Beef Bourguignon
Beef Bourguignon is tender chunks of beef braised in a rich red wine sauce with pearl onions and mushrooms. It’s served over pearl barley or mashed potatoes for the ultimate comfort food!
I hate to even call this a stew, so let’s not. Let’s call it a braise, because that sounds fancier.
Braising is long, slow cooking, and that’s exactly what you need to achieve tender, melt in your mouth beef for this Beef Bourguignon. The longer you cook it, the more tender the meat.
This was mouth-watering good. 🙂
I almost feel bad because I took photos of the leftovers, which means technically, I’m serving you leftovers right now. I know you’ll forgive me because this braise tastes better as it sits.
All the flavors meld together more and more, so the leftovers are more flavorful than the night you serve it.
See…you’re getting the better part of this dish. 😉
Originally, I served the Beef Bourguignon with mashed potatoes, and since my family can’t wait until I photograph things before they eat, no photos were taken.
The next day, there were no mashed potatoes left, and my mind went to pearl barley. I was thinking beef barley soup, which lead to thinking about my mushroom barley soup.
Are you following me? 🙂
This dish sounded like a winning combination, and it was. The pearl barley made this dish even heartier, and gave it a nice chewy texture, which was a nice change from mashed potatoes. 🙂
Grab yourself a nice bottle of red wine, make some Beef Bourguignonne, and curl up with a big bowl.
This meal is soul warming and satisfying, and you’ll forget all about those stews you grew up on. Most of them probably should be forgotten, but this one is sure to leave a lasting impression. 🙂
More beef recipes you’ll love:
Beef stroganoff by Food Network
Beef Bourguignon
Ingredients
- 5 tablespoons olive oil divided
- 2 lbs. beef stew meat cut into 1" cubes
- 1/4 cup all purpose flour
- 1 tablespoon tomato paste
- 3 cups red Burgundy or Pinot Noir wine
- 1 cup beef stock
- 2 bay leaves
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 1/2 pound bag white pearl onions stems removed and roots trimmed
- 16 ounces baby bella mushrooms rinsed, stems cut off at the base, and quartered if large, halved if small
- 2 cups pearl barley cooked according to package instructions (cooking time is normally 1 hour or so on the stove top).
- salt and pepper to taste
Instructions
- Preheat the oven to 325 degrees.
- In a large dutch oven, heat 4 tablespoons of olive oil over medium high heat. Season the beef with salt and pepper. Add the beef cubes in batches and cook until well browned on all sides (this stage is not to cook the meat, just give it color and flavor). Be careful not to overcrowd the pan or the meat will steam instead of brown. Remove the browned meat from the pan and cook the remaining beef, adding more oil if necessary. Set the browned meat aside, and sprinkle the flour into the fat that remains in the pan. Stir well, and cook over medium heat for about 2 minutes. Stir in the tomato paste, wine, beef stock, bay leaves, thyme, parsley, and salt and pepper to taste. Once combined, add the browned meat back to the pot. Cover, and place in the preheated oven and cook for 1 1/2 hours.
- Meanwhile, prepare the onions. Fill a medium saucepan with water, and bring to a boil over high heat. Add the pearl onions and blanch for 30-45 seconds. Drain under cold running water, and carefully peel off the skin. Set aside.
- In a medium skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the mushrooms and a pinch of salt, and sauté until golden and softened. Remove from heat and set aside.
- Once the meat is completely tender, add the onions and cook 10 minutes. Add the mushrooms, and cook 5 minutes more.
- Remove the beef bourguignonne from the oven and check the sauce. If it's too thin, remove the meat and vegetables with a slotted spoon and cook the sauce over high heat. Cook until it's reduced to the desired consistency. Add salt and pepper to taste and serve over the pearl barley, garnished with fresh parsley. Enjoy!
Notes
- The longer this dish cooks, the more tender the meat, and the longer the leftovers sit, the better the flavor. If there are leftovers, that is.
- Serving this with pearl barley is just a suggestion -- it's also great with mashed potatoes!
- Recipe adapted from Tante Marie Cooking School, San Francisco, CA.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
38 Comments on “Beef Bourguignon”
Holy cow that looks absolutely fantastic!!!
Thank you, Jocelyn! I could eat this every week!
I am totally okay with eating this braise as leftovers! It looks melt in your mouth delicious. Just looking at these pictures is making me hungry 🙂
Thanks, Ashley! And it was better when I ate this bowl (right after the photo shoot). ha
This is one of the meals that Cassi wanted me to make, and I ran out of time before she left. I will need to make it for her when she comes home to visit, because it looks amazing. I love beef and red wine, perfect combination of flavors! 🙂
Thanks, Lisa! It doesn’t get much better than red wine and beef, and I’m sure you guys would love this. Have a great day! 🙂
This looks so good, Marcie! I’d eat this for breakfast if I had some at my house. Pinned!
