This might just be the most soul-satisfying dish you'll cook this season. The rich, slow-cooked flavors combined with that unexpected crispy onion texture give this Crispy Onion Beef Bourguignon Recipe a special twist that’ll wow anyone at your table.
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Why You'll Love This Recipe
I've been making traditional beef bourguignon for years, but adding crispy onions at the end changed everything. It adds a delightful contrast to the rich, tender beef and velvety sauce. Plus, this recipe feels fancy without needing to be a pro chef.
- Layered Flavors: Slow braising makes every bite melt-in-your-mouth tender with a depth of wine-soaked richness.
- Textural Contrast: Those crispy pearl onions bring a sweetness and crunch that takes the dish next level.
- Make-Ahead Friendly: Like many stews, it’s even better the next day, allowing flavors to marry beautifully.
- Impress Without Stress: It sounds fancy but cooks low and slow, freeing you up to relax until dinner is ready.
Ingredients & Why They Work
Every ingredient in this Crispy Onion Beef Bourguignon Recipe plays a starring role. From the wine that tenderizes and flavors the beef, to the pearl onions and mushrooms that get that buttery-sweet finish—each component complements the others beautifully.
- Bacon: Adds smoky richness and fat that flavors the whole stew.
- Beef chuck: The perfect cut for slow braising—tough enough to become tender and flavorful.
- White onion & garlic: Build foundational aromatics for the sauce.
- Flour: Helps thicken the stew into a luscious coating for the beef.
- Thyme & bay leaves: Classic herbs that add earthy, fragrant notes.
- Dry red wine: Burgundy is ideal, but any good quality dry red works beautifully to deepen flavor.
- Beef broth: Gives the stew depth; homemade is great, but beef base or low-sodium stock also works.
- Tomato paste: Adds subtle sweetness and umami to balance the dish.
- Butter & olive oil: For sautéing mushrooms and onions, adding richness and that beautiful sheen.
- Pearl onions: Sweet, tender, and when cooked right, they develop a lovely texture that contrasts the beef.
- Cremini mushrooms: Earthy and meaty, they soak up the stew’s flavors wonderfully.
- Italian parsley & fresh thyme leaves: Added at the end to brighten and freshen the dish.
Make It Your Way
I love experimenting with this recipe, whether swapping mushrooms for shiitake for an earthier flavor or adding a splash of brandy before the oven step for a deeper aroma. Feel free to add your twist—after all, cooking is about making a recipe your own.
- Variation: One time, I used pearl onions and sautéed shallots together for an extra sweet and crispy bite—totally delicious!
- Dietary Mod: You can easily omit bacon for a leaner version and use vegetable broth instead of beef stock for a lighter flavor.
- Seasonal Twist: Swap cremini mushrooms with chanterelles when they’re in season; they add a lovely nutty character.
Step-by-Step: How I Make Crispy Onion Beef Bourguignon Recipe
Step 1: Render the Bacon and Brown the Beef
I start by cooking the bacon slowly in a hot Dutch oven until most fat has melted away—this lets the bacon crisp up perfectly without burning. Removing the bacon before searing the beef is key because the rendered fat flavors the meat and the pot. Make sure you pat your beef cubes super dry before seasoning and dusting with flour; this helps get that gorgeous golden crust. Don’t crowd the pan—work in batches if needed—to avoid steaming the meat instead of browning it.
Step 2: Build Your Base with Vegetables and Aromatics
After pulling the beef out, I carefully drain most of the fat but leave just a little behind to sauté onions and carrots. Cooking them until they develop a bit of color adds subtle sweetness and layers of flavor. When adding garlic and tomato paste, keep an eye so it doesn’t burn—if it looks like it’s getting too dark too fast, splash a bit of water to cool it down while still stirring constantly.
Step 3: Bring It All Together and Slow Cook
Sprinkle in the reserved flour and stir until it’s no longer white; this step thickens your stew and gives the classic velvety texture bourguignon is known for. Slowly whisk in the wine and beef broth to avoid lumps—plus, scraping the brown bits off the bottom gives the sauce a ton of flavor. Once everything’s combined, pop in the browned beef, crispy bacon, thyme bundle, and bay leaves. Cover it up and let your oven do the magic for a couple of hours—your patience will be rewarded!
