Boeuf Bourguignon (Burgundy-Style Beef Stew)

Name: Boeuf Bourguignon (Burgundy-Style Beef Stew)
Cuisine: European, Mediterranean, French
Ingredients: 5 whole black peppercorns; 1 bay leaf; 1 sprig parsley; 1 sprig thyme; Cheesecloth, for tying herbs; 4 lb. beef chuck, cut into 2” pieces; 1 (750-ml.) bottle burgundy; 6 oz. slab bacon, sliced into 1/4” thick batons; 5 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 4 cloves garlic, roughly chopped; 2 medium carrots, cut crosswise into 1” pieces; 1⁄3 cup flour; 2 cups beef stock; 3 tbsp. unsalted butter; 12 pearl onions, peeled; 1 lb. white button mushrooms, quartered; 2 tbsp. roughly chopped parsley, for garnish; Country bread, for serving

Instructions

With its brisk acidity, a good-quality pinot noir from France’s Burgundy region structures the flavor and tenderizes the meat in this classic French beef stew.

Updated at: Sun, 06 Sep 2026 13:46:08 GMT