Ultimate Beef Bourguignon Recipe: A French Cooking Classic

Discover the Ultimate Beef Bourguignon

What if one dish could transport you straight to the heart of Burgundy, France, with every aromatic bite? That’s the magic of Beef Bourguignon. This iconic French stew, traditionally made with tender chunks of beef slow-cooked in red wine, is more than just a meal; it’s an experience. Rich, savory, and brimming with complex flavors, it’s a testament to the art of slow cooking and the power of simple, high-quality ingredients. While many recipes exist, mastering this classic requires understanding the nuances of searing, braising, and balancing flavors. This guide will walk you through each step, ensuring your Beef Bourguignon is nothing short of spectacular. We’ll delve into why certain ingredients are crucial, the best techniques for achieving that signature depth, and how to serve it like a true French chef. Get ready to embark on a culinary journey that culminates in a truly unforgettable dish.

Ingredients for a Classic Bourguignon

The Heart of the Dish

• Beef Chuck Roast (2.5 – 3 lbs): Look for well-marbled cuts. The fat renders during slow cooking, making the beef unbelievably tender and flavorful. (Substitution: Beef brisket, though chuck is preferred for its marbling).
• Rendered Bacon Fat or Pancetta (4-6 oz, diced): This is non-negotiable for authentic flavor. It provides a smoky, savory foundation and helps sear the beef. (Substitution: Olive oil or unsalted butter for sautéing, though the smoky depth will be less pronounced).
• All-Purpose Flour (1/4 cup): Used to lightly coat the beef, assisting in browning and thickening the sauce.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning. Season generously at each stage.

Building Flavor Layers

• Carrots (2 medium, peeled and sliced): Adds a sweetness and subtle earthiness that complements the richness.
• Onions (1 large, chopped): Provides a savory base and sweetness as it caramelizes.
• Garlic (4-6 cloves, minced): The pungent aroma is a cornerstone of French cuisine.
• Tomato Paste (2 tablespoons): Adds umami depth and a touch of acidity to balance the richness.
• Dry Red Wine (1 bottle, 750ml): Crucial for the characteristic Bourguignon flavor. Burgundy Pinot Noir is traditional, but a good quality Côtes du Rhône, Merlot, or Cabernet Sauvignon works beautifully. (Avoid overly sweet wines.)
• Beef Broth (2-3 cups): Adds liquid for braising and further deepens the beefy flavor.
• Herbs:Bay Leaf (2), Fresh Thyme Sprigs (4-6), Fresh Parsley Stems (a small bunch): These aromatics infuse the stew with herbaceous notes. Tie them together with kitchen twine for easy removal.

The Grand Finale

• Mushrooms (1 lb, cremini or button, quartered): Sautéed until golden brown, they add earthy, meaty texture.
• Pearl Onions (1-2 cups, peeled): Small, sweet, and tender, they are a classic garnish. (Can be bought frozen and peeled).
• Unsalted Butter (2 tablespoons): For sautéing the mushrooms and pearl onions.
• Fresh Parsley (chopped, for garnish): Adds a pop of color and fresh flavor.

Timing Your Culinary Masterpiece

While the average Beef Bourguignon might hover around the 3-hour mark, this recipe, with its emphasis on thorough browning and slow braising for maximum tenderness, typically requires a little over 3 hours of active cooking time. The preparation is crucial, taking about 45 minutes, but much of the cooking is hands-off, allowing you to relax or tend to other tasks.

Step-by-Step Bourguignon Mastery

Step 1: Prepare the Beef for Perfection

Begin by cutting the beef chuck into generous 1.5 to 2-inch cubes. Pat the beef thoroughly dry with paper towels. This is a critical step, as moisture on the surface will steam the meat rather than sear it, preventing that desirable golden-brown crust. In a large bowl, toss the beef cubes with 1/4 cup of all-purpose flour, a generous pinch of salt, and black pepper until lightly coated. Shake off any excess flour.

Step 2: Sear for Deep Flavor

In a large, heavy-bottomed pot or Dutch oven, heat the rendered bacon fat (or about 2 tablespoons of olive oil) over medium-high heat until shimmering. Working in batches, add the beef cubes, ensuring not to overcrowd the pot. Sear each side until deeply browned and caramelized. This browning creates ‘fond’ – those delicious browned bits stuck to the bottom of the pot – which is essential for flavor. Remove the seared beef to a plate and set aside. Add more fat if needed between batches.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the diced bacon (if using) to the pot and cook until crispy, then remove with a slotted spoon, leaving the rendered fat behind. If you started with just fat, add your sliced carrots and chopped onion to the pot. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes. Add the minced garlic and tomato paste, stirring for another minute until fragrant. The tomato paste will deepen in color.

