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Cozy Beef Bourguignon Recipe Easy Homemade Hearty French Stew

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A comforting and hearty French stew featuring tender beef simmered in red wine with mushrooms, bacon, and fresh vegetables. Perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 3 pounds beef chuck, cut into 2-inch cubes
  • 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 bay leaves
  • 6 ounces bacon, diced
  • 1 pound pearl onions, peeled
  • 1 pound cremini or button mushrooms, cleaned and halved
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 3 tablespoons unsalted butter, divided
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Place beef cubes in a large bowl and pour in the entire bottle of red wine, chopped onion, minced garlic, thyme, and bay leaves. Cover and refrigerate for at least 4 hours or overnight to marinate.
  2. Remove beef from marinade (reserve liquid). Pat beef dry with paper towels. Strain marinade liquid and set aside. Preheat oven to 325°F (160°C).
  3. In a Dutch oven over medium heat, cook diced bacon until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and leave rendered fat in pot.
  4. Add olive oil to bacon fat if needed. Brown beef cubes in batches, about 3-4 minutes per batch, until crust forms. Remove beef and set aside with bacon.
  5. Add carrots and pearl onions to pot and cook until they start to caramelize, about 5 minutes. Add mushrooms and cook another 5 minutes until browned.
  6. Push vegetables to the side, add butter, and once melted, sprinkle flour over everything. Stir well and cook for 2 minutes to remove raw flour taste.
  7. Return beef and bacon to pot. Pour in reserved wine marinade and beef broth. Stir in tomato paste. Season with salt and pepper. Bring to a simmer on stovetop.
  8. Cover Dutch oven and transfer to preheated oven. Cook for 1.5 to 2 hours, stirring halfway through, until beef is fork-tender and sauce is thick.
  9. Taste and adjust seasoning. If sauce is too thin, simmer uncovered on stovetop for a few minutes to reduce. Serve hot with crusty bread or buttered noodles.

Notes

Marinating the beef overnight enhances flavor and tenderness but can be skipped if short on time. Patting beef dry before browning is essential for a good crust. Brown beef in batches to avoid steaming. Use good quality wine you enjoy drinking. Slow and low oven cooking is key for tender meat. Leftovers taste better the next day. For gluten-free, substitute flour with cornstarch or gluten-free flour. Variations include vegetarian version with mushrooms and slow cooker adaptation.

Nutrition

Keywords: beef bourguignon, French stew, red wine beef stew, hearty stew, comfort food, easy beef bourguignon

Find it online: https://lunafeast.com/cozy-beef-bourguignon-recipe-easy-homemade-hearty-french-stew/