Name: French Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck or stew meat, cut into 2-inch cubes; 2 tbsp olive oil; 4 strips of beef bacon, chopped (for extra depth of flavor); 1 small onion, diced; 3 cloves garlic, minced; 2 large carrots, sliced; 1 stalk celery, chopped; 1 tbsp tomato paste; 2 cups beef broth; 1 cup grape juice (for richness); 1 tsp Worcestershire sauce; 1 tsp dried thyme; 1 bay leaf; Salt & pepper, to taste; 1 tbsp butter; 1 cup mushrooms, quartered; ½ tsp salt; 2 tbsp all-purpose flour or cornstarch; 2 tbsp water (for making a slurry)

Description

Rich, hearty, and deeply flavorful, Beef Bourguignon is a classic French dish that transforms simple ingredients into a luxurious, slow-cooked stew. Tender beef, carrots, onions, and mushrooms simmer in a velvety sauce infused with garlic and herbs—perfect for a cozy dinner.

Ingredients

Scale

For the Beef Bourguignon:

2 lbs beef chuck or stew meat, cut into 2-inch cubes
2 tbsp olive oil
4 strips of beef bacon, chopped (for extra depth of flavor)
1 small onion, diced
3 cloves garlic, minced
2 large carrots, sliced
1 stalk celery, chopped
1 tbsp tomato paste
2 cups beef broth
1 cup grape juice (for richness)
1 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt & pepper, to taste

For the Mushroom Garnish:

1 tbsp butter
1 cup mushrooms, quartered
½ tsp salt

For Thickening (Optional):

2 tbsp all-purpose flour or cornstarch
2 tbsp water (for making a slurry)

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Instructions

Step 1: Brown the Meat

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
Add the chopped beef bacon and cook until crispy. Remove and set aside.
In the same pot, sear the beef chunks in batches, browning all sides. Remove and set aside.

Step 2: Sauté the Vegetables

Lower the heat to medium and add the remaining 1 tbsp olive oil.
Sauté onion, garlic, carrots, and celery for 3-4 minutes until slightly softened.
Stir in tomato paste and cook for another minute.

Step 3: Build the Sauce & Simmer

Pour in grape juice, scraping up any browned bits from the bottom of the pan.
Add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
Return the beef and bacon to the pot. Stir well.
Cover and simmer on low heat for 2½ – 3 hours, stirring occasionally.

Step 4: Cook the Mushrooms

While the beef cooks, melt butter in a pan over medium heat.
Sauté mushrooms with salt until golden brown, about 5 minutes.

Step 5: Thicken the Sauce (Optional)

If a thicker sauce is desired, mix flour/cornstarch with water and stir it into the pot. Simmer for 5 more minutes.

Step 6: Finish & Serve

Stir in the sautéed mushrooms and remove the bay leaf.
Serve hot over mashed potatoes, egg noodles, or crusty bread.

Notes

Sear the Meat First – This locks in flavor and creates a deeper taste.
Slow Cook for Maximum Tenderness – The longer it simmers, the better it gets.
Use Fresh Herbs if Possible – Fresh thyme and parsley elevate the dish.

Prep Time: 20 minutes
Cook Time: 3 hours
Cuisine: French