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Beef Bourguignon

Beef Bourguignon

Burgundy-Braised Beef with Bacon and Pearl Onions

This isn't your everyday stew — it's beef transformed by wine, time, and technique into something that belongs on a bistro table. The bacon renders slowly to create the cooking fat, while red wine and stock work together over hours to turn tough brisket impossibly tender. Every spoonful carries the deep, warming flavors that make French cooking legendary.

FrenchDinnerComfort FoodOne PotSlow CookerBraisingBeefFallWinter
Prep30 min
Cook3 hrs
Total3 hrs 30 min
Servings6
Difficultymedium

Ingredients

  • 1 tbspextra-virgin olive oil
  • 12 ozthick-cut bacon, chopped into 1/2-inch pieces
  • 3 lbbeef brisket, cut into 2-inch chunks
  • 1 largelarge carrot, sliced 1/2-inch thick
  • 1 largelarge white onion, diced
  • 6 clovegarlic cloves, minced
  • freshly ground black pepper
  • 2 tbspall-purpose flour
  • 12 small pearl onions, peeled(optional)
  • 3 cupdry red wine (Burgundy or Pinot Noir preferred)
  • 2 cupbeef stock or broth
  • 2 tbsptomato paste
  • 1 beef bouillon cube, crushed
  • 1 tspfresh thyme leaves, chopped
  • 2 tbspfresh parsley, chopped, plus more for garnish
  • 2 bay leaves
  • 1 lbsmall mushrooms (cremini or button), quartered
  • 2 tbspunsalted butter

Instructions

  1. Cook the bacon in a heavy Dutch oven with the olive oil over medium heat for 3 minutes, stirring occasionally. You want the pieces golden and just starting to crisp — they'll finish cooking later in the braise. Transfer to a plate, leaving all that rendered fat behind.
    ⏱ 3 min
  2. Pat each piece of beef completely dry with paper towels — wet meat won't brown properly. Working in batches so you don't overcrowd, sear the beef in the hot bacon fat until deeply browned on all sides. This step builds the base flavor for the entire dish, so give each piece time to develop that rich crust. Move the seared beef to the plate with the bacon.
  3. Add the carrots and diced onion to the same pot, using the remaining fat to soften them for about 3 minutes. Stir in 4 cloves of the minced garlic and cook for another minute until fragrant. These aromatics will melt into the braising liquid and create depth.
    ⏱ 4 min
  4. Return the bacon and beef to the pot, then season generously with salt and pepper. Sprinkle the flour over everything and toss to coat, then cook for 4-5 minutes, stirring frequently. The flour needs to lose its raw taste and lightly brown — this will help thicken the final sauce.
    ⏱ 5 min
  5. Nestle in the pearl onions if using, then pour in the wine and enough stock to barely cover the meat. Stir in the tomato paste, crushed bouillon cube, thyme, parsley, and bay leaves. The liquid should come up to the top of the meat but not completely submerge it.
  6. Cover the pot and bring to a gentle boil, then reduce the heat to low and maintain a lazy simmer for 2.5 to 3 hours. The beef is done when you can easily shred it with a fork — it should practically fall apart. Check occasionally and add more stock if the liquid gets too low.
    ⏱ 3 hrs
  7. About 15 minutes before the beef is ready, heat the butter in a large skillet over medium heat. Add the remaining 2 cloves of garlic and cook for 30 seconds until it releases its aroma but doesn't brown.
    ⏱ 30 sec
  8. Add the quartered mushrooms to the skillet and cook for 5 minutes, shaking the pan occasionally to coat them with the garlic butter. They should release their moisture and start to golden. Season with salt and pepper.
    ⏱ 5 min
  9. Stir the cooked mushrooms into the braised beef and simmer everything together for 3-5 minutes to marry the flavors. Remove the bay leaves, taste for seasoning, and garnish with fresh chopped parsley before serving.
    ⏱ 5 min