If you’re on the lookout for a comforting, rich, and hearty dish, you’ve stumbled upon a true culinary gem: Beef Bourguignon. This classic French stew, also known as Boeuf Bourguignon, is renowned for its tender beef, luxurious red wine sauce, and earthy mushrooms, creating a meal that is deeply satisfying. With each bite, you can taste the harmony of flavors that come together over hours of slow cooking, making it perfect for chilly evenings or special occasions. What makes this dish truly special is not just its mouthwatering flavor but its simplicity. With straightforward ingredients and steps, even novice cooks can recreate this impressive dish at home. So, roll up your sleeves and let’s dive into the delightful world of Beef Bourguignon!

When you think of classic French cooking, Beef Bourguignon undoubtedly comes to mind. This dish stands out because it marries the simplicity of everyday ingredients with the richness of French gastronomy. Cooking beef in red wine not only tenderizes the meat but also infuses it with a depth of flavor that is unparalleled. Every element, from the crispy bacon to the sautéed mushrooms, plays a crucial role in building an unforgettable stew that is perfect for sharing with family and friends.

Why You’ll Love This Beef Bourguignon

Rich Flavor: The combination of beef, red wine, and rich seasonings results in a deep and satisfying taste.
Comfort Food: This hearty stew is the ultimate comfort food, perfect for chilly nights.
Easy to Prepare: With clear steps, you’ll find this recipe straightforward to follow even for beginner cooks.
Versatile Serving Options: Customize with a variety of sides, perfect for any palate.
Make-Ahead Friendly: This stew tastes even better the next day, making it ideal for meal prep.

Preparation Phase & Tools to Use

Before diving into your Beef Bourguignon, it’s essential to prepare your kitchen and gather the necessary tools. Start by ensuring your workspace is organized—this will help streamline the cooking process. You’ll need a large, oven-safe Dutch oven as it is perfect for both stovetop and oven cooking. A cutting board and sharp knife will be necessary for chopping your vegetables. Having measuring spoons and cups handy will ensure precise ingredient amounts, and a slotted spoon is helpful for transferring cooked ingredients without excess fat.

Additionally, if you can, invest in a good quality dry red wine. Not only will it contribute significantly to the flavor of your stew, but pairing a glass with your meal can enhance the dining experience. Now that you have everything ready, let’s get cooking!

Ingredients

1 large yellow onion – diced (about 2 cups)
1 medium carrot – sliced into 1/2-inch rounds (about 1/3 cup)
3 cloves of garlic – minced
8 ounces thick-cut bacon (5 to 6 slices) – cut crosswise into 1/2-inch pieces
3 pounds boneless beef chuck roast – trimmed and cut into 2-inch cubes
3 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more as needed
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 (750 ml) bottle of dry red wine
1 cup low-sodium beef broth
5 sprigs fresh thyme
2 dried bay leaves
8 ounces pearl onions (about 25), not thawed if frozen
8 ounces cremini mushrooms – quartered
3 tablespoons unsalted butter
Chopped fresh parsley, for garnish (optional)

Instructions

Step 1: Prepare the Oven

Begin by preheating your oven to 350°F (175°C). Positioning a rack in the lower third of the oven ensures even cooking as the stew bakes.

Step 2: Cook the Bacon

In your large Dutch oven, cook the diced bacon over medium heat for about 10 to 12 minutes. The goal here is to render the fat and achieve a crispy texture. Once cooked, transfer the bacon to a plate using a slotted spoon, leaving the bacon fat in the pot for added flavor.

Step 3: Sear the Beef

While the bacon cools, pat your beef cubes dry with paper towels. This helps achieve a nice sear, which is crucial for flavor. Season the beef generously with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In the remaining bacon fat, brown the beef in batches—each piece should be cooked for about 2-3 minutes per side to develop a beautiful crust. After searing, set the browned beef aside on the plate with the bacon.

Step 4: Cook the Vegetables

Now, it’s time to build a flavor base. In the same pot, add the diced onion and sliced carrot. Sauté these for about 3 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant, but be careful not to burn it.

