Description

French Beef Bourguignon is a classic, rich, and hearty French stew featuring tender chunks of beef braised in red Burgundy wine, beef stock, and aromatic herbs. This slow-cooked dish combines seared beef chuck, caramelized pearl onions, sautéed mushrooms, and a deeply flavored sauce thickened with tomato paste and flour, resulting in a comforting and elegant meal perfect for special occasions or cozy dinners.

Ingredients

Beef and Vegetables

3 1/2 lbs beef chuck, cut into 2″ pieces
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered

Fat and Seasonings

4 tablespoons unsalted butter, divided
Kosher salt and freshly cracked pepper
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves

Liquids

2 cups Burgundy wine or other bold red wine
2 cups beef stock

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for braising the beef.
Sear the beef: Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Season the beef pieces generously with salt and pepper, then sear them on all sides until browned. Remove the beef and set aside to retain all the flavorful browned bits in the pot.
Sauté aromatics: Add the remaining 2 tablespoons of butter to the pot. Sauté the chopped onion and carrots until softened, about 5 minutes. Then stir in the minced garlic and tomato paste, cooking until the tomato paste darkens to develop deeper flavor.
Create the base: Sprinkle the flour over the vegetable mixture and cook for 1 minute to remove the raw flour taste. Gradually pour in the Burgundy wine and beef stock, adding the beef bouillon as well. Scrape the bottom of the pot to deglaze and lift the browned bits, incorporating them into the sauce.
Braise the beef: Return the seared beef chunks to the pot, add the fresh thyme sprigs and bay leaves. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the beef slowly for 2 1/2 hours until the meat becomes tender and flavorful.
Cook mushrooms and onions: While the beef is braising, sauté the quartered cremini mushrooms in the remaining butter in a separate pan until browned. Add the pearl onions and cook together until the onions are caramelized and soft.
Combine and finish: After 2 1/2 hours of braising, remove the Dutch oven from the oven and add the sautéed mushrooms and pearl onions into the stew. Return the pot uncovered to the oven and bake for an additional 45 to 60 minutes until the beef is very tender and the flavors meld beautifully.

Notes

Use a good quality Burgundy or any bold full-bodied red wine for the best flavor.
Defrost pearl onions well and drain excess moisture to avoid watering down the stew.
For a thicker sauce, you can simmer uncovered on the stove for a few extra minutes after baking.
This dish can be made a day ahead; the flavors improve after resting overnight.
Serve with buttery mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.