Classic Beef Bourguignon: A Cozy French Stew for You

Classic Beef Bourguignon is a heartwarming French stew that brings comfort and nostalgia, perfect for gatherings and cozy meals.

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Prep Time 30

Cook Time 2 30

Resting Time 30

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

6 oz Bacon Adds richness; can substitute with pancetta or omit for a leaner option.
2 lbs Beef Chuck Chosen for flavor and tenderness; brisket can be used instead.
2 tbsp Unsalted Butter Can be substituted with olive oil for a dairy-free option.
1 medium Yellow Onion Can substitute with shallots for a sweeter taste.
3 medium Carrots No substitutions necessary, but adding parsnips can provide variety.
3 cloves Garlic Fresh garlic preferred; powdered garlic can be used in lesser amounts.
2 tbsp Tomato Paste Can substitute with crushed tomatoes; adjust liquid accordingly.
1 tbsp All-Purpose Flour For gluten-free options, replace with cornstarch mixed with water.
2 cups Burgundy Wine Any bold red wine can be used as a substitute.
2 cups Beef Stock Homemade or store-bought; choose low sodium.
1 tbsp Better than Bouillon Beef Bouillon Omit if using concentrated beef stock.
1 tbsp Fresh Thyme Dried thyme can be used, but the flavor will be less vibrant.
2 leaves Bay Leaves Remove before serving.
12 oz Frozen Pearl Onions Fresh can be used if available; adjust cooking time.
8 oz Cremini Mushrooms Replace with button mushrooms if necessary.
to taste Kosher Salt Speckled sea salt can be a beautiful alternative.
to taste Freshly Cracked Pepper

Equipment

Dutch oven

Method

Cooking Steps

Preheat your oven to 350°F (175°C) and prepare your ingredients by chopping the bacon, beef, and vegetables.
In a large Dutch oven, over medium-low heat, render the chopped bacon for about 5–7 minutes until brown and crispy. Remove bacon and leave the fat.
Increase the heat to medium-high. Season the beef chuck with salt and pepper, sear it in the bacon fat for 3–4 minutes on each side until golden. Remove and set aside.
In the same pot, add unsalted butter, toss in yellow onions and carrots, sauté for 2–3 minutes until onions are translucent. Add garlic and tomato paste, cooking for an additional 2–3 minutes.
Sprinkle in all-purpose flour and stir for 2–3 minutes. Deglaze the pot with Burgundy wine, then add beef stock, thyme, and bay leaves.
Return the seared beef and bacon to the pot, stir gently, cover and transfer to the preheated oven for 2.5 hours.
While the beef cooks, heat a tablespoon of butter in a skillet over medium heat. Sauté cremini mushrooms and frozen pearl onions for about 5–7 minutes.
After 2.5 hours, add sautéed mushrooms and onions to the pot, cover, and return to the oven for an additional 45–60 minutes.
Once ready, remove from the oven and let it rest for 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3.5mg

Notes

Serve with mashed potatoes or crusty bread for a comforting meal.

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