Classic Beef Bourguignon – Rich

Classic Beef Bourguignon

This classic beef bourguignon is a rich French beef stew made with tender beef chuck, Burgundy red wine, smoky lardons, mushrooms, pearl onions, carrots, and herbs. Slowly simmered until the beef is fork-tender, it develops a deep, savory sauce perfect for serving over boiled potatoes or pasta.

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Cook Time 3 hours hrs 30 minutes mins

Marinating Time 2 hours hrs

Servings: 4

Course: Dinner

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 800 g beef chuck diced (any good stewing cut works)
• 500 ml Burgundy red wine two thirds of a bottle
• 1 banana shallot finely diced
• A small bunch of fresh thyme chopped
• 2 bay leaves
• 1/2 tsp black pepper
• 100 g lardons or diced pancetta/bacon
• 200 g button mushrooms halved
• 15 pearl onions
• 2 medium carrots sliced into half rings
• 1/2 celery stick finely diced
• 4 garlic cloves sliced
• 2 tbsp butter
• 400 ml beef stock
• 1 tbsp cornflour dissolved in 2 tbsp water (only if you want it thicker)
• 1 tbsp rapeseed oil
• Salt parsley to finish
• Boiled potatoes or pasta to serve

Method

 

1. Marinate the beef overnight (or for a minimum of 2 hours) in the wine with the shallot, thyme, bay leaves, and pepper.
2. Remove the beef from the marinade and pat it thoroughly dry.
3. Sear the beef in batches over high heat until well browned, avoiding overcrowding the pan.
4. Pour the marinade and beef stock over the seared meat. Bring to a boil, then reduce to a low simmer for 2 1/2 hours.
5. Top up with hot water as needed if the liquid level drops too far.
6. Meanwhile, fry the lardons until their fat renders. Add the mushrooms and cook until browned, then add the pearl onions, garlic, and butter.
7. Once the butter has melted, add the carrots and celery. Cook until the vegetables are browned, then set the mixture aside.
8. After the beef has simmered for 2 1/2 hours and begins to soften, stir in the vegetable mixture.
9. Simmer for another hour, until the beef is tender and the liquid has reduced by about half.
10. If a thicker sauce is desired, stir in the cornflour slurry. Check the seasoning.
11. Serve over boiled potatoes or pasta, finished with parsley.

Notes

• Slow, gentle cooking helps develop the rich flavor and tender texture.
• Sear the beef in batches to brown it properly rather than steaming it.
• Add hot water during simmering if the liquid level drops too far.
• The cornflour slurry is optional and can be used to thicken the sauce.
• Serve with boiled potatoes or pasta and finish with fresh parsley.

Beef bourguignon is the kind of comforting dinner that rewards a little patience. Beef chuck slowly cooks in red wine and stock alongside aromatic herbs, smoky lardons, mushrooms, and vegetables until the meat becomes tender and the sauce develops a deep, savory flavor. It makes a satisfying centerpiece for a relaxed family dinner or a special weekend meal.