If you’re craving a dish that’s rich, comforting, and downright soul-warming, then I can’t wait for you to try this Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe. It’s one of those recipes that makes your kitchen smell incredible and your family go crazy for seconds. Whether it’s a chilly evening or a special Sunday dinner, this dish delivers deep flavors and tender, melt-in-your-mouth beef that simply can’t be beat.
Why You’ll Love This Recipe
- Deep, Complex Flavor: Slow braising in red wine and herbs creates an unbeatable richness and depth that you’ll savor with every bite.
- Tender, Juicy Beef: The chuck roast slow-cooks beautifully until it’s fall-apart tender – no chewy surprises here.
- Perfect Vegetable Pairings: Mushrooms and pearl onions soak up the sauce and add a lovely texture contrast.
- Comfort Food Classic: This recipe has stood the test of time, and once you make it, you’ll see why it’s a family favorite.
Ingredients You’ll Need
You only need a handful of fresh ingredients and pantry staples to pull off this classic dish. Each one plays an important role, whether it’s the meat, the herbs, or the little pearl onions that make the dish so special.
- Boneless Chuck Roast: This cut is key for tenderness and flavor after slow cooking.
- Kosher Salt & Black Pepper: Simple seasoning that enhances everything naturally.
- Thick-Cut Bacon: Adds a smoky, savory base that makes the sauce sing.
- Yellow Onion: Sweetens and balances the richness.
- Carrot: Adds gentle sweetness and texture contrast.
- Garlic Cloves: Flavor powerhouse that brightens the dish.
- Tomato Paste: Intensifies umami and thickens the sauce slightly.
- Bay Leaf & Fresh Thyme: Fresh herbs build complex aroma layers.
- All-Purpose Flour: Helps thicken the sauce for that luscious coating.
- Red Wine (Burgundy, Pinot Noir, or Chianti): The heart of the sauce – it adds acidity and deep flavor.
- Beef Bouillon: Boosts savory richness without overpowering.
- Extra-Virgin Olive Oil: Used to sauté mushrooms and pearl onions.
- Cremini Mushrooms: Earthy flavor that soaks up the sauce perfectly.
- Pearl Onions: Sweet, tender, and a classic Bourguignon staple.
- Mashed Potatoes: Optional, but I highly recommend them as a cozy base.
- Fresh Flat-Leaf Parsley: Brightens the final dish with freshness.
Variations
While I love sticking to the classic, I’ve played around with a few tweaks depending on what I have on hand or to suit different tastes. Feel free to personalize this Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe to make it your own.
- Make it Gluten-Free: Swap all-purpose flour for a gluten-free flour blend or use cornstarch slurry; I’ve found both work well to thicken without losing richness.
- Add Root Vegetables: Some friends love throwing in parsnips or turnips for extra earthiness – I tried this last winter and it added a lovely twist.
- Use Different Mushrooms: Cremini are classic, but shiitake or portobello mushrooms lend a deeper flavor if you want to mix it up.
- Lighter Version: Swap bacon for pancetta or omit altogether for a slightly lighter take; though I’ll admit, bacon’s smoky fat is hard to beat.
How to Make Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe
Step 1: Season and Sear Your Beef
Start by patting your chuck roast dry and cutting it into 2-inch cubes. Season all over with kosher salt and freshly cracked black pepper — don’t be shy here because the searing process benefits from a good amount of seasoning. Next, cook chopped bacon over medium-low heat in a heavy-bottomed Dutch oven until it crisps and releases its delicious fat. Remove the bacon and increase to medium-high heat. Working in batches, brown the beef cubes until they get a beautiful crust on all sides, around 10-15 minutes. Trust me, this step locks in flavor and sets the stage for that iconic Bourguignon taste.
Step 2: Build the Flavor Base with Veggies and Herbs
Lower the heat back to medium-low and add your chopped onion and diced carrot to the pot. Stir occasionally, letting them soften for about 10 minutes – this develops that natural sweetness you’ll love. Then stir in minced garlic, tomato paste, a bay leaf, and a sprig of thyme, cooking just until fragrant, about a minute. Sprinkle in the flour and constantly stir for another minute, which helps thicken your sauce and tie everything together.
