Beef Bourguignon is a classic French dish that brings together hearty beef, aromatic vegetables, and rich wine into a beautifully comforting stew. This delightful recipe, inspired by Julia Child, is a perfect blend of flavors that will impress family and friends at your dinner table.
Why Make This Recipe
There are countless reasons to make Beef Bourguignon, but perhaps the most compelling is the incredible depth of flavor that develops through the cooking process. The slow braising method not only tenderizes the beef but also allows the wine to infuse every ingredient, creating a dish that feels special yet can be made in your own kitchen. Plus, it’s a fantastic way to warm up on chilly days, making it a wonderful choice for a family dinner or a cozy gathering.
Whether you’re an experienced cook or a novice, this recipe is manageable and rewarding. The combination of simple ingredients transforms into a masterpiece that will have everyone asking for seconds. Plus, the aroma wafting through your kitchen while this stew simmers is simply irresistible.
How to Make Beef Bourguignon
Making Beef Bourguignon may take some time, but it’s worth every minute. Here’s a detailed breakdown to guide you through this delightful cooking experience.
Ingredients:
- 3 pounds chuck roast or bottom round, cut into 2-inch cubes
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- Salt and freshly ground black pepper
- 1 large yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
- 2 cups beef broth, preferably low-sodium
- 2 bay leaves
- 4-5 fresh thyme sprigs (or 1 teaspoon dried)
- 3-4 fresh parsley sprigs
- 1 pound small pearl onions, peeled
- 1 pound button or cremini mushrooms, quartered
- 2 tablespoons butter
- Fresh parsley for serving
Directions:
-
Prepare the Bacon Base: Begin by heating your Dutch oven or heavy-bottomed pot over medium heat. Add diced bacon and cook slowly until crispy and golden, about 8-10 minutes. The key here is rendering the fat gradually – this creates the flavorful foundation for your entire dish. Remove the bacon with a slotted spoon and set aside, leaving the precious bacon fat in the pot.
-
Brown the Beef Properly: Pat beef cubes completely dry and season generously with salt and pepper. Working in batches to avoid crowding, brown beef pieces in the bacon fat over medium-high heat. Each piece should develop a rich, caramelized crust – this step creates deep, complex flavors that define exceptional bourguignon. Don’t rush this process; proper browning takes about 12-15 minutes total.
-
Build the Aromatic Base: Remove beef and add sliced onions and carrots to the same pot. Cook until softened and lightly caramelized, about 8 minutes. Add tomato paste and garlic, stirring constantly for another minute until fragrant. Sprinkle flour over the vegetables and cook, stirring, for 2 minutes to eliminate the raw flour taste.
-
Create the Braising Liquid: Pour wine slowly into the pot, scraping up all those beautiful browned bits from the bottom – these concentrated flavors are liquid gold. Add beef broth, herbs, and return the browned beef and bacon to the pot. The liquid should just barely cover the meat; add more broth if needed.
-
The Long, Slow Braise: Bring the mixture to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 to 2½ hours, checking occasionally and adding liquid if needed. The beef is ready when fork-tender and the sauce has thickened to coat the back of a spoon.
-
Prepare the Garnish: During the final hour of braising, sauté pearl onions in butter until golden and tender, about 15 minutes. In a separate pan, cook mushrooms until golden brown and their moisture has evaporated, about 10 minutes. These components add textural contrast and fresh flavors to the rich stew.
-
Finish and Rest: Remove bay leaves and herb stems, then gently fold in the sautéed onions and mushrooms. Let the bourguignon rest for 10 minutes before serving – this allows flavors to settle and the sauce to reach perfect consistency.
Pro Tips for Success with Beef Bourguignon
-
Quality Ingredients Matter: Use a good quality wine since it is a crucial component of the recipe. A nice bottle of Burgundy or Pinot Noir will give the best flavor to the dish.
-
Don’t Rush the Browning: Properly browning the meat creates a flavorful crust that enhances the stew’s overall taste. Create a rich, deep color without overcrowding the pot.
-
Patience is Key: Allow the beef to simmer gently for the full duration to let the flavors meld perfectly. Rushing this stage will result in tough meat and a less flavorful stew.
-
Use Fresh Herbs: Whenever possible, opt for fresh herbs rather than dried ones for a more vibrant flavour profile.
-
Flavor Develops with Time: If you have the time, let the bourguignon sit for a day in the refrigerator; the flavors will improve significantly after a night’s rest.
-
Pairing is Important: Consider serving your Beef Bourguignon alongside a good loaf of crusty bread or buttery mashed potatoes to soak up the sauce.
Flavor Variations for Beef Bourguignon
-
Vegetarian Version: Substitute the beef with hearty mushrooms, lentils, and vegetable stock for a vegetarian take that still offers richness and depth.
