Authentic French Beef Bourguignon
The timeless French classic: tender pieces of beef braised in a subtle red wine with seasonal vegetables. A slow-cooked dish that warms the soul and brings people together around the table.
🛒 Ingredients
6 servings
- 2.6 lbs beef (chuck or shank), cut into pieces
- 8.8 oz smoked bacon bits
- 2 onions, peeled and studded with cloves
- 3 carrots, peeled and cut into chunks
- 8.8 oz cremini mushrooms
- 20 pearl onions
- 3.2 cups Burgundy red wine
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Blanch the bacon bits in boiling water for 5 minutes, drain and set aside.
- 2
Heat the olive oil in a Dutch oven, brown the bacon bits for 3 minutes, remove and set aside.
- 3
In the same Dutch oven, sear the beef in batches to brown all sides well, season with salt and pepper, set aside.
- 4
Add the flour to the bottom of the Dutch oven, mix well to create a base, cook for 2 minutes.
- 5
Pour in the red wine and beef broth, add the tomato paste and crushed garlic, mix well.
- 6
Return the beef and bacon bits to the Dutch oven with the bouquet garni and studded onions.
- 7
Cover and simmer for 2.5 hours over low heat (or in the oven at 320°F / 160°C).
- 8
Add the carrots, pearl onions, and mushrooms after 1.5 hours of cooking.
- 9
Continue cooking for an additional 1 hour, or until the meat is very tender.
- 10
Remove the bouquet garni and studded onions before serving.
💡 Chef's Tip
Prepare this dish the day before or the morning of — it will only be better after resting overnight in the refrigerator. For a quick, alcohol-free version, replace the wine with grape juice or a rich broth.