Step 3: Deglaze and Braise in Wine
Crank up the heat to medium-high and pour in your red wine, scraping up those lovely browned bits stuck to the bottom – that’s pure flavor gold! Let it simmer for about 5 minutes, then stir in beef bouillon and water, bringing it all back to a simmer. Add your bacon and browned beef back into the pot with any juices collected. Cover and transfer to a preheated 350°F oven. Let it roast on the center rack for roughly 2½ hours until the beef is tender enough to pull apart with a fork. Patience here pays off in spades.
Step 4: Cook Mushrooms and Pearl Onions Separately
While your beef is braising, heat olive oil in a skillet over medium-high. Once it’s just smoking, add mushrooms and pearl onions, seasoning with the remaining salt. Cook undisturbed for about 5 minutes till golden brown, then add water, your remaining thyme sprig, and a bit more bouillon. Cover and simmer until onions soften, around 10-12 minutes. Remove the lid, increase heat, and cook for a few more minutes stirring frequently to caramelize everything perfectly. This method ensures your mushrooms and onions have incredible color and flavor without becoming soggy.
Step 5: Bringing It All Together and Serving
Once your beef is tender and the sauce has thickened beautifully, spoon the mushrooms and pearl onions into the pot to combine just before serving. I love serving this Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe over creamy mashed potatoes, so the sauce can soak right in. Don’t forget a sprinkle of fresh parsley on top for a pop of color and freshness – it really brightens the dish.
Pro Tips for Making Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe
- Don’t Rush the Browning: Getting a good sear on the beef adds a ton of flavor, so work in batches and avoid crowding the pan.
- Use Quality Wine: You don’t need expensive stuff, but pick a decent red you’d enjoy drinking – it makes a difference in the final taste.
- Prep Ahead: You can chop veggies and prep meat the day before to cut down active cooking time.
- Keep Mushrooms Separate: Cooking mushrooms and pearl onions on the side keeps them from getting soggy in the stew.
How to Serve Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe
Garnishes
I’m all about sprinkling chopped fresh flat-leaf parsley on top right before serving. It adds a fresh, herbaceous note that cuts through the richness perfectly. Sometimes, I’ve even added a light drizzle of good olive oil for a shiny, inviting finish.
Side Dishes
Mashed potatoes are my go-to for soaking up that luscious sauce, but creamy polenta or buttered egg noodles work like a charm too. If you want something lighter, a crisp green salad with a tangy vinaigrette balances the richness nicely.
Creative Ways to Present
For special occasions, I like serving this beef bourguignon in individual mini Dutch ovens or deep ramekins – it feels a little fancy and cozy at the same time. Adding a crusty baguette on the side for dipping always gets rave reviews from guests too.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool to room temperature before transferring to an airtight container. Stored in the fridge, this beef bourguignon keeps beautifully for up to 4 days – and I swear the flavors get even better the next day.
Freezing
If you want to freeze, portion the stew into freezer-safe containers or heavy-duty bags. It freezes well for up to 3 months. When I thaw it overnight in the fridge, the texture and flavor still come through wonderfully.
Reheating
Reheat gently in a covered pot over low heat, stirring occasionally. Adding a splash of water or broth helps loosen the sauce if it’s too thick. Microwave works in a pinch, but low stove heat gives the best results without overcooking the beef.
FAQs
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Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal because of its fat content and texture after slow cooking, you can also use brisket or short ribs. Just make sure the cut is suitable for braising and will become tender over long cooking.
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What if I don’t have pearl onions?
You can substitute with small shallots or chopped regular onions cooked until soft. The pearl onions add sweetness and classic texture, but it’s still delicious without them.
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Why do we cook mushrooms and pearl onions separately?
Cooking them separately prevents sogginess and allows you to get a beautiful caramelization, which adds a wonderful depth of flavor and texture that complements the beef perfectly.
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Can I make this recipe in a slow cooker?
You can! After browning the meat and preparing the base, transfer everything to your slow cooker and cook on low for 6-8 hours until tender. Add the mushrooms and pearl onions towards the end to avoid them getting mushy.
