Ultimate Beef Bourguignon Recipe: A French Cooking Classic

Dive into the Heart of French Cuisine with the Ultimate Beef Bourguignon

Are you searching for a rich, deeply flavorful stew that embodies the soul of French comfort food? You’re not alone! Beef Bourguignon is a timeless classic, celebrated globally for its tender beef, savory broth, and aromatic vegetables. This dish isn’t just a meal; it’s an experience, a culinary journey to the Burgundy region of France. With an average preparation time that can exceed 3 hours for many traditional recipes, mastering Beef Bourguignon might seem daunting, but with this guide, you’ll unlock its secrets and create a restaurant-worthy dish right in your own kitchen. Let’s embark on this delicious adventure together!

Hearty Ingredients for an Unforgettable Bourguignon

The magic of Beef Bourguignon lies in the quality of its ingredients and the depth of flavor they create. We’ve outlined everything you need, with tips for substitutions and sensory notes to guide your shopping and preparation.

• Beef Chuck Roast (2.5 – 3 lbs): Look for well-marbled cuts. The fat renders during the slow cooking, making the beef incredibly tender and succulent, with a rich, beefy aroma. Substitute: Beef brisket or short ribs can also work, though they may require slight adjustments in cooking time.
• Thick-cut Bacon (6-8 oz): Crucial for rendering fat and adding a smoky, salty depth. Choose good quality, preferably applewood smoked bacon for a nuanced flavor. Dice it into lardons (small strips).
• Yellow Onions (2 medium): Provide a sweet, aromatic base. Finely chopped, they should soften and meld into the sauce, releasing their subtle sweetness.
• Carrots (3 medium): Offer a touch of earthy sweetness and beautiful color. Sliced into rounds or chunks, they tenderize while retaining a slight bite.
• Garlic (4-6 cloves): Minced or smashed. Essential for that pungent, savory foundation that elevates any braise.
• All-Purpose Flour (1/4 cup): To dredge the beef and thicken the stew, creating a luxurious, velvety sauce.
• Tomato Paste (2 tbsp): Adds a concentrated umami richness and a hint of acidity that balances the deep flavors.
• Dry Red Wine (1 bottle, 750ml): The star of Bourguignon! A full-bodied Burgundy (Pinot Noir), or a similar dry red like Merlot or Cabernet Sauvignon, imparts complexity, color, and a signature tang. Ensure it’s a wine you’d enjoy drinking.
• Beef Broth (2-3 cups): Use low-sodium to control saltiness. A good quality broth is essential for the stew’s base liquid, adding savory depth.
• Fresh Thyme (4-5 sprigs): Woody and aromatic, thyme releases its herbal notes slowly during cooking, infusing the stew with a classic French fragrance.
• Bay Leaves (2): Offer a subtle, slightly floral and peppery aroma that complements the beef and wine.
• Butter (2 tbsp): For sautéing mushrooms and pearl onions, adding a rich, creamy finish.
• Assorted Mushrooms (1 lb): Cremini, shiitake, or button mushrooms. Sautéed until golden, they provide a meaty texture and an earthy, umami punch.
• Pearl Onions (1 cup): Sweet and slightly caramelized, these add bursts of delicate onion flavor and a charming visual appeal.
• Olive Oil (2 tbsp): For initial searing and sautéing.
• Salt and freshly ground Black Pepper: To season throughout the cooking process, enhancing all the other flavors.
• Parsley (fresh, chopped): For a vibrant, fresh garnish that cuts through the richness.

Timing is Everything for Perfect Bourguignon

Beef Bourguignon is a labor of love, rewarding patience with unparalleled flavor. While some recipes can take 8 hours or more, this method balances efficiency with delicious results.

This is more involved than many weeknight stews, which often take 1-2 hours total. However, a significant portion of the cooking time is hands-off simmering, allowing flavors to meld beautifully.

