French Beef Bourguignon

The aroma of Beef Bourguignon gently bubbling away in my grandmother’s cozy cottage kitchen wasn’t just a sign of a special occasion—it was a gateway to her memories. Nestled in the heart of Burgundy, she’d stir the pot with a well-worn wooden spoon, her stories unfolding with every splash of wine she added. This dish is more than just melt-in-your-mouth beef and a velvety sauce—it’s a reflection of heritage, shared laughter, and the kind of love that takes its time, like the stew itself.

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🧾 Ingredients Table

Category	Ingredient	Amount
Meat	Beef stew meat	2 pounds
Coating	All-purpose flour	¼ cup
	Kosher salt	1 teaspoon
	Coarse ground black pepper	½ teaspoon
Fat	Unsalted butter	4 tablespoons
Vegetables	Frozen pearl onions	12 ounces
	Carrots (cut into 2-inch pieces)	2
	Garlic (minced)	2 cloves
	Brown mushrooms	8 ounces
Liquid & Herbs	Burgundy red wine	2 cups
	Bay leaf	1
	Fresh thyme leaves	1 teaspoon

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👨‍🍳 Instructions

Preheat & Prepare
Begin by preheating your oven to 325°F (163°C). This gentle heat is essential for building deep, rich flavors and ensuring a tender result.

Brown the Beef
In a large Dutch oven, melt the butter over medium-high heat.
Toss the beef with flour, salt, and pepper until evenly coated.
Add the beef to the pot and sear for about 4–5 minutes, turning to brown all sides. Remove and set aside.

Cook the Vegetables
Using the same pot, add in the pearl onions and carrots.
Cook for 4–5 minutes, allowing them to develop a bit of color.

Deglaze and Combine
Stir in the minced garlic and cook briefly until fragrant.
Pour in the Burgundy wine, scraping up any flavorful bits stuck to the bottom.
Return the beef to the pot, then add the bay leaf and thyme. Cover with the lid and place the pot in the oven.

Slow Braise
Let the stew bake for 2 hours. The low and slow cooking time allows the meat to become wonderfully tender and the flavors to deepen.

Add Final Ingredients
After 2 hours, stir in the mushrooms and return the pot to the oven.
Cook for another hour, letting the mushrooms absorb the sauce and enhance the dish with their earthy flavor.

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✨ Serving Suggestion:
Serve over creamy mashed potatoes or alongside a warm, crusty loaf of French bread—perfect for sopping up every bit of that luxurious sauce.