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Beef Bourguignon: 6 Tips for the Perfect French Stew

Beef Bourguignon
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Beef Bourguignon is a timeless French stew that combines tender beef, hearty vegetables, and a rich, savory sauce for the ultimate comfort meal.

Ingredients

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  • 2 pounds (900g) beef chuck, cut into large cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced into thick rounds
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups (475ml) beef stock
  • 2 cups water
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced
  • 10 pearl onions, peeled

Instructions

  1. Heat olive oil in a large Dutch oven. Sear beef cubes in batches until browned on all sides. Remove and set aside.
  2. Add chopped onions to the same pot and cook until golden. Add garlic and sauté for 1 minute.
  3. Stir in carrots and cook for 2–3 minutes, then add tomato paste and cook for 1 more minute.
  4. Sprinkle flour over vegetables, stir, then slowly pour in beef stock and water while mixing to avoid lumps. Return beef to pot.
  5. Add thyme, bay leaf, salt, and pepper. Cover and simmer on low for 2½–3 hours until beef is tender and sauce thickens.
  6. In a skillet, heat olive oil, sauté mushrooms until golden, then add pearl onions and cook until soft. Set aside.
  7. Stir mushrooms and onions into the stew. Simmer 10 more minutes, remove bay leaf, and serve warm.

Notes

  • Use fresh herbs for better flavor.
  • Pair with crusty bread for a complete meal.

Nutrition

Find it online: https://keepityummy.com/beef-bourguignon-recipe/

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