Classic Beef Bourguignon

Classic Beef Bourguignon

This beef recipe is NOT as hard as it sounds and is a classic and traditional version of Beef Bourguignon - Beef Stew with Red Wine. I serve it up with butter whipped potatoes, haricot verts (small French green beans) and a good crunchy baguette.  Check out my Classic Beef Bourguignon Video on TikTok for a quick demonstration on how to cook this classic French dish. 

You can watch me make this on a video tutorial HERE.

Ingredients

  • 6 oz thick bacon, cut into 1/2 inch pieces
  • 3 Tablespoons Olive Oil
  • 3 lb stewing beef, cut into 3-4 inch cubes
  • 1 carrot, large dice
  • 1 onion, large dice
  • salt and pepper
  • 2 - 3 Tablespoons all purpose flour
  • 3 Cups red wine (I use cabernet sauvignon)
  • 2-3 Cups Beef stock 
  • 1 Tablespoon tomato paste
  • 2 garlic cloves, mashed and chopped
  • 1 teaspoon thyme, dried 
  • 1 Tablespoon fresh parsley, chopped
  • 1 bay leaf
  • 10-15 small pearl onions (frozen)
  • 1 lb whole mushrooms, quartered
  • 3 Tablespoons butter

Procedure

  • Preheat dutch oven to medium-high heat on stovetop.
  • Saute bacon until just brown. Remove with slotted spoon.
  • Mix flour with salt and pepper, dry beef with a towel and dredge in the flour.
  • Using the fat from the bacon and olive oil as needed, brown the meat on all sides until nicely browned - do this in batches.
  • Brown the diced vegetables and then the garlic and then pour out the excess fat. 
  • Return the beef and bacon to the casserole with the vegetables. Add the wine and the stock to cover. Add the tomato paste, the herbs and bring to a low bowl.
  • Cover and reduce heat to low and just simmering. Cook for about 2 - 3 hours until the meat is fork tender.
  • In the meantime brown the mushrooms and the pearl onions in butter until lightly golden.
  • When the meat is tender, toss in the pearl onions and mushrooms
  • Make sure you taste stew and adjust with salt and pepper as needed.
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