavor. Sprinkle the flour over the vegetables, stirring to coat evenly.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.

Step 7

Return the beef and bacon to the pot. Add the beef stock, bay leaves, and thyme sprigs. Simmer for a few minutes, then cover the pot and transfer it to the oven.

Step 8

Cook the stew in the oven for 2 hours, stirring halfway through, until the beef is tender.

Step 9

While the stew is cooking, heat a skillet over medium heat and sauté the mushrooms in a bit of butter or olive oil until golden brown. Set aside.

Step 10

After 2 hours, stir the sautéed mushrooms and pearl onions into the stew. Return the pot to the oven for an additional 30 minutes of cooking.

Step 11

Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and thyme sprigs before serving.

Step 12

Garnish with chopped parsley if desired and serve hot, preferably with crusty bread, mashed potatoes, or buttered noodles.

Nutrition Facts

Serving size	(3114.6g)

Amount per serving	% Daily Value*
Calories	4431.9

Total Fat 283.7g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 8272.0mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 16.4g	0%
Total Sugars 36.4g
Protein 258.2g	0%

Vitamin D 22.7IU	0%
Calcium 394.5mg	0%
Iron 32.1mg	0%
Potassium 6809.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 25.9%

Carbs: 10.1%