Soups & Stews > Hearty Stews > Beef Stews > Burgundy Beef Stew (Boeuf Bourguignon) Recipe

Authentic Boeuf Bourguignon: A Hearty Beef Stew

Indulge in the rich flavors of Boeuf Bourguignon, a classic French beef stew braised in red wine with mushrooms, onions, and bacon. This hearty and flavorful dish is perfect for a comforting meal.

Prep Time
30 minutes
Cook Time
3 hours
Servings
6-8
Ingredients
  • 3 lbs Beef chuck, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 6 oz Bacon, cut into lardons
  • 1 large Yellow onion, chopped
  • 2 medium Carrots, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 3 cups Dry red wine (Burgundy preferred)
  • 2 cups Beef broth
  • 1 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 1 lb Cremini mushrooms, quartered
  • 1 cup Pearl onions, peeled
  • 2 tbsp Fresh parsley, chopped
  • to taste Salt
  • to taste Black pepper

Prepare the Beef

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.

Sear the Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.

Cook the Bacon and Vegetables

Add the bacon lardons to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the chopped onion and carrots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Thicken

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and tomato paste. Bring to a simmer.

Combine and Braise

Return the beef and bacon to the pot. Add the dried thyme and bay leaf. Bring the mixture to a simmer, then cover and reduce heat to low. Simmer for 2.5-3 hours, or until the beef is very tender.

Add Mushrooms and Pearl Onions

In the last 30 minutes of cooking, add the quartered cremini mushrooms and pearl onions to the pot. Continue to simmer until the mushrooms and onions are tender.

Final Touches and Serving

Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh chopped parsley. Serve hot with mashed potatoes, crusty bread, or egg noodles.

Nutrition Facts Estimated per 100g of product

Please note that these values are approximate and can vary depending on specific ingredients and portion sizes.
Calories: 180kcal
Protein: 15g
Fat: 8g
Carbohydrates: 5g

Other Considerations for Nutrition

This recipe is rich in protein and iron from the beef. Using lean beef chuck and trimming excess fat can reduce the overall fat content. Adding more vegetables like carrots and celery can increase the fiber content.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other cuts of beef suitable for braising, such as beef shoulder or round roast. Adjust the cooking time as needed.
  • Can I substitute the red wine?

    While Burgundy is traditional, you can use other dry red wines like Cabernet Sauvignon or Pinot Noir. Avoid sweet or overly fruity wines.
  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the beef and cook the bacon and vegetables as directed. Then, transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the mushrooms and pearl onions during the last hour of cooking.