A chilly evening calls for a comforting bowl of Classic Beef Bourguignon, a French dish that transforms a humble cut of beef into an aromatic, hearty masterpiece. This iconic dish is a perfect harmony of tender meat and robust flavors stewed in rich red wine. It’s a dish that has graced many dinner tables, especially during gatherings and special family dinners, encapsulating warmth and tradition in every bite.
Why make this recipe
Why you’ll love this dish
Beef Bourguignon goes beyond being just a meal; it’s an experience. It’s ideal for leisurely weekends when you want to indulge in the process of cooking. Not only does it impress guests, but it also warms the soul. With rich flavors, it’s a foolproof way to earn rave reviews.
"This dish left my family speechless! The flavor was divine, and the beef was so tender. Definitely becoming a staple in our household." — Jane D.
How to make Classic Beef Bourguignon Recipe
Step-by-step overview
Creating Classic Beef Bourguignon involves a series of straightforward steps that lead to a mouthwatering result. You start by rendering bacon, searing beef, and building a flavor base with vegetables before letting it simmer to perfection in the oven.
Ingredients
What you’ll need
Gather these items for a glorious Beef Bourguignon:
- 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 and freshly cracked pepper
Tip: For a lighter version, consider using leaner cuts of beef, or even explore vegetarian alternatives by substituting meat with hearty mushrooms.
Directions
Step-by-step instructions
Preheat your oven: To 350°F (175°C).
Render the bacon: In a 5-quart Dutch oven, add the chopped bacon over medium-low heat. Cook until browned and crispy. Remove with a slotted spoon and set aside.
Sear the beef: Season the beef with salt and pepper. Increase the heat to medium-high and brown the beef in batches. Remove and set aside.
Sauté the veggies: Reduce the heat to medium. Add 2 tablespoons of butter to the pot, followed by chopped onions and carrots. Sauté for 2-3 minutes. Stir in the garlic and sauté for an additional minute. Mix in the tomato paste and cook until it darkens, about 2-3 minutes. Sprinkle the flour over the mixture and stir well for another 2-3 minutes.
Add the liquids: Pour in the red wine, scraping up any browned bits at the bottom. Stir in the beef stock and bouillon, and bring to a simmer. Return the beef and bacon to the pot, adding the thyme and bay leaves. Cover the pot and bake in the oven for 2 1/2 hours.
Add the mushrooms and onions: While the mixture cooks, melt the remaining butter in a skillet over medium-high heat. Add the mushrooms and cook until browned, then add the pearl onions and cook for an additional 5 minutes. Season with salt and pepper.
Finish cooking: Once the 2 1/2 hours are up, stir in the mushroom and onion mixture to the beef. Return to the oven for another 45-60 minutes, or until the beef is very tender. Let it rest covered for 30 minutes before serving.
How to serve Classic Beef Bourguignon Recipe
Best ways to enjoy it
Classic Beef Bourguignon is best served with hearty accompaniments. Try it over creamy mashed potatoes, alongside crusty baguette, or with a side of sautéed green beans. Garnish with fresh parsley for a pop of color.
How to store
Storage and reheating tips
To store your leftovers, wait for the dish to cool down, then transfer it to an airtight container. Beef Bourguignon can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, be sure to warm thoroughly on the stove, adding a splash of beef stock if necessary to keep it moist.
Tips to make
Helpful cooking tips
- Season Wisely: Ensure to season each layer as you cook to build a rich flavor profile.
- Quality Wine: Use a wine you’d enjoy drinking; it significantly affects the flavor.
- Patience is Key: Allow sufficient marination time. Beef Bourguignon gets better the longer it simmers.
Variations
Creative twists
Feel free to experiment with flavors by adding pearl onions or switching the mushrooms for chanterelles. For a gourmet touch, try finishing the dish with truffle oil just before serving. Alternatively, for a lighter option, you can substitute beef with a variety of root vegetables and legumes for a vegetarian option.
FAQs
Common questions
1. What if I don’t have Burgundy wine?
You can use any bold red wine like Merlot or Cabernet Sauvignon.
2. Can I prepare this dish in advance?
Absolutely! Beef Bourguignon tastes even better the next day after flavors have melded, making it perfect for meal prepping.
3. How do I know when the beef is tender?
The beef is ready when it easily breaks apart with a fork, usually after a good 3 hours of cooking total.
Enjoy crafting this delightful Classic Beef Bourguignon recipe, and may it bring warmth both to your kitchen and your table!
Print
Classic Beef Bourguignon
- Total Time: 210 minutes
- Yield: 6 servings
- Diet: None
Description
A comforting bowl of Classic Beef Bourguignon, this French dish transforms tender cuts of beef into an aromatic, hearty masterpiece stewed in rich red wine.
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 and freshly cracked pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Render the bacon in a 5-quart Dutch oven over medium-low heat until browned and crispy. Remove with a slotted spoon and set aside.
- Sear the beef seasoned with salt and pepper in batches on medium-high heat. Remove and set aside.
- Sauté the onions and carrots in 2 tablespoons of butter, then stir in garlic and tomato paste. Add flour.
- Add the red wine, scraping up browned bits. Stir in beef stock and bouillon and bring to a simmer. Return beef and bacon, adding thyme and bay leaves. Cover and bake for 2 1/2 hours.
- Add the mushrooms and pearl onions sautéed in the remaining butter, then cook for another 45-60 minutes.
- Let the dish rest covered for 30 minutes before serving.
Notes
Serve over creamy mashed potatoes, alongside crusty baguette, or with sautéed green beans. Garnish with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French