Step-by-Step: Crafting Your Ultimate Beef Bourguignon

1. Sear the Beef for Flavorful Depth

Pat your beef chuck roast completely dry with paper towels. This is crucial for achieving a beautiful, deep brown sear. Season generously with salt and freshly ground black pepper. Dredge the beef cubes lightly in flour, shaking off any excess. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until all sides are deeply browned. This browning, known as the Maillard reaction, builds the foundational flavor of your stew. Remove the seared beef and set aside.

2. Sauté Aromatics and Render Bacon

Add your diced bacon to the same pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Add the chopped yellow onions and carrots to the bacon fat. Sauté until the onions are softened and translucent, and the carrots have a slight char, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Deglaze and Build the Base

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen its flavor. Pour in about 1 cup of the red wine and scrape the bottom of the pot vigorously with a wooden spoon to loosen all those delicious browned bits (fond). Let the wine simmer and reduce by about half.

4. Combine and Simmer

Return the seared beef and cooked bacon to the pot. Add the remaining red wine, beef broth, thyme sprigs, and bay leaves. The liquid should mostly cover the beef; if not, add a little more broth or wine. Bring the mixture to a gentle simmer, then cover the pot tightly.

5. Slow Cook to Tenderness

Transfer the covered Dutch oven to a preheated oven at 325°F (160°C). Let it braise for 2.5 to 3 hours, or until the beef is fork-tender and breaks apart easily. The low, slow heat allows the connective tissues in the chuck roast to break down, resulting in that incredibly melt-in-your-mouth texture.

6. Prepare Garnish and Finish the Stew

About 30 minutes before the beef is finished, prepare your garnish. In a separate skillet, melt 1 tbsp of butter over medium-high heat. Add the pearl onions and sauté until lightly browned and tender. Add the mushrooms to the same skillet (you may need to add a little more butter) and cook until golden brown and their moisture has evaporated. Once the beef is tender, remove the thyme sprigs and bay leaves from the stew. If the sauce is too thin, you can simmer it uncovered on the stovetop for a bit to reduce, or mix 1 tbsp of flour with 2 tbsp of softened butter to create a beurre manié, and whisk small pieces into the simmering stew until thickened. Stir in the sautéed pearl onions and mushrooms. Taste and adjust seasoning with salt and pepper.

Nutritional Information (Approximate Per Serving)

Beef Bourguignon is a hearty, rich dish. This is an estimate and can vary based on specific ingredients and portion sizes.

• Calories: 500-650 kcal
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 15-25g
• Sodium: Varies based on broth and seasoning

Healthier Alternatives Without Sacrificing Flavor

While the classic Beef Bourguignon is cherished for its richness, you can make it a bit lighter without losing its essence.

• Leaner Beef Cuts: Opt for leaner cuts of beef like top round, though it may require longer cooking to become tender. Trim excess fat from the chuck roast before cooking.
• Reduce Bacon: Use half the amount of bacon or opt for turkey bacon for a leaner start.
• Thickeners: Instead of flour, use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the sauce. This reduces gluten content.
• Broth Quality: Use a very low-sodium or no-salt-added beef broth and adjust seasoning primarily with herbs and pepper.
• Serving Portion: Serve with more vegetables on the side than the starchy accompaniments.

Serving Suggestions to Complement Your Bourguignon

Beef Bourguignon is traditionally served with:

• Creamy Mashed Potatoes: The perfect vehicle to soak up that glorious sauce.
• Crusty French Bread: Essential for guilt-free mopping up of every last drop.
• Egg Noodles: A classic pairing that holds its own against the rich stew.
• Steamed Green Beans or Asparagus: For a touch of freshness and color.
• Simple Green Salad: To balance the richness of the dish.

Common Mistakes to Avoid

Even seasoned cooks can stumble. Here are a few pitfalls to sidestep:

• Not searing the beef properly: Insufficient browning leads to a pale, less flavorful stew.
• Overcrowding the pot: This causes the beef to steam instead of sear.
• Using low-quality wine: The wine is a significant flavor component; use something decent!
• Rushing the cooking time: Beef Bourguignon needs time for the meat to become incredibly tender.
• Not tasting and adjusting seasoning: Flavor develops throughout cooking, so final adjustments are vital.

