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The classic beef bourguignon recipe relies on a few key ingredients to shine. First, you need the right beef. The best cuts of beef for stew include chuck and brisket. These cuts become tender and flavorful when cooked slowly.

French Beef Bourguignon

Unleash the flavors of France with this delightful guide to French Beef Bourguignon! Discover essential ingredients, step-by-step cooking techniques, and creative variations that will make your dish stand out. Whether you're a novice or a pro, this classic stew promises a rich and savory experience. Click through now to explore recipes and tips that will bring the warmth of French cuisine right to your dinner table!
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

4 slices of bacon, diced

2 tablespoons olive oil

1 large onion, diced

3 carrots, sliced

3 cloves garlic, minced

4 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

1 bay leaf

2 cups fresh mushrooms, quartered

1 tablespoon cornstarch (optional, for thickening)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and drain on paper towels, leaving the rendered fat in the pot.

    Increase the heat to medium-high. Add the cubed beef to the pot in batches, searing each side until browned. Remove the beef and set aside.

      In the same pot, add olive oil if necessary, then add diced onions and sliced carrots. Sauté for about 5 minutes until the vegetables start to soften.

        Add the minced garlic and cook for an additional minute until fragrant.

          Stir in the beef broth, tomato paste, thyme, bay leaf, and browned beef cubes, scraping the bottom of the pot to incorporate any browned bits (fond) for flavor.

            Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Cook for about 2 to 2.5 hours, stirring occasionally, until the beef is tender.

              In the last 30 minutes of cooking, add the quartered mushrooms and adjust seasoning with salt and pepper. If you prefer a thicker sauce, mix cornstarch with a little cold water and stir it into the pot, cooking for an additional 5 minutes.

                Remove the bay leaf and adjust seasonings as needed before serving.

                  Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 6

                    - Presentation Tips: Serve the Beef Bourguignon in individual bowls, garnished with chopped parsley and accompanied by a slice of crusty bread for dipping. For added elegance, consider serving alongside creamy mashed potatoes or egg noodles to soak up the rich sauce.