Classic Beef Bourguignon: The Slow-Simmered French Stew That Makes a Sunday Feel Special

Ingredients for Beef Bourguignon

This recipe makes about 6 servings.

For the stew

• 3 pounds boneless beef chuck: cut into 2-inch cubes. Chuck has the marbling that turns meltingly tender.
• 6 slices thick-cut bacon: cut into small pieces.
• 2 tablespoons olive oil: for browning.
• 1 large yellow onion: chopped.
• 3 medium carrots: peeled and cut into thick chunks.
• 4 garlic cloves: minced.
• 2 tablespoons tomato paste: adds depth and color.
• 3 tablespoons all-purpose flour: to thicken the sauce.
• 3 cups dry red wine: such as Pinot Noir or Merlot.
• 2 cups beef broth: low-sodium.
• 2 bay leaves and 4 sprigs fresh thyme: or 1 teaspoon dried thyme.
• Salt and black pepper: to taste.

For the mushrooms and finish

• 1 pound cremini or white mushrooms: halved or quartered.
• 2 tablespoons butter: for sautéing the mushrooms.
• 2 tablespoons fresh parsley: chopped, for serving.

A Few Words About the Ingredients

Choose beef chuck, not stew meat if you can. Packaged stew meat is often a mix of cuts that cook unevenly. Buying a whole chuck roast and cutting it yourself gives you even pieces that all turn tender at the same time.

For the wine, use one you would happily drink, but there is no need for anything expensive. A bottle in the $8 to $12 range is perfect. If you prefer not to cook with wine, replace it with extra beef broth plus 2 tablespoons of red wine vinegar for a little acidity.

Traditional recipes also use small pearl onions. You can add a cup of frozen pearl onions with the mushrooms if you like.