Beef Bourguignon is a French classic that transforms simple ingredients into a luxurious and deeply flavorful stew. Tender chunks of beef are slow-cooked in red wine with aromatic herbs, smoky bacon, and hearty vegetables. This dish is perfect for cozy family meals, elegant dinner parties, or any time you want to experience the rustic charm of French cuisine at home.
Why You’ll Love This Recipe
This recipe captures everything that makes Beef Bourguignon a beloved comfort dish: deeply browned beef, a rich and glossy red wine sauce, perfectly cooked vegetables, and a touch of thyme. It’s a meal that develops complex flavor over time and fills your home with an irresistible aroma. Despite its gourmet reputation, this version is straightforward enough for the home cook.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef:
Beef chuck, cut into 2-inch cubes
Thick-cut bacon, diced
Olive oil
Large onion, finely chopped
Carrots, diced
Garlic cloves, minced
Tomato paste
All-purpose flour
Dry red wine (Burgundy or Pinot Noir)
Beef stock
Bouquet garni (bay leaves, thyme, parsley)
Black peppercorns
For the Vegetables:
Pearl onions, peeled or frozen
Cremini mushrooms, halved
Butter
Sugar
Carrots, sliced into coins
Celery stalks, sliced
For Garnish:
Fresh thyme sprigs
Chopped parsley
Directions
1. Sear the Beef & Bacon
Preheat oven to 325°F (160°C).
In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
Pat the beef dry with paper towels and season with salt and pepper.
In batches, sear the beef in the bacon fat combined with a bit of olive oil until well browned on all sides (3–4 minutes per side). Remove and set aside.
2. Build the Sauce
In the same pot, add the chopped onion, diced carrots, and garlic. Sauté for about 5 minutes until softened.
Stir in the tomato paste and cook for 1 minute.
Sprinkle the flour over the vegetables and stir to coat; cook for another minute.
Slowly pour in the red wine, scraping up any browned bits from the bottom. Add the beef stock and stir to combine.
3. Add Beef and Braise
Return the browned beef and bacon to the pot.
Add the bouquet garni and black peppercorns.
Bring the stew to a simmer, then cover and transfer to the oven.
Cook for 2½ to 3 hours, or until the beef is fork-tender.
4. Cook the Vegetables
While the beef braises, melt the butter in a skillet over medium heat.
Add pearl onions, mushrooms, sugar, sliced carrots, and celery. Sauté for about 10–15 minutes until the vegetables are lightly caramelized and tender.
5. Finish the Dish
Remove the stew from the oven. Discard the bouquet garni.
Stir in the cooked vegetables and simmer uncovered on the stovetop for an additional 15 minutes to meld flavors and slightly thicken the sauce.
Taste and adjust seasoning with salt and pepper as needed.
6. Garnish and Serve
Garnish with fresh thyme sprigs and chopped parsley.
Serve hot with crusty bread, mashed potatoes, or buttered noodles.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 30 minutes
Cooking time: 3 to 3½ hours
Total time: 3½ to 4 hours
Variations
Use lamb or pork shoulder for a twist on the traditional beef version.
Add a splash of Cognac for deeper richness.
Stir in a spoonful of Dijon mustard at the end for a subtle tang.
Use baby potatoes in place of pearl onions for a heartier texture.
Serve over creamy polenta for an alternative to mashed potatoes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The flavor improves with time, making it an excellent make-ahead dish.
Reheat gently on the stovetop or in the oven, adding a splash of broth or wine if the sauce thickens too much.
Beef Bourguignon also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different cut of beef?
Yes, beef chuck is ideal, but brisket or bottom round also work well with long braising.
What kind of wine should I use?
Use a dry red wine like Burgundy, Pinot Noir, or Côtes du Rhône. Avoid sweet or overly tannic wines.
Can I make this dish in a slow cooker?
Yes, after searing the meat and building the sauce, transfer to a slow cooker and cook on low for 8 hours.
Do I have to use a bouquet garni?
It’s recommended for depth of flavor, but you can add the herbs loose and remove them before serving.
What’s the best side dish for Beef Bourguignon?
Mashed potatoes, egg noodles, or crusty French bread are traditional favorites.
How do I thicken the sauce?
If needed, simmer uncovered after braising to reduce and thicken naturally.
Can I make this dish ahead of time?
Absolutely. It tastes even better the next day after the flavors have had time to meld.
Should I peel the pearl onions?
If using fresh, yes. If using frozen, they are typically pre-peeled and ready to use.
Can I omit the bacon?
You can, but the bacon adds a smoky depth that enhances the sauce. Consider substituting with smoked paprika or turkey bacon.
Is this dish gluten-free?
No, due to the flour. Substitute with a gluten-free flour blend to make it gluten-free.
Conclusion
Perfect Beef Bourguignon is a timeless recipe that rewards patience with deep, comforting flavors and tender meat. It’s the kind of dish that turns a simple dinner into an occasion, whether served at a dinner party or as a cozy weekend meal. With its classic preparation and elegant presentation, this French stew is truly worth mastering.
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