Wagyu Beef Bourguignon with Pearl Onions

Bourguignon is French comfort at its finest—a stew slow-cooked in red wine until the meat is fall-apart tender. Using Wagyu beef adds luxurious depth and unctuousness to this classic. Pearl onions and mushrooms round out the flavor for a dish that’s both rustic and refined.

We suggest using brisket the marbling and connective tissue or brisket breaks down beautifully during slow cooking, adding depth to this classic stew. Check out our selection of brisket to make your stew!

Ingredients

• 600g Wagyu chuck or short rib, cubed
• Salt and pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups red wine (Burgundy or Pinot Noir)
• 1 cup beef stock
• 2 bay leaves
• 1 tsp thyme
• 200g pearl onions
• 200g mushrooms, halved
• 2 tbsp butter

Cooking Steps

1. Brown Wagyu: Toss beef cubes with flour, salt, and pepper. Sear in batches in oil over high heat until browned. Set aside.
2. Build base: In the same pot, sauté onions and garlic until soft. Add tomato paste and cook for 1 minute.
3. Deglaze: Pour in red wine, scraping up brown bits. Add stock, bay leaves, and thyme.
4. Simmer: Return beef to the pot. Bring to a simmer, cover, and cook on low for 2 hours, or until tender.
5. Finish vegetables: Sauté pearl onions and mushrooms in butter separately, then add them to the stew in the last 30 minutes.

Cooking Tips

• Don’t rush the browning step—it builds flavor.
• Use a wine you’d drink—its taste will define the sauce.
• Let the stew rest 1 hour before serving—it improves as it sits.

Serving Suggestions

Serve over creamy mashed potatoes, buttered noodles, or crusty bread. Garnish with parsley and pair with the same wine used in cooking for harmony.