Step 5: Build the Sauce

It’s time to create the sauce! Stir in the tomato paste and cook for 1-2 minutes until it darkens in color. Next, sprinkle the flour over the vegetable mixture. Stir thoroughly to combine the flour with the vegetables, allowing it to cook for about a minute. This helps to eliminate any raw flour taste and begins the thickening process for your sauce.

Step 6: Add Liquids and Herbs

Carefully pour in the dry red wine, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. This adds depth to your sauce. Following this, pour in the beef broth, add the thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of salt. Return the seared beef and any accumulated juices back into the pot, giving it a gentle stir.

Step 7: Bake in the Oven

Cover the Dutch oven with its lid and place it in your preheated oven. Let it bake for about 2 hours or until the beef becomes tender. Your kitchen will soon fill with the wonderful aroma of this classic French dish.

Step 8: Prepare the Mushrooms and Pearl Onions

While the beef is baking, prepare the finishing touches. In a skillet over medium heat, melt the butter. Add the pearl onions, quartered mushrooms, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Sauté these for 12-15 minutes until they are golden and tender. Their flavor will enhance your stew significantly.

Step 9: Combine and Finish

Once the beef is tender, remove the pot from the oven. Add the sautéed mushrooms and pearl onions to the stew, stirring gently to combine. Don’t forget to remove and discard the bay leaves and thyme stems. Before serving, taste and adjust the seasoning with additional salt and pepper as needed. A sprinkle of chopped fresh parsley on top adds a nice color and freshness.

Variations

Protein: Swap the beef with chicken thighs for a lighter variation, or try lamb for a unique flavor.
Vegetables: Additionally, you can include root vegetables like potatoes or parsnips for added heartiness.
Spices: Experiment with adding a pinch of smoked paprika or a dash of Worcestershire sauce for extra depth.

Cooking Notes

Low and Slow: Cooking at a low temperature for a longer period helps the flavors to meld beautifully.
Wine Selection: Choose a good quality dry red wine, as it significantly enhances the flavor of the dish.
Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated, as the flavors continue to develop.
Freezing: This dish freezes well; just be sure to let it cool completely before transferring it to an airtight container.

Serving Suggestions

Serve your Beef Bourguignon over egg noodles for a classic touch.
Mashed potatoes make for a creamy side that pairs well with the stew.
For a rustic experience, offer crusty bread on the side for dipping into the rich sauce.

Tips

Ensure the beef is well-seasoned before searing for maximum flavor.
Consider adding a splash of cognac after cooking to enhance the flavor.
Cooking the stew a day in advance will deepen the flavor profile.
Serve with a glass of the same red wine you used for cooking for a harmonious dining experience.

Prep Time, Cook Time, Total Time

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Nutritional Information

Calories: Approximately 600 per serving
Protein: 45g
Sodium: 800mg

FAQs

Can I use a slow cooker for Beef Bourguignon?

Absolutely! You can prepare the dish as usual on the stovetop and then transfer it to a slow cooker on low for 6-8 hours for a hands-off approach.

What type of red wine is best for Beef Bourguignon?

A good quality dry red wine such as Burgundy, Cabernet Sauvignon, or Merlot works well, as these wines complement the rich flavors of the dish.

How do I thicken the sauce if it’s too thin?

If you find your sauce too thin, create a slurry with cornstarch and water or add a bit more flour to thicken it during the final stages of cooking.

Can I make this recipe ahead of time?

Yes! In fact, Beef Bourguignon often tastes better the day after it’s made, allowing the flavors to meld beautifully.

Conclusion

In conclusion, Beef Bourguignon is a classic French comfort dish that brings warmth and richness to any dinner table. The interplay of tender beef, aromatic vegetables, and a luscious red wine sauce creates a meal that’s perfect for sharing. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, this recipe is sure to impress. We encourage you to try your hand at this dish and savor the experience of bringing a taste of France to your kitchen. Don’t forget to share your results, variations, and any tips you discover along the way in the comments below!