Beef Bourguignon Recipe
Rich, deeply savory, and impossibly comforting, Beef Bourguignon is the quintessential French stew that makes you feel like you’ve traveled straight to a rustic countryside kitchen. The combination of slow-simmered beef, red wine, aromatic herbs, smoky bacon, and tender vegetables comes together to create a dish that’s both timeless and utterly soul-warming. Whether you’re treating yourself on a chilly evening or impressing guests, this classic recipe promises each spoonful will be hearty, luxurious, and undeniably satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
Classic Beef Bourguignon owes its delicious depth to a handful of straightforward, high-quality ingredients. Each item adds its unique layer of flavor, creating an unforgettable stew where every element matters, from the smoky bite of bacon to the hearty richness of beef and the brightness of fresh herbs.
- Bacon (8 oz): Go for thick-cut if you can; it brings beautiful smokiness and those crave-worthy, crispy bits.
- Chuck Roast (3 lbs): Marbled and hearty, this cut turns melt-in-your-mouth tender when slow-cooked—perfect for stews like Beef Bourguignon.
- Salt and Black Pepper: Essential for bringing out all the other flavors—start light, and season to taste at the end.
- Yellow Onion (1 cup): Chopped onions add subtle sweetness and depth as they cook down into the base.
- Garlic (3 cloves): Minced garlic infuses each bite with a gentle, aromatic warmth.
- Tomato Paste (2 Tbsp): A concentrated burst of umami that boosts richness and color.
- All Purpose Flour (3 Tbsp): Just enough to thicken the stew for that luscious texture.
- Dry Red Wine (2 1/2 cups): Pinot Noir or Côtes du Rhône work beautifully, imparting bold flavor and deep color.
- Low-sodium Beef Broth (2 cups): Balances the wine and gives the stew its comforting heartiness.
- Soy Sauce (1 Tbsp): Adds a surprising pop of savoriness—just trust the process!
- Fresh Thyme (2 tsp): Fresh herbs brighten the stew, offering woodsy, aromatic notes.
- Fresh Rosemary (2 tsp): The perfect fragrant pairing with beef; skip dried, if possible.
- Bay Leaf (1): An essential background player infusing subtle earthiness into the broth.
- Carrots (4 medium): Cut chunky so they turn sweet and tender as they simmer without losing shape.
- Cremini or Button Mushrooms (8 oz): Their earthy flavor soaks up the stew and adds a meaty bite.
- Pearl Onions (8 oz): Sweet, delicate, and almost buttery after roasting—worth the bit of prep work.
- Olive Oil (2 Tbsp): For sautéing mushrooms and onions to golden perfection.
- Fresh Parsley (2 Tbsp): A grassy, vibrant finishing touch that brightens every serving.
How to Make Beef Bourguignon
Step 1: Prep Your Oven and Pot
Start by preheating your oven to 350 degrees. Select a heavy, oven-safe pot or braiser that will hold all the delicious layers of this Beef Bourguignon and make sure it’s ready for both stove and oven duties.
Step 2: Crisp the Bacon
Add the chopped bacon directly to your pot over medium-low heat. Sauté until golden and deliciously crisp, stirring occasionally. This step not only creates irresistible bacon bits, but also lays down a flavor-packed foundation, as you’ll be cooking with the reserved fat.
Step 3: Brown the Beef
Pat the chuck roast pieces dry with paper towels (this helps them brown, not steam) and season them lightly with salt and pepper. Brown the beef in batches so the pan isn’t overcrowded, searing each chunk on both sides for about 3 minutes per side. Transfer the browned pieces to a plate as you work. This crucial step adds color and deep, meaty flavor to your Beef Bourguignon.
Step 4: Build the Flavor Base
After the beef is browned, toss the chopped onion into the same pot and sauté for about 3 minutes. Add the minced garlic along with the tomato paste, stirring for a minute until wonderfully fragrant. Sprinkle in the flour and let it cook another minute—this will thicken the stew later on.
Step 5: Wine, Broth, and Aromatics
Now comes the fun part: pour the red wine into the pot, scraping up all those caramelized bits stuck to the bottom. Stir in the beef broth and soy sauce, then add the thyme, rosemary, and bay leaf. These ingredients elevate this Beef Bourguignon into something truly memorable.
Step 6: Simmer and Bake
Return the browned beef and any juices to the pot, then nestle in the carrot chunks. Bring the mixture to a gentle simmer, cover with a lid, and place in the preheated oven. Let it bake for about 2 hours, stirring once halfway through, until the meat is fork-tender and the flavors are beautifully melded.
Step 7: Sauté Mushrooms and Pearl Onions
While the stew finishes in the oven, heat olive oil in a skillet over medium heat. Add the mushrooms and pearl onions and cook for 12 to 15 minutes, stirring occasionally. They should turn golden and caramelized, adding texture and a sweet-savory note to the stew.
