Beef Bourguignon stands as one of the crown jewels of French cuisine, a dish that transforms humble ingredients into something transcendent through patience and technique. Originating in Burgundy, this iconic stew showcases the region's two greatest treasures: exceptional wine and world-class beef. The long, slow braise creates meat so tender it nearly melts on the tongue, while the rich wine sauce develops layers of complex, savory depth.

Wine Pairing

Recommended: Red Burgundy (Pinot Noir) or Côtes du Rhône

Use the same wine you'll be drinking with dinner for the braise. A good Burgundy Pinot Noir brings earthy notes that echo the mushrooms while its acidity balances the richness.

Ingredients

Main Components:

3 lbs beef chuck, cut into 2-inch cubes
6 oz bacon or lardons, diced
2 tbsp olive oil
2 tbsp flour
3 cups red wine (Burgundy or Pinot Noir)
2 cups beef stock
2 tbsp tomato paste
4 cloves garlic, minced
1 large onion, diced
2 carrots, sliced
2 bay leaves
4 sprigs fresh thyme
Salt and black pepper

For the Garnish:

1 lb pearl onions, peeled
1 lb cremini mushrooms, quartered
2 tbsp butter
Fresh parsley, chopped

Instructions

Brown the bacon: In a large Dutch oven over medium heat, cook bacon until crispy. Remove and set aside, leaving fat in pot.
Sear the beef: Pat beef dry and season with salt and pepper. Working in batches, brown beef on all sides in bacon fat and olive oil. Remove and set aside.
Build the base: In the same pot, sauté onions and carrots until softened, about 5 minutes. Add garlic and tomato paste, cook for 1 minute.
Deglaze and braise: Sprinkle flour over vegetables and stir. Pour in wine, scraping up browned bits. Add stock, beef, bacon, bay leaves, and thyme.
Slow cook: Bring to a simmer, cover, and transfer to a 325°F (165°C) oven. Braise for 2.5-3 hours until beef is fork-tender.
Prepare garnish: In the last 30 minutes, sauté pearl onions in butter until golden. Add mushrooms and cook until browned.
Finish and serve: Remove bay leaves and thyme stems. Stir in pearl onions and mushrooms. Garnish with fresh parsley. Serve over egg noodles or with crusty bread.

Chef's Tips

• Make this dish a day ahead - the flavors improve overnight
• Don't skip the searing step - it develops essential flavor
• Use a good quality wine you'd actually drink
• The sauce should coat the back of a spoon when done
• Can be frozen for up to 3 months
• Traditionally served with buttered egg noodles or boiled potatoes