Is it okay to use a different cut of beef?

Absolutely! While beef chuck gives the best melt-in-your-mouth tenderness, brisket or even boneless short ribs also work. Just make sure to trim excess fat.

Can I make this recipe ahead?

Definitely! In fact, Beef Bourguignon truly shines the next day after resting in the fridge. The flavors become more complex and the sauce thickens beautifully.

I don’t have pearl onions. Can I use something else?

Yes—quartered shallots, small boiling onions, or even just extra regular onions can work. Pearl onions are traditional for their sweetness, but the recipe remains delicious either way.

What kind of wine should I use?

Pick a dry red wine that you enjoy drinking, not a “cooking wine.” Something like Pinot Noir, Cabernet Sauvignon, or any decent Burgundy-style blend will do the trick.

Beef Bourguignon Recipe

Name: Beef Bourguignon Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound (226g) thick cut bacon, cut into 1″ pieces; 3 pounds (1.4kg) beef chuck, trimmed of fat and cut into 2″ cubes; 1 large white onion, chopped; 2 large carrots, cut into 2″ chunks; 6 cloves garlic, minced; 1/2 cup (65g) flour; 8 sprigs thyme, tied together; 3 cups (720g) Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups (720g) low sodium beef broth or stock; 1/4 cup (60g) tomato paste; Salt and pepper, to taste; 4 tablespoons (56g) butter; 2 tablespoons (30g) olive oil; 16 pearl onions; 1 pound (454g) cremini mushrooms, quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper, to taste

Description

Beef Bourguignon is a classic French stew featuring tender beef cubes slow-cooked in a rich red wine and beef broth with aromatic vegetables, fresh herbs, bacon, mushrooms, and pearl onions. The stew is deeply flavorful and hearty, making it perfect for special occasions or an impressive dinner. It’s best served with mashed potatoes or crusty bread to soak up the luxurious sauce.

Ingredients

Units Scale

For the Stew

1/2 pound (226g) thick cut bacon, cut into 1″ pieces
3 pounds (1.4kg) beef chuck, trimmed of fat and cut into 2″ cubes
1 large white onion, chopped
2 large carrots, cut into 2” chunks
6 cloves garlic, minced
1/2 cup (65g) flour
8 sprigs thyme, tied together
3 cups (720g) Burgundy wine or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef broth or stock
1/4 cup (60g) tomato paste
Salt and pepper, to taste

For Finishing

4 tablespoons (56g) butter
2 tablespoons (30g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms, quartered
3 tablespoons minced flat-leaf Italian parsley
2 teaspoons fresh thyme leaves
Salt and pepper, to taste

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Instructions

Preheat Oven & Prepare Bacon – Preheat your oven to 350°F (175°C) and place a rack in the middle. In a large Dutch oven over medium heat, cook the bacon until most of the fat is rendered (7-10 minutes). Remove the bacon with a slotted spoon and drain it on a paper towel-lined plate.
Prepare and Sear the Beef – Pat the beef cubes dry and season with salt and pepper. Toss them with flour, shaking off excess. Working in batches, sear the beef in the Dutch oven until browned on all sides, then set aside on a plate.
Sauté Vegetables – Pour out excess fat from the Dutch oven, leaving about 1/4 cup. Add the chopped onions and cook for 3-5 minutes until soft. Add carrots and cook for 5-7 more minutes until slightly colored.
Add Garlic and Tomato Paste – Stir in the minced garlic, cooking for 1-2 minutes until fragrant. Add tomato paste and stir for 3-4 minutes, adding a splash of water if needed to prevent burning.
Add Remaining Flour – Sprinkle all the remaining flour into the pot. Use a whisk or wooden spoon to combine and cook for about 2 minutes until the flour is no longer white.
Deglaze and Combine Stew Base – Gradually pour in wine and beef broth while whisking to avoid lumps. Scrape the pot bottom to loosen brown bits. Add the seared beef, cooked bacon, bundled thyme sprigs, and bay leaves.
Braise Stew – Cover the Dutch oven and bake in the oven for 2 1/2 to 3 hours, or until beef is very tender. Check at 90 minutes, and add 1/2 cup water if the sauce is too thick.
Finish Stew – Remove the pot from the oven. Discard bay leaves and thyme sprigs. Skim fat from the top. If sauce is too thin, strain solids and reduce the sauce on the stovetop until it coats a spoon, then return solids to the pot.
Cook Pearl Onions and Mushrooms – In a large pan over medium-high heat, add olive oil and cook the pearl onions until tender (4-5 minutes). Remove onions, then add mushrooms to the pan and cook until browned (5-8 minutes). Stir in butter and cook until mushrooms are glistening (2-3 minutes). Return onions to the pan, toss with fresh thyme leaves, and season with salt and pepper.
Finish and Serve – Stir chopped parsley into the stew. Either add all mushrooms and onions to the pot before serving or divide among individual plates. Serve hot with mashed potatoes or crusty bread. The flavors improve if made a day ahead.

Notes

Making Beef Bourguignon a day in advance improves the flavor; reheat gently before serving.
If the sauce thickens too much during braising, add water as needed.
Serve with mashed potatoes, buttered noodles, or crusty French bread for a traditional pairing.
Low sodium beef broth is recommended to control salt levels.
This dish can be frozen in portions for up to 3 months.

Nutrition

Serving Size: 1/6 of recipe
Calories: 630
Sugar: 7g
Sodium: 890mg
Fat: 33g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 4g
Protein: 56g
Cholesterol: 165mg