French Beef Bourguignon

Here’s a recipe to recreate this comforting dish at home.

1 bottle red wine (Burgundy wine is traditional, but any good dry red wine will work)
1 onion, coarsely chopped
2 carrots, peeled and chopped into large pieces
2-3 garlic cloves, smashed
1 bouquet garni (a bundle of fresh herbs such as thyme, bay leaves, and parsley stems)

2 tbsp olive oil
6 oz (170g) pancetta or bacon lardons, diced
3 lbs (1.35 kg) beef chuck or stew beef, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
1 onion, finely chopped
2-3 garlic cloves, minced
2 tbsp all-purpose flour (for thickening)
2 cups (500ml) beef broth
1 tbsp tomato paste
1 cup (250 ml) red wine (use from the marinade or a fresh bottle if you prefer)
1 cup (250 ml) mushroom stock or water (optional)
2 tbsp butter (for sautéing)
1 lb (450g) pearl onions, peeled
1 lb (450g) small mushrooms, sliced (preferably button mushrooms or cremini)

Prep the Beef: In a large bowl, combine the beef cubes, wine, onion, carrots, garlic, and bouquet garni.
Marinate: Cover and refrigerate the beef for at least 4 hours, or preferably overnight, to allow the meat to tenderize and absorb the flavors.

Sear the Beef: Remove the beef from the marinade and pat it dry with paper towels. Heat 1 tbsp of olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring each piece gets a deep brown crust on all sides. Remove and set aside.
Sear the Pancetta: In the same pot, add the diced pancetta (or bacon lardons) and cook until crispy. Remove and set aside with the beef.

Sauté Onion and Garlic: In the same pot, add 1 tbsp olive oil. Add the chopped onion and cook for about 5 minutes until softened and golden. Add the minced garlic and cook for another minute.
Add Flour: Sprinkle the flour over the onions and stir to coat. This helps thicken the sauce later on.

Deglaze the Pot: Pour in the wine (about 1 cup) from the marinade to deglaze the pot, scraping up any brown bits stuck to the bottom.
Add Broth and Tomato Paste: Add the beef broth, tomato paste, and the reserved beef and pancetta back into the pot. Stir to combine.
Add the Bouquet Garni: Tie the bouquet garni with string and add it to the pot. Bring everything to a simmer.
Cover and Cook: Reduce the heat to low, cover the pot, and let the beef stew simmer for 2-3 hours, or until the meat is tender and falling apart. Check occasionally to ensure it doesn’t dry out, adding extra broth if necessary.

While the beef is cooking, prepare the vegetables:
- Sauté Mushrooms: In a separate pan, heat 1 tbsp butter and sauté the sliced mushrooms for 5-7 minutes until golden brown. Set aside.
- Sauté Pearl Onions: In the same pan, melt another tablespoon of butter and sauté the pearl onions until golden and slightly caramelized (about 8 minutes). Set aside.

Once the beef is tender, remove the bouquet garni from the pot. Add the sautéed mushrooms and pearl onions to the stew. Stir gently to combine and allow everything to simmer together for an additional 15 minutes.

Beef Bourguignon is traditionally served with creamy mashed potatoes, crusty bread, or buttered egg noodles to soak up the rich sauce.

Use a good quality wine – since the wine makes up a large part of the braising liquid, it will influence the flavor of the dish.
Pat the beef dry before searing – this ensures you get a good caramelization on the meat.
Slow cooking is key – low and slow braising results in tender beef and deep flavor.
Marinate overnight – this is the secret to infusing the beef with more complex flavors.
Make ahead – this dish can be made a day ahead and actually tastes better the next day as the flavors have more time to meld together.