French Beef Bourguignon

The scent of Beef Bourguignon simmering in my grandmother’s cottage kitchen was more than just a signal of celebration—it was a portal to her past. In the heart of Burgundy, she’d stir the pot with a timeworn wooden spoon, her stories flowing as freely as the wine she poured into the dish. This recipe isn’t just about tender beef and rich sauce—it’s about legacy, laughter, and the kind of love that simmers slowly, just like the stew itself.

🧾 Ingredients Table

👨‍🍳 Instructions

1. Preheat & Prep
   Set your oven to 325°F (163°C). This low, steady heat is key to developing deep flavor and tender texture.
2. Sear the Beef
   In a large Dutch oven, melt butter over medium-high heat.
   Toss beef with flour, salt, and pepper until evenly coated.
   Add to hot butter and sear for 4–5 minutes, browning all sides. Remove and set aside.
3. Sauté the Vegetables
   In the same pot, add pearl onions and carrots.
   Sauté for 4–5 minutes until lightly browned.
4. Deglaze & Simmer
   Add garlic and sauté briefly.
   Pour in Burgundy wine, scraping up any browned bits from the bottom.
   Return beef to the pot, add bay leaf and thyme. Cover and transfer to oven.
5. Slow Cook
   Bake covered for 2 hours. This slow braise tenderizes the beef and melds the flavors.
6. Final Touch
   Add mushrooms to the stew and return to oven for 1 more hour.
   The mushrooms soak up the rich sauce and add a lovely earthiness.

✨ Serving Tip: Pair with creamy mashed potatoes or crusty French bread to soak up every drop of that luscious sauce.