Bœuf Bourgignon Recipe
A true French Bistro Classic with Beef, Mushrooms, Onions, Carrots in a Rich Wine Sauce. Served with Mashed Potatoes.
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Ingredients
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Beef and Marinade
Searing and Stew Base
Aromatics & Finishing
Mashed Potatoes (side)
Method
Beef and Marinade
- 1
Marinate the beef
Place the beef cubes in a large bowl. Add red wine, beef stock, tomato paste, crushed garlic, bay leaves, thyme sprigs, 1 tsp coarse salt and 1 tsp cracked black pepper. Stir to combine, cover, and refrigerate for at least 2 hours or preferably overnight to deepen flavor. Remove beef from marinade and reserve liquid; pat beef dry with paper towels.
Searing and Stew Base
- 2
Dredge and sear
Lightly toss the marinated, patted-dry beef cubes with 1 tablespoon flour to coat. Heat 2 tablespoons vegetable oil in a heavy-bottomed Dutch oven or wide pot over medium-high heat until shimmering. In batches (do not overcrowd), add beef cubes in a single layer and sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and set aside.
- 3
Sauté aromatics and vegetables
Reduce heat to medium. Add 2 tablespoons unsalted butter to the same pot. Add diced onion, carrots, and celery; cook until softened and starting to brown, 6–8 minutes. Stir in shallots and cook 2 minutes more. If the pan is dry, add a splash of reserved marinade or a teaspoon of oil to prevent sticking.
- 4
Deglaze and build sauce
Return the beef to the pot along with any accumulated juices. Pour the reserved marinade through a fine-mesh sieve into the pot, discarding solids, then add the remaining beef stock (if any). Bring to a gentle simmer, scraping browned bits from the bottom with a wooden spoon. If you prefer a thicker sauce, whisk together 1 tablespoon flour with 2 tablespoons cold water to make a slurry and stir it in now.
- 5
Braise
Add the bay leaves and thyme sprigs (fresh) back to the pot. Cover and transfer to a low oven (300°F / 150°C) or keep simmering gently on the stovetop. Braise until beef is very tender, about 2 to 2½ hours. Check once after 1 hour and stir, skimming excess fat if necessary.
Aromatics & Finishing
- 6
Cook mushrooms and pearl onions
About 25 minutes before the braise finishes, heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Add pearl onions and cook, stirring, until they begin to brown and soften, 6–8 minutes. Remove and set aside. In the same skillet, add mushrooms and sauté until golden and their liquid evaporates, about 6–8 minutes. Season lightly with salt and pepper.
- 7
Combine and finish sauce
When the beef is tender, remove the pot from the oven/stovetop. Skim out bay leaves and thyme stems. Stir in the sautéed mushrooms and pearl onions. Taste the sauce and adjust seasoning with salt and pepper to taste. If the sauce needs brightening, add a teaspoon of tomato paste or a splash (1–2 tsp) of red wine vinegar. Stir in chopped fresh parsley before serving.
Mashed Potatoes (side)
- 8
- 9
Mash and season
Return drained potatoes to the hot pot to dry briefly over low heat for 1 minute. Mash with a potato masher or ricer, then add 2 tablespoons unsalted butter and 3 tablespoons whole milk. Mash until smooth and creamy. Season with 1 teaspoon salt and black pepper to taste. Keep warm until serving.
- 10