Bœuf Bourguignon

Prep time: 30 minutes (plus 12-24 hours marinating)

Cook time: 3 hours

Total time: ~3 hours 30 minutes (excluding marinade)

Servings: 6 servings

Country of Origin

France (Burgundy region)

Description

Bœuf Bourguignon is the crown jewel of French home cooking. Tough, flavor-packed cuts of beef (such as chuck) are marinated in red Burgundy wine, seared, and then slowly braised with stock and aromatics for hours until fork-tender. The dish is elevated by cooking its classic garnishes—smoky bacon lardons, button mushrooms, and sweet pearl onions—separately, folding them into the rich, glossy wine sauce at the very end to preserve their individual textures.

Presentation & How It's Eaten

Served hot in a wide, shallow bowl. It is traditionally presented alongside boiled potatoes, egg noodles, or a generous scoop of Pommes Purée. Garnish with a sprinkle of fresh flat-leaf parsley.

Ingredients

• 1.5 kg (3.3 lbs) beef chuck or stewing beef, cut into 2-inch cubes

• 750 ml (1 bottle) dry red Burgundy wine (Pinot Noir)

• 150g (5.3 oz) thick-cut bacon, sliced into lardons (matchsticks)

• 2 medium carrots, sliced diagonally into 1-inch pieces

• 1 large yellow onion, sliced

• 2 cloves garlic, smashed

• 2 tbsp all-purpose flour

• 500 ml (2 cups) high-quality beef stock

• 1 tbsp tomato paste

• 1 bouquet garni (thyme, bay leaf, rosemary)

• 15-20 small pearl onions, peeled

• 250g (9 oz) button mushrooms, halved

• 30g (2 tbsp) butter (divided)

• Salt and freshly cracked black pepper

Step-by-Step Directions

1. Marinate the Beef (The Secret): In a large bowl, combine the beef cubes, sliced onion, carrot, and the bottle of red wine. Cover and refrigerate for at least 12 hours (ideally 24). Drain the beef, reserving the wine marinade and vegetables separately. Pat the beef dry with paper towels.

2. Render the Bacon: In a large, heavy Dutch oven, cook the bacon lardons over medium heat until crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Sear the Beef: Heat the bacon fat over high heat. Sear the beef cubes in batches so as not to overcrowd the pan. Get a deep, dark brown crust on all sides of the beef (about 3 minutes per side). Remove the beef and set aside.

4. Sauté the Marinade Vegetables: Add the drained onions and carrots from the marinade to the pot. Sauté for 5 minutes. Stir in the flour and cook for 1 minute to coat.

5. Braise the Beef: Return the beef and bacon lardons to the pot. Pour in the reserved wine marinade and beef stock. Stir in the tomato paste, smashed garlic, and the bouquet garni. Bring to a boil, then cover tightly and transfer to a preheated oven at 150°C (300°F) for 2.5 to 3 hours, until the meat is meltingly tender.

6. Glaze the Pearl Onions: While the beef cooks, place the pearl onions in a skillet with 1 tablespoon of butter, a splash of water, and a pinch of salt. Cover and simmer for 10 minutes, then remove the lid and let the water evaporate until the onions are golden and glazed. Set aside.

7. Sauté the Mushrooms: Sauté the mushrooms in the remaining tablespoon of butter over medium-high heat until golden brown. Set aside.

8. Combine and Serve: Once the beef is tender, discard the bouquet garni. Skim any excess fat off the surface of the sauce. Stir in the glazed pearl onions and sautéed mushrooms. Simmer on the stovetop for 5 minutes to marry the flavors. Season with salt and pepper to taste, and serve hot.

Optional

• Cognac Splash: Flambé the seared beef with 2 tablespoons of Cognac before adding the wine and stock for extra complexity.

• Chocolate Finish: Stir a tiny square (5g) of dark chocolate (70% cocoa) into the finished sauce right before serving to add gloss and depth to the red wine gravy.

Cooking Tips

• Pat the Meat Dry: Wet meat will steam instead of searing. Drying the beef thoroughly with paper towels is critical to getting a deep caramelized sear that locks in the juices.

• Choose Pinot Noir: Use a good, drinkable French Pinot Noir. The acidity and structure of this grape are what give the sauce its classic, balanced character.

Nutrition Facts

(Estimated per serving)

• Calories: ~580 kcal

• Total Fat: 28g

• Saturated Fat: 11g

• Cholesterol: 135mg

• Sodium: ~640mg

• Total Carbohydrates: 14g

• Dietary Fiber: 3g

• Sugars: ~4g

• Protein: 46g