Classic Beef Bourguignon
A richly layered, slow-simmered Beef Bourguignon with tender beef, red wine, mushrooms, and herbs—comforting fall and winter fare.
Ingredients
- 2.5 lb beef chuck, cut into 2-inch cubes
- 2 tbsp neutral oil
- 1 large onion, diced
- 2 large carrots, diced
- 1 rib celery, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour (or GF 1:1 blend)
- 2 cups dry red wine (Burgundy/Pinot Noir)
- 2 cups beef stock
- 1 tbsp tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried)
- 10 oz cremini mushrooms, sliced
- 1 cup pearl onions (fresh or frozen)
- 2 tbsp butter (divided)
- to taste kosher salt and black pepper
- optional 1–2 tsp balsamic vinegar (to balance)
Instructions
- Preheat oven to 325°F (165°C). Pat beef dry; season generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high. Sear beef in batches until deeply browned; transfer to a bowl.
- Add onion, carrots, and celery with a pinch of salt; cook 5–7 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour; cook 1 minute. Deglaze with red wine, scraping up browned bits. Add beef stock, tomato paste, bay leaves, and thyme.
- Return beef and juices; bring to a simmer. Cover and braise in the oven 2–2½ hours, stirring once, until fork-tender.
- In a skillet, brown mushrooms in 1 tbsp butter; season. Glaze pearl onions with 1 tbsp butter, a pinch sugar, salt, and splash water until tender.
- Set Dutch oven over low heat; remove bay and thyme stems. Stir in mushrooms and onions. Reduce uncovered to desired thickness.
- Balance with salt, pepper, and optional balsamic. Rest 10 minutes before serving.
Notes
No-wine option: use all beef stock plus 1–2 tsp balsamic. Seitan variation: swap beef for seitan, use vegetable stock; simmer gently 25–30 minutes to preserve texture.