Ultimate Beef Bourguignon Recipe: A French Cooking Classic

BySally
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Ultimate Beef Bourguignon Recipe: A French Cooking Classic

Introduction: The Allure of Beef Bourguignon

Are you wondering if achieving restaurant-quality flavor at home is possible, especially with classic French dishes? In a world awash with fleeting food trends, the enduring appeal of Beef Bourguignon speaks volumes. This iconic French stew, native to the Burgundy region, is more than just a meal; it’s an experience. It’s a testament to the power of slow cooking, simple ingredients transformed into a rich, savory masterpiece. For aspiring home chefs and seasoned gourmands alike, mastering Beef Bourguignon is a culinary rite of passage, offering a delightful journey into the heart of French cuisine. Get ready to impress yourself and your loved ones with a profoundly satisfying dish.

A Symphony of Flavors: The Ingredients

The magic of Beef Bourguignon lies in its harmonious blend of quality ingredients. Each element plays a crucial role, contributing to the dish’s complex depth of flavor and luxurious texture. Here’s what you’ll need:

Main Components

  • Beef Chuck Roast (3 lbs): Opt for well-marbled chuck roast. The marbling is key to tender, flavorful results after slow braising. Substitution: Beef brisket or short ribs can also work, though they may alter the texture slightly.
  • Thick-Cut Bacon (6 oz): Provides a smoky, savory foundation and renders delicious fat for searing. Look for a good quality, fatty bacon. Substitution: Pancetta or smoked ham hocks can be used, but will change the flavor profile.
  • All-Purpose Flour (1/4 cup): Essential for dredging the beef and thickening the sauce. Substitution: Gluten-free flour blend or cornstarch slurry (added at the end) can be used.

Aromatics and Liquids

  • Yellow Onions (2 large): Sweetness and depth. Their aroma as they soften is intoxicating.
  • Carrots (3 medium): Adds a subtle sweetness and earthy notes.
  • Garlic (4 cloves): Pungent and essential for that classic savory backbone.
  • Tomato Paste (2 tbsp): Concentrated umami and a beautiful crimson hue.
  • Dry Red Wine (1 bottle, 750ml): A full-bodied Burgundy (Pinot Noir) is traditional and ideal, but a Merlot or Cabernet Sauvignon works. This is where the “Bourguignon” comes from! Substitution: A rich broth with a splash of red wine vinegar can mimic some acidity, but wine is highly recommended for authentic flavor.
  • Beef Broth (2-3 cups): Enhances the beefy flavor and liquid base. Use a good quality, low-sodium broth.
  • Fresh Thyme (4 sprigs) & Bay Leaves (2): Classic herbaceous aromatics that infuse beautifully during the long simmer. Substitution: Dried thyme can be used (1 tsp), but fresh is preferred for its brighter notes.
  • Olive Oil or Butter (2 tbsp): For sautéing.
  • Salt and Freshly Ground Black Pepper: To taste, always.

Garnish and Finish

  • Pearl Onions (1 lb): Sweet, tender jewels that add texture and visual appeal. (Optional, but highly recommended).
  • Cremini Mushrooms (1 lb): Earthy, meaty mushrooms that absorb the rich sauce.
  • Fresh Parsley (chopped): For a final flourish of freshness and color.

Timing is Everything

Prep time: 45 minutes
Cook time: 3 hours
Total time: 3 hours 45 minutes

Compared to many stew recipes that might be ready in under two hours, Beef Bourguignon requires a longer, slower cook. This extended time is crucial for tenderizing the tough cuts of beef and allowing the flavors to meld into a complex symphony.

A rich, bubbling pot of Beef Bourguignon with tender chunks of beef and vegetables.

Step-by-Step Preparation

Ready to dive in? Follow these steps for a truly sublime Beef Bourguignon.

Step 1: Marinate and Sear the Beef

Begin by cutting your beef chuck into generous 1.5-inch cubes. Pat them thoroughly dry with paper towels. This is crucial for achieving a beautiful sear. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. In a Dutch oven or heavy-bottomed pot over medium-high heat, crisp up your bacon until it’s golden brown and delightfully crunchy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Reserve the bacon for later. Now, sear the floured beef cubes in batches, making sure not to overcrowd the pot. You want a deep, rich brown crust on all sides. This Maillard reaction is where so much flavor begins! Remove the seared beef and set aside with the bacon.

Step 2: Sauté the Vegetables

Add a tablespoon of olive oil or butter to the pot if needed. Reduce the heat to medium and add your chopped onions and carrots. Sauté them, stirring occasionally, until they begin to soften and caramelize, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the minced garlic and tomato paste, stirring and cooking for another 1-2 minutes until fragrant. The tomato paste should darken slightly.

Step 3: Braise to Perfection

Return the seared beef and bacon to the pot. Pour in the entire bottle of red wine. Bring it to a simmer, scraping the bottom of the pot to loosen any remaining fond. Let it bubble gently for about 5 minutes to allow some of the alcohol to evaporate. Pour in the beef broth, ensuring the liquid almost covers the meat. Add the thyme sprigs and bay leaves. Bring the stew back to a bare simmer, then cover the pot tightly. You can either transfer it to a preheated oven at 325°F (160°C) or continue to simmer gently on the stovetop over very low heat. Let it braise for at least 2.5 to 3 hours, or until the beef is fork-tender, meltingly soft, and yields easily to the slightest pressure.

