Can I use a different cut of beef for this stew?

While beef chuck is ideal because of its fat and tenderness when braised, you can use brisket or short ribs. Just make sure to adjust the cooking time accordingly for the best texture.

Do I need to soak pearl onions before cooking?

Yes! I recommend blanching pearl onions in boiling water for a minute, then slipping off their skins before sautéing. This step removes the tough outer skin and sweetens the onions.

Can I make this stew in a slow cooker?

Absolutely! Follow the initial steps for browning the beef and sautéing the veggies, then transfer everything to a slow cooker. Cook on low for 7-8 hours or until the beef is tender. You can add mushrooms and pearl onions during the last hour to keep their texture intact.

What’s the best way to thicken the stew sauce?

The flour used to coat the beef and incorporated into the vegetables helps thicken the sauce. If necessary, you can reduce the sauce on the stovetop by simmering it uncovered until it reaches your desired consistency.

Hearty Beef Bourguignon Stew Recipe | Comforting French Classic

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon cut into 1 inch pieces; 3 pounds beef chuck trimmed of fat and cut into 2 inch cubes; 1 large white onion chopped; 2 large carrots cut into 2 inch chunks; 6 cloves garlic minced; 1/2 cup flour; 8 sprigs thyme tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; Salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

Description

Classic Beef Bourguignon is a rich and hearty French stew made with tender beef chuck, bacon, red wine, and aromatic vegetables, slowly cooked to develop deep flavors. Finished with sautéed pearl onions and mushrooms, this dish is perfect served with mashed potatoes or crusty bread and tastes even better the next day.

Ingredients

Scale

For the stew

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

For finishing

4 tablespoons butter
2 tablespoons olive oil
16 pearl onions
1 pound 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: Preheat the oven to 350 degrees Fahrenheit and place the rack in the middle position to accommodate a large Dutch oven with a lid.
Cook Bacon: Heat a large Dutch oven over medium heat and add the bacon. Cook until most of the fat has rendered, about 7 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Prepare and Brown Beef: Pat the beef cubes dry and season with salt and pepper. Toss with flour and shake off excess. Sear the beef in batches in the Dutch oven until well browned on all sides. Transfer beef to a plate and set aside.
Sauté Vegetables: Remove excess fat from the pot leaving about 1/4 cup. Add onions and cook for 3 to 5 minutes until they soften. Add carrots and continue cooking for another 5 to 7 minutes until slightly browned.
Add Garlic and Tomato Paste: Add minced garlic and cook until fragrant, about 1 to 2 minutes. Stir in tomato paste and cook for 3 to 4 minutes, stirring frequently to prevent burning. Add a little water if necessary to avoid scorching.
Incorporate Flour: Add remaining flour to the pot and whisk or stir with a wooden spoon until flour is fully incorporated and no longer white, about 2 minutes.
Add Liquids and Herbs: Slowly pour in wine and beef broth while whisking to prevent lumps. Scrape brown bits from the bottom of the pot with a wooden spoon. Add beef, bacon, tied thyme sprigs, and bay leaves. Turn off heat.
Braise in Oven: Cover the pot and place in the oven to cook for 3 hours. Check at 90 minutes; if sauce is too thick and sticking, add 1/2 cup water and stir before returning to oven.
Season and Remove Herbs: After braising, remove pot from oven. Season with salt and pepper to taste. Discard bay leaves and thyme sprigs. Skim excess fat from the surface using a spoon or paper towels.
Adjust Sauce Consistency: If sauce is too thin, strain contents into a separate pot. Simmer sauce over medium-high heat until it coats the back of a wooden spoon. Return beef and vegetables to the pot and keep covered.
Cook Pearl Onions: Heat olive oil in a large pan over medium-high heat. Cook pearl onions until tender, about 4 to 5 minutes. Remove onions with a slotted spoon and cover with foil to keep warm.
Cook Mushrooms: In the same pan, add mushrooms and cook until they release moisture and begin to brown, about 5 to 8 minutes. Add butter and cook until mushrooms are glistening, about 2 to 3 minutes.
Combine Onions and Mushrooms: Return pearl onions to the pan with mushrooms and toss to coat. Season with salt, pepper, and fresh thyme leaves. Remove from heat.
Finish and Serve: Mix minced parsley into the stew. Optionally add the sautéed mushrooms and onions into the stew or serve them on the side. Serve with mashed potatoes or crusty bread. Best enjoyed reheated the next day.

Notes

For best flavor, allow the stew to cool, refrigerate overnight, and reheat gently on the stovetop the next day.
Adding water to adjust sauce thickness during cooking helps prevent burning and promotes even braising.
Use homemade beef stock or low sodium beef base for superior flavor. Adjust salt after cooking as some bases can be salty.
Leftovers keep well refrigerated for up to 3 days and freeze well for up to 6 months.
Serve with creamy mashed potatoes or crusty French bread to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0.2 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 130 mg