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Beef bourguignon in a red Dutch oven with tender chunks of beef, mushrooms, pearl onions and carrots in a glossy red wine sauce

Beef Bourguignon

Classic French beef stew with chuck roast, bacon, and mushrooms braised slowly in red wine until fork tender. One Dutch oven, mostly hands off, and even better the next day.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 3 hours 43 minutes
Course Beef Recipes, Christmas, Crowd Pleasers, Holiday, Main Course, One Pot Meals, Signature Recipes, Slow Cooker Recipes, Soup
Cuisine French
Servings 8 servings

Equipment

  • 6-7 quart dutch oven
  • Large Skillet
  • slotted spoon

Ingredients
  

For the Stew

  • 6 oz thick cut bacon, cut into 1 inch lardons
  • 3 lbs chuck roast, trimmed and cut into 2 inch cubes
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, diced
  • 3 large carrots, cut into 1 inch pieces
  • 4 cloves garlic, smashed and minced
  • 2 tablespoon tomato paste
  • 3 tablespoon all purpose flour
  • 1 bottle (750ml) Pinot Noir, Burgundy or other dry red wine
  • 2 cups low sodium beef broth
  • 6 sprigs fresh thyme
  • 2 bay leaves

To Finish

  • 3 tablespoon butter
  • 1 lb cremini mushrooms, quartered
  • 2 tablespoon fresh parsley, chopped
  • 1 bag frozen pearl onions (optional)

Instructions
 

  • Heat the oven to 325°F. Set a 6 to 7 quart Dutch oven over medium heat and cook the bacon until golden and the fat has rendered, about 8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  • Pat the beef cubes completely dry and season with the salt and pepper. Working in three batches so the pot is never crowded, sear the beef until deeply browned on all sides, about 6 minutes per batch. Transfer each batch to a plate.
  • Add the onion and carrots to the pot and cook until the onion softens and turns golden, about 6 minutes. Add the garlic and cook 1 minute more.
  • Stir in the tomato paste and cook for 2 minutes, until it darkens to a brick color.
  • Return the beef and bacon to the pot with any juices. Sprinkle the flour over everything and stir for 2 minutes.
  • Pour in the wine, scraping the bottom of the pot to release the browned bits. Add the beef broth, thyme sprigs, and bay leaves. The liquid should nearly cover the meat. Bring to a simmer.
  • Cover and transfer to the oven. Braise for 2 ½ to 3 hours, until the beef falls apart under light pressure from a fork.
  • About 20 minutes before the stew is done, melt the butter in a large skillet over medium heat. Cook the pearl onions until browned in spots, about 8 minutes. Add the mushrooms and cook until browned and their liquid has evaporated, about 8 minutes more.
  • Remove the bay leaves and thyme stems from the stew. Fold in the mushrooms and pearl onions, taste and adjust the salt, and scatter the parsley over the top before serving.

Notes

  • Buy a whole chuck roast and cut it yourself. Pre-cut stew meat is trimmed too small and overcooks before the sauce develops.
  • Do not crowd the pot when browning. Three batches is part of the recipe, not a suggestion.
  • If the sauce is thinner than you want, simmer the finished stew uncovered on the stove for 10 minutes.
Stovetop: after adding the wine and broth, simmer covered over low heat for about 3 hours, checking every 45 minutes and adding broth if the level drops below the meat.
Slow cooker: do steps 1 through 5 in a skillet, then transfer everything with the wine, broth, and herbs to the slow cooker. Cook on low 8 hours or high 4 hours. Finish the mushrooms and pearl onions separately and stir in at the end.
Make ahead: better on day two. Refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth.
Keyword beef bourguignon, beef burgundy, French beef stew, red wine beef stew