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beef bourguignon recipe

Rustic French Beef Bourguignon with Mushrooms

A classic French stew featuring tender beef, pearl onions, and mushrooms simmered in a rich red wine sauce, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds boneless lean beef cubed
  • 1/3 cup butter
  • 3/4 pound small mushrooms
  • 18 small onions peeled
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 2 cups dry red wine
  • 1 tablespoon tomato paste
  • 4 garlic cloves crushed
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • to taste pepper
  • fresh parsley for garnish

Equipment

  • Large heavy pan
  • Large casserole dish
  • Oven

Method
 

  1. Melt butter in a large, heavy pan over medium heat.
  2. Add onions and mushrooms, and brown until golden and fragrant, then remove and set aside.
  3. In the same pan, sear beef cubes in batches until browned on all sides, avoiding overcrowding.
  4. Sprinkle flour into the pan drippings, then gradually stir in beef stock, red wine, and tomato paste until the sauce thickens.
  5. Season the sauce with garlic, salt, thyme, bay leaf, and pepper to taste.
  6. Transfer beef and sauce to a large casserole dish, cover, and bake at 350°F for 2 hours.
  7. During the last 30 minutes of baking, add the reserved onions; in the final 15 minutes, add the mushrooms.
  8. Sprinkle with fresh parsley before serving.

Notes

Use a dry red wine you enjoy drinking and well-marbled chuck roast for the best flavor and tenderness.