Eva Longoria's Homestyle Beef Bourguignon secret: 'Patience'

As part of the promotion for her CNN original series, Eva Longoria: Searching for France, the actress has been traveling and sharing her culinary discoveries from the country. During a segment focused on the Burgundy region, where she explored local traditions such as mushroom foraging, mustard making, and wine production, Eva shared her personal recipe for one of France's most iconic dishes: beef bourguignon. While the dish was famously popularized in the U.S. by the legendary Julia Child, Eva notes that her own version is one she has perfected over time, adapted from a recipe shared with her by the Seysses family of the Domaine Dujac winery in Burgundy. Beef Bourguignon: Tender beef and a sauce you'll want to soak up At its heart, this "Burgundy-style beef" is a slow-cooked stew made with red wine, aromatic vegetables (carrots, pearl onions, mushrooms), and fresh herbs like bay leaf and thyme. The result is exceptionally tender meat coated in a rich, velvety, and deeply flavorful sauce. While it started as a humble dish using fibrous, economical cuts of meat that required long cooking times, it has since been elevated to a staple of French haute cuisine. You may also like Continue reading A Recipe to be savored, not rushed Eva emphasizes that the secret to a great beef bourguignon is patience. "It usually takes more than a day," she explains, "because, ideally, the meat should marinate overnight; that makes it more tender and flavorful." Ingredients 3 lbs beef chuck roast, cut into 2- to 3-ounce chunks. 4 cups red wine (a Burgundy, if possible). 2 carrots, sliced. 1 large onion, chopped. A few sprigs fresh thyme. 1 bay leaf. 1 tbsp vegetable or light olive oil. ½ cup all-purpose flour. Salt and freshly ground black pepper to taste. For the Garnish 7 oz bacon or pancetta, cubed (lardons). 4 tbsp unsalted butter. 16 pearl onions (or small shallots). 10 oz mushrooms, whole or sliced. 3 ½ cups beef stock. Step-by-Step with Eva Longoria Marinate: The day before, place the beef cubes in a large bowl with the red wine, sliced carrots, onion, thyme, and bay leaf. Cover with plastic wrap and refrigerate overnight. Prep the Garnish: The next day, cook the bacon in a large skillet until crisp, then remove. In the same skillet, melt the butter and sauté the pearl onions. "This is a must for the recipe," Eva notes. Add the mushrooms to the skillet and cook until browned. Set the bacon, onions, and mushrooms aside. Sear the Beef: Remove the beef from the marinade (reserve the liquid and vegetables!). Pat the beef dry with paper towels. In a large heavy-bottomed pot, heat the oil over high heat and sear the beef until browned on all sides. Simmer: Add the flour to the pot and stir for one minute. Pour in the reserved marinade (liquid and vegetables). Season with salt and pepper to taste. Cover and simmer over low heat for 2 ½ to 3 hours, until the meat is tender but not falling apart. Finish: Once the beef is tender, add the reserved garnish (bacon, onions, mushrooms) and the beef stock to the pot. Let it simmer gently for another 30 minutes. As Eva notes while tasting the final result, "Mmm, it smells amazing; the wine gives the sauce such a wonderful touch." It is, she adds, the perfect dish for a special occasion or a cozy celebration.