Step 4: Finish with Those Crispy Onion and Mushroom Goodies
Once the beef is fork-tender, remove the herbs and skim off any excess fat—this keeps the sauce rich but not greasy. If your sauce is too runny, heating it separately to reduce it will thicken it up beautifully. The final flourish is sautéing pearl onions and mushrooms in butter and olive oil, till they’re golden and luscious. Tossing these back into the stew brings that perfect textural contrast you don’t want to miss.
Top Tip
Having made this Crispy Onion Beef Bourguignon Recipe more times than I can count, these tips really elevate the dish and help avoid pitfalls.
- Patience is key: Don’t rush browning or braising—the flavors build slowly and that’s how you get tender beef and a rich sauce.
- Dry your beef well: Moisture on the meat surface steals away the good sear and end flavor.
- Don’t skip the overnight rest: Letting the stew sit in the fridge overnight makes it taste like you spent twice as long cooking it.
- Use a good quality red wine: It really shines through in the final dish, so pick one you’d enjoy sipping!
How to Serve Crispy Onion Beef Bourguignon Recipe
Garnishes
I always sprinkle a generous handful of fresh chopped flat-leaf parsley right before serving—it adds a burst of color and freshness that perfectly balances the dish's richness. Sometimes I’ll add just a few fresh thyme leaves for an herbal note, but keep it light to not overpower those delicious crispy onions.
Side Dishes
I pair this beef bourguignon with creamy mashed potatoes or buttery buttered egg noodles. Both soak up the luscious sauce like a charm. If you want something lighter, crusty French bread works beautifully, too—perfect for mopping up every last bit.
Creative Ways to Present
For special occasions, I sometimes serve this in individual mini Dutch ovens or cast iron skillets—it looks so inviting and keeps it warm at the table. Another fun idea is plating it over a flaky puff pastry shell, turning it into an impressive main course that’s both rustic and elegant.
Make Ahead and Storage
Storing Leftovers
I usually let the stew cool completely before transferring it into airtight containers. It keeps wonderfully in the fridge for up to 3 days. When I reheat, I do it gently on the stove over low heat to keep the beef tender and prevent the sauce from breaking.
Freezing
This recipe freezes like a dream. I portion it into freezer-safe containers and it lasts up to 6 months. When you’re ready to enjoy, thaw overnight in the fridge and warm slowly on the stove—your stew will taste just as fantastic as the day you made it.
Reheating
To reheat, I prefer stovetop warming on low to medium heat, stirring occasionally. If the sauce has thickened too much, just add a splash of water or broth to loosen it up. Avoid microwaving if you can—it can dry out the beef or give an uneven temperature.
Frequently Asked Questions:
You can, but I find the oven method develops better browning and flavor. If using a slow cooker, sear everything on the stovetop first, then cook on low for 6-8 hours. Add the crispy onions and mushrooms just before serving to keep their texture.
A dry red wine like Burgundy is traditional and lends authenticity to the recipe. However, Pinot Noir, Merlot, or Cabernet Sauvignon also work well. Just pick a wine you'd enjoy sipping since it greatly impacts the stew’s flavor.
Make sure to brown the beef well to lock in flavors, then cook it low and slow for 2 ½ to 3 hours until it’s tender. Avoid rushing because the collagen needs time to break down and become melt-in-your-mouth soft. Also, patting the beef dry before searing helps with proper browning.
Absolutely. This beef bourguignon actually freezes beautifully. Just cool completely before freezing in portion-sized containers. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of water or broth if needed to refresh the sauce.
Final Thoughts
This Crispy Onion Beef Bourguignon Recipe is one I keep coming back to because it delivers comfort and elegance in one pot. Whether I’m cooking for family, friends, or just myself on a cozy night, it never disappoints. Give it a go—you’ll have a new favorite stew that feels like a hug in a bowl.
