Beef Bourguignon Recipe
Introduction
Hola! If there’s one dish that can turn a chilly evening into a memory-filled gathering, it’s this Classic Beef Bourguignon recipe. Growing up in sunny Orlando, I never thought I’d fall so hard for a French comfort food, but here we are. The first time I made it, the aroma of wine, garlic, and fresh thyme filled my kitchen, reminding me of the same warmth I felt cooking alongside my abuela. This bourguignon recipe is rich, hearty, and perfect for fall dinners, winter holidays, or any cozy evening in. Once you try it, you’ll see why it’s one of my favorite beef dishes.
Quick Recipe Overview
| Prep Time | 30 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 4 hours |
| Servings | 6 |
| Difficulty | Moderate |
| Cuisine | French |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of beef, bacon, and wine creates a deep, hearty flavor that’s truly unforgettable.
- Perfect for Gatherings: This dish easily feeds a crowd, making it ideal for holiday dinners or special occasions.
- Make-Ahead Friendly: Like many stews, the flavors get even better the next day, which makes meal prep simple.
- Cozy Comfort Food: With its tender beef and velvety sauce, this recipe brings a touch of French elegance to your table.
- Versatile Serving Options: Serve over mashed potatoes, egg noodles, or crusty bread for a full and satisfying meal.
Classic Beef Bourguignon
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
Tender beef in a rich red wine sauce with bacon, mushrooms, and pearl onions, this Classic Beef Bourguignon is the ultimate French comfort food perfect for fall and winter dinners.
Ingredients
- 5 strips bacon, cut into 1” pieces
- 3 1/2 lbs beef chuck, cut into 2” pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine (or bold red wine)
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves (dried or fresh)
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt
- Freshly cracked black pepper
Instructions
1. Preheat oven to 350°F.
2. Render the bacon in a Dutch oven until browned. Remove and set aside.
3. Season beef with salt and pepper, sear in batches until browned. Remove.
4. Add 2 tbsp butter, onions, and carrots. Cook 2-3 minutes. Add garlic, cook 1 minute. Stir in tomato paste until darkened. Add flour, stir and cook 2-3 minutes.
5. Deglaze with wine, scraping browned bits. Add beef stock, bouillon, beef, bacon, thyme, and bay leaves. Cover and bake 2 1/2 hours.
6. In a skillet, melt remaining butter. Cook mushrooms until browned, add pearl onions and cook 5 minutes. Season.
7. Add mushrooms and onions to Dutch oven, return to oven 45–60 minutes until beef is tender. Rest 30 minutes before serving.
Notes
Use well-marbled beef chuck for tenderness.
Choose a wine you’d enjoy drinking, Burgundy or another bold red.
This dish tastes better the next day, perfect for make-ahead dinners.
Serve over mashed potatoes, noodles, or with crusty bread for a full meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
Ingredients
- 5 strips bacon, cut into 1″ pieces
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine (or bold red wine)
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves (dried or fresh)
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- Kosher salt
- Freshly cracked black pepper
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Beef chuck | Use well-marbled beef for maximum tenderness and flavor. |
| Bacon | Adds depth and smokiness to the stew, so don’t skip it. |
| Red wine | Burgundy is classic, but Cabernet Sauvignon or Merlot work too. |
| Pearl onions | Frozen saves time, but fresh pearl onions bring extra sweetness. |
| Mushrooms | Cremini adds earthiness, but you can also use baby bellas or button mushrooms. |
| Fresh thyme | Tie sprigs together with kitchen twine for easy removal after cooking. |
| Beef stock | A rich, high-quality stock enhances the overall flavor of the dish. |
Step-by-Step Instructions
- Preheat the oven to 350°F.
- Render the bacon: Cook chopped bacon in a Dutch oven over medium-low heat until browned. Remove and set aside.
- Sear the beef: Season beef with salt and pepper, then sear in batches over medium-high heat until browned. Remove from pot.
- Saute vegetables: Add 2 tablespoons butter, then onions and carrots. Cook 2-3 minutes, add garlic for 1 more minute, then stir in tomato paste until darkened. Sprinkle flour, stir well, and cook 2-3 minutes.
- Deglaze and simmer: Pour in wine and scrape browned bits. Add beef stock, bouillon, beef, bacon, thyme, and bay leaves. Cover and transfer to oven for 2 1/2 hours.
- Cook mushrooms and pearl onions: In a skillet, melt remaining butter, sauté mushrooms until browned, then add pearl onions and cook 5 minutes. Season with salt and pepper.
- Combine and finish: Add mushrooms and onions to the Dutch oven, return to oven for 45–60 minutes until beef is tender. Let rest covered for 30 minutes before serving.
Helpful Tips
- Use a heavy Dutch oven for even cooking and heat retention.
- Pat the beef dry before searing to ensure a perfect crust.
- Don’t rush the wine reduction step, it builds depth of flavor.
- Resting the stew before serving helps flavors meld beautifully.
Expert Tips for the Best Results
- Choose the right wine: Always cook with a wine you’d enjoy drinking. Poor quality wine will affect the flavor of the sauce.
- Cook low and slow: The long oven time is essential for tender beef and rich sauce development.
- Brown in batches: Overcrowding the pan will steam the beef instead of searing it.
- Enhance flavor overnight: Make it a day ahead for deeper, more developed flavors.
Recipe Variations
- Vegetarian Bourguignon: Substitute seitan or mushrooms for beef and use vegetable stock.
- Gluten-Free Version: Swap flour with cornstarch or gluten-free flour for thickening.
- Slow Cooker Style: After searing, transfer everything to a slow cooker and cook on low for 8 hours.
- White Wine Twist: Use white wine and chicken stock for a lighter version, similar to Coq au Vin.
Make Ahead & Freezer Tips
This dish tastes even better the next day. Store covered in the fridge for up to 4 days. To freeze, cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Serve over creamy mashed potatoes, buttered noodles, or crusty French bread. Garnish with fresh parsley for a pop of color and freshness.
Pairing Ideas
Pair with a bold red wine like Pinot Noir or Cabernet Sauvignon. For non-alcoholic options, try sparkling water with lemon or a robust black tea. A side of roasted vegetables or a simple green salad makes the perfect complement.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat until warmed through, or microwave in short intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I make Beef Bourguignon without wine?
Yes, substitute with extra beef broth and a splash of balsamic vinegar for richness.
What cut of beef is best for this recipe?
Beef chuck is ideal because it becomes tender and flavorful during long cooking.
Can I make this ahead of time?
Absolutely, this dish improves with time. Prepare a day ahead and reheat gently before serving.
How do I thicken the sauce if it’s too thin?
Simmer uncovered on the stovetop to reduce, or stir in a cornstarch slurry.
Can I use fresh pearl onions instead of frozen?
Yes, blanch fresh pearl onions and peel them before adding to the dish.
Is Beef Bourguignon gluten-free?
Not traditionally, but you can swap flour with cornstarch or a gluten-free alternative.
What should I serve with Beef Bourguignon?
Mashed potatoes, noodles, or crusty bread are classic options that soak up the sauce.
Nutrition Info
| Serving Size | 1 cup |
|---|---|
| Calories | 540 |
| Protein | 42g |
| Carbs | 18g |
| Fat | 32g |
| Fiber | 3g |
| Sugar | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Classic Beef Bourguignon recipe is everything you want in a cozy meal: rich, hearty, and brimming with flavor. Make it once, and it will quickly become your go-to fall and winter comfort food.
