Savor the Classic French Beef Bourguignon Recipe

Culinary magic happens when classic French beef bourguignon simmers with rich, deep flavors that dance across your palate.

Tender chunks of beef melt into a luxurious red wine sauce, creating a comfort dish that speaks directly to the soul.

Generations of home cooks have perfected this hearty stew, blending robust ingredients with careful technique.

Wine, herbs, and slow-cooked meat combine in a symphony of taste that warms you from the inside out.

Earthy mushrooms and pearl onions add delightful texture to each spoonful of this legendary French classic.

The aroma alone will transport you to a cozy kitchen in Burgundy, promising a dining experience that delights and satisfies.

Prepare to savor every exquisite bite of this timeless, soul-warming masterpiece.

Essential Ingredients for Beef Bourguignon

• Beef Chuck Roast: Classic, tender cut perfect for slow cooking.
• Bacon: Smoky flavor enhancer with rich, crispy texture.

• Onion, Carrot: Aromatic base for deep flavor foundation.
• Pearl Onions, Mushrooms: Sweet and earthy side vegetables.
• Garlic: Fragrant and intensely savory ingredient.

• Red Wine, Beef Broth: Rich, robust cooking liquid.
• Tomato Paste: Concentrated depth and color booster.
• Thyme Sprigs, Bay Leaves: Herbal, traditional French seasoning.
• Flour: Smooth sauce thickener.
• Kosher Salt, Black Pepper: Essential seasoning for balanced taste.

• Butter: Silky cooking fat for vegetables.
• Fresh Parsley: Bright, fresh garnish.
• Egg Noodles, Mashed Potatoes, Crusty Bread: Optional serving accompaniments.

Step-by-Step Guide to Beef Bourguignon

Step 1: Preheat Cooking Space

Position the oven rack in the lower third and warm the oven to 350°F.

Step 2: Crisp Bacon Bits

Cook bacon in a large Dutch oven over medium heat until golden and crispy.

Transfer bacon to a separate bowl, keeping the delicious fat in the pot.

Step 3: Sear Beef Chunks

Prepare beef by patting dry with paper towels.

Season beef with salt and pepper.

Brown beef chunks in bacon fat, working in batches to ensure perfect caramelization.

Move seared beef to the bacon bowl.

Step 4: Develop Flavor Base

• Onions
• Carrots

Add garlic and cook briefly.

Stir in tomato paste and let it deepen in color.

Step 5: Create Thickening Layer

Dust vegetables with flour, stirring thoroughly to coat.

Cook briefly to eliminate raw flour taste.

Step 6: Build Liquid Foundation

Pour red wine into the pot, scraping up browned bits.

• Beef broth
• Thyme sprigs
• Bay leaves

Return beef and bacon to the pot and bring to a gentle simmer.

Step 7: Slow Roast

Cover pot and transfer to oven.

Roast for 2 hours until beef becomes wonderfully tender.

Step 8: Prepare Complementary Vegetables

• Pearl onions
• Mushrooms

Cook until lightly browned and tender.

Step 9: Combine Ingredients

Fold sautéed vegetables into the stew.

Remove bay leaves and thyme stems.

Taste and adjust seasoning.

Step 10: Finish and Plate

Sprinkle with fresh parsley.

Serve alongside egg noodles, creamy mashed potatoes, or crusty bread.

Pro Tips for Rich and Tender Beef Stew

• Select well-marbled chuck roast or bottom round for tender, flavorful beef that breaks down beautifully during slow cooking.
• Pat beef completely dry before searing to achieve a perfect golden-brown crust, which locks in rich flavors and prevents steaming.
• Use a good-quality dry red wine like Burgundy or Pinot Noir for authentic depth and complexity in the sauce.
• Maintain a gentle simmer in the oven to ensure meat becomes supremely tender without becoming tough or dry.
• Sauté pearl onions and mushrooms separately to prevent them from becoming mushy and preserve their distinct caramelized flavor.

Storing and Reheating French Beef Stew

• Store leftover beef bourguignon in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer cooled stew to freezer-safe containers, leaving some space for expansion, and freeze up to 3 months for later enjoyment.
• Gently warm the stew in a pot over medium-low heat, stirring occasionally to prevent scorching and maintain the tender meat's texture.
• For quick reheating, place a portion in a microwave-safe dish, cover with a lid, and heat in 30-second intervals, stirring between each to distribute warmth evenly.

What to Serve With Beef Bourguignon

• Pair with Bold Red Wines: Select full-bodied Burgundy wines like Pinot Noir or Côtes du Rhône, which complement the rich beef flavors and match the recipe's French heritage perfectly.
• Serve with Rustic Bread Companions: Choose crusty sourdough or French baguette slices to soak up the delicious burgundy sauce, enhancing every savory bite of the hearty stew.
• Match with Creamy Side Dishes: Prepare smooth mashed potatoes or buttery egg noodles as accompaniments, creating a luxurious texture contrast with the tender beef and robust sauce.
• Enhance with Fresh Herb Garnishes: Sprinkle chopped parsley or thyme over the dish to brighten the deep, complex flavors and add a refreshing herbal note to the rich, slow-cooked meal.

