Description
Authentic Beef Bourguignon featuring properly seared beef chuck braised with pearl onions, mushrooms, and carrots in rich sauce. This traditional French classic develops deep, complex flavors through careful technique. Perfect for dinner parties, special occasions, or anytime you crave elegant comfort food!
Ingredients
3 pounds beef chuck roast, cut into 2–3 inch cubes
2 tablespoons neutral oil (vegetable or grapeseed)
3 ounces brandy or cognac (or beef broth for alcohol-free version)
3 cups beef broth, low-sodium
2 cups pearl onions, peeled
1 pound mushrooms (cremini or button), quartered
4 carrots, cut into 2-inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
6–8 peppercorns
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
1 tablespoon butter (optional, for finishing)
1 tablespoon parsley, fresh (for garnish)
Instructions
1. Cut beef chuck roast into uniform 2-3 inch cubes. Pat completely dry with paper towels.
2. Season beef generously with salt and pepper on all sides. Let sit 15 minutes at room temperature.
3. Heat large Dutch oven over medium-high heat for 2-3 minutes until hot but not smoking.
4. Add neutral oil and swirl to coat. Working in batches, add beef in single layer with space between pieces.
5. Let beef sear undisturbed 3-4 minutes until deep brown crust forms on bottom. Do not move beef.
6. Using tongs, flip each cube and sear another 3-4 minutes. Continue until most surfaces are caramelized (10-12 minutes per batch).
7. Transfer seared beef to a plate. Repeat with remaining batches.
8. Return all seared beef and accumulated juices to pot. Add brandy carefully, then flambe if desired.
9. Let brandy warm for about 1 minute. Add tomato paste and stir for 2 minutes to concentrate.
10. Add beef broth, bay leaves, thyme, peppercorns, and salt. Stir well to combine evenly.
11. Bring to simmer on stovetop. Transfer to preheated 325°F (165°C) oven or continue on stovetop over lowest heat.
12. Cover and cook 1.5-2 hours until beef is very tender but not falling apart.
13. Meanwhile, blanch pearl onions in boiling water 2 minutes, cool in ice water, then peel.
14. Sauté mushrooms in butter over medium heat 5-7 minutes until golden. Set aside.
15. After initial braising, add peeled pearl onions, sautéed mushrooms, and carrot pieces to pot.
16. Return to oven for additional 30-45 minutes until all vegetables are tender and flavors have melded.
17. Taste and adjust seasonings with additional salt, pepper, or thyme as needed.
18. If sauce seems too thin, remove lid for final 15 minutes to concentrate through evaporation.
19. Remove from oven and stir in minced garlic and optional butter for richness.
20. Let rest uncovered 5 minutes before serving for flavors to settle.
21. Serve over mashed potatoes, egg noodles, or polenta. Garnish with fresh parsley.
Notes
Pat beef completely dry before searing—moisture prevents proper browning and crust formation.
Work in batches when searing—never overcrowd pot, which drops temperature below searing point.
Let beef sit undisturbed during searing for at least 3-4 minutes to develop brown crust.
Flambéing brandy concentrates flavors—this traditional step defines authentic Beef Bourguignon.
Maintain 325°F oven temperature—higher heat toughens beef and concentrates sauce too quickly.
Cook until beef is very tender, approximately 2-2.5 hours total braising time.
Add vegetables during final 30-45 minutes so they’re tender but not falling apart.
Peeling pearl onions is easier after brief blanching in boiling water.
Sauté mushrooms separately to develop flavor before adding to braise.
Beef Bourguignon actually improves when made 1-2 days ahead—make ahead for dinner parties.
Store leftovers refrigerated in airtight containers for up to 4 days.
Freeze in portion-sized containers for up to 3 months. Thaw overnight in refrigerator.
Reheat gently over low heat on stovetop. Add splash of broth if sauce thickened during storage.
For alcohol-free version, omit brandy and use additional beef broth for proper body.
Use slow cooker alternative: after searing, cook on low 6-8 hours with 1.5 cups broth.
- Prep Time: 30
- Cook Time: 180
- Category: Main Course, Braise
- Method: Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 495
- Sugar: 6g
- Sodium: 825mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 105mg
Keywords: beef bourguignon, french beef stew, braised beef, classic french recipe, comfort food, dinner party