Beef Bourguignon is the definition of French comfort food—rich, hearty, and oh-so-satisfying. Whether you’re hosting a dinner party or simply looking for a special meal for a cozy night in, this dish will never disappoint. With tender beef, aromatic vegetables, and a luscious red wine sauce, it’s the kind of meal that’s perfect for a cold evening or when you want to indulge in a little luxury at home. The slow-cooked, melt-in-your-mouth beef paired with rich flavors will make your taste buds do a happy dance. Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
There’s so much to love about Beef Bourguignon! If you’re a fan of healthy comfort food, this dish is a dream. The tender chunks of beef become so soft they practically melt in your mouth, while the veggies and herbs infuse the dish with rich, savory flavors. You get all the satisfaction of a cozy meal with the added bonus of impressive French culinary flair. Plus, it’s an ideal dish to share with family or friends. The best part? You can make it in advance, which means less stress when you’re hosting a dinner.
It’s one of those quick family meals that’s also great for meal prep. If you have leftovers (which you probably will), they’re perfect for easy reheats or to enjoy the next day as the flavors continue to develop.
What Makes This Recipe Special?
Beef Bourguignon is more than just a stew. The slow-cooked beef in a high protein meal transforms into something sublime. The wine, herbs, and beef broth meld together, creating a sauce that’s both deeply flavorful and velvety smooth. The mushrooms and pearl onions add texture and a touch of sweetness, making each bite a complex and mouthwatering experience.
When cooked low and slow, all the ingredients come together beautifully, with the beef absorbing the rich, savory sauce. If you’re looking for an elegant yet budget-friendly recipe that’s bound to impress, Beef Bourguignon is your go-to dish.
Ingredients
- Beef Chuck: 2 lbs, cut into 2-inch cubes
- Bacon: 4 slices, chopped
- Carrots: 2, peeled and sliced
- Pearl Onions: 12, peeled (or 1 large onion, diced)
- Mushrooms: 8 oz, sliced
- Garlic: 3 cloves, minced
- Red Wine: 2 cups (preferably Burgundy or Pinot Noir)
- Beef Stock: 1 cup
- Tomato Paste: 2 tablespoons
- Flour: 2 tablespoons
- Olive Oil: 2 tablespoons
- Bay Leaf: 1
- Thyme: 1 teaspoon (or a few sprigs of fresh thyme)
- Parsley: Fresh, chopped for garnish
- Salt and Pepper: To taste
How to Make It Step-by-Step
Step 1: Prepare the Ingredients
First, preheat your oven to 325°F (160°C) so it’s ready to go once you start cooking. Now, let’s get our ingredients ready! Chop the bacon and set it aside, along with your vegetables. Slice your carrots and mushrooms, mince the garlic, and peel your pearl onions. Having everything prepped and ready to go makes the whole process feel smoother.
Step 2: Sear the Beef
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Pat your beef cubes dry with paper towels—this step is key to getting a nice, browned exterior. Season the beef with salt and pepper, then sear it in batches to ensure each piece is browned on all sides. This step helps develop a deep, rich flavor. Once browned, remove the beef and set it aside.
Step 3: Cook the Bacon and Vegetables
In the same pot, add the chopped bacon and cook it over medium heat until crispy. This will give you all those flavorful bits stuck at the bottom of the pot. Once crispy, remove the bacon and set it aside as well. Next, add the carrots, onions, and garlic to the pot. Sauté them for about 5 minutes until they begin to soften and become fragrant.
Step 4: Build the Sauce
Stir in 2 tablespoons of tomato paste and 2 tablespoons of flour. This will help thicken your sauce and give it a nice depth of flavor. Cook for about 1-2 minutes, then pour in the red wine. Scrape up all those tasty bits from the bottom of the pot to infuse the sauce with flavor. Add the beef stock, bay leaf, and thyme, and bring it all to a simmer.
Step 5: Slow-Cook to Perfection
Return the seared beef and bacon to the pot. Give it all a good stir, then cover the pot and transfer it to the oven. Let it cook for about 2.5 to 3 hours, or until the beef is fork-tender and the flavors have melded together. It’s the kind of slow-cooked magic that happens when you let time work its wonders.
Step 6: Final Touches
In the last 30 minutes, sauté the mushrooms in a separate pan over medium heat until golden and tender, then add them to the pot. Give everything a final stir and taste for seasoning. Add a little more salt and pepper if necessary.
Tips for Best Results
- Choose Quality Wine: Since the wine is a key component in the sauce, make sure you pick one you enjoy drinking. Burgundy, Pinot Noir, or Merlot work great, but any dry red wine will do the trick.
- Pat the Beef Dry: This ensures that you get a beautiful sear on the beef, giving it that delicious caramelized flavor.