Flavor Variations of Beef Bourguignon

• Vegetarian Beef Substitute: Replace beef with hearty portobello mushrooms or seitan chunks, maintaining the rich wine-based sauce and cooking method for a plant-based version.
• Lamb Bourguignon: Swap beef with tender lamb shoulder cubes for a slightly gamier flavor profile that complements the red wine braising technique.
• Low-Carb Option: Use cauliflower or rutabaga instead of traditional sides, and replace flour with cornstarch or arrowroot for thickening to reduce carbohydrate content.
• Slow Cooker Adaptation: Transfer all ingredients to a slow cooker after initial searing steps, cooking on low for 6-8 hours to achieve the same melt-in-your-mouth beef texture with minimal hands-on preparation.

FAQs

• Why is red wine important in Beef Bourguignon?

Red wine provides depth, richness, and complexity to the dish. The wine helps tenderize the meat and creates a robust, flavorful sauce that is signature to this classic French recipe.

• Can I use a different type of meat instead of beef?

While traditional Beef Bourguignon uses beef, you can substitute with pork or lamb. However, the cooking time and texture might slightly vary from the original recipe.

• What's the purpose of searing the meat before slow cooking?

Searing develops a rich, caramelized exterior on the beef, which creates a deep flavor foundation for the entire dish. This technique locks in moisture and adds a wonderful brown crust that enhances the overall taste profile.

• Is this recipe considered difficult to make?

Beef Bourguignon requires multiple steps but isn’t overly complicated. With patience and careful attention to details like searing and layering flavors, home cooks can successfully create this classic French stew.

Why Beef Bourguignon Is a French Classic

• Unlock Gourmet Flavor: Transform ordinary ingredients into a restaurant-worthy dish that impresses with deep, rich flavors that develop through careful slow-cooking techniques.
• Master Culinary Technique: Learn professional cooking methods like deglazing, searing, and layering ingredients that elevate home cooking skills and boost kitchen confidence.
• Comfort Food Champion: Enjoy a hearty, warming meal that wraps you in delicious comfort, perfect for satisfying hunger and creating memorable dining experiences with loved ones.
• Flexible Serving Options: Pair this versatile stew with multiple sides like egg noodles, mashed potatoes, or crusty bread, making it adaptable to different preferences and meal styles.

Beef Bourguignon Recipe

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4.8 from 33 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Savory French classic Beef Bourguignon delivers rich, wine-infused comfort straight from Burgundy’s culinary heart. Tender beef chunks melt with robust red wine sauce, promising a luxurious dining experience you’ll remember long after the last delicious bite.

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Ingredients

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Meats and Proteins:

• 1 (3-pound) boneless beef chuck roast, trimmed and cut into 2-inch cubes
• 8 ounces (226 grams) thick-cut bacon, cut into 1/2-inch pieces

Vegetables and Aromatics:

• 1 large yellow onion, diced (about 2 cups)
• 1 medium carrot, sliced into 1/2-inch rounds (about 1/3 cup)
• 3 cloves garlic, minced

Herbs, Spices, and Liquids:

• 3 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 1 tablespoon tomato paste
• 3 tablespoons all-purpose flour
• 1 (750-milliliter) bottle dry red wine
• 1 cup low-sodium beef broth
• 5 sprigs fresh thyme
• 2 dried bay leaves

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Instructions

1. Initiate the culinary journey by preheating the oven to a precise 350°F, positioning the rack in the lower third for optimal heat circulation.
2. Render the bacon in a robust Dutch oven, transforming it into crispy, golden morsels while releasing its rich, smoky essence. Extract the bacon, preserving the luxurious rendered fat.
3. Meticulously pat the beef cubes dry, seasoning them with a judicious blend of salt and pepper. Sear the meat in batches, creating a deep mahogany crust that locks in robust flavors.
4. Introduce aromatic vegetables to the pot, allowing onions and carrots to soften and release their subtle sweetness. Incorporate garlic for a fragrant undertone, then fold in tomato paste to intensify the flavor profile.
5. Dust the vegetable mixture with a light coating of flour, stirring to create a foundation that will naturally thicken the stew’s texture.
6. Deglaze the pot with red wine, liberating the caramelized bits clinging to the bottom. Incorporate beef broth, thyme, and bay leaves, reuniting the seared beef and crispy bacon with their accompanying juices.
7. Orchestrate a slow, gentle cooking process by covering the pot and transferring it to the oven. Allow the beef to tenderize gradually, transforming into melt-in-your-mouth morsels over two hours.
8. Meanwhile, prepare a complementary medley of pearl onions and mushrooms. Sauté them in butter until they develop a golden-brown exterior and tender interior.
9. Integrate the caramelized onions and mushrooms into the stew, removing the herb stems and bay leaves. Calibrate the seasoning to achieve a harmonious flavor balance.
10. Elevate the presentation by garnishing with freshly chopped parsley. Serve alongside pillowy egg noodles, creamy mashed potatoes, or a rustic, crusty bread to soak up the sumptuous sauce.

Notes

• Select high-quality beef chuck roast with good marbling for tender, melt-in-your-mouth texture.
• Pat beef cubes completely dry before searing to ensure perfect golden-brown caramelization and develop deep flavor.
• Use a robust red wine like Burgundy or Pinot Noir for authentic rich taste that complements the meat.
• Cook in heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior braising results.
• Sear meat in batches to prevent overcrowding and achieve proper browning without steaming.
• Allow stew to rest 15-20 minutes after cooking to let flavors meld and sauce thicken naturally.
• Low and slow cooking breaks down tough muscle fibers, creating incredibly tender beef.
• For gluten-free version, replace wheat flour with cornstarch or arrowroot powder during thickening.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 520
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 110 mg