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Classic French Beef Bourguignon

Experience the rich flavors of traditional Beef Bourguignon in this streamlined version perfect for busy weeknights. Tender chunks of beef and smoky lardons simmer in a velvety red wine sauce, accompanied by sweet carrots and pearl onions. This simplified French classic delivers deep, satisfying flavors in less time, without sacrificing authenticity. Ideal for a cozy family dinner or impressing guests with minimal effort, this dish beautifully balances rustic charm with modern convenience.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Simmering Time 2 hours
Total Time 3 hours 15 minutes
Course Dinner, Main Course
Cuisine French
Servings 6 servings
Calories 650 kcal

Equipment

  • Large heavy-bottomed Dutch oven (5-6 quart capacity)
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Paper towels
  • Small saucepan

Ingredients
  

Meat

  • 2.8 lbs Beef cheek or chuck cut into 2-inch (5 cm) cubes [1.3 kg]
  • 7 oz Lardons or thick-cut bacon diced [200 g]

Produce

  • 3 large Carrots sliced diagonally (about 1.5 cups / 225 g)
  • 3 large Onions roughly chopped (about 3 cups / 450 g)
  • 1 lb Pearl onions peeled [450 g]
  • 2 cloves Garlic minced
  • 1 Bouquet garni 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf tied together
  • 1/4 cup Fresh parsley chopped for garnish [15 g]

Baking & Spices

  • 2 tablespoons All-purpose flour [16 g]
  • 1 tablespoon Tomato paste [15 ml]
  • Salt and freshly ground black pepper to taste

Dairy

  • 2 tablespoons Unsalted butter [30 g]

Beer, Wine & Liquor

  • 1 bottle Full-bodied red Burgundy wine [750 ml]
  • 1 cup Beef broth [240 ml]
  • 2 tablespoons Cognac or brandy [30 ml]

Instructions
 

Prepare the Beef

  • Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  • In a large Dutch oven, cook the lardons over medium heat until crispy and the fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside.
  • Increase heat to medium-high. Working in batches, sear the beef cubes in the bacon fat until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

Build the Flavor Base

  • Lower heat to medium. Add chopped onions and carrots to the pot. Cook until softened, about 5 minutes.
  • Add garlic and cook for 1 minute until fragrant.
  • Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
  • Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.

Deglaze and Simmer

  • Pour in the cognac, scraping up any browned bits from the bottom of the pot.
  • Slowly add the red wine and beef broth, stirring to combine.
  • Return the beef and lardons to the pot. Add the bouquet garni.
  • Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.

Prepare the Pearl Onions

  • While the stew simmers, melt the butter in a small saucepan over medium heat.
  • Add the pearl onions and cook until lightly browned, about 5 minutes.
  • Add 1/4 cup (60 ml) water, cover, and simmer until tender, about 15 minutes. Set aside.

Finish the Stew

  • After 2 hours, add the pearl onions to the stew. Continue cooking, uncovered, for 15 more minutes, or until the beef is fork-tender and the sauce has thickened.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Remove the bouquet garni before serving.
  • Garnish with chopped fresh parsley and serve hot.
Keyword Beef Stew, Easy Dinner, French Cuisine, Red Wine Beef