If you’re craving a dish that tastes like a warm hug on a plate, look no further than this Classic Beef Bourguignon Recipe. This iconic French stew is the perfect combination of tender beef slowly braised in rich red wine, mingled with aromatic vegetables and earthy mushrooms, creating layers of deep, comforting flavors. Whether you’re preparing a cozy family dinner or impressing guests with timeless elegance, this recipe transforms simple ingredients into a truly memorable experience.
Ingredients You’ll Need
The magic of this Classic Beef Bourguignon Recipe lies in the simplicity and quality of its ingredients. Each element plays an essential role, contributing texture, color, and flavor depth to the final dish.
- 2.5 pounds chuck beef: Choose well-marbled meat for perfect tenderness after slow cooking.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds a subtle hint of warmth.
- 3 tablespoons olive oil: For browning the beef and sautéing the vegetables.
- 6 ounces thick-cut bacon, diced: Provides a smoky richness that infuses the stew.
- 1 large yellow onion, chopped: Softens and sweetens as it cooks, building the stew’s base.
- 2 carrots, sliced: Bring a natural sweetness and vibrant color.
- 3 cloves garlic, minced: Offers a fragrant aroma and subtle depth.
- 2 tablespoons tomato paste: Intensifies the sauce with a touch of acidity and umami.
- 2 tablespoons all-purpose flour: Helps thicken the sauce to a lovely, clingy consistency.
- 2 1/2 cups dry red wine (like Pinot Noir): The soul of the dish, tenderizing the beef while enriching the flavor.
- 2 cups beef broth: Adds savory depth and balances the wine’s acidity.
- 1 bay leaf: Infuses subtle herbal notes throughout the stew.
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried): Complements the beef and vegetables perfectly.
- 1/2 pound pearl onions, peeled: Their sweetness softens in the stew and adds delightful texture.
- 1 tablespoon butter: Enriches the sautéed vegetables with a velvety finish.
- 8 ounces mushrooms, sliced: Earthy and tender, these soak up all the wonderful flavors.
- Chopped parsley for garnish: Adds a fresh, bright contrast to the rich stew.
How to Make Classic Beef Bourguignon Recipe
Step 1: Prep and Brown the Beef
Start by preheating your oven to 325°F. Pat each beef cube dry to ensure a beautiful sear and season generously with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat and cook the diced bacon until it crisps up delightfully. Remove the bacon and set it aside, but keep that flavorful fat in the pot. Next, working in batches, brown the beef cubes on all sides until each piece develops a rich crust. This step locks in the juices and adds incredible depth to your stew. Once browned, set the beef aside alongside the bacon.
Step 2: Build the Flavor Base
With the beef removed, add another tablespoon of olive oil if needed, then toss in the chopped onion and sliced carrots. Sauté them gently for 5 to 7 minutes until they soften and start to caramelize, bringing out their natural sweetness. Stir in the minced garlic and tomato paste, cooking for about a minute until fragrant and well combined. Next, sprinkle the flour over the vegetables and stir thoroughly, creating a roux that will thicken your sauce beautifully.
Step 3: Combine and Braise
Return the browned beef and crisp bacon to the pot. Pour in the red wine and beef broth, making sure everything is just covered. Add the bay leaf and thyme, and bring the mixture to a gentle simmer on the stove. Cover the Dutch oven with its lid and transfer it to the preheated oven. Let it slowly braise for 2.5 to 3 hours, until the beef reaches fork-tender perfection and the flavors meld into a luscious, thick stew.
Step 4: Prepare the Mushrooms and Pearl Onions
While your stew is cooking, heat the remaining olive oil and butter in a skillet over medium heat. Add the peeled pearl onions and sliced mushrooms, cooking them for 10 to 12 minutes until they’re golden and tender. Their caramelization adds a wonderful texture and taste contrast when added to the stew.
Step 5: Finish and Serve
Once your beef is perfectly tender, stir the sautéed mushrooms and pearl onions into the stew. If the sauce feels too thin, simmer it uncovered on the stove for 10 additional minutes to reach that ideal thickness. Finally, sprinkle chopped parsley on top to brighten the presentation. Serve your Classic Beef Bourguignon Recipe hot, and watch everyone delight in every spoonful.
How to Serve Classic Beef Bourguignon Recipe
Garnishes
Don’t underestimate the power of a fresh garnish. A generous sprinkle of chopped parsley not only adds a lovely burst of green, but also provides a fresh herbal note that balances the richness of the stew beautifully.
