Iconic French beef stew slow-cooked in red Burgundy wine with mushrooms, onions, and bacon.

Boeuf Bourguignon (Beef Burgundy)

A classic French stew where tender beef is slow-cooked in rich red wine gravy with mushrooms, onions, and bacon.

Yields: 6 servings Prep time: 30 minutes Cook time: 3 hours

Ingredients:

• 1 tbsp olive oil
• 6 ounces bacon, chopped
• 3 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 2 carrots, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 bottle (750 ml) dry red wine (like Burgundy, Pinot Noir, or Merlot)
• 2-3 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 1 bay leaf
• 1 pound cremini mushrooms, quartered
• 1 bag (10 ounces) frozen pearl onions, thawed
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, leaving the fat in the pot. Set bacon aside.
3. Pat beef dry and season generously with salt and pepper. Sear beef in batches in the bacon fat until browned on all sides. Remove beef and set aside.
4. Add carrots and chopped onion to the pot, cook until softened (about 5-7 minutes).
5. Add garlic and cook for another minute until fragrant.
6. Return beef to the pot. Sprinkle flour over the beef and vegetables, stir well, and cook for 1 minute.
7. Pour in the red wine and enough beef broth to almost cover the meat. Stir in tomato paste, thyme, and bay leaf. Bring to a simmer, scraping up any browned bits from the bottom.
8. Cover the pot tightly and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is very tender.
9. While the stew is in the oven, melt butter in a separate skillet over medium heat. Add mushrooms and pearl onions, cook until browned and tender. Season with salt and pepper.
10. Remove the stew from the oven. Skim off any excess fat from the surface. Remove the bay leaf and thyme sprigs (if used).
11. Stir in the cooked mushrooms, pearl onions, and reserved bacon.
12. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley, often accompanied by mashed potatoes, egg noodles, or crusty bread.

### What makes it special?:*

Boeuf Bourguignon is the epitome of French comfort food. Its depth of flavor comes from the slow braising process, the quality of the red wine (traditionally Burgundy), and the classic combination of aromatics, beef, mushrooms, and onions. It's a hearty, elegant dish perfect for gatherings.