What kind of beef works best for beef bourguignon?

Beef chuck is widely considered the best, thanks to its marbling, flavor, and how tender it gets with slow cooking. Other good options are brisket, short rib, shin, and outside round, all with enough fat and connective tissue to withstand a long braise.

How does beef bourguignon differ from a traditional beef stew?

Beef stew usually uses whatever ingredients are available and cooks everything together in one pot. Beef bourguignon is more precise: it calls for bacon, a robust red wine (preferably Burgundy), pearl onions, mushrooms cooked separately, and specific aromatics, all combined for a lush, layered result.

What are the main ingredients in beef bourguignon?

The essentials are beef (ideally chuck or brisket), bacon/lardons, onions, carrots, garlic, mushrooms, red wine, beef stock, tomato paste, and fresh herbs such as thyme and bay .

What do the French serve with beef bourguignon?

Popular accompaniments include mashed potatoes, buttered baby potatoes, classic French gratin, noodles, steamed rice, polenta, fresh baguette, or green beans almondine. A crisp green salad is always a nice touch .

Beef Bourguignon: Ultimate Comfort – 5 Proven Tips for Rich Flavor

Name: Beef Bourguignon: The Authentic French Comfort Dish You’ll Love
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2.5 lbs beef chuck, cut into 1.5-inch cubes; 6 oz bacon or lardons, chopped; 2 cups dry red wine (Burgundy or Pinot Noir); 2 cups beef stock; 2 tbsp tomato paste; 3 carrots, peeled and cut into thick slices; 1 large yellow onion, diced; 12 pearl onions, peeled; 2 cups mushrooms, quartered; 3 garlic cloves, minced; 2 tbsp all-purpose flour; 2 bay leaves; 4 sprigs fresh thyme; Salt and freshly ground black pepper; 2 tbsp unsalted butter; 2 tbsp olive oil; Fresh parsley, for garnish

Description

Beef Bourguignon is a classic French stew crafted with marbled beef, bacon, pearl onions, mushrooms, carrots, and a rich red wine sauce. Slow-cooked for tenderness and brimming with tradition, this dish brings a touch of French warmth to any dinner table.

Ingredients

Scale

2.5 lbs beef chuck, cut into 1.5-inch cubes

6 oz bacon or lardons, chopped

2 cups dry red wine (Burgundy or Pinot Noir)

2 cups beef stock

2 tbsp tomato paste

3 carrots, peeled and cut into thick slices

1 large yellow onion, diced

12 pearl onions, peeled

2 cups mushrooms, quartered

3 garlic cloves, minced

2 tbsp all-purpose flour

2 bay leaves

4 sprigs fresh thyme

Salt and freshly ground black pepper

2 tbsp unsalted butter

2 tbsp olive oil

Fresh parsley, for garnish

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Instructions

1. Marinate beef in red wine, garlic, bay, and thyme overnight (optional for best flavor).

2. Fry bacon/lardons in a large Dutch oven until crisp; remove and set aside.

3. Pat beef cubes dry, season with salt and pepper, and sear them in bacon fat until browned on all sides. Work in batches if needed. Remove beef and set aside.

4. Add onions, carrots, and a pinch of salt to the pot and cook until softened (about 5 minutes).

5. Stir in garlic and tomato paste; cook until aromatic. Sprinkle flour over everything, stirring to coat.

6. Return beef and bacon to the pot. Pour in wine and beef stock. Scrape brown bits from pan bottom.

7. Add bay leaves and whole thyme sprigs. Bring to a simmer, then cover and braise in a 325°F oven for 2.5 hours (or until beef is fork-tender).

8. About 30 minutes before beef is ready, sauté mushrooms and pearl onions in butter until browned. Stir into stew for last 30 minutes of cooking.

9. Remove bay leaves and thyme stems. Taste and adjust seasoning. Let rest 20–30 minutes before serving.

10. Garnish with fresh parsley and serve hot over mashed potatoes, noodles, or rice.

Notes

Use well-marbled beef such as chuck or brisket for best results.

If you don’t have pearl onions, use extra diced onion.

Beef Bourguignon is even better the next day—make ahead for entertaining.

Deglaze pot thoroughly with wine for maximum flavor.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner, Main
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 1/2 cups
Calories: 430
Sugar: 4g
Sodium: 540mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 40g
Cholesterol: 112mg