Classic Beef Bourguignon Recipe

why make this recipe

Beef Bourguignon is a classic French dish that brings warmth and richness to your table. This slow-cooked beef stew, filled with tender meat, vegetables, and aromatic herbs, is a hearty meal perfect for family gatherings or special occasions. Its deep flavors and satisfying texture make it a favorite among comfort foods. Plus, it’s a one-pot meal, making cleanup a breeze!

how to make Classic Beef Bourguignon

Ingredients:

• 5 strips bacon, cut into 1″ pieces
• 3 1/2 lbs beef chuck, cut into 2″ pieces
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups Burgundy wine, or other bold red wine
• 2 cups beef stock
• 1 tablespoon Better than Bouillon beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered
• kosher salt
• freshly cracked pepper

Directions:

1. Preheat an oven to 350 F.
2. Render the bacon. Add the chopped bacon to your 5 qt dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
3. Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
4. Sauté the veggies. Decrease the heat to medium and add 2 tablespoons of the butter. Add the chopped onions and carrots to the pot and sauté for 2-3 minutes, stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring until the paste has darkened in color. Once ready, sprinkle the flour over the top and stir well. Cook for 2-3 minutes, stirring constantly.
5. Add the wine, stock, and herbs. Pour the wine into the pot and scrape up any browned bits from the bottom. Add the beef broth and bouillon, then bring to a simmer. Add the beef and bacon back to the pot, along with the thyme and bay leaves. Cover the pot and transfer to the oven. Cook for 2 1/2 hours.
6. Add the mushrooms and pearl onions. About 2 1/2 hours later, melt the remaining butter in a skillet over medium-high heat. Once hot, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes, until browned. Season with salt and pepper.
7. Combine and finish cooking. Remove the beef bourguignon from the oven and add the mushrooms and onions. Return to the oven until the beef is very tender, around another 45-60 minutes. Remove from the oven and let it sit, covered, for 30 minutes before serving.

how to serve Classic Beef Bourguignon

Serve this delicious dish hot, garnished with fresh herbs if desired. It pairs wonderfully with crusty bread, mashed potatoes, or a side of buttered noodles. A simple green salad can also balance the meal nicely.

how to store Classic Beef Bourguignon

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze Beef Bourguignon. Allow it to cool completely before transferring to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

tips to make Classic Beef Bourguignon

• Use good quality wine: The wine greatly enhances the flavor, so choose one that you would enjoy drinking.
• Don’t rush the cooking process: The slow cooking allows the flavors to meld together beautifully.
• Beef choice: Chuck roast is ideal for stews as it becomes tender and flavorful when cooked slowly.
• Taste and adjust seasoning: Always taste the dish before serving and adjust salt and pepper as needed.

variation

You can add potatoes or parsnips for a heartier dish. If you want a lighter version, use lean cuts of beef or substitute some of the beef with mushrooms for a vegetarian always.

FAQs

Can I make Beef Bourguignon ahead of time?
Yes! This dish tastes even better the next day. You can prepare it a day ahead and reheat it gently before serving.

What can I serve with Beef Bourguignon?
Common sides include mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce.

Can I use other types of wine?
Yes, while Burgundy is traditional, any bold red wine like Cabernet Sauvignon or Merlot will work well. Just ensure it has a good flavor.

Classic Beef Bourguignon

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A rich and hearty French beef stew slow-cooked with vegetables and aromatic herbs, perfect for comfort food lovers.

• Total Time: 210 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 5 strips bacon, cut into 1" pieces
• 3 1/2 lbs beef chuck, cut into 2" pieces
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, chopped
• 3 large carrots, peeled and chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups Burgundy wine, or other bold red wine
• 2 cups beef stock
• 1 tablespoon Better than Bouillon beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 10 oz frozen pearl onions, defrosted and drained
• 16 oz cremini mushrooms, quartered
• kosher salt
• freshly cracked pepper

Instructions

1. Preheat an oven to 350 F.
2. Render the bacon in a 5 qt dutch oven over medium-low heat until browned.
3. Sear the beef cubes in the bacon fat until browned on all sides; remove from the pan.
4. Sauté the onions and carrots in butter for 2-3 minutes, then add garlic and tomato paste; stir and cook for another few minutes.
5. Sprinkle the flour into the pot and stir; continue cooking for 2-3 minutes.
6. Add the wine, beef stock, and bouillon; bring to a simmer before adding beef and bacon back into the pot with herbs.
7. Cover and transfer to the oven; cook for 2 1/2 hours.
8. Cook mushrooms and pearl onions in remaining butter until browned, then season with salt and pepper.
9. Combine the mushroom mixture with the beef just before the final cooking phase; return to the oven for another 45-60 minutes.
10. Let sit covered for 30 minutes before serving.

Notes

Serve hot, garnished with fresh herbs. Pairs well with crusty bread or buttered noodles. Can be made ahead of time and tastes even better the next day.

• Author: aymane-mouraigmail-com-2
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French
• Diet: Carnivore

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 90mg

Keywords: Beef Bourguignon, French Stew, Comfort Food, Slow Cooked Beef, Hearty Meal