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Beef Bourguignon Recipe
Isabella

Beef Bourguignon

A cozy, rich, and deeply flavorful French-style beef stew made with tender slow-cooked beef, hearty vegetables, and a velvety sauce—without alcohol or pork. Perfect for special dinners, family gatherings, or a comforting weekend meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • For the Marinade
  • 800 g 1.6 lb chuck beef, cut into large 2-inch cubes
  • 2 large carrots sliced on an angle into chunky pieces
  • 16 pearl onions or small pickling onions
  • 1 fresh bay leaf or one dried if that’s what you have
  • 3 sprigs of fresh thyme
  • 750 ml red Red grape juice such as pinot noir
  • For Browning the Beef
  • 3 tablespoons oil olive, canola, or vegetable
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • For the Stew
  • 200 g 7 oz mushrooms, cut in halves (or quarters if large)
  • 150 g 5 oz thick-cut bacon, sliced into small batons
  • 50 g 3 tbsp unsalted butter
  • 3 garlic cloves finely minced
  • 2 tablespoons tomato paste
  • 6 tablespoons all-purpose flour
  • 3 cups low-sodium beef stock
  • ¼ teaspoon salt
  • Fresh chopped parsley for garnish

Method
 

  1. Place beef, carrots, onions, thyme, and bay leaf into a dish or bag. Pour in 750 ml beef stock mixed with 1 tbsp balsamic vinegar. Marinate 12–24 hours, then strain and separate the components.
  2. Reduce 1 cup of the used marinade in a saucepan until slightly thickened.
  3. Preheat oven to 180°C / 350°F.
  4. Pat beef dry and season with salt and pepper.
  5. Brown beef in batches in a large pot with hot oil. Set aside.
  6. Cook turkey bacon until golden; remove and set aside with beef.
  7. Sauté mushrooms until browned; remove and set aside.
  8. Sauté pearl onions until lightly browned; set aside.
  9. Melt butter, cook carrots until golden, then add garlic for 1 minute.
  10. Stir in tomato paste and cook 2 minutes; add flour and cook 2 more minutes.
  11. Slowly pour in beef stock and the reduced marinade, stirring to form a smooth base.
  12. Return beef, turkey bacon, thyme, and bay leaf. Add salt. Cover, simmer, then transfer to oven for 1 hour.
  13. Add mushrooms and onions, cover again, and cook 1½ more hours.
  14. Taste and adjust seasoning.
  15. Optional: Chill overnight for richer flavor.
  16. Serve over mashed potatoes, noodles, or polenta with fresh parsley.

Notes

Drying the beef ensures the best sear. Reducing the marinade deepens flavor. This stew reheats beautifully and tastes even better the next day.