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Classic Beef Bourguignon with Pearl Onions

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Course Dinner
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Stew:
  • 3 lbs beef chuck, cut into 2-inch cubes
  • 3 tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, diced
  • 3 carrots, sliced into thick rounds
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 bottle (750ml) red wine (Burgundy or Pinot Noir preferred)
  • 2 cups beef stock
  • 2 tbsp all-purpose flour
  • 1 bouquet garni (thyme, bay leaves, parsley tied together)
  • For the Pearl Onions u0026 Mushrooms:
  • 2 tbsp butter
  • 1 lb pearl onions, peeled
  • 1 lb button or cremini mushrooms, halved or quartered
  • 1 tsp sugar (optional, for caramelization)
  • Garnish:
  • Fresh parsley, chopped

Instructions
 

  • Prepare the Beef: Pat the beef dry with paper towels. Season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches (don’t overcrowd) until deep golden on all sides. Set aside.
  • Build the Base: In the same pot, add the remaining oil, then sauté onions and carrots until softened. Stir in garlic and tomato paste, cooking for 2 minutes to develop flavor. Sprinkle flour over vegetables and stir well (this helps thicken the sauce).
  • Deglaze u0026 Simmer: Pour in the red wine, scraping the bottom to loosen browned bits. Return the beef to the pot and add beef stock until meat is just covered. Add bouquet garni. Bring to a simmer, then cover and cook on low heat for 2–2½ hours, until beef is fork-tender.
  • Prepare Pearl Onions u0026 Mushrooms: In a skillet, melt butter over medium heat. Add pearl onions, sautéing until lightly golden (about 10 minutes). Add sugar if desired for caramelization. Remove onions, then add mushrooms to the same skillet. Sauté until browned and softened.
  • Combine u0026 Finish: Once the beef is tender, remove bouquet garni. Stir in pearl onions and mushrooms. Simmer for another 10–15 minutes. Taste and adjust seasoning with salt and pepper.
  • Serve: Garnish with chopped parsley. Serve hot over mashed potatoes, buttered noodles, or crusty French bread.