Beef Bourguignon was one of my bucket list recipes, and it did not disappoint! Fall-apart tender beef simmered in a rich red wine sauce, this traditional French beef stew is one of the most special dinners we’ve shared.
If you’re not familiar with this classic French beef stew, here’s what you need to know:
- Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
- It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
- Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
- It tastes robust, comforting, velvety, and complex. (Like the best Braised Short Ribs in a stew form.)
- 2 1/4 pounds boneless chuck roast cut into 1-inch pieces
- 4 1/4 teaspoons kosher salt plus additional to taste
- 2 teaspoons ground black pepper plus additional to taste
- 5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms sliced
- 2 tablespoons unsalted butter at room temperature
- 1 bottle dry red wine (750 ml) such as Pinot Noir, divided
- 2 pounds carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)
- 2 yellow onions thinly sliced
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon tomato paste
- 1 can reduced-sodium beef broth (15-ounces) divided, plus additional as needed
- 6 sprigs fresh thyme tied into a bundle
- 2 tablespoons all-purpose flour
- 10 to 12 ounces frozen pearl onions no need to thaw
- Chopped fresh parsley for serving
- Toasted baguette slices for serving