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Classic Beef Bourguignon

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This elevated version of the iconic French stew is rich, deeply savory, and soul-warming. Slow-cooked beef in a bold red wine sauce becomes fall-apart tender, and with added umami-packed twists, this double batch is perfect for holidays or impressing a hungry crowd.

Ingredients

Scale

10 strips thick-cut bacon, chopped

7 lbs beef chuck, cut into 2-inch cubes

6 tbsp unsalted butter, divided

2 large yellow onions, chopped

6 large carrots, peeled and sliced

8 garlic cloves, minced

4 tbsp tomato paste

6 tbsp all-purpose flour

4 cups Burgundy wine (or bold dry red wine)

4 cups beef stock

2 tbsp Better than Bouillon beef base

4 sprigs fresh thyme

4 bay leaves (fresh or dried)

20 oz frozen pearl onions, thawed and drained

32 oz cremini mushrooms, quartered

Kosher salt and freshly cracked pepper, to taste

Twist 1: Add 1 tbsp soy sauce + 2 tsp Worcestershire sauce for extra depth

Twist 2: Add a small chunk (1–2 oz) of dark chocolate to the sauce during the final 30 minutes for a velvety finish

Instructions

In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside.

Sear beef in batches in the bacon fat until browned. Season with salt and pepper. Remove and set aside.

Add 4 tbsp butter, onions, and carrots to the pot. Cook until soft. Add garlic and tomato paste; cook 2 minutes.

Stir in flour and cook 1 minute. Slowly add wine, scraping up browned bits. Stir in beef stock, bouillon, thyme, bay leaves, soy sauce, and Worcestershire.

Return beef and bacon to the pot. Cover and simmer on low for 2½–3 hours, until tender.

In a skillet, sauté pearl onions and mushrooms in 2 tbsp butter until browned. Add to stew for the final 30 minutes of cooking. Stir in chocolate during this time if using.

Remove herbs before serving. Serve with mashed potatoes, crusty bread, or buttered noodles.

Nutrition

Find it online: https://thecomfortspoon.com/classic-beef-bourguignon/