Go Back
cozy beef bourguignon delight

Beef Bourguignon

This classic French beef bourguignon features tender beef chunks slowly simmered in a rich red wine sauce with mushrooms and pearl onions. Despite its elegant reputation, this comforting dish is surprisingly straightforward to prepare, with the oven doing most of the work while you relax.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dry red wine
  • 1/4 cup all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 pounds boneless lean beef cubed
  • 18 small onions peeled
  • 1/3 cup butter
  • 4 garlic cloves crushed
  • 2 cups beef stock
  • 3/4 pound small mushrooms
  • 1 teaspoon salt
  • pepper to taste
  • fresh parsley for garnish

Equipment

  • Large pan
  • Casserole dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large pan, melt the butter over medium heat. Add the small peeled onions and mushrooms, browning them until they develop a golden color, about 10-15 minutes.
  3. Remove the onions and mushrooms from the pan and set aside for later use.
  4. Working in batches to avoid overcrowding, sear the beef cubes on all sides until they develop a nice crust. This step is crucial for building flavor.
  5. Once all beef is browned, sprinkle the flour into the remaining fat in the pan and stir to create a roux.
  6. Gradually add the beef stock and red wine, stirring constantly as the sauce thickens.
  7. Stir in the tomato paste, crushed garlic, salt, dried thyme, bay leaf, and pepper.
  8. Transfer everything to a large casserole dish and cover. Place in the preheated oven for about 2 hours total.
  9. Add the reserved onions to the casserole for the last 30 minutes of cooking time.
  10. Add the mushrooms for the final 15 minutes of cooking.
  11. Before serving, remove the bay leaf and garnish with fresh parsley.

Notes

For the best flavor, use a wine you would enjoy drinking, as the taste concentrates during cooking. This dish actually improves with time, making it perfect for preparing a day ahead. Leftovers can be refrigerated for up to 3 days and often taste even better as the flavors continue to meld.
Tougher, less expensive cuts of beef work wonderfully in this recipe as the long, slow cooking process breaks down the tough fibers, resulting in fork-tender meat.