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Beef Bourguignon

A traditional French stew featuring tender beef, mushrooms, pearl onions, and carrots in a rich, savory sauce.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into large chunks
  • 6 oz bacon lardons
  • 2 tbsp olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 1.5 cups pearl onions
  • 2 cups mushrooms halved
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 cups beef stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1.5 tsp salt
  • 0.75 tsp black pepper

Equipment

  • Dutch oven or heavy pot
  • Wooden spoon
  • Chef's knife

Method
 

  1. Season beef generously with salt and pepper.
  2. Cook bacon until crisp; remove and reserve.
  3. Brown beef in batches in bacon fat; remove.
  4. Sauté onion, carrots, and garlic until softened.
  5. Stir in tomato paste and flour; cook briefly.
  6. Add beef stock and scrape browned bits.
  7. Return beef and bacon; add herbs and simmer covered 2 hours.
  8. Add mushrooms and pearl onions; simmer 30 minutes.
  9. Remove herbs, adjust seasoning, and serve.

Notes

Flavor improves when made a day ahead.