Beef Bourguignon

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An elegant, cozy French classic made simple in one pot. Tender, melt-in-your-mouth beef chuck, smoky bacon, and rich mushrooms simmered in a deeply flavorful red wine and herb gravy. Serve over creamy mashed potatoes for the ultimate comfort food treat!

Prep Time40

Cook Time2

Total Time2 40

Course: Main Course

Cuisine: French

Difficulty: Easy

Servings: servings

Calories: 507kcal

Author: Nora from Savory Nothings

Ingredients

2 pounds beef chuck cubed
2 tablespoons all-purpose flour
salt & pepper to taste
1 tablespoon oil
4 oz thick-cut bacon chopped
1 medium-large yellow onion peeled and cut into very thin wedges
4 cloves garlic peeled and crushed
3 tablespoons tomato paste
2 teaspoons dried Herbes de Provence
2 cups red wine
1.5 cups beef broth
4 medium-large carrots peeled, trimmed and cut into 2-inch chunks
¾ pound mushrooms quartered
8 oz pearl onions OR small/halved shallots (peeled)
2 sprigs fresh thyme OR ½ tsp dried (add dried with the Herbes de Provence)
3 tablespoons corn starch optional for a thicker gravy
chopped fresh parsley optional for serving

Instructions

Prep: Preheat your oven to 300°F. This recipe works best in a heavy cast iron Dutch/French oven. I use a 6-quart size, and I recommend using one that is at least 5 quart. The mushrooms are voluminous at first, and the smaller your pot, the longer it takes for your stew to slow cook in the oven!
Prep beef: Pat the beef chuck dry with paper towels. Toss with flour, salt and pepper.
2 pounds beef chuck, 2 tablespoons all-purpose flour, salt & pepper
Sear beef: Heat your Dutch oven over medium to medium-high heat. Once hot, add the oil and sear your beef in batches, about 2 minutes per side. Set aside on a plate.
1 tablespoon oil
Sauté bacon and aromatics: Reduce the heat to medium. Add the bacon to the pot and cook until crisp-browned.
Add the onion and sauté until softened - about 5 minutes.
Stir in the garlic and cook for one more minute, then stir in the tomato paste and the Herbes de Provence for 1-2 minutes.
4 oz thick-cut bacon, 1 medium-large yellow onion, 4 cloves garlic, 3 tablespoons tomato paste, 2 teaspoons dried Herbes de Provence
Simmer wine: Pour the wine into the pot, scraping any browned bits off the bottom of the pan. Bring to a simmer, then simmer uncovered for 10 minutes to cook off the alcohol.
(Do not skip this step, or your stew may become quite unpleasant from the alcohol that cannot evaporate when you cook it sealed in the Dutch oven).
2 cups red wine
Finish assembling: Stir the beef broth into the pot, then add the carrot, mushrooms and pearl onions. Add the beef back in, then add the sprigs of thyme, making sure they are submerged.
1.5 cups beef broth, 4 medium-large carrots, ¾ pound mushrooms, 8 oz pearl onions, 2 sprigs fresh thyme
Slow cook in oven: Cover the pot tightly and place it in the preheated oven. Slow cook in the oven at 300°F for 2 hours.
Finish: Once done, CAREFULLY remove from the oven and check the meat for tenderness (it should be fall-apart tender - if it’s not, return it to the oven and cook for another 30 minutes).
If you like a thicker gravy, make a slurry by whisking up to 3 tablespoons corn starch and a few tablespoons of cold water together in a small measuring cup, then stir this into the stew over medium heat. Simmer until thickened, then serve with chopped parsley over mashed potatoes!
3 tablespoons corn starch, chopped fresh parsley

Notes

Dry & sear beef: Pat meat completely dry before flouring so it crusts instead of steams. Sear in batches; do not crowd the pot.
Simmer wine: Do not skip simmering the wine uncovered for 10 minutes on the stove, or the trapped alcohol will make the gravy taste harsh.
Don't Panic on mushroom volume: They look like too much at first but will shrink by half in the oven.
Tenderness check: Press a piece of beef on a plate. If it feels rubbery, cover and return to the oven for 30 more minutes.

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