Ultimate Boeuf Bourguignon: A Hearty French Beef Stew

Transport your taste buds to the French countryside with this rich, flavorful Boeuf Bourguignon. This classic French beef stew, simmered in red wine with bacon, mushrooms, and pearl onions, is the epitome of comfort food.

The Secret Behind This Iconic French Dish

Contrary to popular belief, Boeuf Bourguignon isn’t exclusively a Burgundian creation. Its name actually refers to the Burgundian flavors – primarily the red wine sauce with mushrooms and small onions – rather than its geographical origin. This beloved stew has been embraced by cooks across France and around the world, each adding their own twist to the classic recipe.

Choosing the Perfect Cut of Beef

The key to a mouthwatering Boeuf Bourguignon lies in selecting the right cut of beef. Opt for a cut rich in collagen, like boneless chuck roll. As it cooks, the collagen transforms into gelatin, keeping the meat moist and tender even after hours of cooking. For this recipe, we recommend cutting the beef into larger 1.5 to 2-inch cubes, ensuring juicy, fork-tender bites in every serving.

The Great Wine Debate

Don’t stress about using an expensive Burgundy wine for this recipe. Our tests have shown that the quality of wine matters less than you might think when it comes to cooking. The two golden rules are: avoid “cooking wines” and always use a dry red wine. Beyond that, feel free to use any dry red wine you have on hand – the differences will be subtle and equally delicious.

Elevating Your Stew with Perfect Garnishes

The classic Boeuf Bourguignon garnishes – lardons, mushrooms, and pearl onions – aren’t just for show. They add layers of flavor and texture that elevate this dish from a simple stew to a gourmet experience. For an extra touch of color and flavor, we’ve included diced carrots in our version.

Ingredients

• 2 cups (500ml) homemade chicken stock or low-sodium broth
• 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g)
• 2 tablespoons (30ml) vegetable oil, plus more as needed
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut crosswise into 3 steaks
• 4 teaspoons (12g) Diamond Crystal kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1 1/4 pounds carrots (600g; about 3 large), divided
• 1 medium yellow onion (8 ounces; 227g), peeled and split in half through the root
• 4 medium cloves garlic, lightly crushed
• 1/4 cup (60ml) cognac or brandy (optional)
• 3 cups (750ml) dry red wine
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce
• 1 bouquet garni (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
• 5 tablespoons all-purpose flour (1.4 ounces; 40g)
• 1/4 pound (110g) slab bacon or salt pork, cut into 1-inch-long by 1/4-inch-thick sticks
• 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
• 8 ounces white and/or red pearl onions (225g), peeled
• Minced flat-leaf parsley leaves and tender stems, for garnish

Instructions

1. Preheat your oven to 325°F (160°C). In a medium bowl, sprinkle the gelatin over the chicken stock and set aside.
2. Heat oil in a large Dutch oven over medium-high heat. Season the beef with 3 teaspoons of salt and 1 teaspoon of pepper. Brown the beef on two sides, about 10 minutes total. Transfer to a baking sheet.
3. Reduce heat to medium. Add split carrots, halved onion, and garlic to the Dutch oven. Cook until lightly browned, about 4 minutes.
4. If using cognac or brandy, add it now and boil for about 2 minutes to cook off the alcohol.
5. Add the chicken stock mixture, red wine, fish sauce, soy sauce, and bouquet garni. Bring to a simmer. Meanwhile, cut the beef into 2-inch chunks and coat with flour. Add the beef and any juices to the Dutch oven. Return to a simmer, then transfer to the oven. Cook partially covered for about 2 hours.
6. In a large skillet, cook the bacon until crisp. Set aside. In the same skillet, cook the mushrooms until browned, about 10 minutes. Add diced carrots and pearl onions, cooking until lightly browned, about 5 minutes.
7. Remove the stew from the oven. Discard the large vegetable pieces and bouquet garni. Skim off any fat. Add the bacon, sautéed vegetables, and mushrooms. Return to the oven and cook uncovered for about 1 hour, until the beef is fork-tender and the sauce has thickened.
8. Season to taste with salt and pepper. Serve topped with fresh parsley.

Recipe Notes

For a less smoky flavor, blanch the bacon lardons in boiling water for two minutes before using.

Make Ahead and Storage

This stew can be refrigerated for up to 5 days, making it perfect for meal prep or entertaining.

Wine Pairing Suggestion

Serve this hearty stew with a robust Pinot Noir or Burgundy to complement its rich flavors.