Boeuf Bourguignon (made With Simple Ingredients) Recipe

I can never resist a pot of Boeuf Bourguignon, rich with red wine braised beef, savory bacon, tender carrots, pearl onions, and mushrooms. This is the kind of beef stew that makes everyone at the table go quiet after the first bite.

I’m obsessed with Boeuf Bourguignon because it tastes like the kind of dinner I want to brag about before I even take a bite. The beef chuck turns rich and tender, the red wine brings that deep, slightly bold flavor, and every spoonful feels loaded without trying too hard.

I love how this beef Burgundy has that old-school French thing going on, but still feels totally doable and down-to-earth. And the sauce.

Seriously, the sauce is the whole reason I keep going back for more. Big flavor, simple ingredients, no fuss.

Just a bowl I never want to share.

Ingredients

• Beef chuck gets tender and cozy, basically the whole reason we’re here.
• Salt and pepper keep things honest, not fancy, just necessary.
• Flour helps thicken the sauce so it clings to every bite.
• Oil gets the browning going, and browning means big flavor.
• Bacon brings smoky, salty goodness.

  You’ll notice it right away.

• Carrots add sweetness and a little color, which this stew needs.
• Onions melt down and make the sauce taste deeper.
• Garlic adds that warm, savory kick without trying too hard.
• Red wine gives the stew its rich, classic backbone.
• Beef stock keeps everything meaty, smooth, and super comforting.
• Tomato paste adds depth, plus a tiny tangy punch.
• Thyme and bay leaf make it taste slow-cooked and homey.
• Pearl onions are sweet little bites that feel kind of special.
• Mushrooms soak up sauce and add earthy, hearty texture.
• Butter and parsley finish it off with richness and freshness.

Ingredient Quantities

• 2 to 3 pounds beef chuck, cut into 1 1/2 inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all purpose flour
• 2 tablespoons vegetable oil or olive oil
• 4 ounces bacon, diced
• 3 medium carrots, peeled and cut into 1 inch pieces
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 2 cups dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef stock
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 12 to 16 pearl onions, peeled
• 8 ounces mushrooms, halved or left whole if small
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

How to Make this

1. Pat beef dry, season with salt and pepper, toss with flour to coat evenly; shake off excess flour.

2. Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat, brown beef in batches until deeply seared on all sides, transfer browned beef to a plate.

3. In the same pot add diced bacon and cook until crisp; remove bacon with a slotted spoon and set aside, leaving rendered fat.

4. Add remaining 1 tablespoon oil if needed, add chopped onions and carrots to the pot and cook until softened, about 6 minutes; stir in minced garlic and cook 30 seconds.

5. Return beef and bacon to the pot, pour in red wine and bring to a simmer, scraping up browned bits from the bottom; reduce wine by about one third, 5 to 8 minutes.

6. Stir in beef stock and tomato paste until combined; add thyme sprigs and bay leaf, bring to a simmer, then reduce heat to low, cover partially and braise gently until beef is fork tender, about 2 to 2 1/2 hours.

7. While stew is braising, melt butter in a skillet over medium heat and sauté pearl onions until they begin to color, then add mushrooms and cook until mushrooms are browned and onions are tender, about 8 to 10 minutes.

8. About 20 to 30 minutes before the braise is done, stir the sautéed pearl onions and mushrooms into the stew to finish cooking together and meld flavors.

9. Remove thyme sprigs and bay leaf, adjust seasoning with salt and pepper, sprinkle chopped parsley over the stew and serve hot.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot
2. Large skillet or sauté pan
3. Chef knife and paring knife (for trimming and peeling)
4. Cutting board
5. Tongs
6. Slotted spoon
7. Wooden spoon or heatproof spatula
8. Measuring cups and measuring spoons

FAQ

Boeuf Bourguignon (made With Simple Ingredients) Recipe Substitutions and Variations

• Beef chuck: use stewing beef, short ribs (trimmed and cut into cubes), or a beef brisket cut into 1 to 1 1/2 inch pieces for similar texture and braising results.
• 2 cups dry red wine: substitute extra beef stock plus 2 tablespoons red wine vinegar or 1 1/2 to 2 cups dunkel beer or a non alcoholic red wine alternative for depth without alcohol.
• 4 ounces bacon: use pancetta, smoked ham, or 2 to 3 ounces of rendered pork shoulder for the smoky pork fat and savory boost.
• 12 to 16 pearl onions: replace with 1 to 2 medium shallots halved, or small white or yellow onions quartered for similar sweetness and texture when braised.

Pro Tips

1. Brown the beef in small batches so pieces sear instead of steam; crowded meat will sweat and you lose those caramelized browned bits that give the stew its deep flavor. Let each piece develop a rich crust before turning.

2. Deglaze with the wine while the pot is hot and scrape up all the browned bits from the bottom. Those bits are concentrated flavor, and reducing the wine by a third will concentrate acidity without overpowering the beef.

3. Cook low and slow. A gentle, barely simmering braise breaks down connective tissue and keeps the meat tender. If the liquid is boiling, reduce the heat or move the pot off the direct flame for a few minutes.

4. Sauté the pearl onions and mushrooms separately and add them near the end so they keep some texture and their browned flavor. Finish with fresh parsley for brightness and adjust salt at the end so the seasoning is balanced.