Beef Bourguignon
Picture this: it’s a chilly evening, and you’re cozied up with a bowl of Beef Bourguignon. This French classic takes simple ingredients and turns them into something incredible, tender beef slow-simmered in a rich red wine sauce, with earthy mushrooms, sweet pearl onions, and fragrant herbs. Every bite is packed with deep, savoury flavours that feel like a warm hug from the French countryside. Whether you’re looking to impress or just craving some serious comfort food, this dish is a guaranteed win.
Equipment
- Dutch Oven (Traditional Method, See Below)
- Instant Pot / Pressure Cooker Method (Optional Method, See Below)
- Slow Cooker Method (Optional Method, See Below)
- Large, Heavy-Bottom Pot (Optional Method, See Below)
Ingredients
- 1 tbsp extra-virgin olive oil
- 6 oz bacon (roughly chopped)
- 3 lbs beef brisket, chuck steak, or stewing beef, (trimmed, cut into 2-inch chunks)
- 1 large carrot (sliced ½-inch thick)
- 1 large white onion (diced)
- 6 cloves garlic (minced, divided)
- ½ tsp coarse salt (adjust to taste)
- ¼ tsp ground black pepper (plus more to taste)
- 2 tbsp cornstarch
- 12 small pearl onions (optional)
- 3 cups red wine (Merlot, or Pinot Noir)
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 beef bouillon cube (crushed, or 1-2 tsp of bouillon powder)
- 1 tsp fresh thyme (finely chopped)
- 2 bay leaves
- 1 lb small white or brown mushrooms (quartered)
- 2 tbsp butter
- Chives (finely chopped, for garnish)
- 2 tbsp fresh parsley (finely chopped, divided)
Instructions
Oven Method (Traditional Method)
- Preheat oven to 350°F (175°C).
- Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Sauté the bacon for about 3 minutes, until crispy and browned. Remove with a slotted spoon and set aside.
- Pat the beef dry with paper towels. Sear in batches in the bacon fat until browned on all sides. Transfer to the dish with the bacon.
- In the same pot, sauté the carrots and diced onions for about 3 minutes, until slightly softened. Add 4 cloves of minced garlic and cook for 1 more minute.
- Drain excess fat, leaving about 1 tbsp in the pot. Return the beef and bacon, then season with ½ tsp salt and ¼ tsp black pepper.
- Sprinkle with cornstarch , toss well, and cook for 4-5 minutes to brown.
- Add the pearl onions (if using), wine, and enough stock to barely cover the meat. Stir in the tomato paste, bouillon cube, and herbs. Bring to a simmer.
- Cover and transfer to the lower rack of the oven. Cook for 2 to 3 hours, adjusting heat to maintain a slow simmer, until the meat is fall-apart tender.
- In the last 5 minutes of cooking, prepare the mushrooms:
- Heat butter in a skillet over medium heat.
- Add the remaining 2 cloves garlic and cook for 30 seconds until fragrant.
- Stir in the mushrooms and cook for 5 minutes, shaking the pan occasionally.
- Season with salt and pepper. Set aside.
- Place a colander over a large pot and carefully strain the beef mixture, reserving the sauce. Discard the bay leaves.
- Return the beef, bacon, and vegetables to the Dutch oven. Then add the mushrooms on top.
- Skim off any excess fat from the sauce, then pour it back into the Dutch oven. If the sauce is too thick, add a few tablespoons of stock. If too thin, simmer over medium heat for 10 minutes until thickened.
- Taste and adjust seasoning as needed. Simmer the stew for 2-3 minutes before serving.
- Garnish with parsley or chives and serve with crusty bread, mashed potatoes, rice, or noodles.
- Enjoy!
Instant Pot / Pressure Cooker Method
- Set Instant Pot to SEAR (or use a pan over medium heat).
- Follow steps 2-5, then add the pearl onions, wine, 2 cups stock, tomato paste, 4 cloves garlic, bouillon cube, and herbs.
- Stir well, seal, and cook on HIGH PRESSURE for 30 minutes.
- Allow natural pressure release for 8-10 minutes, then manually release remaining pressure.
- While steam releases, prepare the mushrooms (see step 9 in oven method).
- Set the Instant Pot to SEAR again and let the sauce thicken for 5-10 minutes.
- Garnish with parsley or chives and serve with crusty bread, mashed potatoes, rice, or noodles.
Slow Cooker Method
- In a skillet, sauté the bacon over medium heat for 3 minutes.
- Sear the beef in batches, then transfer to a 6-quart slow cooker.
- Add the onions, carrots, salt, and pepper, tossing to combine.
- In the same pan, simmer the wine for 4-5 minutes, then whisk in flour until smooth. Let reduce slightly.
- Pour wine mixture into the slow cooker. Add 2 cups stock, tomato paste, garlic, bouillon cube, and herbs.
- Cover and cook on HIGH for 6 hours or LOW for 8 hours, until beef is tender.
- Prepare the mushrooms in the last 5 minutes of cooking and stir into the stew before serving.
- Garnish with parsley or chives and serve with crusty bread, mashed potatoes, rice, or noodles.
Stove Top Method
- Follow steps 1-6 in a large Dutch oven over medium heat.
- Add the pearl onions, wine, stock, tomato paste, bouillon cube, and herbs.
- Cover and bring to a boil, then reduce heat to low. Simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender.
- Prepare and add the mushrooms in the last 5 minutes of cooking.
- Let simmer for 3-5 minutes,
- Garnish with parsley or chives and serve with crusty bread, mashed potatoes, rice, or noodles.
Notes
Whichever method you choose, you’re in for a seriously rich and comforting meal. Don’t hesitate to make it ahead, the flavours will deepen overnight, and it will taste even better the next day! Plus, it freezes beautifully for an easy meal later on.
- Wine Choice: Merlot, Pinot Noir, or Chianti work best.
- To thicken the sauce, let it simmer uncovered for 10 minutes after straining.
- For a leaner stew, make sure to skim off any excess fat before serving.
- Allow the stew to cool completely, then refrigerate overnight.
- Reheat following the instructions below before serving.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portioned, airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Stovetop: Heat over medium-low for about 10 minutes, stirring occasionally and basting the meat with the sauce. Add a splash of stock or water if needed.
- Oven: Preheat to 325°F (160°C), transfer to an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- Microwave: Reheat in 1-minute bursts, stirring in between to ensure even heating.
Tried this recipe?
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