Step 8: Assemble and Finish
When the beef is supremely tender, stir in the sautéed mushrooms, pearl onions, and the reserved bacon. Taste and adjust seasoning with more salt and pepper if needed. Let everything mingle together over gentle heat for a few minutes—then your Beef Bourguignon is ready for the table.
How to Serve Beef Bourguignon
Garnishes
A sprinkle of freshly chopped parsley is the perfect way to finish Beef Bourguignon. The fresh, grassy notes cut right through the rich flavors, adding just the right pop of color and brightness.
Side Dishes
The classics are classics for a reason: creamy mashed potatoes, crusty fresh bread, or buttered egg noodles do wonders at soaking up that luscious sauce. Steamed green beans or a simple salad on the side keep things balanced and let the Beef Bourguignon shine.
Creative Ways to Present
For a show-stopping dinner, try serving Beef Bourguignon in individual bowls or small Dutch ovens. You could also spoon it over cheesy polenta, or tuck a small portion into mini pastry shells for a savory appetizer twist—there’s really no wrong way to enjoy this beautiful stew.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Bourguignon tastes even better the next day as the flavors meld and deepen. Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. The texture stays luscious, and it reheats like a dream.
Freezing
If you want to savor the magic later, let your Beef Bourguignon cool completely. Divide it into freezer-safe portions so it’s easy to thaw what you need, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm the stew gently in a pot over low to medium heat, stirring now and then until hot. If the sauce has thickened in the fridge or freezer, add a splash of broth or water to loosen it up while it heats. Avoid microwaving in large batches to preserve the stew’s texture.
FAQs
What’s the best wine to use for Beef Bourguignon?
Choose a dry, robust red like Pinot Noir or Côtes du Rhône. It doesn’t need to be expensive, but the better the wine, the richer the stew. Avoid super sweet or heavily oaked wines, as they can overpower the dish.
Can I use a different cut of beef?
Chuck roast is the classic choice for Beef Bourguignon, thanks to its marbling and tenderness after slow-cooking. Stew beef or brisket can also work, but avoid lean cuts, as they won’t achieve that dreamy texture.
Do I really need to use pearl onions?
If you can’t find fresh pearl onions, don’t worry—you can use frozen, which saves a lot of peeling time. They add a sweet, mellow bite, but quartered regular onions can work in a pinch.
Can I make Beef Bourguignon ahead of time?
Absolutely! This dish is perfect for making ahead since the flavors only deepen overnight. Simply reheat gently and finish with fresh parsley right before serving.
What makes Beef Bourguignon different from regular beef stew?
Beef Bourguignon is defined by its French roots, boasting layers of flavor from red wine, bacon, mushrooms, and herbs. The slow braise and choice of classic aromatics set it apart from a typical beef stew, resulting in something extra luxurious and special.
Final Thoughts
If you’ve never tried making Beef Bourguignon at home, this recipe is your perfect excuse. It’s hearty, comforting, and packed with deep flavor—yet absolutely achievable for home cooks. Pour yourself a glass of wine, gather your ingredients, and let the delicious aroma fill your kitchen. You’re in for an unforgettable meal!
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Beef Bourguignon Recipe
- Total Time: 3 hours
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A classic French dish, Beef Bourguignon is a hearty and flavorful beef stew cooked with red wine, bacon, mushrooms, and pearl onions. This recipe yields a rich and comforting meal that is perfect for a cozy dinner.
Ingredients
Main Ingredients:
- 8 oz. bacon, cut into 1-inch pieces
- 3 lbs. chuck roast, cut into 1 1/2 to 2-inch chunks
Additional Ingredients:
- Salt and black pepper
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 2 1/2 cups dry red wine
- 2 cups low-sodium beef broth
- 1 Tbsp soy sauce
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1 bay leaf
- 4 medium carrots, cut into 1-inch chunks
- 8 oz. cremini mushrooms or button mushrooms, halved if small, sliced thick if larger
- 8 oz. pearl onions, peeled
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 350 degrees.
- Dab chuck roast dry with paper towels and season with salt and pepper.
- Brown chuck roast pieces on both sides in the pot.
- Saute onion and garlic, then add tomato paste and flour.
- Pour in red wine, broth, soy sauce, herbs, and bay leaf.
- Return beef to pot, add carrots, and bring to a simmer. Transfer to oven and bake for about 2 hours.
- In a skillet, saute mushrooms and pearl onions until golden brown.
- Add mushroom and onion mixture, plus bacon, to the stew. Season to taste.
- Garnish with parsley and serve.
Spray an oven-safe pot or braiser with non-stick cooking spray. Add bacon and cook over medium-low heat until golden brown and crisp. Transfer bacon to drain on a paper towel and reserve fat in the pot.
Notes
- For best results, use a good quality red wine for this recipe.
- This dish tastes even better the next day as the flavors meld together.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 145mg
Keywords: Beef Bourguignon, French beef stew, red wine stew
