Boeuf Bourguignon (Classic French Beef Stew in Red Wine)

Rich and hearty slow-cooked beef stew in red wine with carrots, onions, and mushrooms.

Ingredients (Serves 4–6)

• 1 kg beef chuck or stewing beef, cut into 2–3 cm cubes

• 150 g bacon or pancetta, diced

• 2 carrots, sliced

• 1 onion, chopped

• 2 garlic cloves, minced

• 200 g small pearl onions

• 200 g mushrooms, sliced

• 500 ml red wine (Burgundy or Pinot Noir)

• 250 ml beef broth

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 2 tbsp olive oil or butter

• 2–3 sprigs fresh thyme

• 1 bay leaf

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

Preparation

1. Brown the beef:

   • Season beef with salt and pepper.

   • Heat oil or butter in a large pot or Dutch oven. Brown beef cubes in batches, then remove and set aside.

2. Cook bacon and vegetables:

   • Add bacon and cook until lightly crisp.

   • Sauté carrots, onion, and garlic until softened.

3. Add flour and deglaze:

   • Sprinkle flour over vegetables and stir 1–2 minutes.

   • Gradually pour in red wine and beef broth, scraping up browned bits from the pot.

4. Braise the beef:

   • Return beef to the pot.

   • Stir in tomato paste, thyme, and bay leaf.

   • Cover and simmer gently on low heat for 2–3 hours until beef is tender.

5. Cook mushrooms and pearl onions:

   • In a separate pan, sauté mushrooms and pearl onions in butter until golden.

   • Add to the stew in the final 15 minutes of cooking.

6. Finish and serve:

   • Remove herbs, adjust seasoning, and garnish with chopped parsley.

   • Serve hot with mashed potatoes, buttered noodles, or crusty French bread.

Serving Suggestions

• Serve with creamy mashed potatoes, buttered egg noodles, or roasted root vegetables.

• Pair with a glass of Burgundy or Pinot Noir.

Cooking Tips

• Marinate beef in red wine overnight for deeper flavor.

• Brown meat thoroughly for richer color and taste.

• Slow cooking ensures melt-in-your-mouth tenderness.