Beef Bourguignon is one of my all-time favorite stews. It’s simply incredible and just when you thought the flavor couldn’t get it any better…well, it does! We’re giving the classic beef bourguignon a major flavor boost with an added technique and a “secret” ingredient that takes this already delicious stew completely over the edge!
Boeuf bourguignon is from Burgundy, France, which is the same region where many other famous dishes originated like coq au vin, gougères, and pain d’épices. And as with coq au vin, Boeuf bourguignon was originally a peasant dish. The long cooking process in wine (a natural tenderizer), made cuts of beef that were otherwise too tough to swallow deliciously fork-tender.
The classic Boeuf Bourguignon that Julia Child made world famous is already incredibly delicious. But we’re going to make a few adjustments in both technique and the addition of a “secret” ingredient that gives this dish a flavor boost that absolutely sends it over the edge. We’re going to take a French method used for thickening gravies – make a very rich roux – and use it to thicken our stew. And for an added flavor explosion we’re going to include one of my favorite “secret ingredients,” one that I love to add to sauces, gravies and stews: Ground dried porcini mushrooms. (Buy the dried mushrooms and then grind them yourself as needed to keep the flavor vibrant.)
If you enjoy a good beef stew (who doesn’t?) you really can’t beat this beef bourguignon. It takes some prep and cooking time, but it’s beyond worth it!
Beef bourguignon is likely the richest tasting beef stew you’ve ever had. As Julia Child put it, beef bourguignon is “certainly one of the most delicious beef dishes concocted by man.” I couldn’t agree more. Especially once you’ve implemented the roux technique and the addition of the porcini mushrooms.
Beef Bourguignon Recipe
Let’s get started!
Fry the bacon in a Dutch oven until done. Â Remove the bacon with a slotted spoon and set aside. Â Leave the bacon fat in the pot. Â While the bacon is cooking, cut the meat into about 1 1/2 inch chunks. Â You want the chunks big because they’ll fall apart to some extent anyway from the long simmering. Â Cut the meat against the grain as shown below. Â This produces chunks that will be tender. Â Over medium-high, let the pot get nice and hot, then add the beef, a few chunks at a time so as not to overcrowd. Â Overcrowding will prevent the beef from browning, and that is absolutely KEY for flavor! Â Generously brown on both sides. Â Transfer the beef to a plate.
Add the chopped onions to the Dutch oven and saute until golden. Â Add the garlic and cook for another minute. Â Pour in the wine and bring to a boil for a minute. Â Add the beef broth and deglaze the bottom of the pan, scraping up all the browned bits. Â Add the seasonings (except for the black pepper), tomato paste, ground dried porcini mushrooms, and return the bacon and beef to the pot.
Close the lid and place on the middle rack of the oven preheated to 325 degrees F. Â Bake for 2 1/2 hours. Â You don’t need to check on it, just let it bake undisturbed.
When the stew is nearly done, get started on the pearl onions, carrots and mushrooms.
A trick to peeling pearl onions is to bring a small pot of water to a boil and dump in the onions.  Let them sit for 30 seconds then remove them.  This way when you cut the ends of the onions, they’ll slip right out of their skins. Don’t let them boil longer though or the outer layers of onion will come off with the skin.
Heat the butter in a medium skillet over medium-high heat and add the pearl onions, carrots and mushrooms. Â Generously brown the veggies.
Carefully take the beef bourguignon out of the oven. Words cannot even describe how rich in flavor this is!  But hold on because we’re not done yet!
Pour the stew into a strainer over a bowl to drain that rich sauce. Now we’re going to use that technique for thickening gravy by making a roux which will add an incredible amount of depth to our stew.
Melt the butter in a medium saucepan over medium-high heat.  Whisk in the flour, whisking constantly until the roux becomes a dark caramel color.  Add the sauce you drained from the stew, increase the temperature, whisking until lightly thickened. Add the black pepper.
