Beef Bourguignon is the kind of dish that makes you feel fancy just by cooking it.
Slow-simmered in red wine, beef, and herbs, it’s one of those recipes where time and love make all the difference. It’s perfect for a cozy weekend meal or a special dinner — and trust me, it’s way easier than it sounds.
Let’s dive into this decadent French dish!

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 bottle (750ml) red wine (Burgundy is ideal, but any good dry red works)
• 2 cups beef broth
• 1 bouquet garni (a few sprigs of thyme, bay leaves, and parsley tied together)
• 1 cup pearl onions (fresh or frozen)
• 1/2 pound mushrooms, sliced
• 1/4 cup flour (for thickening)
• Fresh parsley for garnish

Step-by-Step Instructions:

1. Brown the beef.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Season the beef with salt and pepper, then brown it in batches, ensuring each piece gets a nice, crispy edge.
Remove the beef and set it aside.

2. Cook the veggies.

In the same pot, add the onions, carrots, and garlic.
Cook for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
Stir in the tomato paste and cook for another minute.

3. Deglaze with wine.

Pour in the wine and scrape the browned bits off the bottom of the pot (this is where all the flavor is!).
Add the beef broth, bouquet garni, and the browned beef.
Bring to a simmer, then reduce the heat to low. Cover and cook for about 2 to 2.5 hours, or until the beef is fork-tender.

4. Sauté the pearl onions and mushrooms.

While the beef simmers, heat a tablespoon of butter in a separate pan over medium heat.
Add the pearl onions and cook, stirring occasionally, until they’re golden brown.
Toss in the mushrooms and cook until they release their moisture and start to brown — about 10 minutes.

5. Thicken the sauce.

After 2 hours, remove the bouquet garni from the stew.
In a small bowl, mix the flour with a few tablespoons of the broth from the pot to make a smooth paste.
Stir this paste back into the stew and let it cook for another 10–15 minutes to thicken the sauce.

6. Combine and serve!

Add the sautéed pearl onions and mushrooms to the stew.
Stir everything gently to combine.
Serve hot, garnished with fresh parsley.

Also Read Make the Classic French Coq au Vin Recipe 

Tips for Success:

• Use a good wine: The wine is a big part of the flavor, so pick a decent one — something you’d drink!
• Don’t rush it: Let the beef cook low and slow for that melt-in-your-mouth tenderness.
• Fresh pearl onions are nice, but frozen works too: If you can’t find them fresh, frozen ones are totally fine.

FAQs About Beef Bourguignon:

Nutritional Information (per serving — rough estimate):

• Calories: ~550
• Protein: ~40g
• Carbs: ~20g
• Fat: ~30g
• Fiber: ~4g

(Deliciously rich but totally worth the indulgence!)