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Easy French Beef Bourguignon with tender beef in rich red wine sauce

Beef Bourguignon

A cozy, classic French dish featuring tender beef, rich sauce, and warming flavors, perfect for a comforting dinner.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef chuck, cut into chunks For tender stew.
  • 4 slices Bacon or pancetta For smoky flavor.
  • 2 medium Carrots, chopped For sweetness.
  • 1 medium Onion, chopped For body.
  • 2 cloves Garlic, minced Essential flavor.
  • 8 ounces Mushrooms, sliced For earthy vibe.
  • 2 tablespoons Tomato paste To deepen sauce flavor.
  • 2 tablespoons Flour For thickening.
  • 3 cups Beef broth Base of the sauce.
  • 1 cup Dry red wine Use a wine you would drink.
  • 1 leaf Bay leaf
  • 1 teaspoon Thyme, dried Can use fresh if available.
  • to taste Salt and pepper
  • Optional Tiny pinch of sugar If the wine is sharp.

Method
 

Preparation
  1. Brown the bacon in a heavy pot until crisp, then remove it but keep the drippings.
  2. Brown the beef chunks in batches, ensuring they are dry before adding them to the pot.
  3. Add chopped onion and carrots to the pot; cook until glossy and slightly softened before adding minced garlic.
  4. Stir in tomato paste and sprinkle flour over the mixture; stir well. Gradually add wine while scraping up the browned bits.
  5. Pour in beef broth, add bay leaf and thyme, bringing the mixture to a gentle simmer.
  6. Return the beef and bacon to the pot. Cover and cook on low heat for 2 to 2.5 hours until beef is fork-tender.
  7. Sauté mushrooms separately in butter and stir them into the pot near the end of cooking.
  8. Adjust seasoning with salt, pepper, and a pinch of sugar if needed.
  9. If the sauce looks thin, simmer uncovered for 10 to 15 minutes to thicken.

Notes

Best made ahead of time as flavors settle. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Add mushrooms during reheating for best texture.