Pour the gravy back into the stew along with the vegetables.  Close the lid and simmer on the stovetop for about 10 minutes to meld the flavors and soften the veggies.  You don’t want them to be crunchy, but the carrots and onions need to remain a little firm to the bite. That’s it, your stew is ready. Now get ready to be blown away by the flavor!
Ladle the stew into bowls and garnish with a sprig of thyme or some chopped parsley and serve immediately. Some crusty bread makes the perfect accompaniment.
Enjoy!
For more delicious French dishes be sure to try our:
- Coq Au Vin
- Braised Lamb Shanks
- French Lentil Soup
- Trout Almondine
- Socca
- Cheese Souffle
- Pork Rillettes
- Cherry Clafoutis
- French Almond Plum Cake
- Pot de Creme
Ultimate Beef Bourguignon
Ingredients
- 6 ounces bacon , diced
- 3 pounds beef chuck or eye of round , cut into 1-inch or larger cubes
- 1 large yellow onion , chopped
- 2 cloves garlic , minced
- 3 cups burgundy or other dry red wine (e.g. pinot noir)
- 2 cups quality beef broth
- 1 tablespoon tomato paste
- 1 tablespoon ground dried porcini mushrooms (Buy the dried mushrooms and then grind them yourself as needed to keep the flavor vibrant)
- 1 teaspoon fresh chopped thyme leaves
- 2 bay leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For the vegetables:
- 1 tablespoon butter plus 1 tablespoon oil for frying
- 6 ounces pearl onions , peeled (see pictures in blog post for tip on removing peels)
- 2 carrots , cut into 1-inch chunks
- 6 ounces small button mushrooms , brushed clean and stems removed
- For the roux:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325 degrees F.
- Fry the bacon in a Dutch oven until done. Use a slotted spoon to transfer to bowl.Working in batches add the beef, a few pieces at a time, browning generously on all sides. Transfer to the bacon and set aside.Add the onions and cook over medium-high heat until golden, adding a little more oil if necessary. Add the garlic and saute for another minute.Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping up the browned bits). Add the beef broth, tomato paste, porcini mushrooms and seasonings. Return the beef and bacon to the Dutch oven. Cover and place on the middle rack of the oven. Bake for 2 1/2 hours.
- While the stew is cooking, prepare the vegetables: Heat the butter and oil in a frying pan over medium-high heat. Once hot add the pearl onions, mushrooms and carrots and give them a generous browning. Set aside until ready to use.
- Carefully remove the pot from the oven and pour the contents through a sieve, collecting the gravy in a bowl. Place the stew chunks back in the Dutch oven.In a saucepan, melt the butter and then whisk in the flour. Whisk continually until the roux becomes a rich medium brown color. Pour in the gravy from the stew, whisking continually until the mixture lightly thickens and add the black pepper. Pour the gravy back into the Dutch oven along with the vegetables. On the stovetop, simmer for 10 minutes to allow the flavors to come together and to further soften the vegetables. They should not be crunchy but should still be slightly firm to the bite. Add salt and pepper to taste.Serve immediately or the following day after the flavors have had more time to develop.
Nutrition
Originally published on The Daring Gourmet April 27, 2016
Heather | All Roads Lead to the Kitchen says
This does look incredibly rich and comforting. I just want to curl up with a bowl on a chilly day. Brilliant idea on the dried porcini, I can just imagine the depth of flavor that adds. I will definitely remember that next time I make a hearty dish like this!
Erin @ Texanerin Baking says
Holy cow. My first reaction was that this post must have taken you days to put together! My second reaction was that this looks amazing. I’ve never made, or even tried boeuf bourgignon, and it’s time to change that.
Ashley @ Wishes and Dishes says
Love that you have some of Julia Child’s techniques thrown in here!! I have always wanted to make Beef Burgundy at home and can’t believe I have never done so. This looks great!
Matthew From Nomageddon says
I’ve tried that blanching thing a thousand times and can never get it to work :-/ . Recipe looks incredible though!