Side Dishes
This dish is wonderfully versatile when it comes to sides. Creamy mashed potatoes soak up every luscious drop, egg noodles make a perfect bed for the beef, and crusty French bread offers the ultimate vehicle for mopping up that divine sauce. Choose your favorite, or try them all!
Creative Ways to Present
If you want to impress, try serving individual portions in mini cocottes or rustic ramekins. Garnish each with a sprig of thyme or parsley and place a small piece of crusty baguette on the side. For a dinner party, a beautifully set board with a bottle of red wine will complement this Classic Beef Bourguignon Recipe and elevate the whole experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of this stew are a real treat. Store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making the next meal taste even better than the first.
Freezing
You can freeze Classic Beef Bourguignon Recipe for up to 3 months without losing its lovely texture or flavor. Be sure to cool it completely before transferring to freezer-safe containers. This makes it a fantastic, convenient option for future cozy dinners.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce has thickened too much during storage. Avoid using high heat to preserve the tenderness of the beef.
FAQs
Can I use a different cut of beef?
Chuck beef is ideal due to its marbling and flavor, but you can substitute with brisket or short ribs if you prefer. Just adjust cooking time accordingly to ensure tenderness.
What type of wine should I use?
A dry red wine like Pinot Noir is perfect as it provides fruity and earthy notes without overwhelming the dish. Avoid sweet wines or cooking wines with additives.
Is it okay to skip the bacon?
Bacon adds smoky richness, but if you prefer, you can omit it and increase olive oil slightly. The stew will still be delicious, just with a subtler depth.
How do I peel pearl onions easily?
Blanch pearl onions in boiling water for a minute, then transfer to ice water. The skins slip off effortlessly after this quick treatment.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add mushrooms and pearl onions sautéed at the end to preserve their texture.
Final Thoughts
There’s something truly special about settling in with a bowl of Classic Beef Bourguignon Recipe that’s been made with love. It’s not just food; it’s an experience filled with warmth, tradition, and a deep sense of satisfaction. So take your time, savor each step, and enjoy every bite—you’ll be making a favorite for years to come.
Print
Classic Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: High-Protein
Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of chuck beef braised slowly in red wine and beef broth with aromatic vegetables, bacon, and mushrooms. This comforting dish is perfect for a cozy dinner and gains depth in flavor when made ahead.
Ingredients
Beef and Seasonings
- 2.5 pounds chuck beef, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 3 tablespoons olive oil
- 6 ounces thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 1/2 cups dry red wine (like Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Vegetables and Garnish
- 1/2 pound pearl onions, peeled
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- Chopped parsley for garnish
Instructions
- Preheat and Prepare Beef: Preheat the oven to 325°F. Pat the beef cubes dry using paper towels and season them evenly with salt and black pepper to enhance flavor and aid browning.
- Cook Bacon: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove the bacon pieces and set them aside for later.
- Sear Beef: In the same pot, add beef in batches and sear on all sides until well browned to develop rich flavor. Remove browned beef and set aside with the bacon.
- Sauté Vegetables: Add another tablespoon of olive oil if necessary. Sauté chopped onion and sliced carrots for 5–7 minutes until they become softened and aromatic. Stir in minced garlic and tomato paste, cooking for 1 minute to meld flavors.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which helps thicken the stew later.
- Combine Ingredients and Simmer: Return the browned beef and crisp bacon to the pot. Pour in dry red wine and beef broth. Add bay leaf and thyme. Bring the mixture to a simmer on the stovetop.
- Bake the Stew: Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours until the beef is fork-tender and flavors meld beautifully.
- Sauté Onions and Mushrooms: While the stew cooks, heat the remaining olive oil and butter in a skillet over medium heat. Sauté the peeled pearl onions and sliced mushrooms for 10–12 minutes until golden and tender.
- Finish the Dish: Once the stew is done baking, stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for an additional 10 minutes if needed to slightly thicken the sauce.
- Garnish and Serve: Remove the bay leaf, garnish the stew with chopped parsley, and serve hot over mashed potatoes, egg noodles, or with crusty bread.
Notes
- Serve over mashed potatoes, egg noodles, or crusty bread for a complete meal.
- For more intense flavor, prepare this dish a day ahead and let it rest overnight.
- Use a good-quality dry red wine such as Pinot Noir for the best taste.
