Boeuf Bourguignon (made With Simple Ingredients) Recipe

I’m sharing my Boeuf Bourguignon, a wine-braised beef stew topped with pearl onions, mushrooms and bacon that ranks among French Dishes and contains a couple of unexpected techniques you’ll want to read about.

I love Boeuf Bourguignon because it feels like something important even when I throw it together last minute. I braise chunks of beef chuck in good Burgundy or dry red wine so the sauce deepens and gets almost mysterious.

Its a French Dishes classic that feels grown up but never pretentious, the kind of meal that makes people go quiet and actually pay attention. I never make it exactly the same twice, and those small screw ups usually turn into the best bites.

If you like layered savory flavors this version will pull you right back to the table.

Ingredients

• Beef chuck: rich protein, hearty collagen breaks down to silky mouthfeel.
• Bacon: adds smoky fat, salty depth, little protein, high in sodium.
• Red wine: acid and tannins lift flavors, gives fruity, slightly sour notes.
• Carrots: natural sweetness, fiber and beta carotene, balances savory stew.
• Mushrooms: earthy umami, low calories, soak up wine and beef juices.
• Pearl onions: mellow sweetness when braised, adds texture and subtle sugar.
• Garlic: pungent aroma, boosts savory depth, small carb and health benefits.
• Thyme: herbal lift, aromatic oils brighten rich sauce, little calories.
• Butter: finishes sauce with silkiness and richer mouthfeel, adds saturated fat.

Ingredient Quantities

• 3 lb beef chuck trimmed and cut into 1 to 1 1/2 inch cubes
• Salt and freshly ground black pepper, to taste
• 6 oz bacon cut into 1/2 inch pieces
• 2 tbsp olive oil
• 1 large yellow onion, roughly chopped
• 2 medium carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 2 cups dry red wine (Burgundy or Pinot Noir)
• 2 to 3 cups beef stock
• 2 bay leaves
• 4 sprigs fresh thyme or 1 tsp dried thyme
• 8 oz pearl onions, peeled
• 8 oz cremini or button mushrooms, halved
• 2 tbsp unsalted butter
• 1 tsp sugar (optional)
• Chopped fresh parsley for garnish (optional)

How to Make this

1. Pat the beef cubes dry and season generously with salt and pepper. In a large heavy pot or Dutch oven, cook the bacon pieces over medium heat until crisp, remove with a slotted spoon and leave the rendered fat in the pot; add 2 tbsp olive oil if the fat looks scant.

2. Working in batches so you don’t crowd the pan, brown the beef cubes in the hot fat until well seared on all sides, transfer browned beef to a bowl and repeat until all beef is browned. Patience here gives flavor, don’t rush it.

3. Add the chopped yellow onion and sliced carrots to the pot and cook until they start to soften and pick up color, then stir in the minced garlic and cook about 30 seconds. Mix in the tomato paste and let it cook a minute to deepen the flavor.

4. Sprinkle the 2 tbsp flour over the vegetables, stir to coat and cook a minute to get rid of the raw flour taste. Pour in the 2 cups red wine to deglaze the pot, scraping up all the browned bits from the bottom, and let the wine simmer and reduce a little for 3 to 5 minutes.

5. Return the beef and reserved bacon to the pot, add enough beef stock to almost cover the meat (about 2 to 3 cups), toss in the bay leaves and thyme, bring to a gentle simmer. Cover and either put the pot in a 325 F oven or simmer very gently on the stovetop for 2 to 2 1/2 hours until the beef is fork tender. Skim any excess fat if needed and taste for seasoning halfway through.

6. While the stew braises, melt 2 tbsp unsalted butter in a skillet and sauté the pearl onions and halved mushrooms over medium high heat until they brown and are tender. If the onions need sweetness, add 1 tsp sugar optional. Season with salt and pepper and set aside.

7. When the beef is tender remove the bay leaves and thyme stems. If the sauce is too thin, simmer uncovered on medium heat to reduce, or mash a few cooked carrots into the sauce to thicken naturally. Adjust salt and pepper to taste.

8. Stir the sautéed mushrooms, pearl onions and the reserved bacon into the stew and warm everything together for 5 to 10 minutes so the flavors marry. For a glossy finish you can swirl in a tablespoon or two of butter at the end.

9. Serve hot, garnished with chopped fresh parsley optional, over mashed potatoes, egg noodles or with crusty bread and enjoy — leftovers get even better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven (6 qt)
2. Large skillet or frying pan (for mushrooms and pearl onions)
3. Chef’s knife, sharp
4. Cutting board
5. Slotted spoon or tongs (to remove bacon and lift beef)
6. Wooden spoon or heatproof spatula (for stirring and scraping)
7. Measuring cups and spoons
8. Mixing bowl (to hold the browned beef)
9. Paring knife or small vegetable peeler (for pearl onions)
10. Oven mitts or pot holders, plus a ladle for serving

FAQ

Boeuf Bourguignon (made With Simple Ingredients) Recipe Substitutions and Variations

• Beef chuck: substitute beef stew meat, boneless short ribs, or trimmed top round cut into 1 to 1 1/2 inch cubes. Short ribs give a richer, gelatinous sauce, top round is leaner so don’t overcook it.
• Bacon: swap with pancetta, salt pork, or diced smoked ham. Pancetta is the closest in flavor, salt pork may need a quick rinse, smoked ham adds more smoke.
• Dry red wine: replace with equal parts beef stock plus 1 to 2 tbsp red wine vinegar or balsamic, or use a dark ale or stout. For no alcohol use extra stock and 1 tbsp vinegar or 1/4 cup grape juice plus 1 tbsp vinegar.
• Pearl onions / cremini mushrooms: for pearl onions use small shallots or chopped yellow onion, for cremini use white button, shiitake, or chopped portobello. If using bigger mushrooms chop them so they cook evenly.

Pro Tips

– Pat the beef extra dry and brown in true high heat batches. Any dampness or crowding makes the meat steam instead of caramelize, and thats where most of the deep flavor comes from.

– Reduce the wine separately while you’re working on other stuff. Cutting it down in a small pan concentrates the flavor and gets rid of the sharp alcohol bite so the stew tastes richer once it goes into the pot.

– Peel pearl onions fast by blanching 20 to 30 seconds then shocking in ice water, the skins will slip right off. Also brown mushrooms well in a hot pan so they stay meaty and dont go soggy when you add them at the end.

– Finish smart: whisk in a cold knob of butter for gloss and roundness, and add a tiny splash of vinegar or a squeeze of lemon to brighten the whole thing. Taste after the sauce has reduced, because reductions concentrate salt and you might need less than you think.