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Beef Bourguignon Recipe

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3.9 from 2 reviews

This classic French Beef Bourguignon features tender, braised beef cooked slowly in Pinot Noir with mushrooms, pearl onions, pancetta, and aromatic herbs. The result is a rich, flavorful stew perfect for cozy dinners and entertaining, with options for oven, Instant Pot, or slow cooker preparation. Serve it with mashed potatoes, buttered noodles, or crusty bread for an authentic comfort food experience.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Ingredients

Main Ingredients

  • 2 ½ lbs beef chuck or stew meat, cut into 1-1 ½ inch cubes
  • Kosher salt and pepper to taste
  • 4 ounces pancetta or thick-cut bacon, diced
  • 2 tablespoons olive oil, divided
  • 3 medium carrots, peeled and sliced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 3 cups dry red wine (Burgundy or Pinot Noir)
  • 3 cups beef broth
  • 1 bay leaf
  • 8 ounces pearl onions, fresh or frozen, peeled
  • 8 ounces cremini mushrooms or white mushrooms, halved or quartered

Garnish

  • ¼ cup fresh parsley, roughly chopped
  • Thyme leaves, roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising.
  2. Season and Dry Beef: Pat the beef cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper to enhance browning and flavor.
  3. Cook Pancetta: In a large Dutch oven over medium heat, cook the diced pancetta or bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  4. Sear Beef: Increase heat to medium-high. In batches, sear the beef cubes in the pancetta fat, adding olive oil if needed. Brown all sides well to develop deep flavor. Transfer beef to the plate with pancetta.
  5. Sauté Vegetables: Add 1 tablespoon olive oil to the pot if necessary. Sauté the sliced carrots, diced onion, and thyme until the onions have softened, about 5 to 7 minutes.
  6. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute, then add tomato paste and cook for another minute, coating the vegetables well.
  7. Add Flour: Sprinkle the flour evenly over the vegetables and stir to coat. This helps thicken the stew later.
  8. Deglaze with Wine: Slowly pour in the red wine while scraping the bottom of the pot to release any browned bits, intensifying the flavor.
  9. Add Broth and Beef: Stir in the beef broth, bay leaf, seared beef, and pancetta. Bring the mixture to a simmer.
  10. Braise in Oven: Cover the pot and transfer to the preheated oven. Cook for 2½ to 3 hours, until the beef is fork-tender and the flavors meld beautifully.
  11. Sauté Mushrooms and Pearl Onions: About 30 minutes before the stew is done, heat a skillet with olive oil. Sauté the mushrooms and pearl onions with salt and pepper until browned and tender.
  12. Combine and Reduce: Stir the sautéed mushrooms and onions into the stew, return the pot to the oven uncovered for an additional 20–30 minutes to let the sauce reduce slightly and concentrate flavors.
  13. Finish and Serve: Remove the bay leaf, adjust seasoning with salt and pepper as needed, and garnish with fresh parsley and thyme. Serve hot with sides like mashed potatoes, buttered noodles, or crusty bread.

Notes

  • Patting the beef dry ensures better browning and richer flavor development.
  • Don’t overcrowd the pot when searing meat; work in batches for even browning.
  • Maintain a low oven temperature to gently braise; higher heat will toughen the beef.
  • This stew tastes even better the next day as flavors have time to meld.
  • If excess fat rises to the top after cooking, skim it off for a leaner stew.
  • For a lighter ‘blanc’ version, use white wine instead of red, omit tomato paste, and add cream at the end.
  • Slow Cooker Option: Brown pancetta and beef first, sauté vegetables, deglaze with wine, then combine all in slow cooker. Cook on LOW 7–8 hours or HIGH 4–5 hours. Add sautéed mushrooms and onions in the last 20–30 minutes.
  • Instant Pot Option: Use sauté mode to brown pancetta and beef, deglaze with wine, add broth and seasonings, pressure cook for 45 minutes with natural release, then stir in sautéed mushrooms and onions. Keep warm for 20 minutes before serving.
  • Storage: Refrigerate up to 4 days in airtight container, freeze up to 3 months. Reheat gently on stovetop or microwave.

Find it online: https://cheftinaskitchen.com/beef-bourguignon-recipe/