Can I use a different cut of beef for this stew?

While beef chuck is ideal for slow cooking because of its marbling and texture, you can use beef brisket or short ribs as alternatives. Just keep in mind the cooking time might vary slightly based on toughness.

What type of wine should I use for Beef Bourguignon Stew Recipe?

Traditionally, a Burgundy wine is used because it complements the beef well, but any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon works nicely. Just avoid cooking wines, and use one you'd enjoy drinking for best flavor.

Can I make this stew in a slow cooker instead of an oven?

Yes! You can brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Finish with sautéed mushrooms and onions just before serving for best texture.

How do I prevent the stew from being too salty?

Using low sodium beef broth or stock helps control saltiness. Also, be cautious with beef base if you use it; taste toward the end and adjust seasoning gradually. If it’s too salty, adding a bit of water or unsalted broth can balance the flavors.

Beef Bourguignon Stew | Comforting, Rich French Classic

Name: Delicious Recipe
Prep time: 24 h 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 1/2 pound thick cut bacon, cut into 1 inch pieces; 3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes; 1 large white onion, chopped; 2 large carrots, cut into 2 inch chunks; 6 cloves garlic, minced; 1/2 cup flour; 8 sprigs thyme, tied together; 3 cups Burgundy wine or other dry red wine; 2 large bay leaves; 3 cups low sodium beef broth or stock; 1/4 cup tomato paste; Salt and pepper to taste; 4 tablespoons butter; 2 tablespoons olive oil; 16 pearl onions; 1 pound cremini mushrooms, quartered; 3 tablespoons minced flat-leaf Italian parsley; 2 teaspoons fresh thyme leaves; Salt and pepper to taste

Description

Beef Bourguignon is a classic French stew featuring tender beef chuck slow-cooked in rich Burgundy wine with aromatic herbs, bacon, pearl onions, and mushrooms. This comforting dish is perfect for a hearty dinner and develops deeper flavors when made ahead and reheated.

Ingredients

Scale

For the stew

1/2 pound thick cut bacon, cut into 1 inch pieces
3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes
1 large white onion, chopped
2 large carrots, cut into 2 inch chunks
6 cloves garlic, minced
1/2 cup flour
8 sprigs thyme, tied together
3 cups Burgundy wine or other dry red wine
2 large bay leaves
3 cups low sodium beef broth or stock
1/4 cup tomato paste
Salt and pepper to taste

For finishing

4 tablespoons butter
2 tablespoons olive oil
16 pearl onions
1 pound cremini mushrooms, quartered
3 tablespoons minced flat-leaf Italian parsley
2 teaspoons fresh thyme leaves
Salt and pepper to taste

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Instructions

Preheat oven: Preheat the oven to 350 degrees Fahrenheit and position the rack in the middle to fit a large Dutch oven with its lid.
Cook bacon: Heat the Dutch oven over medium heat and cook the bacon pieces until most of the fat renders out, about 7 to 10 minutes. Remove the bacon using a slotted spoon and drain on paper towels.
Prepare beef: Pat the beef cubes dry and season with salt and pepper. Toss them in flour, shaking off excess flour but saving some for later. Sear the beef in batches until well browned on all sides. Transfer browned beef to a plate and set aside.
Sauté vegetables: Remove excess fat from the pot, leaving about 1/4 cup. Add chopped onions and cook 3 to 5 minutes until soft. Add carrots and cook until slightly colored, about 5 to 7 minutes more.
Add garlic and tomato paste: Stir in minced garlic and cook until fragrant, about 1 to 2 minutes. Add tomato paste and cook for 3 to 4 minutes, stirring frequently to avoid burning. Add a splash of water if it starts to burn.
Add flour and mix: Add the remaining flour and stir to incorporate. Cook until no visible white flour remains, about 2 minutes.
Deglaze and combine: Slowly pour in the wine and beef broth while whisking to prevent lumps. Scrape the bottom of the pot to loosen browned bits. Return beef, bacon, thyme sprigs, and bay leaves to the pot and turn off the heat.
Braise in oven: Cover the pot and place it in the oven to cook for 3 hours or until beef is very tender. Check at 90 minutes; if sauce is too thick and sticking, add 1/2 cup water and stir before returning to oven.
Adjust seasoning and skim fat: Remove the pot from oven, taste and adjust salt and pepper. Discard bay leaves and thyme sprigs. Skim excess fat from the surface with a spoon or paper towels.
Reduce sauce if needed: If sauce is thin, strain ingredients into another pot and reduce sauce over medium-high heat until it coats the back of a spoon. Return ingredients to the pot and keep covered.
Cook pearl onions: Heat olive oil in a large pan over medium-high heat. Cook pearl onions until tender, about 4 to 5 minutes. Remove with a slotted spoon and keep warm.
Cook mushrooms: In the same pan, cook mushrooms until they release moisture and begin browning, about 5 to 8 minutes. Add butter and cook until mushrooms are glossy, 2 to 3 minutes.
Combine vegetables and season: Return pearl onions to the pan, toss with mushrooms to coat. Turn off heat and season with salt, pepper, and fresh thyme leaves.
Finish and serve: Stir parsley into the stew. You can mix the mushrooms and onions into the stew or serve on plates alongside. Serve hot with mashed potatoes or crusty bread.

Notes

For best flavor, refrigerate the stew overnight to allow flavors to develop fully. Reheat gently on the stovetop with a splash of water if needed.
Use homemade beef stock or low sodium beef base for better depth of flavor. Adjust seasoning carefully since beef base can be salty.
Leftovers can be kept refrigerated for up to 3 days or frozen for up to 6 months.
Pearl onions can be peeled easily by blanching in boiling water for 1 minute and then shocking in ice water before removing skins.
If preferred, mushrooms and onions can be cooked separately ahead and added just before serving to maintain texture.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 125 mg