Classic Boeuf Bourguignon with Mushrooms and Pearl Onions

Why You’ll Love This Recipe

• Deep, restaurant-level flavor from careful browning, good wine, and a gentle oven braise.
• Make-ahead friendly—tastes even better the next day.
• Home-cook approachable with exact times, temperatures, and clear steps.
• Elegant enough for guests, cozy enough for a weekend family dinner.

Grocery List

• Produce: Yellow onion, carrots, garlic, cremini mushrooms, pearl onions, fresh thyme, parsley
• Dairy: Unsalted butter
• Pantry: Beef chuck (3 lb), thick-cut bacon, tomato paste, all-purpose flour, dry red wine (750 ml), low-sodium beef stock, olive oil, bay leaves, kosher salt, black pepper, sugar, optional brandy/cognac, optional red wine vinegar

Full Ingredients

Beef and Base

• 3 lb beef chuck, trimmed and cut into 1 1/2-inch cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 6 oz thick-cut bacon (about 6 slices), cut into 1/2-inch lardons
• 2 tbsp olive oil (as needed, in addition to bacon fat)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, cut into 1/2-inch chunks (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour

Braising Liquid & Aromatics

• 750 ml dry Burgundy or Pinot Noir (about 3 1/4 cups)
• 2 cups low-sodium beef stock
• Optional: 2 tbsp brandy or cognac
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 6 parsley stems, tied with kitchen twine (bouquet garni)

Mushrooms & Pearl Onions

• 12 oz cremini or button mushrooms, halved (quarter large ones)
• 10 oz pearl onions (frozen and thawed, or fresh peeled)
• 2 tbsp unsalted butter
• 1 tsp sugar (helps onions glaze and brown)
• Pinch kosher salt and pepper

Finishing & Garnish

• 1 tsp red wine vinegar or balsamic vinegar (optional, to brighten)
• 1 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and Prep

Heat the oven to 325°F (163°C). Pat the beef very dry with paper towels and season with 1 1/2 tsp salt and the black pepper. Tie the thyme and parsley stems with kitchen twine and have the bay leaves ready.

Step 2: Render Bacon and Brown the Beef

Place a heavy 5- to 7-quart Dutch oven over medium heat. Add bacon and cook, stirring, until crisp and the fat renders, 7 to 8 minutes. Remove bacon to a bowl with a slotted spoon; leave 1 to 2 tbsp fat in the pot (add a splash of olive oil if needed). Increase heat to medium-high. Brown the beef in 2 to 3 batches without crowding, 2 to 3 minutes per side, until deeply browned. Transfer browned beef to the bowl with bacon.

Step 3: Build the Flavor Base

Lower heat to medium and add onion and carrots to the pot; cook in the drippings until softened and lightly browned, 6 to 8 minutes. Stir in garlic and cook 30 seconds. Add tomato paste and cook, stirring, 1 minute. Sprinkle in flour and stir for 1 minute to cook off the raw taste.

Deglaze with brandy (if using) and the wine, scraping up browned bits. Simmer 2 minutes. Stir in the beef stock, bay leaves, and the tied herbs. Return the beef and bacon (and any juices) to the pot and bring to a gentle simmer.

Step 4: Braise in the Oven

Cover the pot and transfer to the oven. Braise for 2 hours 30 minutes, stirring once halfway through, until the beef is fork-tender and the sauce has reduced slightly. Keep the liquid at a gentle simmer; if it boils too vigorously, reduce oven temperature to 300°F (150°C).

Step 5: Sauté Mushrooms and Pearl Onions

About 30 minutes before the braise is done, heat a large skillet over medium-high. Add butter and 1 tbsp olive oil. When foaming, add mushrooms in a single layer and cook without moving for 3 minutes; then stir and cook until browned, 6 to 8 minutes total. Season with a pinch of salt. Add pearl onions and sugar; cook, tossing, until onions are blistered and tender, 6 to 8 minutes. Set aside.

Step 6: Reduce and Finish the Sauce

Remove the Dutch oven from the oven. Discard bay leaves and herb bundle. Skim excess fat from the surface with a spoon. Set over medium heat and simmer uncovered 10 minutes to slightly thicken and concentrate flavors. If you prefer a thicker sauce, simmer a few minutes more or mash a few carrot pieces into the sauce to help it thicken naturally. Adjust seasoning with salt and pepper.

Step 7: Combine, Brighten, and Serve

Stir the sautéed mushrooms and pearl onions into the pot. Simmer 10 minutes to marry the flavors. For lift, add 1 tsp red wine vinegar (optional). Garnish with chopped parsley. Serve hot with buttered noodles, mashed potatoes, or crusty bread.

Pro Tips

• Dry the beef thoroughly before searing—moisture hinders browning and flavor development.
• Brown in batches. Overcrowding steams the meat and prevents that deep, mahogany crust.
• Use a wine you enjoy drinking; its character defines the sauce. Burgundy or a good Pinot Noir is classic.
• Make it a day ahead. Chill, remove solidified fat, and reheat gently for an even silkier sauce.
• Keep the braise at a lazy simmer. A hard boil toughens the meat and reduces too quickly.

Variations

• Slow Cooker: After Step 3, transfer to a 6–7 quart slow cooker. Cook on Low 8 hours (or High 4–5 hours). Reduce the sauce on the stovetop if needed. Sauté mushrooms and onions separately and stir in at the end.
• Pressure Cooker/Instant Pot: Sauté and deglaze in the pot. Pressure cook on High for 35 minutes, natural release 15 minutes. Simmer to thicken; add mushrooms and onions and cook 5–10 minutes on Sauté.
• Gluten-Free: Skip the flour in Step 3. At the end, thicken with a slurry of 1 1/2 tbsp cornstarch mixed with 2 tbsp cold water; simmer 1–2 minutes.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. The flavor improves by day two. Freeze up to 3 months; thaw in the refrigerator overnight. Reheat gently on the stovetop over medium-low until steaming, adding a splash of stock or water if the sauce is too thick. For oven reheating, cover and warm at 325°F (163°C) for 20–30 minutes.

Nutrition (per serving)

Approximate: 540 calories; 40g protein; 32g fat; 18g carbohydrates; 3g fiber; 5g sugars; 950mg sodium.