Warm & Rustic Classic Beef Bourguignon Recipe for Cold Nights

Rich, hearty beef bourguignon weaves a culinary tale of french countryside comfort.

Generations of home cooks have perfected this robust stew through careful technique and love.

Tender meat melts against a backdrop of red wine’s deep complexity.

Robust root vegetables add earthy sweetness to each carefully constructed bite.

Delicate herbs whisper traditional flavors across your palate with remarkable depth.

Julia child’s beloved classic becomes accessible through simple, thoughtful preparation.

You’ll find this recipe invites warmth and connection to every dinner table.

Savor each spoonful and let classic french cuisine transport your senses.

Timeless Classic Beef Bourguignon Overview

• Savor Authentic Italian Flavors: Transport yourself to the heart of Italy with this classic carbonara that captures traditional culinary magic.
• Minimal Ingredient Magic: Requires just a few simple pantry staples, making this recipe perfect for spontaneous dinner cravings without complicated shopping.
• Quick Gourmet Experience: Transforms basic ingredients into a restaurant-quality meal in mere minutes, proving that sophisticated cooking doesn't demand complex techniques.
• Crowd-Pleasing Comfort: Appeals to all ages with its rich, creamy texture and satisfying combination of pasta, crispy pancetta, and smooth cheese sauce that guarantees happy taste buds.

Important Ingredients In Beef Bourguignon

• Beef Chuck Roast: A tender, flavorful cut that becomes melt-in-your-mouth delicious when slow-cooked with wine and herbs.
• Bacon: Provides a smoky, rich base flavor and crispy texture to the dish.

• Onion, Carrots, Garlic: Create a deep, complex flavor foundation for the classic French stew.
• Pearl Onions: Add a sweet, delicate flavor and elegant appearance to the final dish.
• Fresh Thyme, Bay Leaf: Infuse the stew with herbal, earthy notes that are quintessential to French cuisine.

• Red Wine: Adds depth, richness, and traditional French character to the bourguignon.
• Beef Stock: Provides a rich, savory liquid base for braising the meat.
• Tomato Paste, Flour: Help to thicken the sauce and add depth of flavor.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.
• Mushrooms, Potatoes: Add extra texture, earthiness, and substance to the stew.

Beef Bourguignon Cooking Step Breakdown

Step 1: Warmup The Oven

Crank up your oven to a cozy 325F, creating the perfect environment for slow-cooking magic.

Step 2: Crisp Up Bacon

Toss bacon pieces into a Dutch oven, cooking them until they transform into golden, crunchy bits.

Scoop out the bacon and set aside, leaving behind delicious rendered fat.

Step 3: Brown the Beef

• Beef chunks
• Salt
• Black pepper

Season the beef generously.

Sizzle the meat in the bacon drippings, turning until each side develops a rich, caramelized exterior. Transfer the browned beef to a separate plate.

Step 4: Sauté Aromatic Vegetables

• Onions
• Carrots
• Garlic

Slide chopped vegetables into the pot, letting them dance and soften for about 5 minutes, releasing their fragrant essence.

Step 5: Create Flavor Foundation

Stir in tomato paste and flour, allowing them to mingle and create a thick, savory base for about 2 minutes.

Step 6: Liquid Transformation

Pour red wine into the pot, scraping up all the delicious browned bits. Add beef stock, thyme, and bay leaf to build complex layers of flavor.

Step 7: Slow Cooking Magic

Return beef and bacon to the pot. Cover and slide into the oven, letting everything simmer and meld for 2.5-3 hours until the meat becomes meltingly tender.

Step 8: Final Touches

• Pearl onions
• Mushrooms
• Potatoes

Introduce these additional ingredients during the last 30 minutes of cooking, allowing them to absorb the rich, deep flavors.

Step 9: Serve and Enjoy

Taste and adjust seasoning with salt and pepper. Ladle into warm bowls and garnish with fresh thyme sprigs for a stunning presentation.

Advanced Suggestions For Beef Bourguignon Preparation

• Choose thick-cut bacon for richer flavor and extra crispiness in the dish.
• Pat beef dry before searing to ensure perfect golden-brown crust and better caramelization.
• Use a robust red wine like Burgundy or Pinot Noir for authentic and deep flavor profile.
• Allow slow cooking process to tenderize meat completely, which develops rich complex taste.
• Slice mushrooms and pearl onions similar sizes for consistent cooking and balanced texture.

