Beef Bourguignon

Beef Bourguignon is more than just a dish; it’s a savory hug in a bowl. Picture tender chunks of beef, slowly cocooned in rich, red wine, mingling with aromatic herbs and hearty vegetables. As the stew simmers, the inviting scents weave through your home, wrapping you in warmth that speaks of comfort and home-cooked meals. This classic French recipe, with its glossy finish and deep, complex flavors, transports you to rustic bistros in Burgundy with every forkful.

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Each time I whip up Beef Bourguignon, I’m reminded of chilly autumn evenings spent with family gathered around the table. My grandmother would prepare her version, filling the kitchen with laughter and the satisfying sounds of clinking glasses and spirited conversation. For me, this dish embodies connection, love, and tradition, making it the perfect centerpiece for cozy evenings or special occasions. The way the beef becomes fork-tender and the flavors meld is nothing short of enchanting, making it an ever-exciting dish to recreate. So gather your ingredients and join me in making this comforting classic!

How to Make Beef Bourguignon

Preheat and Prepare: Set your oven to 325°F. Begin by patting the beef cubes dry with paper towels to remove excess moisture—this helps with searing. Generously season the beef with kosher salt and pepper and set it aside for a moment while you concoct the dry mixture.

Combine Dry Ingredients: In a small mixing bowl, whisk together the flour, salt, and pepper. This mixture will not only coat the beef but also assist in thickening the stew as it cooks.

Cook the Bacon: In a Dutch oven, cook the sliced bacon over medium heat until it becomes crispy and the fat renders out. Use a slotted spoon to transfer the cooked bacon onto a paper towel-lined plate. This step infuses your pot with divine flavor.

Sear the Beef: Add a tablespoon of canola oil to the pot. Wait about 30 seconds for it to heat up, then add one-third of the beef cubes. Sear until browned on all sides, about 3-4 minutes. Transfer the beef to the plate with the bacon and repeat with the remaining batches. This step is crucial, as it caramelizes the meat and creates a beautiful base for the stew.

Sauté the Vegetables: Toss the sliced carrots and diced onion into the same pot. Sprinkle with a teaspoon of kosher salt and half a teaspoon of black pepper. Cook for about 8-12 minutes, stirring until the vegetables are lightly browned and tender. Add half of the minced garlic and press it into the mix, cooking for another 30 seconds until fragrant.

Combine and Dust: Return the seared beef and bacon back into the pot with the sautéed vegetables. Sprinkle the flour mixture over the top and stir to coat everything evenly. Let this cook for about 5 minutes, allowing the flour to absorb those delicious flavors.

Deglaze with Wine: Carefully pour the red wine into the pot, scraping the bottom with a wooden spoon to lift all those delicious, browned bits. This is where the magic happens! Add the cognac and enough beef broth to almost cover the meat, creating a rich backdrop for your stew.

Add More Flavor: Mix in the tomato paste, thyme leaves, and bay leaf. Stir well to combine, and bring the mixture to a gentle simmer. Cover with a tight-fitting lid and place the Dutch oven in the preheated oven to cook.

Slow Cook and Tenderize: Allow everything to cook for 2-3 hours, stirring occasionally. You’ll know it’s ready when the beef is fork-tender and succulent, releasing its juices to create a luscious gravy.

Prepare Onion & Mushroom Mixture: While the beef is cooking, heat 2 tablespoons of butter in a medium saucepan over medium-low heat. Add the thawed pearl onions and season them with salt and pepper. Sauté them until they are lightly browned, about 8-10 minutes. Next, add the remaining butter and the sliced cremini mushrooms along with the leftover garlic. Cook these until golden brown and fragrant, about 6-8 minutes.

Bring Together: Once your beef is tender, bring it back to the stovetop, remove the lid, and set the burner to medium heat. Toss in the sautéed pearl onions and mushrooms, bringing the stew back to a joyful boil. Reduce the temperature to low and let it simmer for an additional 15 minutes for flavors to intertwine beautifully.

Final Touch: After simmering, remove the pot from heat and let it sit for about 15 minutes to settle. Don’t forget to discard the bay leaf! Make sure to taste and season with a little extra salt and pepper before serving.

Storing & Reheating

Store any leftovers at room temperature for a couple of hours, but if you’re not finishing it, transfer it to the fridge in an airtight container, where it can stay fresh for up to 3 days. For longer storage, consider freezing the stew in freezer-safe containers for up to three months. When you’re ready to enjoy again, simply thaw overnight in the refrigerator and reheat on the stovetop over low heat, stirring occasionally until warmed through. The stew may thicken as it sits, so feel free to add a splash of broth to refresh the texture.