Step 4: Thicken and Finish

Once the beef is tender, remove the thyme sprigs and bay leaves. If the sauce looks too thin, you can thicken it. The flour on the beef should have done most of the work, but if you desire a thicker consistency, you can create a beurre manié (a paste of equal parts softened butter and flour) and whisk it in spoonfuls until the desired thickness is reached, or simply simmer uncovered for a bit longer. While the stew simmers, separately sauté your mushrooms and pearl onions in a little butter or bacon fat until golden and tender. Stir these delicious additions into the Bourguignon just before serving. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Nutritional Highlights

Beef Bourguignon is a hearty, nutrient-dense dish. While specific values vary based on ingredients and portion sizes, a typical serving (approximately 1/6th of the recipe) contains:

  • Calories: ~500-650 kcal
  • Protein: ~40-50g
  • Fat: ~25-35g (largely from beef and bacon, some healthy fats from olive oil)
  • Carbohydrates: ~15-20g (from vegetables and flour)

This dish is an excellent source of iron, zinc, and B vitamins, thanks to the beef.

Healthier Alternatives

While Beef Bourguignon is inherently rich, you can make it a bit lighter without sacrificing significant flavor:

  • Leaner Beef Cuts: While chuck is traditional for its marbling, you can use leaner cuts like sirloin, though they may require shorter cooking times and might not be as fall-apart tender.
  • Reduced Bacon: Use half the amount of bacon or opt for turkey bacon for a smokier, less fatty start.
  • Less Flour: Dredge the beef in less flour or opt for a cornstarch slurry (1-2 tbsp cornstarch mixed with equal parts cold water) added at the end of cooking to thicken, which uses fewer calories and less refined carbohydrate.
  • More Vegetables: Bulk up the stew with more carrots, celery, and even parsnips for added fiber and nutrients.

Serving Suggestions

Beef Bourguignon is wonderfully versatile. It pairs beautifully with:

  • Creamy mashed potatoes or polenta to soak up the luxurious sauce.
  • Crusty baguette for dipping.
  • Simple steamed green beans or a light salad to balance the richness.
  • Egg noodles or a side of rice.

A glass of the same red wine used in cooking makes for a perfect accompaniment.

Common Mistakes to Avoid

To ensure your Beef Bourguignon is a triumph:

  • Not searing the beef properly: Overcrowding the pan leads to steaming, not searing, resulting in pale, less flavorful meat. Sear in batches!
  • Using low-quality wine: The wine is a primary flavor. Use a wine you’d enjoy drinking.
  • Not enough braising time: Tough, chewy beef means it wasn’t cooked long enough. Patience is key!
  • Skipping the thickening step: A watery sauce can detract from the experience. Ensure it’s rich and glossy.

Storing and Reheating Tips

Beef Bourguignon actually tastes even better the next day, as the flavors meld further.

Storage: Once cooled, store the stew in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat it in a 300°F (150°C) oven. If it has become too thick, add a splash of beef broth or water.

Garnished Beef Bourguignon served with mashed potatoes and parsley.

Experience the Magic of Beef Bourguignon

Embarking on the journey to create Beef Bourguignon is more than just cooking; it’s an act of love and patience. The rich aroma that fills your kitchen as it simmers is just the prelude to the symphony of flavors that awaits. This classic French dish, when made with care and quality ingredients, offers a comforting, deeply satisfying meal that is sure to become a cherished recipe in your repertoire. Don’t be intimidated by its fame; follow these steps, savor the process, and you’ll be rewarded with a culinary masterpiece. Ready to bring a taste of Burgundy to your table?

Frequently Asked Questions

What are the best types of beef for Bourguignon?

Chuck roast is the gold standard due to its excellent marbling, which breaks down into tender, succulent beef during long, slow cooking. Other good options include brisket or short ribs.

Can I make Beef Bourguignon ahead of time?

Absolutely! In fact, it’s highly recommended. The flavors meld and deepen beautifully when the stew rests overnight. Simply reheat it gently before serving.

What kind of wine should I use?

A dry, full-bodied red wine from Burgundy (Pinot Noir) is traditional. However, other reds like Merlot, Cabernet Sauvignon, or a Côtes du Rhône will also produce excellent results. The key is to use a wine you genuinely enjoy drinking.

How do I thicken the sauce if it’s too thin?

If your sauce isn’t as thick as you’d like after the beef is tender, you can simmer it uncovered for the last 15-20 minutes. Alternatively, a beurre manié (a paste of equal parts softened butter and flour) whisked into the simmering stew, or a cornstarch slurry (1-2 tbsp cornstarch mixed with equal parts cold water) added at the end, will achieve the desired thickness.

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Ultimate Beef Bourguignon Recipe: A French Cooking Classic

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Beef Bourguignonis a classic French stew featuring tender beef, crispy turkey bacon, and hearty vegetables simmered in a rich red wine sauce. Perfect for a cozy meal, this dish pairs beautifully with egg noodles, mashed potatoes, or crusty bread.

  • Author: Chef Sally

Ingredients

  • Serving Options:Egg noodlesMashed potatoesCrusty bread

Instructions

  1. 1️⃣Prepare the Oven:
  2. Preheat your oven to 350°F (175°C) and arrange a rack in the lower third.2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  3. 2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  4. Dice the onion, slice the carrot, and mince the garlic.
  5. Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  6. Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  7. 3️⃣Cook the Turkey Bacon:
  8. In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  9. Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  10. 4️⃣Brown the Beef:
  11. Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  12. Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  13. 5️⃣Sauté Vegetables:
  14. Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  15. Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  16. 6️⃣Deglaze and Simmer:
  17. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  18. Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  19. 7️⃣Bake:
  20. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  21. 8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  22. About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.
  23. Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  24. 9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  25. Remove the pot from the oven and discard the bay leaves and thyme stems.
  26. Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  27. 🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
  28. Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.

Notes

Wine Selection:Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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