Storing and Reheating Tips

Beef Bourguignon often tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven, adding a splash of broth or water if it seems too thick. For longer storage, it freezes beautifully for up to 3 months.

Savor the Classic: Your Beef Bourguignon Journey

Crafting the ultimate Beef Bourguignon is more than just following a recipe; it’s an act of culinary love. The rich, complex flavors, the tender beef, and the comforting aroma that fills your home are deeply rewarding. This classic French dish is perfect for special occasions, cozy family dinners, or simply when you crave a taste of pure, unadulterated comfort. Now that you have this comprehensive guide, go forth and create your own kitchen story with this magnifique Beef Bourguignon!

Frequently Asked Questions

Ultimate Beef Bourguignon Recipe: A French Cooking Classic

Print Recipe

Beef Bourguignonis a classic French stew featuring tender beef, crispy turkey bacon, and hearty vegetables simmered in a rich red wine sauce. Perfect for a cozy meal, this dish pairs beautifully with egg noodles, mashed potatoes, or crusty bread.

• Author: Chef Samantha

Ingredients

• Serving Options:Egg noodlesMashed potatoesCrusty bread

Instructions

1. 1️⃣Prepare the Oven:
2. Preheat your oven to 350°F (175°C) and arrange a rack in the lower third.2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
3. 2️⃣Prep Ingredients:Dice the onion, slice the carrot, and mince the garlic.Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
4. Dice the onion, slice the carrot, and mince the garlic.
5. Cut the turkey bacon into 1/2-inch pieces.Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
6. Pat the beef dry with paper towels and season with 2 tsp kosher salt and 1/2 tsp black pepper.3️⃣Cook the Turkey Bacon:In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
7. 3️⃣Cook the Turkey Bacon:
8. In a Dutch oven or large oven-safe pot, cook the turkey bacon over medium heat until crisp, about 10-12 minutes.Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
9. Use a slotted spoon to transfer the turkey bacon to a plate, leaving the fat in the pot.4️⃣Brown the Beef:Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
10. 4️⃣Brown the Beef:
11. Add half of the beef to the pot in a single layer and sear on all sides, about 2-3 minutes per side.Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
12. Transfer to the plate with the turkey bacon. Repeat with the remaining beef.5️⃣Sauté Vegetables:Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
13. 5️⃣Sauté Vegetables:
14. Add the onion and carrot to the pot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
15. Stir in the tomato paste and cook until darkened, about 1-2 minutes. Sprinkle with the flour, stir to coat, and cook for 1 minute to eliminate the raw taste.6️⃣Deglaze and Simmer:Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
16. 6️⃣Deglaze and Simmer:
17. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, bay leaves, and 1/2 tsp kosher salt.Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
18. Return the beef, turkey bacon, and any accumulated juices to the pot. Stir to combine and bring to a simmer over medium-high heat.7️⃣Bake:Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
19. 7️⃣Bake:
20. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for about 2 hours, until the beef is fork-tender.8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
21. 8️⃣Cook Onions and Mushrooms:About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
22. About 30 minutes before the beef is ready, melt the butter in a skillet over medium heat.
23. Add the pearl onions, mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until tender and lightly browned, 12-15 minutes.9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
24. 9️⃣Finish the Stew:Remove the pot from the oven and discard the bay leaves and thyme stems.Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
25. Remove the pot from the oven and discard the bay leaves and thyme stems.
26. Stir in the cooked onions and mushrooms. Taste and adjust seasoning with more salt and pepper if needed.🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
27. 🔟Serve:Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.
28. Garnish with chopped parsley if desired. Serve hot over egg noodles, mashed potatoes, or alongside crusty bread.

Notes

Wine Selection:Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Make Ahead:Beef Bourguignon tastes even better the next day. Reheat gently on the stovetop.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.