Classic Beef Bourguignon is a masterpiece of French cuisine, offering a comforting and hearty meal that’s perfect for special occasions or cozy nights.

This dish features tender beef, simmered in a rich wine sauce, bringing deep flavors to every bite.

The savory mix of beef chuck, bacon, and vegetables melds beautifully with the rich Burgundy wine, creating a luxurious and flavorful stew. Perfectly suited for a holiday feast or a chilly evening, this dish will impress any dinner guest with its complexity and warmth.

With layers of flavors developed over slow cooking, Classic Beef Bourguignon is sure to become a family favorite. The combination of tender beef, earthy mushrooms, and rich sauce make this a dish worth mastering. Serve it with crusty bread or over buttery mashed potatoes to make the experience even more indulgent.

Ingredients

Beef chuck – The star of the dish, it becomes irresistibly tender after hours of braising.

Bacon – Adds a smoky depth, enhancing the richness of the stew.

Burgundy wine – The backbone of the sauce, offering acidity and complexity to the overall flavor.

Carrots – Adds sweetness and balance to the savory stew.

Cremini mushrooms – Earthy mushrooms soak up the wine sauce beautifully, adding texture.

Pearl onions – Sweet and tender, they enhance the dish’s overall complexity.

Fresh thyme and bay leaves – Provide herbal notes that round out the rich flavors.

Step-by-Step Guide to Preparing Classic Beef Bourguignon

Building the Flavor

Render the bacon and sear the beef. Cook bacon in a dutch oven until crisp, then sear the seasoned beef cubes in the rendered fat, ensuring each side is beautifully browned.

Saute the vegetables. Soften onions, carrots, and garlic in butter, followed by tomato paste for depth.

Deglaze with wine and simmer. Pour in the wine and beef stock, scraping up any browned bits, and add the thyme and bay leaves.

Slow braise in the oven. Return the beef and bacon to the pot and braise it in the oven for 2 ½ hours.

Add mushrooms and onions. Brown the mushrooms and pearl onions before mixing them into the stew. Return to the oven for an additional hour.

Recipe Tips for Success

For the best results, use a high-quality Burgundy or bold red wine, as it plays a crucial role in the flavor of the dish. Make sure to brown the beef in batches to avoid overcrowding, which ensures a nice sear. Don’t rush the cooking process—this dish develops its deep flavors over slow, gentle braising.

For a variation, you can add pancetta instead of bacon for a slightly different smoky flavor. If you want to add more vegetables, parsnips or baby potatoes can bring extra heartiness to the stew.

How to Store Leftovers

To store any leftover Beef Bourguignon, allow the dish to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days.

This stew also freezes well—store it in a freezer-safe container for up to 3 months. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of water or beef stock to loosen the sauce if needed.

The flavors will intensify after resting, making leftovers just as delicious as the first serving.

Beef Bourguignon Recipe

Indulge in the essence of French cuisine with this timeless Classic Beef Bourguignon. Tender beef enveloped in a deep, rich wine sauce, making it an ideal dish for festive gatherings.

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Gericht: Main Course

Land: French

Keyword: Beef Bourguignon Recipe

Vorbereitung: 30

Zubereitung: 3 30

Gesamtzeit: 4

Zutaten

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

Anleitungen

Begin by preheating your oven to 350°F.
In a large dutch oven over medium-low heat, cook the bacon pieces until browned and the fat is rendered. Remove the bacon with a slotted spoon and set aside.
Increase the heat to medium-high. Season the beef chunks generously with salt and pepper, and sear them in batches until all sides are browned. Set the seared beef aside.
Reduce the heat to medium and melt 2 tablespoons of butter in the same pot. Add the chopped onions and carrots, sautéing for 2-3 minutes. Stir in the minced garlic and cook for an additional minute.
Incorporate the tomato paste and cook, stirring often, for 2-3 minutes until it darkens. Sprinkle the flour over the vegetables, mixing well, and cook for another 2-3 minutes.
Pour the red wine into the pot, scraping the bottom to release any browned bits. Stir in the beef stock and bouillon, bringing the mixture to a simmer. Return the seared beef and bacon to the pot, along with the thyme sprigs and bay leaves. Cover and transfer the pot to the oven, cooking for 2 1/2 hours.
Around the 2 1/2-hour mark, heat the remaining butter in a skillet over medium-high heat. Once melted and foamy, add the quartered mushrooms and sauté until browned. Then, toss in the defrosted pearl onions and cook for an additional 5 minutes. Season with salt and pepper.
Remove the pot from the oven and stir in the browned mushrooms and onions. Place the pot back in the oven and cook for another 45 to 60 minutes until the beef becomes exceptionally tender.
Once done, remove the pot from the oven and let it rest, covered, for 30 minutes before serving.

FAQ

Can I make Beef Bourguignon in a slow cooker?

Yes, you can make Beef Bourguignon in a slow cooker, but you’ll lose some flavor. It’s recommended to start by rendering the bacon and searing the beef, followed by sautéing the vegetables in tomato paste and flour. Then, transfer everything to the slow cooker and cook on low for 4-6 hours, adding the sautéed mushrooms and pearl onions in the last hour of cooking.

What type of red wine should I use for Beef Bourguignon?

A bold red wine like Cabernet Sauvignon or Bordeaux works well in this recipe. It doesn’t need to be expensive; just something you’d enjoy drinking since about half the bottle will be left over after cooking.

Can I use beef stock instead of beef broth?

Yes, beef stock is a great substitute for beef broth. It’s even richer, which enhances the flavor of the dish. If you only have beef bouillon or Better than Bouillon, you can dissolve it in water for a similar effect.

What size Dutch oven is best for making Beef Bourguignon?

A 6-quart Dutch oven is recommended for this recipe. It’s a good size for making soups, stews, and casseroles without being too large. If you’re cooking for fewer people and halving the recipe, a 4-quart Dutch oven should work fine.