Easy Beef Bourguignon (French Beef Stew with Red Wine)
Beef Bourguignon is a French beef stew slow-cooked in red wine with mushrooms, onions, herbs, and bacon. It turns basic ingredients into a rich, comforting meal. Once a humble farmhouse dish, it’s now known worldwide for its deep flavor and timeless charm. Whether you're cooking for guests or making something special at home, this easy recipe brings warmth and flavor to the table.
Equipment
- 1 Dutch oven
- 1 sauté pan
Ingredients
- 1.5 lbs boneless short ribs cut into cubes
- 1 lb mushrooms
- 6 strips of bacon chopped
- 1 white onion chopped
- 3–4 carrots cut into 1-inch pieces
- 6–8 small potatoes
- 16 pearl onions peeled
- 6 tablespoons butter
- 6–8 garlic cloves minced
- 1 bunch fresh thyme
- 1 bunch parsley tied or chopped
- 1–2 tablespoons tomato paste
- 1 bottle dry red wine
- 2 cups beef stock or bone broth
- 2–3 teaspoons flour for thickening
- Salt and pepper to taste
Instructions
- Get Everything Ready: Gather all the ingredients. Cut the beef into chunks, slice the vegetables, and chop the bacon. Peel the pearl onions, and finely chop the garlic and parsley.
- Prepare the Bacon: In a sauté pan, cook the diced bacon over medium heat for 5–7 minutes until golden and crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan for the next step.
- Sear the Beef: Pat the beef dry thoroughly with paper towels—this helps achieve a good sear. Working in batches, add the beef to the hot bacon fat over medium-high heat. Sear each piece for about 3 minutes per side until deeply browned. Avoid overcrowding the pan to maintain high heat. Season with salt and pepper as you go. Once seared, transfer the beef to a plate and set aside.
- Deglaze with Red Wine: Pour the red wine into the same pan while it’s still hot. Use a wooden spoon to scrape up all the browned bits from the bottom—these bits add rich, savory flavor to the dish. Once done, set the red wine mixture aside.
- Sauté the Vegetables: In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 6–8 minutes, stirring occasionally, until soft and translucent. Stir in the sliced carrots and diced potatoes. Cook for an additional 2–3 minutes to slightly soften the vegetables and enhance their flavor.
- Build the Sauce: Pour in the rest of the red wine. Stir in 2 tbsp tomato paste and let it cook down until the wine is reduced by half (about 10 minutes). Add thyme, chopped parsley, and the previously cooked bacon. Stir well.
- Add the Beef: Return the seared beef cubes and the reserved wine reduction to the pot. Add the minced garlic and stir well to combine, ensuring the beef is evenly coated with the mixture.
- Cook the Mushrooms: In a separate pan, melt 1 teaspoon of butter over medium-high heat. Add the sliced mushrooms and sauté for 8–10 minutes, stirring occasionally, until browned and their moisture has evaporated. Gently press with a spatula to help release any excess liquid. Season with a pinch of salt. Once the mushrooms are golden and fragrant, stir them into the Dutch oven with the other vegetables.
- Add the Pearl Onions: In the same pan used for the mushrooms, add oil if needed. Sear the pearl onions over medium heat for 5–7 minutes, shaking the pan occasionally, until they develop a golden-brown exterior. Season lightly with salt, then transfer the onions to the Dutch oven with the vegetables and mushrooms.
- Add Stock and Thicken: Return to the pan used for the mushrooms and onions. Pour in the beef stock to deglaze, scraping up any remaining browned bits for extra flavor. Pour the stock into the Dutch oven with the vegetables.In a small bowl, whisk together flour and a bit of water to form a smooth paste. Stir this mixture into the stew to help thicken it slightly as it cooks.
- Simmer Low and Slow: Season the stew with additional salt and pepper to taste. Cover the Dutch oven with the lid slightly ajar to allow steam to escape, and reduce the heat to low. Let the stew simmer gently for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich, flavorful gravy.
- Serve and Enjoy: Ladle the Beef Bourguignon into bowls and garnish with freshly chopped Italian parsley for a burst of color and freshness. Serve hot, ideally with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce. Enjoy this comforting French classic while it's warm!
Video
Notes
- Make it ahead: This stew tastes even better the next day, so feel free to cook it a day in advance.
- Choose a wine you enjoy: Use a dry red wine like Pinot Noir or Cabernet Sauvignon—just make sure it’s one you’d enjoy drinking.
- Be patient with the simmer: Slow simmering is key. It helps the beef become tender and allows the flavors to fully develop.
- Use fresh herbs if possible: Fresh thyme and parsley give the stew a bright, earthy flavor that dried herbs can’t match.
- Brown the meat in batches: Don’t overcrowd the pan when searing the beef. Browning in batches helps build deeper flavor.
- Deglaze the pot: After browning the meat and vegetables, use a splash of wine to scrape up the brown bits from the bottom. This adds rich flavor to your stew.
- Serve with a starch: Mashed potatoes, crusty bread, or buttered noodles go well with the stew and soak up the delicious sauce.
Nutrition
Calories: 550kcal