There you have it—a deeply satisfying dish that’s perfect for sharing. Each bite of Beef Bourguignon is not just about the meal but about creating memories. I encourage you to play around with different ingredients, perhaps trying out a variety of mushrooms or even adding a touch of cream for extra richness.

Recipe FAQs

What’s the best wine for Beef Bourguignon?

Using a good quality red wine like pinot noir or a Côtes du Rhône adds depth to the flavor. Avoid “cooking wines” as they often lack flavor and contain additives. Select a wine you’d enjoy drinking!

Can I make Beef Bourguignon in a slow cooker?

Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Use low heat for 6-8 hours or high heat for about 4 hours. The slow cooker makes it super convenient while still achieving delicious, tender results.

What side dishes pair well with Beef Bourguignon?

Mashed potatoes are a classic pairing, soaking up the stew beautifully. Creamy polenta or egg noodles work wonderfully as well. A side salad or steamed green vegetables can add a refreshing contrast.

How can I thicken Beef Bourguignon?

If you find the stew too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir it into the stew while it’s simmering on the stovetop. Cook for a few more minutes until it thickens to your liking.

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Beef Bourguignon

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• Author: Danae
• Prep Time: 20 minutes
• Cook Time: 200 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: French

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Description

Savor the rich flavors of Beef Bourguignon, a rustic French stew made with tender beef, aromatic vegetables, and a splash of red wine. This comforting dish offers a delightful experience with every bite and is just as perfect for family dinners as it is for entertaining guests.

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Ingredients

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• 3 lbs. boneless beef chuck fat removed and cut into 1½-inch cubes
• kosher salt
• freshly ground black pepper
• 2 tbsp all-purpose flour
• 8 slices bacon cut into ¼-inch slices
• 1 tbsp canola oil
• 5 carrots sliced diagonally into 1-inch chunks
• 1 large yellow onion diced
• 4 cloves garlic minced divided
• 750 ml red wine one bottle, such as pinot noir or cote du rhone
• ½ cup cognac
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves or ½ teaspoon dried
• 1 bay leaf
• 4 tbsp unsalted butter
• 1 lb. frozen pearl onions thawed
• 1 lb. fresh cremini mushrooms stems removed and caps thickly sliced

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Instructions

• Preheat the oven to 325°F.
• Pat the beef dry using paper towels and season with salt and pepper; set it aside.
• In a small bowl, mix together the flour, salt, and pepper; set aside.
• Cook the bacon in a Dutch oven over medium heat until the fat renders. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels.
• Add 1 tablespoon of canola oil to the pot and let it heat for 30 seconds. Sear 1/3 of the beef cubes until browned on all sides. Repeat with the remaining beef in batches, transferring all browned beef to the plate with the bacon.
• Add carrots and chopped onions to the pot, seasoning with kosher salt and black pepper. Cook for 8-12 minutes until lightly browned. Stir in half of the minced garlic and cook for an additional 30 seconds.
• Return the seared beef and bacon to the pot with the vegetables. Dust the mixture with flour and cook, stirring frequently, for 5 minutes.
• Gradually add the red wine while scraping the bottom of the pot to deglaze it. Pour in the cognac and enough beef broth to nearly cover the meat.
• Stir in tomato paste, thyme leaves, and bay leaf. Bring the mixture to a simmer, cover the pot, and place it in the oven.
• Cook for 2-3 hours until the meat is fork-tender, stirring occasionally.
• While the beef cooks, prepare the onions and mushrooms by heating 2 tablespoons of butter in a separate saucepan. Add the thawed pearl onions, seasoning with salt and pepper, and cook until browned on all sides, about 8-10 minutes. Then add the remaining butter, sliced mushrooms, and the rest of the minced garlic, cooking until golden brown, around 6-8 minutes. Set aside until the stew is ready.
• Once the beef is tender, take it out of the oven and transfer it to the stovetop. Remove the lid, set to medium heat, and add the onion and mushroom mixture. Bring the stew to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it stand for another 15 minutes.
• Discard the bay leaf, season the stew to taste, and serve over mashed potatoes or egg noodles.

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Notes

For an even richer flavor, use a quality red wine; Pinot Noir works particularly well.
Letting the stew sit for a while enhances its flavors—if you can, prepare it a day ahead.
Adjust the thickness of the sauce by simmering it longer or adding a bit of flour if too thin.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 3g
• Sodium: 1050mg
• Fat: 36g
• Saturated Fat: 12g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 135mg

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