Thanks, Julie! I think it would be a great breakfast! ha 🙂
Oh wow, this looks like something I would get at my favorite french restaurant and looks absolutely incredible Marcie!
Thank you, Meghan! I’ve eaten this out and loved it, and knew I needed to make it at home. Have a great day!
Beef stew is the best for cold days! I really, really want that bowl of leftovers right now. Like, really bad. This dressed up version sounds even more mouthwatering than the original! I want some for breakfast – and I never want savory stuff for breakfast. You’re now responsible for my major soup craving! 🙂
Go make some soup and conquer that craving, Mary Frances! ha It’s the best thing this time of year for sure. Thanks, and have a great day! 🙂
This looks so so good Marcie! I love leftovers that taste better the next day! (I take photos of leftovers a lot too since my husband doesn’t ever want to wait – so we can both be cool and serve everyone leftovers! haha) I really like barley but don’t use it enough – I bet it pairs so well with that slow cooked meat!
Yes, let’s keep our cool trend up and continue to serve leftovers…especially when they’re better the next day. ha My family thinks its way too annoying to wait for me to take pictures before eating, and honestly, my pictures suck when I’m under pressure anyway. 🙂 Thanks, Ashley, and have a great day!
Yum! This looks delicious! I love beef bourguignonne and make it quite often. I love the idea of serving it over barley.
Thank you, Cindy! It’s a dish I plan to make over and over for sure, and the barley changed it up nicely for me. 🙂
This looks incredibly good Marcie! I actually love leftovers like this since I think the flavors are even more wonderful the next day 🙂 I love how tasty all the ingredients sound together and it sounds great with the barley 🙂
Thank you, Kelly! I love having leftovers like this, too. Having a great meal Day 2 without lifting a finger is my kind of dinner! 🙂
This looks awesome! Haha love calling it a braise instead of stew – definitely fancier 🙂
Fancying up the name sometimes helps! haha Thanks, Chelsea, and have a great day. 🙂
Marcie – this looks fantastic, and I love that you served it with pearl barley – I love pearl barley! It looks so rich and decadent. I can even taste it from here and imagine having a sip of a perfect wine to go with it!
Thank you, Kristi! Gotta have plenty of red wine with this. haha I realized I’ve had the pearl barley in my pantry since I made mushroom barley soup and needed to do something else with it. Sometimes I get stuck in a grain rut! 🙂
Thank you, Consuelo! This is one great cold night meal. 🙂
Omg!!!!!!!! This looks SOOOO GOOD!!!! All I want to do right now is grab some cutlery and feed my face!!!!! Yummmm!
Thank you, Samina! Definitely grab some cutlery then. haha
That looks so good, and I couldn’t even tell they were leftovers. I’ve had to take pictures of leftovers before because of timing or lighting and I always figure if a meal looks just as good the next day, it must be a meal worth sharing. 🙂
I was worried about how thick it was, but once I heated it, it was great! I rarely photograph dinner time meals at serving time because of lighting and timing — it’s tricky! Thanks, Nicole, and have a great weekend!
I love foods that taste better as leftovers. The pearl barley was a great idea for serving it with. Looks amazing!
Tasty leftovers are the best! Thanks, Christin, and have a great weekend!
Thank you so much, Stacy! I loved the chewiness of the barley with the tender meat and veggies! Have a fantastic weekend! 🙂
Oooooo this looks amazing Marcie!! I was just making my weekly menu plan and hopped over here. This has been added to the list 🙂 It looks so amazing. Will want to come home to this after a cold long day…you see where I am going with this?
Thank you, Z, and I do see where you’re going with this. 🙂 I need to get better about making menu plans — I’m kind of all over the place the half the time. haha Have a wonderful Sunday, my friend!
This looks like a fabulous dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you, Karly! 🙂
Made this last weekend. It was good. Required about 30 more minutes of cooking time to get to the desired tenderness that I was looking for. It’s definitely a stew rather than a soup. Loved it with the barley, very satisfying meal with a hot loaf of bread. Might add some carrots and potatoes next time. Thanks for the inspiration!
Thank you so much for the feedback, Amanda! I’m glad you enjoyed the meal. 🙂
Came across this recipe and made it today. Phenomenal and incredibly easy. I accidentally put in the onions (used a bag of frozen pearl onion btw) and mushrooms in while roasting and it was not a problem. Thank you for sharing!
I really appreciate your taking the time to leave feedback for me, Carrie, and I’m so glad you enjoyed this! Thank you and enjoy your evening! ?