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Slow-Cooked Beef Bourguignon Recipe

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4.8 from 78 reviews

Slow-Cooked Beef Bourguignon is a classic French stew featuring tender beef chuck slowly braised in a rich red wine and beef broth sauce with aromatic herbs, bacon, mushrooms, pearl onions, and root vegetables. This hearty, comforting dish is perfect for cozy dinners and special occasions, showcasing deep, layered flavors developed through careful searing, slow oven braising, and finishing with a luscious mushroom and onion garnish.

Ingredients

Beef Stew

  • 2 tbsp tomato paste
  • 1 yellow onion, diced into 1/2-inch pieces
  • 3.5 lb beef chuck, cut into 2-inch cubes
  • Freshly cracked black pepper, to taste
  • 2 sprigs fresh thyme
  • 2 cups beef broth
  • 2 tbsp unsalted butter (preferably Kerrygold)
  • 5 bacon strips, sliced into 1-inch pieces
  • 2 bay leaves (fresh preferred)
  • 3 tbsp all-purpose flour (King Arthur recommended)
  • 2 cups burgundy or full-bodied red wine
  • 3 large carrots, peeled and chopped into 1-inch pieces
  • Kosher salt, to taste
  • 1 tbsp beef bouillon base
  • 5 garlic cloves, finely minced

Garnish

  • 16 oz cremini mushrooms, cut into quarters (about 1-inch pieces)
  • 2 tbsp unsalted butter
  • 10 oz pearl onions, thawed and drained

Instructions

  1. Preheat and Cook Bacon: Preheat your oven to 350°F. In a large heavy-bottomed Dutch oven or braising pot, cook the bacon pieces over medium-high heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
  2. Sear Beef: Pat the beef cubes dry with paper towels and season generously on all sides with kosher salt and freshly cracked black pepper. Working in batches, sear the beef cubes in the bacon fat over medium-high heat until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate as you finish each batch, ensuring not to overcrowd the pot. This builds flavor through caramelization.
  3. Sauté Vegetables and Build Roux: Add 2 tablespoons of butter to the pot and let it foam slightly. Add diced onion and chopped carrots, cooking for 2-3 minutes until slightly softened and starting to color. Add the minced garlic and cook for 1 more minute until fragrant. Stir in tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen in flavor. Sprinkle flour over the mixture and stir constantly for 2-3 minutes to form a roux, cooking out raw flour taste and thickening the base.
  4. Deglaze and Add Liquids: Pour in the burgundy wine, scraping the bottom of the pot to loosen browned bits (fond). Stir in beef broth and the beef bouillon base to add richness and depth. Return the seared beef and reserved bacon to the pot. Add thyme sprigs and bay leaves. Bring the mixture to a gentle simmer over medium heat.
  5. Oven Braise: Cover the pot with a tight-fitting lid and transfer it to the preheated 350°F oven. Let the beef braise for 2.5 hours covered, allowing the meat to slowly tenderize and flavors to develop.
  6. Prepare Mushrooms and Pearl Onions: While the beef braises, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add cremini mushrooms and cook without stirring for 3-4 minutes to develop a golden crust, then stir and cook for an additional 2-3 minutes until evenly browned. Add thawed pearl onions, cooking together for another 5 minutes. Season with salt and pepper, then set aside until ready to add to the braise.
  7. Add Mushrooms and Pearl Onions: After 2.5 hours, remove the pot from the oven and stir in the cooked mushrooms and pearl onions, distributing them evenly throughout the stew. Cover again and return to the oven for an additional 45-60 minutes, until beef is fork-tender and flavors meld beautifully.
  8. Rest and Finish: Remove the pot from the oven and let it rest, covered, at room temperature for 30 minutes. This resting allows the beef to reabsorb juices and the sauce to settle. Skim off any excess fat if desired. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve: Serve the beef bourguignon hot directly from the pot or in a serving dish, ensuring each portion includes tender beef, vegetables, mushrooms, pearl onions, and plenty of rich sauce.

Notes

  • Use a heavy-bottomed Dutch oven or braising pot to ensure even heat distribution during searing and braising.
  • Patting the beef dry before searing helps achieve a better brown crust and richer flavor.
  • Fresh bay leaves provide a more delicate, complex flavor than dried ones.
  • Searing meat in batches prevents overcrowding and promotes proper browning.
  • Letting the stew rest after cooking allows the meat to retain its juices and the sauce to thicken slightly.
  • Skimming excess fat after resting creates a cleaner, less greasy sauce.
  • If Burgundy wine is unavailable, use any full-bodied dry red wine.

Find it online: https://forkoria.com/slow-cooked-beef-bourguignon-recipe/