Classic Beef Bourguignon Recipe

why make this recipe

Classic Beef Bourguignon is a traditional French dish that warms the soul and fills the belly. It’s perfect for a special dinner or a cozy family meal. The combination of tender beef, rich red wine, and flavorful vegetables makes this recipe a favorite among many. It’s not just about the taste; it’s also about the experience of making it. The slow-cooking process fills your kitchen with amazing aromas, inviting everyone to gather around the table.

how to make Classic Beef Bourguignon

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 other 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 pepper

Directions:

Preheat your oven to 350°F.
Render the bacon. Add the chopped bacon to a 5 qt Dutch oven. Cook over medium-low heat, stirring occasionally, until browned and fat has released. Remove bacon with a slotted spoon, placing it in a small bowl.
Sear the beef. Season beef cubes with salt and pepper. Increase heat to medium-high and sear beef until browned on all sides. Do this in batches if necessary, then remove the beef from the pan.
Sauté the veggies. Decrease the heat to medium and add 2 tablespoons of butter. Add the onions and carrots, sauté for 2-3 minutes. Stir in garlic and cook for another minute. Add tomato paste and cook for 2-3 minutes, stirring often until it darkens. Sprinkle flour over and stir well, cooking for another 2-3 minutes.
Add the wine, stock, and herbs. Pour the wine into the pot, scraping up browned bits from the bottom. Add beef broth and bouillon, bringing it to a simmer. Return beef and bacon to the pot, along with thyme and bay leaves. Cover and transfer to the oven, cooking for 2 1/2 hours.
Add the mushrooms and pearl onions. About 2 1/2 hours in, melt the remaining butter in a skillet over medium-high heat. Add mushrooms and cook until browned, then add pearl onions and cook for another 5 minutes. Season with salt and pepper.
Remove the beef bourguignon from the oven, adding the mushrooms and onions. Return to the oven for another 45-60 minutes, until beef is very tender. Once done, leave covered for 30 minutes before serving.

how to serve Classic Beef Bourguignon

Classic Beef Bourguignon is best served warm. Ladle it into bowls and top with fresh parsley for a pop of color. It pairs well with crusty bread, mashed potatoes, or noodles to soak up the delicious sauce.

how to store Classic Beef Bourguignon

To store leftovers, let the dish cool and then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. You can also freeze it for longer storage, enjoying it for up to three months. Thaw overnight in the fridge before reheating.

tips to make Classic Beef Bourguignon

Make sure to brown the beef well for the best flavor.
Don’t rush the cooking process; slow cooking allows the flavors to deepen.
Use a good quality red wine for a richer taste.
Consider marinating the beef overnight in wine for added depth.

variation

You can add different vegetables like potatoes or peas based on your preferences. Some also like to include herbs like rosemary or parsley for an extra boost of flavor.

FAQs

Can I use a different cut of beef?
Yes, you can use cuts like brisket or round, but chuck is preferred for its tenderness when slow-cooked.

Can I make it ahead of time?
Absolutely! This dish tastes even better the next day. Just make sure to store it properly.

What wine is best for Beef Bourguignon?
A full-bodied red wine, such as Burgundy or Cabernet Sauvignon, works best for this recipe.