New Takes On Classic Beef Bourguignon

• Rustic Wild Mushroom Edition: Replace standard mushrooms with a mix of wild porcini, chanterelle, and shiitake for an earthy, robust flavor profile. Use a robust red Burgundy wine to enhance woodland notes.
• Mediterranean Herb Fusion: Swap thyme for rosemary and oregano. Add sun-dried tomatoes and kalamata olives. Use lamb instead of beef for a Greek-inspired version with deeper Mediterranean undertones.
• Spicy Smoky Southern Remix: Incorporate chipotle peppers and smoked paprika. Use bourbon instead of red wine. Add andouille sausage for extra heat and complexity. Serve over creamy stone-ground grits for a Southern American interpretation.

Suggested Pairings With Beef Bourguignon

• Serve the beef bourguignon in large, rustic ceramic bowls over creamy mashed potatoes. Sprinkle fresh chopped parsley and cracked black pepper on top. Pair with crusty French bread for soaking up the rich, savory sauce.
• Plate the tender beef on a white porcelain dish with neatly arranged vegetables. Drizzle extra sauce around the meat. Garnish with delicate thyme sprigs and serve alongside a glass of Burgundy wine for an authentic French dining experience.

Storage Recommendations For Beef Bourguignon

• Store leftover beef bourguignon in an airtight container in the refrigerator for up to 4 days. Cool the dish completely before sealing to prevent moisture buildup.
• Transfer cooled beef bourguignon to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months for best quality and taste.
• Thaw frozen beef bourguignon in the refrigerator overnight. Warm gently in a covered pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef stock if the sauce seems too thick.
• Divide the beef bourguignon into individual serving sizes before storing. This makes reheating easier and helps maintain the dish's quality when you want a quick, delicious meal.

FAQs

• What is the origin of Beef Bourguignon?

It’s a classic French stew from the Burgundy region, traditionally made by farmers and peasants using affordable, tough cuts of beef slow-cooked to tender perfection.

• Why use red wine in this recipe?

Red wine from Burgundy adds rich depth and complexity, tenderizing the meat while creating a deep, robust flavor that’s essential to the dish’s authentic taste.

• Can I substitute the meat if I don't have beef?

While beef is traditional, you can use lamb or pork as alternatives, though it will slightly change the classic Beef Bourguignon experience.

• Is this dish difficult to prepare?

Despite its gourmet reputation, Beef Bourguignon is actually quite straightforward – it just requires patience and slow cooking to develop its incredible flavors.

Classic Beef Bourguignon Recipe

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4.7 from 14 reviews

• Total Time: 3 hours 30 minutes
• Yield: 6 1x

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Description

French culinary masterpiece beef bourguignon showcases rich, tender beef braised in red wine with hearty vegetables. Rustic, comforting flavors will transport you to Burgundy’s rolling countryside with each savory bite.

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Ingredients

Scale 1x2x3x

• 2 lbs (0.9 kg) beef chuck, cut into 2-inch cubes
• 4 slices bacon, diced
• 2 cups (480 ml) red wine (preferably Burgundy)
• 2 cups (480 ml) beef stock
• 1 large onion, diced
• 1 cup (150 g) pearl onions, peeled
• 2 carrots, sliced
• 1 cup (100 g) mushrooms, halved
• 1 lb (450 g) baby potatoes (optional)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3–4 sprigs thyme
• 1 bay leaf
• Salt and pepper to taste

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Instructions

1. Heat oven to 325°F (163°C) to prepare for slow-cooking the classic French stew.
2. Render bacon in a Dutch oven over medium heat until golden and crisp, then transfer to a plate, reserving the rendered fat.
3. Pat beef dry and season generously. Sear meat in bacon drippings until deeply caramelized on all surfaces, creating a rich flavor foundation.
4. Sauté chopped onions, carrots, and minced garlic in the same pot until vegetables soften and become fragrant, approximately 5 minutes.
5. Incorporate tomato paste and sprinkle flour, stirring continuously to create a thick, flavorful base and eliminate raw flour taste.
6. Deglaze the pot with red wine, scraping accumulated browned bits from the bottom, then add beef stock, thyme, and bay leaf to build depth of flavor.
7. Return browned beef and crispy bacon to the liquid, ensuring all ingredients are submerged. Cover and transfer to preheated oven for 2.5-3 hours until meat becomes incredibly tender.
8. During the final 30 minutes of cooking, introduce pearl onions, sliced mushrooms, and cubed potatoes to enhance the stew’s texture and complexity.
9. Taste and fine-tune seasoning with salt and pepper. Ladle into warm bowls and garnish with fresh thyme sprigs for an aromatic finish.

Notes

• Choose a full-bodied red wine like Burgundy or Pinot Noir to enhance the rich flavor profile of the dish.
• Pat beef dry before searing to ensure a perfect golden-brown crust that locks in delicious juices.
• Cut beef into uniform chunks for even cooking and consistent tenderness throughout the stew.
• For a gluten-free version, replace wheat flour with cornstarch or potato starch as a thickening agent.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 110 mg