Beef Bourguignon Recipe

Ash Tyrrell

Beef Bourguignon Recipe

I have to tell you, making Beef Bourguignon has completely changed my idea of home-cooked comfort food. The first time I made it, I was amazed at how tender the beef became after slow cooking in rich red wine.

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Prep Time 20

Cook Time 2 20

Ingredients Method Notes

Ingredients

2 lbs beef chuck cut into 2-inch cubes – choose well-marbled beef for maximum tenderness.
4 slices bacon chopped – adds smokiness and depth to the flavor.
2 tbsp olive oil – helps sear the beef perfectly without sticking.
1 large onion diced – brings natural sweetness; I prefer yellow onions for balance.
2 medium carrots sliced – add color and mild sweetness.
2 garlic cloves minced – fresh garlic gives the best aroma, skip powdered.
2 tbsp tomato paste – enhances richness and helps thicken the sauce.
2 tbsp all-purpose flour – lightly dust the beef for a thicker silkier sauce.
3 cups red wine – I use Pinot Noir for a fruity balanced taste.
2 cups beef stock – homemade or low-sodium store-bought works best.
1 tsp thyme dried or fresh – adds an earthy, herbal note.
2 bay leaves – essential for that classic French aroma.
1 cup pearl onions – use fresh if possible; frozen can get mushy.
1 cup mushrooms halved – I like cremini for their meaty texture.
Salt and pepper to taste – season gradually to control flavor balance.

Method

I sear the beef chunks in olive oil until they have a deep, golden crust. Browning creates rich flavor that forms the base of your sauce.
Next, I cook chopped bacon until crispy, then sauté onions, carrots, and garlic in the rendered bacon fat. This step adds layers of smoky, sweet, and savory notes.
I stir in tomato paste and sprinkle the flour, cooking briefly to remove any raw taste. This helps thicken the sauce for that perfect, velvety consistency.
Pour in the red wine, scraping the bottom to lift those tasty browned bits. Wine adds acidity and depth that makes the dish uniquely rich.
Add beef stock, thyme, and bay leaves, then return beef to the pot. I let it simmer gently on low heat for 2–2.5 hours until the meat is fork-tender.
Finally, I stir in mushrooms and pearl onions and cook for another 20–30 minutes. They absorb the sauce while adding texture and earthy flavor.

Notes

I always let the beef rest after searing to retain juices.
Using a full-bodied wine makes the sauce richer.
Skimming fat during cooking prevents a greasy texture.
I occasionally add a teaspoon of mustard for a subtle tang.
Pat mushrooms dry before sautéing to avoid steaming them.