Classic French Beef Bourguignon
Tender chunks of beef chuck browned in rendered bacon lardons, slow-braised in a full bottle of French Pinot Noir, beef bone stock, glazed pearl onions, and sautéed mushrooms.
Fork-tender beef cubes bathing in a glossy, dark burgundy-wine gravy that coats the back of a spoon.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Babish Culinary Universe (Andrew Rea)): This public video is provided as a visual reference for the dish. Exact ratios, timings (30m prep / 180m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Classic French Beef Bourguignon
Babish Culinary Universe (Andrew Rea)
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Burgundy Pinot Noir
Standard Size: 750ml bottleWhy it matters: High acidity and subtle tannins reduce into a silk-smooth glaze.
Where to find in US: Wine section.
Acceptable substitutes: Oregon Pinot Noir.
Why This Recipe Works
💡 Bacon Fat Sear & 300°F (150°C) Oven Braise
Browning the dry beef in rendered bacon fat over high heat develops fond, while a gentle covered 300°F (150°C) oven braise melts collagen into gelatin without boiling the meat dry.
Ingredients for 6 ServingsUS Standard Measurements
- 3 lbs Boneless beef chuck roast, cut into 2-inch chunks
- 6 oz Thick-cut slab bacon cut into lardons
- 1 bottle (750ml) Dry Burgundy red wine (Pinot Noir)
- 2 cups Rich beef bone stock
- 1 cup Fresh or frozen pearl onions, peeled
- 0.5 lb Cremini mushrooms, quartered
- 2 tbsp Double-concentrated tomato paste
- 3 whole Carrots, peeled and cut into 1-inch chunks
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter (for browning mushrooms and pearl onions)
- 4 sprigs Fresh thyme sprigs
- 2 leaves Dried bay leaves
- 0.25 cup Fresh flat-leaf parsley, finely chopped
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
Required Kitchen Tools
- ✓Heavy enameled cast iron Dutch oven
- ✓Tongs
Step-by-Step Preparation
Crisp Bacon & Sear Beef
Render bacon lardons in a heavy Dutch oven until crisp; remove with a slotted spoon. Pat beef chuck cubes dry, season with kosher salt and black pepper, and sear in the hot bacon fat in batches for 3 minutes per side. Set aside.
Aromatics, Flour Singer & Wine Deglaze
Sauté diced onion and carrot chunks in the pot until golden; add minced garlic and tomato paste, sprinkle in 2 tbsp all-purpose flour (singer) to toast for 1 minute, then deglaze with the full bottle of Pinot Noir and beef bone stock.
Slow 300°F (150°C) Oven Braise
Return the seared beef and bacon lardons to the pot with fresh thyme sprigs and bay leaves. Cover and braise in a 300°F (150°C) oven for 2 hours 20 minutes until fork-tender (195°F–205°F / 90°C–96°C).
Butter-Browned Mushrooms, Pearl Onions & Parsley
Sauté quartered cremini mushrooms and peeled pearl onions in 2 tbsp unsalted butter until golden-brown. Discard bay leaves and thyme stems, fold mushrooms and onions into the stew to simmer 15 minutes, and garnish with chopped fresh parsley.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Thin watery sauce
Underlying Cause: Excess liquid didn't reduce during the 300°F (150°C) covered braise.
Fix & Solution: Simmer uncovered for 10 minutes after removing the beef, or whisk in 1 tbsp softened butter kneaded with flour (beurre manié).
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Classic French Beef Bourguignon
❓ Which brand of pinot noir should I look for in US grocery stores for Classic French Beef Bourguignon?
Editorial suggestion: Burgundy Pinot Noir (Louis Jadot). High acidity and subtle tannins reduce into a silk-smooth glaze. Typical aisle: Wine section. Acceptable substitute: Oregon Pinot Noir.
❓ How do I fix: "Thin watery sauce"?
Common cause: Excess liquid didn't reduce. Practical fix: Whisk in 1 tbsp beurre manié (equal parts softened butter and flour) and simmer 5 minutes.
The Crown of French Peasant Braising
Andrew Rea celebrates Julia Child’s signature dish on Basics with Babish: patient batch searing, honest wine, and hours of low-heat braising produce pure comfort.
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