Classic Beef Bourguignon: Rich French Red Wine Stew
An exquisite tribute to the rustic elegance of French cuisine, Classic Beef Bourguignon takes us to the heart of Burgundy, marrying succulent beef with rich red wine, fresh herbs, and robust vegetables. This is a dish that tells a story of tradition and culinary artistry, perfect for impressing guests or indulging in a comforting dinner.
Equipment
- Large Dutch oven (5.5-quart / 5-litre minimum)
- 12-inch (30cm) skillet
- Instant-read thermometer
- Wooden spoon
- Sharp chef’s knife
- Large rimmed baking sheet or plate (for resting seared beef)
Ingredients
- 2 tbsp olive oil or neutral oil 30ml — use vegetable or grapeseed for searing, avoid extra virgin
- 2.2 lb beef chuck 1kg, cut into 2-inch (5cm) cubes
- 1 medium carrot sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bottle dry red wine 750ml / 3 cups, preferably Burgundy (Pinot Noir)
- 2 cups beef stock 480ml, preferably homemade
- 1 small bundle bouquet garni 3-4 sprigs fresh thyme, 3-4 sprigs fresh parsley, 2 bay leaves, tied with kitchen twine
- 1 tbsp tomato paste 15ml
- 5.3 oz pearl onions 150g / about 1 cup, peeled
- 7 oz button mushrooms 200g, quartered
- 3.5 oz thick-cut smoked bacon or lardons 100g, diced
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 2 tbsp all-purpose flour optional, for thickening — see notes
Instructions
- In a large Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches of 4-5 pieces, brown the beef cubes for 2-3 minutes per side without moving them, until a deep golden-brown crust forms on all sides. Transfer each batch to a plate and set aside. Do not overcrowd the pan.2 tbsp olive oil or neutral oil, 2.2 lb beef chuck
- In the same pot, reduce heat to medium. Add the carrot and onion and sauté for 5-6 minutes until the onions are translucent and softened. Add the minced garlic and stir until fragrant, about 30 seconds.1 medium carrot, 1 medium onion, 2 cloves garlic
- Return the seared beef and any accumulated juices to the pot. Pour in the red wine and beef stock, add the bouquet garni, and stir in the tomato paste. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated 160°C / 320°F (140°C fan-forced) oven. Braise for 2½ hours, or until the beef is fork-tender and yields easily when pressed.2.2 lb beef chuck, 1 bottle dry red wine, 2 cups beef stock, 1 small bundle bouquet garni, 1 tbsp tomato paste
- About 30 minutes before the stew is done, cook the diced bacon in a skillet over medium heat for 5-6 minutes until crispy. Transfer to a paper towel-lined plate. Add the pearl onions to the rendered bacon fat and cook for 4-5 minutes, shaking the pan occasionally, until lightly browned. Add the quartered mushrooms and sauté for 5-6 minutes until golden and any released moisture has evaporated.3.5 oz thick-cut smoked bacon or lardons, 5.3 oz pearl onions, 7 oz button mushrooms
- Remove the stew from the oven and discard the bouquet garni. Add the bacon, pearl onions, and mushrooms to the stew. Season with salt and freshly ground black pepper to taste. Simmer uncovered on the stovetop over low heat for 20 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.3.5 oz thick-cut smoked bacon or lardons, 5.3 oz pearl onions, 7 oz button mushrooms, 1 pinch salt
Notes
Storage: Keeps in the fridge for up to 4 days in a sealed container. Flavour improves overnight as the sauce thickens and the beef absorbs more wine.
Freezer-friendly: Freeze without side dishes in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of stock.
Make-ahead: This is genuinely better made the day before serving — the sauce concentrates and the beef becomes more tender.
Substitution: Any dry, full-bodied red wine works — Côtes du Rhône, Merlot, or Cabernet Sauvignon. Avoid anything labelled 'cooking wine' as it contains added salt.
Pro tip: Sear the beef in small batches (4-5 pieces at a time) without moving them for 2-3 minutes per side. Overcrowding drops the pan temperature and steams the meat instead of browning it.
Serving suggestion: Serve with creamy mashed potatoes, crusty bread, or wide egg noodles to soak up the rich sauce.
Nutrition
Serving: 1servingCalories: 566kcalCarbohydrates: 13gProtein: 38gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 126mgSodium: 441mgPotassium: 970mgFiber: 2gSugar: 4gVitamin A: 1781IUVitamin C: 5mgCalcium: 56mgIron: 4mg
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