Description
Rich, rustic, and deeply comforting, French Beef Bourguignon is a traditional dish that turns simple ingredients into something extraordinary. Tender chunks of beef simmer slowly in a red wine sauce, joined by pearl onions, carrots, garlic, mushrooms, and fragrant thyme. This is a dish that fills your kitchen with the most incredible aromas and your plate with deep, layered flavor.
Ingredients
Meat
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2 lbs beef stew meat (chuck roast or similar), cut into 1½-inch cubes
Produce
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2 carrots, sliced
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2 cloves garlic, minced
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12 oz frozen pearl onions
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8 oz brown mushrooms, halved or quartered
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1 tsp fresh thyme leaves
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1 bay leaf
Baking & Spices
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¼ cup all-purpose flour
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1 tsp kosher salt
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½ tsp coarse black pepper
Dairy
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4 tbsp unsalted butter, divided
Beer, Wine & Liquor
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2 cups Burgundy red wine (or other dry red wine like Pinot Noir or Cabernet)
Instructions
Pat the beef dry with paper towels and season with salt and pepper.
In a large Dutch oven, melt 2 tablespoons butter over medium-high heat.
Add beef in batches and sear on all sides until browned. Transfer to a plate.
Add remaining 2 tbsp butter to the pot.
Sauté the carrots, pearl onions, and mushrooms for 5–6 minutes, scraping up browned bits.
Add garlic, thyme, and bay leaf and cook another minute.
Sprinkle in the flour and stir to coat vegetables. Cook for 1–2 minutes.
Slowly pour in the wine, scraping up any stuck bits from the bottom. Stir well to combine.
Return the beef (plus any juices) to the pot.
Bring to a simmer, then reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.
Remove bay leaf. Adjust seasoning with salt and pepper.
Serve hot over mashed potatoes, buttered egg noodles, or crusty bread.
Notes
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Use good-quality wine—it doesn’t have to be expensive, but it should be drinkable!
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Don’t rush the simmering—the longer it cooks, the more the flavors develop.
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If using fresh pearl onions, blanch and peel before adding.