Step 4: Deglaze and Build the Sauce

Pour in the entire bottle of red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by about half, allowing some of the alcohol to evaporate and its flavors to concentrate. This usually takes about 10-15 minutes. Stir in the beef broth, the herb bundle (bay leaf, thyme, parsley stems), and the reserved seared beef along with any accumulated juices from the plate. Sprinkle in a bit more salt and pepper.

Step 5: Braise to Tenderness

Bring the liquid to a gentle simmer, then cover the pot tightly. Transfer the 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 fall-apart tender. Check periodically and give it a gentle stir to ensure even cooking. Towards the end of the braising time, you can remove the lid for the last 30 minutes if you want the sauce to thicken slightly more.

Step 6: Prepare the Garnishes

While the stew is braising, prepare the garnishes. In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the quartered mushrooms and cook, stirring occasionally, until deeply browned and tender, about 8-10 minutes. Season with salt and pepper. Remove the mushrooms and set aside. In the same skillet, add the remaining 1 tablespoon of butter. Add the peeled pearl onions and sauté until lightly browned and tender, about 5-7 minutes. If using pre-cooked pearl onions, simply warm them through.

Step 7: Finish and Serve

Once the beef is tender, remove the pot from the oven. Discard the herb bundle. Skim off any excess fat from the surface of the stew. Stir in the sautéed mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper if needed. For a richer, glossier sauce, you can make a ‘beurre manié’ by mashing 1 tablespoon of softened butter with 1 tablespoon of flour into a paste and whisking small amounts into the simmering stew until thickened. Serve hot, garnished with fresh chopped parsley.

Nutritional Snapshot

• Calories: Approx. 550-700 per serving (depending on fat content and serving size)
• Protein: High (from beef)
• Fat: Moderate to High (from beef, bacon, and butter)
• Carbohydrates: Moderate (from vegetables and flour)
• Fiber: Moderate (from vegetables)

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Healthier Twists on Bourguignon

While richness is key, you can make some adjustments for a lighter version:

• Leaner Beef Cuts: Opt for leaner cuts like sirloin, though they may not achieve the same fall-apart tenderness.
• Reduced Bacon: Use less bacon, or omit it and sauté vegetables in olive oil. Add a pinch of smoked paprika for smoky notes.
• Thickeners: Instead of flour coating and beurre manié, rely on slow reduction of the sauce or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) stirred into the simmering stew to thicken.
• Vegetable Boost: Add more root vegetables like parsnips or celery for increased fiber and nutrients.

Serving Suggestions for a Royal Meal

Beef Bourguignon is a hearty dish that pairs wonderfully with:

• Creamy mashed potatoes to soak up the incredible sauce.
• Crusty baguette for dipping.
• Butter noodles or egg noodles.
• Simple green salad with a light vinaigrette to cut through the richness.
• Steamed green beans or Brussels sprouts.

Avoiding Common Bourguignon Pitfalls

• Not browning properly: This is where most flavor is developed. Be patient and work in batches.
• Using poor quality wine: Choose a wine you’d enjoy drinking. If it tastes bad in the glass, it will taste bad in the stew.
• Overcrowding the pot: This steams the meat instead of searing it.
• Adding liquid too early: Let the aromatics and tomato paste cook down to concentrate their flavors.
• Rushing the braise: Beef Bourguignon is a labor of love; slow and low is the key to tenderness.

Storing Your Delicious Bourguignon

Beef Bourguignon often tastes even better the next day as the flavors meld. Allow the stew to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or in a low oven.

Embrace the Art of French Cooking

Making Beef Bourguignon is a rewarding culinary endeavor that celebrates the depth and complexity achievable through patient, classic French cooking techniques. Each element, from the initial searing of the beef to the final addition of earthy mushrooms and sweet pearl onions, plays a vital role in crafting this iconic dish. Don’t be intimidated by the cooking time; the hands-off braising period allows you to savor the process. The result is a deeply satisfying, soul-warming meal perfect for special occasions or a cozy weekend dinner. So, gather your ingredients, put on some good music, and immerse yourself in the art of French cuisine. You’re on your way to creating a dish that will be a beloved family tradition for years to come! Ready to impress your guests with a taste of France? Try this ultimate Beef Bourguignon recipe today and let the flavors speak for themselves!

Frequently Asked Questions

Ultimate Beef Bourguignon Recipe: A French Cooking Classic

• Author: Chef Sara

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Description

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.

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Ingredients

• Serving Options:Egg noodlesMashed potatoesCrusty bread

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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.

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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.