- Cook Low and Slow: The longer you cook this dish, the more tender and flavorful the beef becomes. Resist the urge to rush this step!
Ingredient Substitutions & Variations
- Beef: While beef chuck is the traditional choice, you can also use brisket or short ribs. Just make sure it’s a cut that benefits from slow cooking.
- Wine: Don’t have red wine on hand? You can swap it out for extra beef broth and a splash of balsamic vinegar for a slightly different flavor profile.
- Onions: If you can’t find pearl onions, diced yellow or white onions will work in a pinch.
- Mushrooms: If you’re not a fan of mushrooms, feel free to leave them out—though they do add a lot of richness to the dish.
Serving Suggestions
Serve your Beef Bourguignon with:
- Mashed Potatoes: A creamy side to complement the savory sauce.
- Buttered Noodles: Classic and perfect for soaking up the rich sauce.
- Crusty Bread: For dipping and mopping up every last bit of the sauce.
- Green Beans or Roasted Brussels Sprouts: Add a pop of color and freshness with a side of veggies.
For a complete French experience, pair with the same red wine used in the recipe or a similar full-bodied red wine.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: As mentioned, a glass of the same red wine used in the recipe would make a fantastic pairing. If you prefer a non-alcoholic option, try a rich, flavorful sparkling water with a twist of lemon or lime to complement the dish’s richness.
- Sides: Along with mashed potatoes or buttered noodles, roasted vegetables like carrots, parsnips, or green beans work wonderfully to balance out the richness of the beef.
How to Store and Reheat Leftovers
- Refrigeration: Allow the Beef Bourguignon to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. The flavors actually deepen the next day!
- Freezing: This dish freezes well! Just place it in freezer-safe containers or bags. For the best results, freeze it without the mushrooms and add them fresh when reheating. Freeze for up to 3 months.
- Reheating:
- On the stove: Warm it over low heat, stirring occasionally. Add a splash of beef broth if the sauce thickens too much.
- In the oven: Transfer to an oven-safe dish, cover, and reheat at 325°F until warmed through.
- In the microwave: Heat in 1-minute intervals, stirring in between.
Make-Ahead and Freezer Tips
This Beef Bourguignon tastes even better the next day as the flavors meld together. It’s perfect for making in advance, whether for a dinner party or a meal prep session. You can refrigerate it overnight or freeze portions for later.
Common Mistakes to Avoid
- Don’t Rush the Searing Process: Taking the time to sear the beef properly will give you a more flavorful dish. Don’t overcrowd the pot!
- Skipping the Deglazing: When you add the wine, make sure you scrape up the browned bits from the bottom of the pot. This adds a ton of flavor to the sauce.
- Not Cooking Low Enough: The key to tender beef is slow cooking, so don’t crank up the heat. Patience is essential!
Frequently Asked Questions (FAQ)
- Can I use a different cut of beef for Beef Bourguignon?
Yes! Beef chuck is the most common cut, but brisket or short ribs also work great. Avoid lean cuts like sirloin, as they can become tough during long cooking. - Do I need to use pearl onions?
No, pearl onions are traditional but optional. You can use regular onions, chopped into smaller pieces, instead. - Can I make this without wine?
Absolutely! Substitute the wine with more beef broth and a splash of balsamic or red wine vinegar to maintain some acidity and depth. - Can I make Beef Bourguignon ahead of time?
Yes! In fact, this dish tastes even better the next day. Prepare it in advance and reheat for a rich, flavorful meal with minimal effort.
Cooking Tools You’ll Need
- Dutch oven (or large, heavy-bottomed pot)
- Sharp knife for chopping vegetables
- Wooden spoon for stirring
- Measuring spoons and cups
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Beef Bourguignon
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 slices bacon, chopped
- 2 medium carrots, peeled and sliced
- 12 pieces pearl onions, peeled
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon parsley, chopped for garnish
- to taste salt and pepper
Instructions
- Preheat the oven to 325°F (160°C).
- In a Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- Add olive oil to the same pot. Pat the beef cubes dry with paper towels, season with salt and pepper, and sear in batches until browned on all sides. Remove and set aside.
- In the same pot, add carrots, onions, and garlic. Sauté for about 5 minutes until slightly softened.
- Stir in tomato paste and flour, cooking for 1-2 minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add beef stock, bay leaf, and thyme, then bring to a simmer.
- Return the beef and bacon to the pot. Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours until the beef is fork-tender.
- In the last 30 minutes, sauté the mushrooms in a separate pan until golden, then add them to the pot. Stir well and adjust seasoning with salt and pepper.
- Remove the bay leaf and thyme sprigs. Garnish with chopped parsley before serving.
