Go Back

French Beef Bourguignon Stew

Okay, I know this sounds fancy, but stick with me—this classic French stew is actually totally doable for a weeknight! The red wine and bacon give it such a rich, deep flavor that honestly just gets more amazing after a night in the fridge. Your family will think you've been cooking all day, and we'll just keep it our little secret that it practically makes itself.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 3 lbs beef chuck roast cut into 2-inch cubes
  • Salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 2 cups dry red wine like Burgundy or Pinot Noir
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 4 large carrots cut into 2-inch pieces
  • 1 lb pearl onions peeled (or frozen)
  • 8 oz mushrooms halved
  • 2 tablespoons butter
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 325°F. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
  2. Pat beef dry and season generously with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat, about 4 minutes per side. Remove and set aside.
  3. Sprinkle flour over the beef and toss to coat. Pour in the wine and beef broth, scraping up any browned bits from the bottom of the pot.
  4. Stir in the tomato paste, garlic, bay leaves, and thyme. Return the beef and bacon to the pot and bring to a simmer.
  5. Cover and transfer to the oven. Cook for 2 hours, stirring halfway through.
  6. Meanwhile, melt butter in a skillet and sauté the mushrooms until golden, about 6 minutes. Set aside.
  7. After 2 hours, add the carrots and pearl onions to the stew. Return to oven uncovered for 45 minutes until beef and vegetables are tender.
  8. Stir in the sautéed mushrooms, remove bay leaves, and garnish with fresh parsley. Serve over mashed potatoes or egg noodles. The flavors deepen beautifully when refrigerated overnight!