Go Back

Classic French Beef Bourguignon

This classic French beef bourguignon uses tender chuck beef slow-simmered in red wine and herbs for a rich and hearty stew, made quicker with a pressure cooker.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories 480 kcal

Equipment

  • 1 Dutch oven or pressure cooker for faster option

Ingredients
  

Main Ingredients

  • 2 pounds beef chuck cut into 2-inch cubes
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 slices bacon chopped
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 8 ounces pearl onions peeled
  • 8 ounces cremini mushrooms halved
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

Instructions

  • Season the beef cubes with salt and pepper.
  • Heat olive oil in a Dutch oven and brown the beef in batches. Set aside.
  • Cook bacon in the same pot until crisp. Remove and add to beef.
  • Add chopped onions and carrots, sauté for 5 minutes.
  • Add minced garlic and tomato paste, cook 1 minute. Stir in flour and cook 2 more minutes.
  • Return beef and bacon to the pot. Add wine, stock, bay leaf, and thyme. Simmer gently.
  • Cover and bake at 325°F for 2.5 to 3 hours until beef is tender.
  • Meanwhile, sauté pearl onions and mushrooms in butter until golden.
  • Add sautéed vegetables to stew during last 30 minutes of cooking.
  • Remove bay leaf, check seasoning, and garnish with parsley before serving.

Notes

Pairs wonderfully with crusty bread, mashed potatoes, or buttered noodles. Tastes even better the next day!