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Beef Bourguignon with tender beef chunks pearl onions carrots mushrooms and rich red wine sauce garnished with fresh parsley

Beef Bourguignon Recipe

A classic French beef stew with tender beef, red wine, mushrooms, carrots, and a rich braising sauce. Cozy, hearty, and perfect for dinner.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs beef chuck, cut into 2-inch pieces
  • 2 tbsp olive oil
  • 4 slices bacon, chopped
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme, or 1/2 tsp dried thyme
  • 8 oz mushrooms, halved
  • to taste salt and black pepper
  • 2 tbsp chopped parsley, for serving

Equipment

  • Dutch oven
  • Cutting Board
  • Wooden spoon

Method
 

  1. Brown the bacon and beef in batches for maximum flavor.
  2. Build the sauce with vegetables, tomato paste, flour, wine, and broth.
  3. Braise the pot in a low oven until the beef is tender.
  4. Finish with mushrooms and parsley before serving.

Notes

  • Brown the beef in batches to avoid steaming.
  • Use a dry red wine for the best sauce flavor.
  • Cook low and slow until the beef is fully tender.
  • Reheat gently with a splash of broth if needed.
  • Leftovers often taste even better the next day.