Kimberly @ The Daring Gourmet says
You mean blanching the pearl onions to get the skins off, Matthew? Yeah, the key is to blanch them only very briefly, otherwise they get too soft and then you’re in for a challenge!
April Myers says
I did the 30 seconds and it worked great. Only one pearl onion was a little stubborn, it must have been the last one in and first one out. If I can do it anyone can.
Brandon @ Kitchen Konfidence says
Pure comfort!! I love the addition of ground porcini. Adds such a wonderful depth of flavor and “meatiness.”
Kimberly @ The Daring Gourmet says
Brandon, I looooove porcini and find every opportunity I can to add it to rich sauces and stews – it’s incredible!
Cynthia | What A Girl Eats says
I love beef bourguignon! So perfect for fall!
Kimberly @ The Daring Gourmet says
It sure is, Cynthia!
Steph @ Steph in Thyme says
Mmmm what deep, rich flavors. Cozy and comforting for fall.
Kimberly @ The Daring Gourmet says
One of my all-time favorite cool weather dishes, Steph!
Christina @ Christina's Cucina says
I’m embarrassed to admit I’ve never made Boeuf Bourguignon! I’m not a huge beef eater, but love stews and such so I know I’d love it, but have just never actually thought about making it. I’m sure my husband would love it if I did; maybe I’ll make it for his birthday in a month! Thanks for the great idea, Kimberly!
Kimberly @ The Daring Gourmet says
This really is the king of all beef stews, Christina, I’m sure you would love it! And even though you’re not a huge beef eater, much of a serving is also vegetables and broth, and I’m sure your husband wouldn’t mind if you gave him a few pieces of your beef! :)
The Food Hunter says
one of my favorite winter dishes. Yours looks delicious.
Kimberly @ The Daring Gourmet says
Thanks so much! It’s one of our favorites, too :)
Kate says
My mouth is watering uncontrollably, this looks SO amazing!! I cannot wait to try this!!
Kimberly @ The Daring Gourmet says
It’s soooo good, Kate, you’ll love it!
theoldfatguy says
I love Beef Bourgignon and this looks terrific. Nice post.
The Old Fat Guy
Kimberly @ The Daring Gourmet says
Thank you, Old Fat Guy! And now I need to go wash my mouth out with soap for having called you that! ;)
Niklas says
Hi!
I’m about to do this dish myself, but are you supposed to caramelazise onion and carrots that much?! Just so I know:)
Kimberly @ The Daring Gourmet says
Hi Niklas, no you don’t have to, but for maximum flavor you want to give them a nice browning. Happy cooking and enjoy!
Thao @ In God Flavor says
This looks fantastic! It is so rich and deep in color. You know there is packed full of flavor.
Kimberly @ The Daring Gourmet says
Thanks, Thao! It really is and I just made it again two days ago :)
Cori Landon says
I am seriously drooling as I’m looking at your pictures!! I’ve always wanted to make beef bourgignon and really don’t know why I’ve never gotten around to it. I think it’s just always seemed a little intimidating to me. Your step by step pictures make is so approachable though and I’m finally going to make it this time!! Thank you! btw, I use Easy Off all the time and love it.
jesusan says
The stew sounds delicious, eyeballs and all! I have to say that I am really grateful to have a self-cleaning oven (mine takes 3.5 hours). I did the Easy Off thing for years, but that stuff, though it works very well, is very hard on those of us with asthma. Fortunately, these days my oven doesn’t get that bad. Since I’m not constantly cooking – contrary to my husband’s opinion – taking the time for cleaning my oven works out okay.
Kimberly @ The Daring Gourmet says
Thanks, Susan :) Yes, ideally you give the oven a quick clean after each use so it doesn’t get the nasty stuff built up in the first place. That’s what we try to do and are usually pretty good about it. But there are those times… By the way, Easy Off also makes a non-aerosol version, not sure if that’s any better for the asthma or not.