Classic French Beef Bourguignon

Get ready to master the ultimate French comfort food! This rich, soul-warming beef bourguignon transforms humble ingredients into a masterpiece of tender meat, pearl onions, and mushrooms swimming in a deeply flavored wine sauce.

The secret lies in the slow-cooking process that turns tough beef into melt-in-your-mouth tender morsels, while bacon adds a subtle smokiness and red wine creates an incredibly rich sauce that’ll have you reaching for crusty bread to soak up every last drop.

Ingredients

Main Ingredients:

• 2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed
• 2 tsp salt
• 2 tsp fresh ground black pepper
• 4 tbsp (57g) unsalted butter, divided
• 8 ounces cured pork or 5-6 slices bacon, cut in fine strips
• 4 sprigs thyme
• 3 bay leaves
• 3 garlic cloves, peeled and finely chopped
• 10 pearl onions, peeled
• 4-5 medium carrots, peeled and roughly chopped
• 2 cups (500ml) red wine
• 2 tbsp (30ml) brandy
• 2 cups (500ml) beef broth
• 2 tbsp (50g) tomato paste
• ¼ cup (32g) flour
• 6-7 sprigs parsley, for garnish (optional)

For the Mushrooms:

• 2 tbsp (28.5g) unsalted butter
• 1 lb (0.45kg) cremini mushrooms, quartered
• ¼ tsp salt
• ½ tsp freshly ground black pepper

Steps

1. Begin 2 hours before cooking by patting the beef cubes completely dry with paper towels. Season thoroughly with salt and black pepper. Let rest at room temperature – this ensures even cooking and better browning.
2. Heat your Dutch oven over medium-high heat and melt 2 tablespoons butter. Add bacon strips and cook for 6-7 minutes until lightly crisp but not burnt. The fat should render out completely. Remove bacon, leaving the flavorful drippings behind.
3. Preheat oven to 325°F (163°C). Working in batches (about 4-5 pieces at a time), brown beef for 3 minutes per side. You’ll know it’s ready when a golden-brown crust forms. Don’t crowd the pan or the meat will steam instead of sear.
4. Add 2 tablespoons butter to the Dutch oven. Add garlic, carrots, and pearl onions with herbs. Cook for 6-7 minutes until onions develop a glossy sheen and carrots slightly soften. The aromatics should be fragrant but not browned.
5. Return beef and bacon to the pot. Add tomato paste and sprinkle flour evenly. Stir constantly until flour disappears – about 1 minute. Pour in wine, brandy, and broth just until meat is barely covered. Bring to a simmer, cover, and transfer to oven for 1 hour 30 minutes.
6. Meanwhile, prepare mushrooms: Melt 2 tablespoons butter in a large pan over medium heat. Add mushrooms without overcrowding. Cook 10 minutes until golden brown and moisture has evaporated.
7. Remove stew from oven, stir in mushrooms, and return for final 30 minutes. Let rest 15 minutes before serving. The sauce should coat the back of a spoon and meat should be fork-tender.

Smart Swaps

• Use beef chuck instead of stewing beef for more marbling
• Replace red wine with additional beef stock plus 1 tablespoon red wine vinegar
• Substitute pearl onions with 1 large diced yellow onion

Make It Diabetes-Friendly

• Reduce carrots to 2 medium (cuts 8g carbs per serving)
• Use lean beef trimmed of visible fat
• Serve over cauliflower mash instead of potatoes
• Limit portion size to 1.5 cups per serving

Pro Tips

• Choose a full-bodied red wine like Burgundy or Côtes du Rhône
• Don’t skip the room temperature rest for the beef
• Test doneness by pressing meat with a fork – it should yield easily