-
Spicy Kick: Add some red pepper flakes or a splash of hot sauce for a kick of spice that will enhance the overall flavor.
-
Herb Infusion: Try adding fresh rosemary or a bay leaf for an added aromatic boost that complements the wine beautifully.
-
Add Peppers: Bell peppers or jalapeños can be diced and added for a different texture and flavor that can brighten the overall dish.
Serving Suggestions for Beef Bourguignon
Beef Bourguignon is incredibly versatile when it comes to serving options. Here are some ideas:
- Serve it over creamy mashed potatoes to absorb all the rich sauce.
- Pair it with crusty French bread or baguette for dipping—perfect for mopping up the delicious sauce.
- Consider serving over egg noodles for a comforting twist that adds to the dish’s heartiness.
- Garnish with fresh parsley for a pop of color and a hint of herbaceous flavor.
- You can also serve it alongside a fresh garden salad to balance the richness of the dish.
Storage and Freezing Instructions for Beef Bourguignon
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop the longer it sits. If you want to freeze remaining stew, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight before gently reheating on the stove or in the microwave.
Nutrition Facts (Per Serving)
| Nutrient | Value |
|—————-|————|
| Calories | 480 |
| Protein | 38g |
| Carbohydrates | 30g |
| Fat | 25g |
| Fiber | 5g |
| Sodium | 890mg |
FAQ About Beef Bourguignon
Can I use a different cut of beef?
While chuck roast or bottom round are ideal for this recipe due to their marbling and flavor, you can also substitute with brisket or flank steak. Just ensure you choose a cut that benefits from long cooking to become tender.
Can I make Beef Bourguignon without wine?
If you prefer to omit alcohol, you can replace the wine with additional beef broth and a touch of balsamic vinegar for acidity. Alternatively, adding a splash of grape juice can mimic the wine’s sweetness without the alcohol.
How can I thicken the sauce?
If you find that your sauce isn’t thickening as desired, you can mix a tablespoon of cornstarch with cold water to create a slurry and stir it into the sauce until it thickens. Make sure to cook it for an additional few minutes to eliminate the raw starch taste.
Is Beef Bourguignon a good meal prep option?
Absolutely! Beef Bourguignon is perfect for meal prep because the flavors develop over time, making it taste even better the next day. Just remember to store it properly and reheat thoroughly when you’re ready to eat.
What sides go well with Beef Bourguignon?
Classic pairings include mashed potatoes, crusty bread, or buttery egg noodles. A simple green salad also works well to balance the meal’s richness.
Final Thoughts
Beef Bourguignon exemplifies the heart and soul of French comfort food. With its rich flavors and tender beef, this recipe is a true labor of love that pays off in every bite. Whether you’re gathering around the dinner table with family or entertaining friends, this dish will undoubtedly leave a lasting impression. So don your apron, and prepare to indulge in a culinary classic that warms both the heart and stomach. Enjoy every moment of cooking and savor each mouthful of this delicious stew!
Print
Beef Bourguignon
- Total Time: 180 minutes
- Yield: 6 servings
- Diet: None
Description
A classic French stew that combines hearty beef, aromatic vegetables, and rich red wine for a comforting dish perfect for family dinners.
Ingredients
- 3 pounds chuck roast or bottom round, cut into 2-inch cubes
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- Salt and freshly ground black pepper
- 1 large yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
- 2 cups beef broth, preferably low-sodium
- 2 bay leaves
- 4-5 fresh thyme sprigs (or 1 teaspoon dried)
- 3-4 fresh parsley sprigs
- 1 pound small pearl onions, peeled
- 1 pound button or cremini mushrooms, quartered
- 2 tablespoons butter
- Fresh parsley for serving
Instructions
- Heat Dutch oven over medium heat; add bacon and cook until crispy, about 8-10 minutes.
- Remove bacon and set aside, leaving bacon fat in the pot.
- Season beef cubes with salt and pepper; brown in batches in bacon fat, about 12-15 minutes.
- Remove beef and cook onions and carrots in the same pot until softened, about 8 minutes.
- Add tomato paste and garlic, cook for 1 minute; add flour and cook for 2 minutes.
- Pour in wine, scraping up browned bits; add beef broth, herbs, beef, and bacon.
- Braise covered in a 325°F oven for 2 to 2.5 hours until beef is fork-tender.
- Sauté pearl onions in butter until golden, about 15 minutes; cook mushrooms until brown, about 10 minutes.
- Fold in sautéed onions and mushrooms, remove bay leaves, and rest for 10 minutes before serving.
Notes
Use good quality wine for the best flavor; let the stew rest overnight for improved taste.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French