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Beef Bourguignon Recipe Easy Homemade Classic with Pearl Onions

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A classic French beef stew slow-braised in red wine with pearl onions and mushrooms, delivering rich, comforting flavors perfect for cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 ounces bacon or pancetta, diced
  • 2 medium carrots, peeled and sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 cup pearl onions, peeled (fresh or frozen)
  • 8 ounces button or cremini mushrooms, cleaned and halved
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons butter
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the beef in the flour until lightly and evenly coated.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
  3. In the same pot, add diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside with the beef. Leave the rendered fat in the pot.
  4. Add chopped onion and sliced carrots to the pot. Sauté for 5-6 minutes until softened and lightly golden. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in red wine, scraping the bottom of the pot to lift browned bits. Simmer for 5 minutes to reduce slightly.
  6. Return beef and bacon to the pot. Stir in beef stock, tomato paste, fresh thyme sprigs, and bay leaves. Bring to a gentle simmer.
  7. Cover the pot with a lid and place in a preheated oven at 325°F (160°C). Cook for 2 to 2½ hours, or until beef is fork-tender. Check halfway and stir gently.
  8. While stew braises, melt butter in a skillet over medium heat. Add peeled pearl onions and sauté for 5 minutes until they start to soften. Add mushrooms and cook for another 8 minutes until golden and tender. Season lightly with salt and pepper.
  9. When beef is tender, remove pot from oven. Stir in sautéed pearl onions and mushrooms. Simmer uncovered on stovetop over low heat for 10-15 minutes to meld flavors and thicken sauce. Adjust seasoning as needed.
  10. Remove thyme sprigs and bay leaves. Garnish with chopped fresh parsley if desired. Serve hot over creamy mashed potatoes, buttered noodles, or crusty bread.

Notes

Brown beef in batches to avoid steaming. Use a good quality drinking red wine for best flavor. Blanch frozen pearl onions in boiling water for 1 minute then shock in ice water to loosen skins for easier peeling. Adjust sauce thickness by simmering longer or adding stock/wine. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months. Reheat gently with added broth if sauce thickens too much.

Nutrition

Keywords: beef bourguignon, pearl onions, classic French stew, slow-cooked beef, comfort food, red wine stew, mushroom stew

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