Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and flavorful French stew made with tender chunks of beef, hearty vegetables, and a luscious red wine sauce.

This dish is the epitome of comfort food and is perfect for a cozy dinner or special occasion. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender while absorbing the deep, complex flavors of the wine and herbs. Serve it over creamy mashed potatoes or crusty bread for a truly indulgent meal that’s sure to impress.

Kitchen Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Cutting board and knife
• Measuring cups and spoons
• Ladle
• Fine mesh strainer (optional)

Ingredients

For the Beef Bourguignon:

• 2.5 lbs (1.1 kg) beef chuck or stewing beef, cut into 2-inch cubes
• 4 slices of thick-cut bacon, diced
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups (475ml) dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups (475ml) beef stock
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and black pepper, to taste

For the Garnish:

• 1 lb (450g) cremini mushrooms, quartered
• 1 tbsp unsalted butter
• 12 pearl onions, peeled
• Fresh parsley, chopped (optional)

Directions

1. Prepare the Beef: Season the beef cubes with salt and pepper. Heat the Dutch oven over medium heat and cook the bacon until crispy. Remove the bacon and set aside.
2. Sear the Beef: In the same pot, add the beef cubes in batches and sear them on all sides until browned. Remove and set aside.
3. Sauté Vegetables: Add olive oil to the pot. Sauté the onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
4. Deglaze the Pot: Stir in tomato paste and cook for 2 minutes. Sprinkle in the flour and mix well. Gradually pour in the wine, scraping the bottom to release any browned bits.
5. Simmer the Stew: Return the beef and bacon to the pot. Add the beef stock, thyme, bay leaves, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5–3 hours, stirring occasionally.
6. Prepare the Garnish: In a skillet, melt butter and sauté the mushrooms until golden brown. Add the pearl onions and cook until tender.
7. Combine and Serve: Once the stew is cooked, stir in the mushrooms and pearl onions. Discard the bay leaves. Serve hot, garnished with fresh parsley.

Prep Time

30 minutes

Cook Time

3 hours

Total Time

3 hours 30 minutes

Nutrition (Per Serving, Approx. 6 Servings)

• Calories: 450
• Protein: 40g
• Carbohydrates: 12g
• Fat: 22g
• Fiber: 2g

Expert Tips

• For the best flavor, use a good-quality dry red wine that you enjoy drinking.
• If you prefer a thicker sauce, allow the stew to simmer uncovered for the last 30 minutes.
• Browning the beef and vegetables is essential for building depth of flavor.

FAQs

What kind of wine should I use?
Use a dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon.

Can I make this in a slow cooker?
Yes, after browning the beef and vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours.

Can I make this ahead of time?
Absolutely! Beef Bourguignon tastes even better the next day. Store it in the refrigerator and reheat gently on the stovetop.

Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Storing & Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat on the stovetop over low heat until warmed through.

Substitutions & Variations

• Meat: Substitute beef with lamb or pork for a different flavor profile.
• Vegetarian Option: Use mushrooms and lentils instead of beef, and vegetable broth instead of beef stock.
• Herbs: Swap thyme with rosemary or add fresh sage for a unique twist.

Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and flavorful French stew made with tender chunks of beef, hearty vegetables, and a luscious red wine sauce.

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Equipment

• - Large Dutch oven or heavy-bottomed pot
• - Wooden spoon
• - Cutting board and knife
• Measuring cups and spoons
• - Ladle
• - Fine mesh strainer (optional)

Ingredients

  

• #### For the Beef Bourguignon:
• - 2.5 lbs 1.1 kg beef chuck or stewing beef, cut into 2-inch cubes
• - 4 slices of thick-cut bacon diced
• - 2 tbsp olive oil
• - 1 large yellow onion diced
• - 2 carrots peeled and sliced
• - 4 garlic cloves minced
• - 2 tbsp tomato paste
• - 2 tbsp all-purpose flour
• - 2 cups 475ml dry red wine (e.g., Burgundy or Pinot Noir)
• - 2 cups 475ml beef stock
• - 2 tsp fresh thyme leaves or 1 tsp dried thyme
• - 2 bay leaves
• - Salt and black pepper to taste
• #### For the Garnish:
• - 1 lb 450g cremini mushrooms, quartered
• - 1 tbsp unsalted butter
• - 12 pearl onions peeled
• - Fresh parsley chopped (optional)

Instructions

 

• **Prepare the Beef:** Season the beef cubes with salt and pepper. Heat the Dutch oven over medium heat and cook the bacon until crispy. Remove the bacon and set aside.
• **Sear the Beef:** In the same pot, add the beef cubes in batches and sear them on all sides until browned. Remove and set aside.
• **Sauté Vegetables:** Add olive oil to the pot. Sauté the onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
• **Deglaze the Pot:** Stir in tomato paste and cook for 2 minutes. Sprinkle in the flour and mix well. Gradually pour in the wine, scraping the bottom to release any browned bits.
• **Simmer the Stew:** Return the beef and bacon to the pot. Add the beef stock, thyme, bay leaves, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5–3 hours, stirring occasionally.
• **Prepare the Garnish:** In a skillet, melt butter and sauté the mushrooms until golden brown. Add the pearl onions and cook until tender.
• **Combine and Serve:** Once the stew is cooked, stir in the mushrooms and pearl onions. Discard the bay leaves. Serve hot, garnished with fresh parsley.