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Beef Bourguignon Recipe Easy Classic Comforting Red Wine Sauce

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A classic French stew featuring tender beef simmered in a rich red wine sauce with mushrooms, pearl onions, and carrots. This comforting dish is perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 2-inch cubes
  • 1 bottle (750ml) dry red wine (Pinot Noir or Burgundy recommended)
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces cremini or button mushrooms, cleaned and quartered
  • 12 pearl onions, peeled
  • 3 medium carrots, sliced into rounds
  • 2 cups beef broth (preferably low sodium)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place beef cubes in a large bowl and pour in the entire bottle of red wine. Add minced garlic, chopped onion, tomato paste, bay leaves, thyme sprigs, and a pinch of salt and pepper. Stir gently to combine. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Peel the pearl onions by blanching them in boiling water for 1 minute, then dunk in cold water before removing skins. Slice carrots and clean mushrooms by wiping with a damp cloth. Set aside all vegetables.
  3. Remove beef from marinade, pat dry with paper towels, and reserve the marinade. Heat 1 tablespoon olive oil and 1 tablespoon butter in a Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per batch. Transfer browned beef to a plate.
  4. In the same pot, add remaining oil and butter. Add pearl onions and carrots, cooking until they start to soften and brown lightly, about 5-6 minutes. Add mushrooms and cook for another 4 minutes. Season with salt and pepper.
  5. Pour reserved red wine marinade through a fine sieve into the pot, scraping up browned bits. Return browned beef to the pot. Add beef broth and stir well.
  6. Bring stew to a gentle boil, then reduce heat to low. Cover and simmer on stovetop for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and sauce is thickened and glossy. If sauce is too thin, uncover during last 30 minutes to reduce.
  7. Taste and adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs. Sprinkle fresh parsley over stew before serving.

Notes

Patting the beef dry before browning is crucial for a good sear. Brown beef in batches to avoid overcrowding the pan. Use a dry red wine you enjoy drinking for best flavor. Blanch pearl onions before peeling to make the process easier. Slow simmering at low heat ensures tender meat and rich flavor. For gluten-free, substitute flour with cornstarch or arrowroot powder. Leftovers taste better the next day.

Nutrition

Keywords: beef bourguignon, classic French stew, red wine sauce, comfort food, slow-cooked beef, easy beef stew

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