Name: French Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef stew meat (chuck roast or brisket), cut into chunks; ¼ cup all-purpose flour (or gluten-free flour blend); 1 ½ tsp kosher salt; 1 tsp coarse ground black pepper; 2 tbsp unsalted butter (or olive oil for dairy-free); 1 cup frozen pearl onions; 2 large carrots, sliced; 3 garlic cloves, minced; 2 cups Burgundy red wine (or Pinot Noir, Merlot); 2 cups beef broth (low-sodium preferred); 1 bay leaf; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 8 oz brown mushrooms, sliced

Description

This Classic French Beef Bourguignon is a rich and hearty stew featuring tender beef slow-cooked in Burgundy wine with mushrooms, pearl onions, and fresh herbs. A comforting and flavorful dish perfect for special occasions or cozy family dinners. Serve it with mashed potatoes, crusty bread, or buttered noodles for an unforgettable meal.

Ingredients

2 lbs beef stew meat (chuck roast or brisket), cut into chunks
¼ cup all-purpose flour (or gluten-free flour blend)
1 ½ tsp kosher salt
1 tsp coarse ground black pepper
2 tbsp unsalted butter (or olive oil for dairy-free)
1 cup frozen pearl onions
2 large carrots, sliced
3 garlic cloves, minced
2 cups Burgundy red wine (or Pinot Noir, Merlot)
2 cups beef broth (low-sodium preferred)
1 bay leaf
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
8 oz brown mushrooms, sliced

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Instructions

Prepare the Beef: Toss the beef chunks with flour, salt, and black pepper until evenly coated.
Sear the Meat: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add pearl onions, carrots, and garlic. Cook until onions become translucent (about 5 minutes).
Deglaze with Wine: Pour in the Burgundy wine, scraping the bottom of the pot to release flavorful bits. Simmer for 3-5 minutes to reduce slightly.
Simmer with Herbs: Return the beef to the pot, add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 2 to 3 hours until beef is fork-tender.
Add Mushrooms: In the last 30 minutes, stir in sliced mushrooms and let them cook through.
Finish & Serve: Remove bay leaf and thyme stems. Adjust seasoning if needed. Serve hot over mashed potatoes, buttered noodles, or with crusty French bread.

Notes

Vegetarian Version: Swap beef for potatoes, turnips, and extra mushrooms. Use vegetable broth with a splash of soy sauce.
Slow Cooker Method: After searing beef and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
Thicker Stew? If too thin, mix 1 tbsp cornstarch with cold water and stir into the stew.
Make-Ahead Tip: This dish tastes even better the next day as flavors meld overnight.