Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut bacon, diced; 2 tablespoons olive oil (if needed); Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully); 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Beef Bourguignon: A Classic French Dish

Beef Bourguignon is a timeless French recipe that warms the soul and delights the taste buds. Originating from the Burgundy region, this hearty dish combines tender beef with rich red wine and various aromatic ingredients, creating an unforgettable meal that’s perfect for any gathering.

Why Make This Recipe?

Why should you embrace the art of making Beef Bourguignon? There are countless reasons! First, it’s a dish that has stood the test of time, sought after for its depth of flavor and comforting qualities. Cooking Beef Bourguignon is not just about your meal; it’s an experience. The fragrant aromas that fill your home as it simmers create an inviting atmosphere that invites friends and family to the kitchen. Plus, this recipe is perfect for meal prep—leftovers are even more delicious the next day!

Not to mention, making Beef Bourguignon gives you a chance to channel your inner chef, letting you play with flavors and techniques. Whether you’re cooking for a special occasion or simply want to impress loved ones, this dish delivers satisfaction with every bite.

How to Make Beef Bourguignon

Ready to dive into this delectable dish? Follow along as we break down the steps and ingredients you’ll need for the ultimate Beef Bourguignon.

Ingredients

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

Directions

Prepare the Bacon Base: Begin by heating your Dutch oven or a heavy-bottomed pot over medium heat. Add the diced bacon and cook slowly until crispy and golden, which should take about 8-10 minutes. The key here is rendering the fat gradually, creating a flavorful foundation for your entire dish. Remove the bacon with a slotted spoon and set it aside, leaving the precious bacon fat in the pot.
Brown the Beef Properly: Pat the beef cubes completely dry and generously season them with salt and pepper. Working in batches to avoid overcrowding, brown the beef pieces in the bacon fat over medium-high heat. Each piece should develop a rich, caramelized crust—this crucial step creates deep, complex flavors that define exceptional bourguignon. Don’t rush this process; proper browning takes about 12-15 minutes total.
Build the Aromatic Base: Remove the beef and add the sliced onions and carrots to the same pot. Cook until softened and lightly caramelized, about 8 minutes. Add the tomato paste and garlic, stirring constantly for another minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to eliminate the raw flour taste.
Create the Braising Liquid: Pour the wine slowly into the pot, scraping up all those beautiful browned bits from the bottom—these concentrated flavors are liquid gold. Add the beef broth, herbs, and return the browned beef and bacon to the pot. The liquid should just barely cover the meat; add more broth if needed.
The Long, Slow Braise: Bring the mixture to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally and adding liquid if needed. The beef is ready when fork-tender, and the sauce has thickened to coat the back of a spoon.
Prepare the Garnish: During the final hour of braising, sauté pearl onions in butter until golden and tender, about 15 minutes. In a separate pan, cook the mushrooms until golden brown and their moisture has evaporated, about 10 minutes. These components add textural contrast and fresh flavors to the rich stew.
Finish and Rest: Remove bay leaves and herb stems, then gently fold in the sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving—this allows flavors to settle and the sauce to reach perfect consistency.

Pro Tips for Success

Choose the Right Cut: Opt for chuck roast or bottom round to achieve tender and juicy meat after long cooking. Avoid lean cuts like sirloin, as they may dry out during the braise.
Wine Quality Matters: Use a good quality dry red wine that you would enjoy drinking—a lower-quality wine can impact the final flavor.
Patience is Key: Give the beef enough time to brown properly. Rushing this step can result in less flavor.
Herbal Boost: Fresh herbs elevate the dish. If available, fresh parsley, thyme, and bay leaves will enhance the flavor profile significantly.
Refrigerate for Depth of Flavor: If you have time, consider letting the finished dish sit in the fridge overnight. The flavors meld beautifully, making it even more delicious.

Flavor Variations

Mushroom Medley: Combine different mushrooms like shiitake and oyster with your button or cremini mushrooms for added depth and richness.
Vegetable Additions: Feel free to toss in other vegetables such as potatoes or parsnips for a heartier stew.
Spicy Twist: Add a pinch of red pepper flakes or a splash of Worcestershire sauce for a hint of heat and complexity.
Herb Swaps: Experiment with different herbs like rosemary or herbs de Provence for a unique twist.
Smoky Touch: For a smoky flavor, consider adding smoked paprika or using smoked bacon instead of regular bacon.

Serving Suggestions

When serving Beef Bourguignon, think French bistro style! A hearty portion of the dish can sit atop a mound of creamy mashed potatoes or a side of crusty French bread, perfect for dunking into the rich sauce. Complement the meal with a simple green salad dressed in light vinaigrette to balance the rich flavors. Pairing the dish with the same red wine used for cooking not only enhances the meal but also creates a cohesive dining experience.

Storage and Freezing Instructions

Beef Bourguignon stores beautifully! Place any leftovers in an airtight container and refrigerate for up to 3-4 days. The flavors deepen with time, making it even more delicious when reheated. If you wish to freeze it, consider doing so in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|——————–|—————-|
| Calories | 520 |
| Protein | 41g |
| Carbs | 22g |
| Fat | 30g |
| Fiber | 3g |
| Sodium | 820mg |

FAQ About Beef Bourguignon

Can I use a different type of beef?

Absolutely! While chuck roast or bottom round is ideal, you can also use brisket or even short ribs if you prefer a more marbled cut. Just ensure that the cut can handle long cooking times for tenderness.

Is there a non-alcoholic version of Beef Bourguignon?

Yes! If you wish to make a non-alcoholic version, you can substitute the wine with beef broth or a mixture of broth and a splash of vinegar (like red wine vinegar) for acidity. Just make sure to balance the flavors as needed.

How do I know when the beef is cooked properly?

Your Beef Bourguignon is ready when the beef is fork-tender and can be easily shredded. You’ll want to check for this tenderness after the 2 to 2½ hours of braising—if it still feels tough, let it cook a bit longer.

What can I use instead of pearl onions?

If pearl onions aren’t available, you can use chopped regular onions or shallots as a substitute. Sauté them well to develop sweetness!

Can I make this in a slow cooker?

Yes, you can definitely adapt this recipe for a slow cooker. After preparing the base ingredients, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Final Thoughts

Beef Bourguignon is more than just a recipe; it’s a culinary journey rooted in French tradition. By following these steps and tips, you’ll create a dish that not only fills the belly but also warms the heart. Gather your ingredients, invite your loved ones, and immerse yourself in the delightful process of creating this classic dish. You might just find that this recipe becomes a staple in your home, cherished and shared across generations. Enjoy every flavorful moment!