Final Thoughts
This Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe has earned a permanent spot in my recipe rotation because it’s just that good—warm, rich, and perfect for sharing. It’s one of those dishes that impresses guests without intimidating you in the kitchen. I hope you enjoy making it as much as I do; it’s truly comfort food that feels like a hug on a plate. Let me know when you try it – I bet you’ll be making it again and again!
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Hearty Classic Beef Bourguignon with Mushrooms and Pearl Onions Recipe
- Prep Time: 20 min
- Cook Time: 3 hrs
- Total Time: 3 hrs 20 min
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: French
Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of slow-roasted chuck beef simmered in red wine with bacon, mushrooms, pearl onions, carrots, and aromatic herbs. Perfectly caramelized vegetables and a deeply flavorful sauce make this dish ideal for a comforting dinner served over creamy mashed potatoes.
Ingredients
Meat and Seasonings
- 1 (3-pound) boneless chuck roast, patted dry and cut into 2-inch cubes
- 3 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
Vegetables and Aromatics
- 5 ounces thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, halved
- 8 ounces pearl onions, peeled (or frozen, thawed)
Herbs and Seasonings
- 1 bay leaf
- 2 fresh sprigs of thyme
Other Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine, such as Burgundy, Pinot Noir or Chianti
- 4 teaspoons beef bouillon, divided
- 2 tablespoons extra-virgin olive oil
- Mashed potatoes, for serving (optional)
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350°F (175°C) with a rack in the center position. Gather and prepare all ingredients including seasoning the beef cubes with 2½ teaspoons salt and the black pepper.
- Cook Bacon: In a Dutch oven or heavy-bottomed pot over medium-low heat, cook the chopped bacon, stirring occasionally, until crisp and fat has rendered, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
- Brown Beef: Increase heat to medium-high. When bacon fat is just smoking, add beef cubes in a single layer in batches to avoid overcrowding. Brown the beef on all sides until crisp and deeply browned, about 10-15 minutes per batch. Transfer browned beef to a plate.
- Sauté Vegetables and Build Flavor Base: Reduce heat to medium-low. Add chopped onion and diced carrot to the pot and cook, stirring occasionally, until softened, about 10 minutes. Stir in minced garlic, tomato paste, bay leaf, and one sprig of thyme; cook for about 1 minute until fragrant. Sprinkle in flour and cook, stirring constantly, for about 1 minute to incorporate and lightly toast.
- Deglaze and Simmer: Increase heat to medium-high. Pour in the red wine, scraping up browned bits from the pot bottom. Bring to simmer and cook for 5 minutes. Stir in 3 teaspoons beef bouillon and 1 cup water, then bring the mixture to a simmer over high heat.
- Roast in Oven: Return the browned beef and reserved bacon, along with any juices, to the pot. Cover the Dutch oven and place it in the preheated oven. Roast for about 2½ hours until the beef is very tender.
- Cook Mushrooms and Pearl Onions: While the beef roasts, heat olive oil in a large skillet over medium-high. When oil is just smoking, add mushrooms and pearl onions, seasoning with the remaining ½ teaspoon salt. Cook undisturbed for about 5 minutes until browned. Add ½ cup water, the remaining sprig of thyme, and 1 teaspoon bouillon. Bring to a boil, then reduce heat to simmer, cover, and cook for 10-12 minutes until onions are tender.
- Caramelize Vegetables: Uncover the skillet, increase heat to high, and cook while stirring frequently until mushrooms and onions are caramelized, about 2 to 5 minutes more.
- Serve: Serve the beef bourguignon stew hot, topping with caramelized pearl onions and mushrooms. Optionally serve over creamy mashed potatoes and garnish with chopped fresh parsley.
Notes
- Use a full-bodied red wine like Burgundy or Pinot Noir for the most authentic flavor.
- Peeling pearl onions is easier if you blanch them in boiling water for 1 minute, then shock in ice water before peeling.
- Leftover beef bourguignon tastes even better the next day as flavors meld.
- Serve with crusty bread to soak up the delicious sauce.
- For a thicker sauce, reduce uncovered in the oven or on the stovetop before adding the beef back in.
- Mashed potatoes are recommended but optional; polenta or buttered noodles are excellent alternatives.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
