Ultimate Beef Bourguignon Recipe Rich & Hearty Perfection

This classic French Beef Bourguignon is a culinary masterpiece, featuring tender chunks of beef slow-simmered in a rich red wine sauce with savory bacon, mushrooms, and pearl onions. Inspired by traditional Burgundian cuisine, it's the ultimate comfort food, perfect for cozy family dinners or impressive gatherings, though it requires time for its flavors to fully develop.

Ingredients

• 1.5 kg beef chuck, cut into 5 cm cubes
• 200g smoked bacon or pancetta, cut into lardons
• 2 tbsp olive oil
• 2 large yellow onions, chopped
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 750 ml dry red wine (e.g., Pinot Noir or Burgundy)
• 500 ml beef broth
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 250g button mushrooms, halved
• 200g pearl onions, peeled
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
2. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon lardons until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sear the Beef: Increase the heat to medium-high. Working in batches, add the beef to the pot and sear until browned on all sides. This creates a flavorful crust. Remove the seared beef and set aside with the bacon.
4. Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Thicken the Sauce: Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
6. Deglaze and Simmer: Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Stir in the beef broth, tomato paste, bay leaves, and dried thyme. Return the seared beef and cooked bacon to the pot.
7. Slow Cook: Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender. Check occasionally and stir to prevent sticking.
8. Prepare Vegetables: While the beef is simmering, melt the butter in a separate skillet over medium heat. Add the pearl onions and cook until lightly browned. Add the halved mushrooms and cook until tender and slightly caramelized, about 8-10 minutes. Season with salt and pepper.
9. Combine and Finish: About 30 minutes before the beef is done, add the cooked pearl onions and mushrooms to the Dutch oven. Continue to simmer until the beef is perfectly tender and the sauce has thickened to your desired consistency.
10. Adjust Seasoning and Serve: Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle the Beef Bourguignon into bowls, garnish generously with fresh chopped parsley, and serve hot, perhaps with mashed potatoes, pasta, or crusty bread.