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Close-up of Boeuf Bourguignon beef chunks and whole pearl onions coated in dark red wine sauce.

Boeuf Bourguignon Recipe: The Ultimate Guide to Dark, Glossy French Beef Stew

An authentic Boeuf Bourguignon featuring tender beef chuck in a thick, glossy dark burgundy red wine sauce. Perfected with pearl onions, golden cremini mushrooms, and diagonal-cut carrots for a classic French bistro experience at home.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 3 lbs Beef Chuck cut into 2-inch chunks (1.36kg)
  • 750 ml Burgundy Red Wine Pinot Noir is preferred
  • 2 cups Beef Stock (480ml)
  • 1 lb Pearl Onions peeled (450g)
  • 1 lb Cremini Mushrooms quartered (450g)
  • 3 large Carrots peeled and diagonal-cut (200g)
  • 3 tbsp All-purpose Flour (45g)
  • 2 tbsp Neutral Oil for searing (30ml)
  • 1/2 cup Fresh Flat-leaf Parsley finely chopped (15g)

Equipment

  • 1 Heavy-Bottomed Dutch Oven Preferably cast iron for even heat.
  • 1 Chef's knife For precision vegetable cuts.
  • 1 Slotted Spoon To remove onions and mushrooms.

Instructions
 

Searing and Aromatics
  1. Pat beef dry and season. Heat oil in Dutch oven. Sear chunks in batches until a dark brown crust forms on all sides.
  2. Remove beef. Sauté pearl onions until golden patches appear. Remove onions. Sauté quartered mushrooms until golden-brown. Remove mushrooms.
The Braising Process
  1. Deglaze with red wine. Whisk in flour and beef stock. Return beef to the pot.
  2. Cover and cook in a 325°F (165°C) oven for 2 hours.
  3. Stir in diagonal-cut carrots and pearl onions. Braise for another 60 minutes until beef is fork-tender and sauce is thick and dark burgundy.

Notes

Always sear meat in batches to avoid steaming.
Use a drinkable wine for the best sauce flavor.
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