Beef Bourguignon recipe is a classic French stew featuring tender beef cooked in a rich, red wine sauce with vegetables and herbs. Perfect for a cozy meal, it’s flavorful, comforting, and ideal for special occasions.
- 2 pounds (900 g) beef chuck or stewing beef, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 tablespoons flour
- 2 cups red wine (such as Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 cup mushrooms, sliced
- Fresh parsley, chopped (for garnish)
- Brown the beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, cooking each side for 2-3 minutes. Remove beef from the pot and set aside.
- Cook the bacon and vegetables: In the same pot, add the chopped bacon and cook until crispy. Add the diced onion, garlic, and sliced carrots, and cook for 5 minutes until softened.
- Add the flour and liquids: Sprinkle the flour over the vegetables, stirring to coat. Gradually pour in the red wine, scraping any browned bits from the bottom of the pot. Add the beef broth, tomato paste, thyme, and bay leaves. Stir to combine.
- Simmer the stew: Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 2 hours, stirring occasionally, until the meat is tender.
- Add mushrooms: After 2 hours, add the sliced mushrooms and simmer for another 30 minutes, uncovered, until the sauce thickens.
- Serve: Remove the bay leaves and garnish with chopped parsley. Serve the Beef Bourguignon over mashed potatoes, rice, or crusty bread. Enjoy!