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Beef Bourguignon with Red Wine and Mushrooms inspired by The Hungry I
Inspired by The Hungry I

Beef Bourguignon with Red Wine and Mushrooms

Main Course
This quintessential French stew features beef slowly braised in red wine until fork-tender. The addition of pearl onions, mushrooms, and bacon creates layers of flavor and texture. The long, slow cooking process transforms tough cuts of beef into succulent morsels while the sauce reduces to a rich, velvety consistency that's perfect with creamy mashed potatoes.
Prep Time 45 mins
Cook Time 180 mins
Total Time 225 mins
Servings 6

Ingredients

  • 3 lbs Beef chuck (Cut into 2-inch cubes)
  • 6 oz Bacon (Diced)
  • 2 large Carrot (Sliced 1/2-inch thick)
  • 1 large Yellow onion (Diced)
  • 4 cloves Garlic (Minced)
  • 2 tbsp Tomato paste
  • 3 tbsp All-purpose flour
  • 3 cups Red wine (Dry, full-bodied)
  • 2 cups Beef stock
  • 2 whole Bay leaves
  • 4 sprigs Fresh thyme
  • 1 cup Pearl onions (Peeled)
  • 1 lb Cremini mushrooms (Quartered)
  • 2 tbsp Unsalted butter (Divided)
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 2 lbs Russet potatoes (For mashed potatoes)
  • 1/2 cup Heavy cream (For mashed potatoes)
  • 1 to taste Salt and pepper

Tools You'll Need

  • Dutch oven or oven-safe heavy pot with lid
  • Large skillet
  • Slotted spoon
  • Potato masher or ricer
  • Sharp knife

Chef's Tip

For the most flavorful beef bourguignon, brown the meat in small batches over high heat to develop a deep crust without overcrowding the pan, which would cause the meat to steam rather than sear.

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat beef cubes dry and season generously with salt and pepper.
  3. In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
  4. Working in batches, sear beef cubes in the bacon fat over high heat until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
  5. Reduce heat to medium and add carrots and onions to the pot. Cook until softened, about 5 minutes.
  6. Add garlic and cook for 1 minute more. Stir in tomato paste and cook for 2 minutes.
  7. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  8. Slowly add red wine, stirring constantly to prevent lumps. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  9. Add beef stock, bay leaves, thyme, and a pinch of salt. Return beef and bacon to the pot.
  10. Bring to a simmer, cover, and transfer to oven. Cook for 2 1/2 to 3 hours, until beef is very tender.
  11. While stew is cooking, prepare pearl onions and mushrooms: Melt 1 tablespoon butter in a skillet over medium heat. Add pearl onions and cook until browned, about 8-10 minutes. Set aside.
  12. In the same skillet, melt remaining 1 tablespoon butter. Add mushrooms and cook until golden, about 5 minutes. Set aside.
  13. When beef is tender, remove bay leaves and thyme sprigs. Skim off any excess fat from the surface.
  14. Add cooked pearl onions and mushrooms to the stew, stir gently.
  15. For the mashed potatoes: Peel and cube potatoes. Boil in salted water until tender, about 15-20 minutes. Drain well.
  16. Mash potatoes with butter and warm cream until smooth. Season with salt and pepper.

Plating

Spoon mashed potatoes onto one side of a warm plate. Ladle the beef bourguignon alongside, ensuring each serving has a good balance of meat, vegetables, and sauce. Garnish with freshly chopped parsley.

Storage & Reheating

Beef Bourguignon actually improves with time and can be refrigerated for up to 4 days. Remove any solidified fat from the surface before reheating gently on the stovetop. The stew can also be frozen for up to 3 months. Prepare fresh mashed potatoes when ready to serve.

About This Recipe

This Beef Bourguignon recipe is inspired by the classic French dish served at The Hungry I in Boston's Beacon Hill. The combination of tender beef, earthy mushrooms, and a rich red wine sauce creates a comforting yet sophisticated main course that honors traditional French country cooking while being refined enough for special occasions.

How did it turn out?

We'd love to hear about your experience making this recipe!