Beef Bourguignon

There’s something truly magical about Beef Bourguignon. This French classic takes humble ingredients—beef, red wine, and simple aromatics—and transforms them into a rich, deeply flavored dish that feels like a warm hug on a plate. The slow-simmered beef becomes melt-in-your-mouth tender, while the velvety sauce, infused with wine and herbs, brings everything together beautifully. If you’ve never made this dish before, trust me—this one’s a game-changer.

Why You’ll Love This Recipe

This recipe isn’t just about cooking; it’s about creating an experience. Whether you’re making it for a cozy family dinner, an elegant gathering, or simply treating yourself, here’s why it’s a must-try:

Rich and Flavorful:

Slow-cooked beef in a luxurious red wine sauce with layers of deep, savory flavors.

Perfect for Special Occasions:

This dish has a sophisticated feel, making it perfect for impressing guests.

Make-Ahead Friendly:

Tastes even better the next day, so you can prepare it in advance for easy entertaining.

Comforting and Hearty:

The kind of meal that warms you from the inside out, perfect for chilly evenings.

Customizable:

Easily adaptable to different preferences—add extra veggies, tweak the seasonings, or use your favorite cut of beef.

Ingredients

Each ingredient plays a vital role in building the deep, complex flavors of this dish.

Beef Chuck:

A well-marbled cut that becomes incredibly tender when slow-cooked.

Red Wine:

The heart of the sauce, adding depth and richness. A dry red like Pinot Noir or Burgundy works best.

Beef Broth:

Enhances the sauce with even more savory goodness.

Carrots:

Add natural sweetness and a bit of texture to the dish.

Pearl Onions:

Mild and slightly sweet, they absorb all the delicious flavors of the sauce.

Garlic:

Brings aromatic depth and warmth.

Tomato Paste:

Adds richness and a slight tang to balance the flavors.

Bacon:

Adds a smoky, salty contrast to the slow-cooked beef.

Mushrooms:

Earthy and meaty, they complement the beef beautifully.

Flour:

Helps thicken the sauce to the perfect consistency.

Fresh Thyme and Bay Leaves:

Classic herbs that infuse the dish with aromatic depth.

Butter:

For sautéing and adding a touch of richness at the end.

Salt and Black Pepper:

Essential for bringing out all the flavors.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break it down step by step for a foolproof Beef Bourguignon:

Prepare the Beef:

Pat the beef dry with paper towels and season generously with salt and pepper. This helps it brown beautifully.

Sear the Beef:

In a large Dutch oven, cook the bacon until crispy. Remove it and set aside, leaving the fat in the pot. Sear the beef in batches until browned on all sides, then remove and set aside.

Sauté the Aromatics:

Add the carrots and pearl onions to the pot, cooking until slightly caramelized. Stir in the garlic and tomato paste, cooking for another minute.

Deglaze with Wine:

Pour in the red wine, scraping up any browned bits from the bottom of the pot—this adds tons of flavor! Let it simmer for a few minutes to reduce slightly.

Simmer the Stew:

Return the beef and bacon to the pot, then add the beef broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and cook low and slow for about 2.5 to 3 hours until the beef is tender.

Sauté the Mushrooms:

While the stew simmers, cook the mushrooms in butter until golden brown. Add them to the stew in the last 30 minutes of cooking.

Thicken the Sauce:

If needed, mix a little flour with butter and stir it into the stew to thicken the sauce slightly.

Final Touches:

Remove the thyme stems and bay leaves, taste for seasoning, and adjust as needed.

Serve and Enjoy:

Ladle over mashed potatoes, buttered noodles, or crusty bread. Garnish with fresh parsley for a pop of color.

How to Serve Beef Bourguignon

This dish is best enjoyed with comforting sides that soak up the rich sauce. Here are some ideas:

Mashed Potatoes:

A creamy, buttery base that pairs beautifully with the stew.

Buttered Egg Noodles:

A traditional choice that lets the sauce cling to every bite.

Crusty Bread:

Perfect for sopping up every last bit of that incredible sauce.

Roasted Vegetables:

Serve alongside roasted Brussels sprouts, carrots, or green beans for extra color and freshness.

A Glass of Red Wine:

Since you’re cooking with wine, why not pour yourself a glass to enjoy with the meal?

Additional Tips

Use a Good Wine:

The wine flavor is key in this dish, so use one that’s good enough to drink.

Don’t Rush the Cooking Time:

Low and slow is the secret to fork-tender beef.

Make It Ahead:

This dish tastes even better the next day, so feel free to make it ahead of time.

Freeze for Later:

Beef Bourguignon freezes well—store in airtight containers for up to 3 months.

Skim Excess Fat:

If needed, skim off any extra fat from the top before serving for a cleaner flavor.

FAQ Section

Q1: Can I use a different cut of beef?

A1: Yes! While beef chuck is best, brisket or short ribs also work well.

Q2: Can I make this without wine?

A2: Yes, but the wine is key to the authentic flavor. You can substitute with extra beef broth and a splash of balsamic vinegar.

Q3: How do I store leftovers?

A3: Store in an airtight container in the fridge for up to 4 days.

Q4: Can I make this in a slow cooker?

A4: Yes! Sear the beef and veggies first, then transfer everything to the slow cooker and cook on low for 7-8 hours.

Q5: What’s the best way to reheat it?

A5: Reheat gently on the stovetop over low heat until warmed through.

Q6: Can I add potatoes to the stew?

A6: Yes, but they may break down during cooking. It’s best to serve them on the side.

Q7: Can I thicken the sauce more?

A7: Yes, mix a tablespoon of flour or cornstarch with water and stir it in at the end.

Q8: What if I don’t have pearl onions?

A8: Regular diced onions work too, but pearl onions add a nice touch.

Q9: Can I make this in an Instant Pot?

A9: Yes! Use the sauté function for searing, then pressure cook on high for about 45 minutes.

Q10: Do I need to marinate the beef?

A10: It’s not necessary, but marinating in wine overnight can deepen the flavor.

Final Thoughts

Beef Bourguignon is the kind of dish that turns an ordinary evening into something special. It’s rich, hearty, and full of complex flavors that only get better with time. Whether you’re making it for a cozy night in or to impress guests, it’s a true classic that never disappoints. Try it out and let me know how it goes!

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