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Cozy rustic meal with bread, stew, and fresh vegetables on a wooden table.

Mastering Classic French Beef Bourguignon with Chef

A rich French beef stew slow-braised in red wine with tender beef, bacon, mushrooms, and aromatics—deep, comforting, and restaurant-quality at home.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 lbs chuck roast (2-inch cubes)
  • 6 oz bacon (diced)
  • 2 carrots (chunks)
  • 2 onions (chopped)
  • 4 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 3 cups Burgundy wine

  • 2 cups beef stock
  • Bouquet garni (thyme, bay leaf, parsley)
  • 1 lb pearl onions
  • 1 lb mushrooms (quartered)
  • Salt, pepper, flour

Method
 

  1. Step 1: Cook Bacon

    Cook bacon in Dutch oven until crispy. Remove and keep fat.

  2. Step 2: Sear Beef

    Season beef and sear in batches until browned (3–4 min per side).

  3. Step 3: Cook Aromatics

    Cook carrots and onions (8 min). Add garlic + tomato paste (2 min).

  4. Step 4: Deglaze

    Add flour, stir 1 min. Add wine and scrape pan. Add stock, herbs, beef, bacon.

  5. Step 5: Braise

    Cover and cook at 325°F (160°C) for 2.5–3 hours until tender.

  6. Step 6: Cook Garnish

    Sauté pearl onions (15 min) and mushrooms (10 min).

  7. Step 7: Finish

    Remove herbs, skim fat, mix in onions & mushrooms. Rest 10 minutes before serving.

Notes

  • Use wine you’d drink for best flavor
  • Don’t skip searing (key for flavor)
  • Add mushrooms at the end
  • Optional: add 10g dark chocolate before serving for depth