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Best Beef Bourguignon Recipe for a Cozy Holiday Feast

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A rich and comforting classic French dish made with beef, red wine, and aromatic vegetables, perfect for holiday gatherings or special occasions.

Ingredients

Scale
  • 2 lbs beef chuck or stew meat, cut into 2-inch cubes
  • Salt and black pepper, to taste
  • 2 tablespoons flour
  • 3 tablespoons olive oil
  • 3 carrots, peeled and sliced into rounds
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, quartered
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 2 bay leaves
  • 2 teaspoons fresh thyme
  • 1 cup pearl onions (optional)
  • 2 tablespoons butter

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss with 2 tablespoons of flour to coat evenly.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Set aside.
  3. In the same pot, add another tablespoon of olive oil. Sauté the carrots and onions until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring frequently.
  4. Stir in the cremini mushrooms and cook until they’re browned and their moisture has evaporated, about 5-7 minutes.
  5. Add the tomato paste and stir to coat the vegetables. Pour in the red wine and scrape the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  6. Return the beef to the pot. Add the beef broth, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally. The meat should be tender and the sauce thickened.
  7. Stir in the pearl onions during the last 30 minutes of cooking.
  8. Once the stew is done, remove from heat and stir in 2 tablespoons of butter for a silky finish. Remove bay leaves and thyme stems before serving.

Notes

For a gluten-free option, substitute regular flour with gluten-free flour or cornstarch. Beef Bourguignon tastes even better the next day as the flavors meld together. Serve over mashed potatoes, egg noodles, or crusty bread for a complete meal.

Nutrition

Keywords: Beef Bourguignon, French recipe, holiday dish, red wine stew, comfort food, classic recipe

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