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Beef Bourguignon

A classic French dish featuring tender beef braised in a rich broth with aromatic herbs and vegetables.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main
Cuisine: French
Keyword: Comfort Food, Hearty
Servings: 6 servings

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon

Ingredients

Meat

  • 2-3 pounds beef chuck roast, cut into 2-inch cubes Ideal for braising as it becomes tender when cooked slowly.

Seasoning

  • to taste Salt and freshly ground black pepper Essential for seasoning the beef.
  • 2 tablespoons vegetable oil Used for browning the beef.

Vegetables

  • 2 medium onions, chopped Adds sweetness and depth to the stew.
  • 3 cloves garlic, minced Infuses the dish with aromatic essence.
  • 4 medium carrots, sliced into rounds Provides subtle sweetness and texture.
  • 2 cups beef broth Foundation of the stew, providing moisture.
  • 1 cup pearl onions, peeled Adds sweetness and visual appeal.
  • 2 cups mushrooms, quartered Contributes earthiness and umami.
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme Adds aromatic herbal notes.
  • 2 bay leaves Infuses the stew with depth and complexity.
  • 1 tablespoon tomato paste Deepens the color and flavor of the stew.
  • 2 tablespoons flour Helps thicken the stew.
  • to taste fresh parsley, chopped (for garnish) Adds color and freshness to the presentation.

Instructions

  • 1. Pat the beef cubes dry with paper towels, then season generously with salt and pepper.
  • 2. In a large pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides, about 4-5 minutes per batch. Remove and set aside.
  • 3. In the same pot, add onions and sauté for about 5 minutes until soft. Scrape up any brown bits from the bottom.
  • 4. Add garlic and carrots, stirring for 2-3 minutes until fragrant.
  • 5. Return the beef to the pot and sprinkle with flour, mixing well to coat.
  • 6. Stir in the tomato paste, ensuring it is well distributed.
  • 7. Pour in the beef broth and bring to a simmer. Add pearl onions, mushrooms, thyme, and bay leaves.
  • 8. Cover and reduce heat to low. Cook for 2-3 hours until beef is tender.
  • 9. Taste and adjust seasoning if necessary. Remove bay leaves before serving.
  • 10. Serve hot, garnished with parsley. Enjoy with crusty bread or mashed potatoes.

Notes

This dish can be made a day ahead and tastes even better the next day.