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Delicious Recipe
- Prep Time: 15 minutes
- Overnight Time: 1 day
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
A classic French Beef Bourguignon recipe featuring tender beef chuck slow-cooked in red Burgundy wine with bacon, carrots, onions, mushrooms, and aromatic herbs. Rich and savory, this stew is perfect for a comforting dinner and tastes even better the next day.
Ingredients
For the Stew
- ½ pound bacon, thick cut, cut into 1 inch pieces
- 3 pounds beef chuck, trimmed of fat and cut into 2 inch cubes
- 1 large white onion, chopped
- 2 large carrots, cut into 2 inch chunks
- 6 cloves garlic, minced
- ½ cup flour
- 8 sprigs thyme, tied together
- 3 cups Burgundy wine or other dry red wine
- 2 large bay leaves
- 3 cups low sodium beef broth or stock
- ¼ cup tomato paste
- Salt and pepper to taste
For Finishing
- 4 tablespoons butter
- 2 tablespoons olive oil
- 16 pearl onions
- 1 pound cremini mushrooms, quartered
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat oven to 350 degrees Fahrenheit and set the rack in the middle. This will allow enough room for a large Dutch oven with a lid.
- Cook Bacon: Heat a large Dutch oven over medium heat. Add the bacon and cook for 7 to 10 minutes until most fat is rendered. Remove bacon with a slotted spoon and drain on paper towels; set aside.
- Prepare and Sear Beef: Pat beef cubes dry and season with salt and pepper. Toss beef in flour and shake off excess flour. In batches, sear beef in the Dutch oven until well browned on all sides. Remove beef onto a plate and set aside.
- Sauté Vegetables: Remove excess fat from the pot, leaving about ¼ cup. Add chopped onions and cook 3 to 5 minutes until softened. Add carrots and cook 5 to 7 minutes until slightly browned.
- Add Garlic and Tomato Paste: Add minced garlic and cook for 1 to 2 minutes until fragrant. Stir in tomato paste and cook for 3 to 4 minutes, stirring frequently to avoid burning. If burning starts, add a couple ounces of water to cool down.
- Incorporate Flour: Add the remaining flour to the pot and stir continuously using a whisk or wooden spoon until no white flour remains, about 2 minutes.
- Add Liquids and Herbs: Slowly whisk in wine and beef broth, scraping bottom of pot to release browned bits. Add the seared beef, cooked bacon, thyme sprigs, and bay leaves. Turn off heat.
- Braise in Oven: Cover pot and place in oven to cook for 2 hours and 30 minutes to 3 hours until beef is very tender. Check after 90 minutes; if sauce is too thick or sticking, add ½ cup water and stir before returning to oven.
- Season and Remove Herbs: Remove pot from oven and season with salt and pepper to taste. Discard bay leaves and thyme sprigs. Skim off any visible fat from top of sauce using skimmer or paper towels.
- Adjust Sauce Consistency: If sauce is thin, drain contents into another pot, separate liquid, and simmer liquid on medium-high heat until it coats the back of a spoon. Return meat and vegetables to the sauce and cover to keep warm.
- Sauté Pearl Onions: Heat a large pan over medium-high heat. Add olive oil and pearl onions. Cook 4 to 5 minutes until tender, then remove onions and cover with foil to keep warm.
- Sauté Mushrooms: In the same pan, add mushrooms and cook 5 to 8 minutes until they release water and start to brown. Add butter and cook 2 to 3 minutes until mushrooms are glossy.
- Combine Onions and Mushrooms: Return pearl onions to the pan, toss to coat with butter and season with salt, pepper, and fresh thyme leaves. Turn off heat.
- Finish and Serve: Stir minced parsley into the stew. Either mix mushrooms and pearl onions into the stew or serve them on the side. Serve hot with mashed potatoes or crusty bread.
Notes
- For best flavor, refrigerate the stew overnight to allow flavors to develop. Reheat gently on stovetop before serving.
- If sauce thickens too much upon cooling, add a splash of water when reheating to loosen it.
- Makes 6 large or 8 moderate-sized servings.
- Using homemade beef stock or high-quality beef base greatly improves flavor; adjust seasoning accordingly because beef base can be salty.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 6 months.
- This dish pairs wonderfully with mashed potatoes or crusty French bread.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
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