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To make a great beef bourguignon, you need key ingredients. The best cuts of beef for stew are usually beef chuck or brisket. They have a good amount of fat, which gives flavor and tenderness. I prefer beef chuck for its rich taste and texture.

French Beef Bourguignon

Discover the rich and savory world of French Beef Bourguignon, a flavorful and hearty stew perfect for any occasion. This classic recipe unveils the best cuts of beef, essential vegetables, and aromatic herbs to create a dish that warms the heart. Whether you're a beginner or an experienced cook, you'll find tips to make the perfect Bourguignon. Ready to impress your family and friends? Click through for the full recipe and start your culinary adventure today!
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Ingredients
  

2 lbs beef chuck, cut into 2-inch cubes

4 strips bacon, diced

2 tablespoons olive oil

2 carrots, sliced

2 onions, chopped

4 cloves garlic, minced

2 cups beef broth

2 cups sliced mushrooms

2 bay leaves

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon tomato paste

Salt and pepper to taste

2 tablespoons flour (for thickening, optional)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

    Increase heat to medium-high and add olive oil. Brown the beef cubes in batches on all sides, seasoning with salt and pepper as you go. Remove and set aside with the bacon.

      In the same pot, add the carrots, onions, and garlic, sautéing until softened, about 5 minutes.

        Stir in the flour (if using) to help thicken the stew and cook for an additional minute.

          Add the tomato paste, beef broth, bay leaves, thyme, and all the cooked meat back into the pot. Stir to combine.

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

              Add the sliced mushrooms in the last 30 minutes of cooking to allow them to soften and infuse their flavor into the stew.

                Once cooked, taste and adjust seasoning with more salt and pepper if necessary. Remove the bay leaves before serving.

                  Serve hot, garnished with chopped fresh parsley.

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