Savor the essence of French cuisine with Beef Bourguignon, a classic dish that combines tender beef stew meat, earthy mushrooms, sweet pearl onions, and a rich burgundy wine sauce. Slow-cooked to perfection, this hearty and flavorful meal is ideal for family dinners or special occasions, bringing the warmth and authenticity of France right to your table.

Full Recipe:

Ingredients

• 2 pounds beef stew meat

• 1/4 cup all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon coarse ground black pepper

• 4 tablespoons unsalted butter

• 12 ounces frozen pearl onions

• 2 carrots, sliced into 2-inch pieces

• 2 cloves garlic, minced

• 2 cups Burgundy red wine

• 1 bay leaf

• 1 teaspoon fresh thyme leaves

• 8 ounces brown mushrooms

Directions

1. Preheat the Oven: Set the oven to 325°F (165°C).

2. Prepare the Beef: Coat the beef stew meat in a mixture of flour, salt, and pepper. In a large Dutch oven, melt butter over medium-high heat. Sear the beef on all sides until browned (about 4-5 minutes). Remove the beef and set it aside.

3. Cook the Vegetables: Add the pearl onions and carrots to the Dutch oven and sauté for about 4-5 minutes until they begin to brown. Add minced garlic and cook briefly.

4. Deglaze and Simmer: Pour in Burgundy wine and stir to deglaze the pot, scraping up any browned bits. Return the beef to the pot, add the bay leaf and thyme, and cover. Transfer the pot to the oven and cook for 2 hours.

5. Add Mushrooms: After 2 hours, add the brown mushrooms to the stew and return it to the oven. Continue cooking for an additional hour.

6. Finish and Serve: Remove the pot from the oven and discard the bay leaf. Serve the French Beef Bourguignon hot, enjoying its rich, flavorful sauce.

Nutrients

• Calories: ~400 kcal per serving

• Protein: ~45g

• Carbohydrates: ~15g

• Fat: ~20g

• Saturated Fat: ~8g

• Sodium: ~700mg

• Potassium: ~900mg

• Fiber: ~3g

• Sugar: ~7g

The Beef: Tender and Flavorful

The key ingredient in Beef Bourguignon is, of course, the beef stew meat. Traditionally, cuts such as chuck or brisket are used for their richness and ability to become tender during the slow cooking process. The beef is coated in a mixture of flour, salt, and pepper to create a flavorful crust when seared. Searing the beef in butter over medium-high heat ensures that the meat is browned on all sides, enhancing its depth of flavor and helping to lock in moisture. This technique also produces fond—the caramelized bits left in the pan—which contributes even more richness to the sauce when deglazed with wine.

After searing, the beef is set aside and combined with the rest of the ingredients, allowing it to absorb the flavors as it continues to cook. The result is melt-in-your-mouth tender beef that practically falls apart in the rich, savory sauce.

The Vegetables: Earthy and Sweet

Beef Bourguignon wouldn’t be complete without the vegetables that provide both flavor and texture to the dish. The recipe calls for pearl onions and carrots. The pearl onions add a subtle sweetness and a slight crunch, which contrasts beautifully with the tender beef and soft mushrooms. If you prefer, you can use fresh pearl onions, but frozen ones work just as well and save time during preparation.

The carrots are sliced into 2-inch pieces and add a natural sweetness and earthiness to the stew. As they cook, the carrots absorb the flavors of the wine and broth, becoming soft and tender while retaining a hint of their original sweetness. The garlic is sautéed briefly to release its aromatic flavor, which will infuse the sauce with a rich, savory essence.

Deglazing with Burgundy Wine: Deep and Rich Flavors

After the beef is seared and the vegetables have started to brown, it’s time to deglaze the pan. Burgundy red wine is the perfect choice for this step, as it adds both acidity and depth to the dish. The wine helps lift the fond from the bottom of the pot, incorporating all those caramelized flavors back into the sauce.

Once the wine is added, the beef is returned to the pot along with a bay leaf and fresh thyme, which will infuse the sauce with their fragrant oils. The combination of wine and herbs creates the base for the sauce, which will thicken as it simmers, intensifying in flavor with every passing hour.

Mushrooms: Adding Earthiness

After the stew has been cooking for 2 hours, the mushrooms are added. Brown mushrooms are commonly used in Beef Bourguignon due to their earthy, meaty flavor, which complements the beef and wine sauce perfectly. They absorb the sauce as they cook, adding another layer of flavor to the dish. The mushrooms also provide texture, giving the stew some contrast to the tender beef and vegetables.

The stew continues to cook for an additional hour, allowing the mushrooms to release their moisture and enrich the sauce even further. This slow simmering process allows the flavors to meld together, creating a complex and aromatic stew.

Finishing Touches: A Rich, Savory Sauce

After the stew has cooked to perfection, remove the Dutch oven from the oven and discard the bay leaf. The result is a rich, deeply flavorful sauce that has thickened from the wine, beef juices, and vegetables. The beef should be fork-tender, and the vegetables should be soft but still holding their shape. The mushrooms will have absorbed the savory broth, contributing to the stew’s complex flavor.

Serve Beef Bourguignon hot, garnished with fresh parsley or thyme if desired. The stew’s rich sauce, tender beef, and earthy vegetables come together to create a dish that is sure to impress.

Nutritional Breakdown

At approximately 400 calories per serving, Beef Bourguignon is a relatively moderate-calorie dish, especially considering its richness. Each serving contains about 45g of protein from the beef, making it a satisfying, protein-packed meal. The 20g of fat includes both healthy fats from the olive oil and butter used in the recipe, as well as the fat from the beef. The saturated fat content is 8g, primarily from the beef and butter.

This dish also provides valuable nutrients, including potassium (1370mg) and fiber (3g). Potassium is important for maintaining healthy blood pressure, while fiber aids in digestion. The soup has a modest amount of carbohydrates (15g), with a small amount of sugar (7g) coming primarily from the natural sweetness of the vegetables and wine.

Serving Suggestions

Beef Bourguignon is typically served with a side of mashed potatoes, crusty French bread, or rice, which helps soak up the rich sauce. A light green salad with a tangy vinaigrette would provide a refreshing contrast to the richness of the stew.

For a complete French-inspired meal, pair Beef Bourguignon with a glass of Burgundy wine or another red wine with a similar profile. A full-bodied wine, such as Pinot Noir, will complement the depth and complexity of the stew.

Conclusion: A French Classic Worth Savoring

Beef Bourguignon is a classic French dish that brings together the best of slow-cooked flavors. The combination of tender beef, earthy vegetables, rich Burgundy wine, and aromatic herbs creates a meal that is perfect for family dinners, special occasions, or whenever you want to indulge in a hearty, flavorful dish. With its depth of flavor and melt-in-your-mouth tenderness, Beef Bourguignon is a meal that will impress your guests and leave everyone satisfied.

Whether served with mashed potatoes, rice, or crusty bread, this dish is a celebration of French culinary tradition. So, slow down, enjoy the cooking process, and savor the richness of Beef Bourguignon—your taste buds will thank you.