Classic French Beef Bourguignon

Classic French Beef Bourguignon (serves 8-10) 

Few dishes are as comforting and refined as a classic beef bourguignon. With simple ingredients—beef, wine, and vegetables—this recipe creates a rich, flavorful stew that practically melts in your mouth.

The secret twist: a rough mirepoix simmers early to infuse the broth with deep, layered flavor, then is removed so the final vegetables—carrots, pearl onions, and mushrooms—remain perfectly tender and vibrant. For even more depth, make the broth a day ahead and let the flavors meld overnight.

Whether it’s a cozy weeknight or a special dinner, this beef bourguignon fills your kitchen with warmth, aroma, and a touch of French elegance. Pour a glass of wine, roll up your sleeves, and savor every bite. Bon Appetit!

Ingredients:

Meat & Bacon:

·       2–3 tablespoons olive oil

·       8 slices bacon, cut into lardons

·       3–4 pounds stewing beef, cut into 2-inch cubes

·       Kosher sea salt & fresh ground pepper

·       1 beef marrow bone

Liquids & Flavor:

·       1–2 bottles red wine (I use somewhere in between, depending on how many people I am feeding)

·       2-3 cups beef stock (not broth…add more at the end if needed)

·       4 tablespoons tomato paste

·       3-4 beef bouillon cubes (or equivalent of the paste)

Aromatics & Herbs:

·       1 large onion, diced

·       4–5 garlic cloves, minced

·       ½ teaspoon thyme

·       2–3 bay leaves

Rough Mirepoix for the broth: (chop into long strips so it is easier to find and discard)

·       2 carrot, chopped into long strips

·       2 celery stalk, chopped into long strips

·       1 onion, chopped into long strips

·       Fennel bulb, cut into long strips

Vegetables (added at the end so they don’t get mushy):

·       6–10 carrots, sliced into chunks (I like a lot)

·       1-2 bags of frozen / pre-peeled onions, thawed (about 30 onions)

·       12-18 ounces cremini mushrooms, halved/quartered

·       1-2 cloves garlic for sautéing mushrooms

·       Butter for sautéing

Thickening & Garnish:

·       ¼ cup flour or Wondra (optional… I don’t use this if the broth is thick enough without – I do not like a heavy gravy for the base, but do as you please)

·       Fresh parsley, chopped

Step-by-Step Timeline / Directions:

1: Prep & Brown

1.     Preheat oven: 350°F (175°C).

2.     Heat olive oil in Dutch oven over medium-high.

3.     Cook bacon until crisp → remove & set aside.

4.     Season beef with salt & pepper, brown in batches → remove & set aside.

2: Flavored Broth (Optional: can do up to this step the night before for more depth. Skim off fat and take out rough mirepoix the next day before carrying on with the recipe)

1.     Sauté rough mirepoix 2–3 min.

2.     Deglaze with 1–2 cups wine, scraping brown bits.

3.     Add stock, tomato paste, marrow bone. Stir.

4.     Return beef + bacon. Add garlic, thyme, bay leaves.

5.     Cover & simmer 1–1½ hr (oven or stovetop).

3: Remove Mirepoix

·       Fish out rough mirepoix → discard. Broth is now rich & clear.

4: Prepare Final Veggies

1.     Sauté mushrooms in butter + garlic → set aside.

2.     Thaw pearl onions, slice carrots into bite-sized chunks.

5: Add Fresh Vegetables

1.     Add carrots + pearl onions → cook 30–45 min until just tender

·       Or you can simmer carrots in a separate pot of boiling water for 10 minutes until just fork tender and then add them at the end to the stew) and

·       Add pearl onions directly to stew at the end and heat through…this keeps the veggies fresh and not mushy (my pet peeve)!

2.     Add mushrooms last.

6: Optional Thickening (I don’t usually thicken mine)

·       Whisk flour/Wondra with cold liquid → stir in slowly → cook 5–10 min.

7: Serve

·       Taste & adjust seasoning. If more depth is needed, I add beef bouillon cube / paste.

·       Serve over mashed potatoes, creamy polenta, buttered noodles, or roasted potatoes, and something green, fresh, and light, such as green beans brussels sprouts, etc....

·       Garnish with parsley & enjoy with wine!

Quick Tips:

·       Simmering rough mirepoix adds depth without overcooking.

·       Add real veggies late for texture and color.

·       Slow & gentle cooking = tender beef + rich sauce.

·       Save a glass of wine for the chef! 🍷