Beef Bourguignon, or Boeuf Bourguignon, is a classic French dish that turns simple beef into a rich, deeply flavorful stew. Slowly braised in red wine with carrots, onions, and mushrooms, this dish offers layers of flavor and a melt-in-your-mouth texture. Perfect for a cozy family dinner or a special occasion, beef bourguignon is a recipe that rewards patience with incredible depth of flavor.

Why You’ll Love This Recipe:

Rich and Hearty: Beef Bourguignon is a comforting meal that combines tender meat with a luscious red wine sauce.
Gourmet but Accessible: This dish has a fancy feel, but it’s relatively simple to make with the right steps.
Perfect for Entertaining: Its luxurious taste makes it ideal for a dinner party or a cozy weekend meal.

Ingredients You’ll Need:

Beef Chuck Roast or Stew Meat – Cubed into bite-sized pieces.
Olive Oil – For browning the meat.
Bacon (Turkey Bacon) – Adds richness and flavor (can be swapped for turkey bacon if needed).
Carrots and Pearl Onions – For sweetness and texture.
Garlic – Adds aromatic depth.
Mushrooms – Earthy flavor to complement the rich sauce.
Red Wine – The key flavoring agent, traditionally Burgundy or Pinot Noir.
Beef Broth – For a richer, more savory sauce.
Tomato Paste – Adds a bit of sweetness and acidity to balance the sauce.
Flour or Cornstarch – To thicken the stew.
Thyme and Bay Leaves – For a touch of herbal fragrance.
Salt and Pepper – Essential seasonings to bring out all the flavors.

How to Make Beef Bourguignon

Step-by-Step Instructions:

Prepare the Beef:
Season the cubed beef with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and brown the beef in batches until all sides are caramelized. Set the browned beef aside.
Cook the Bacon:
In the same pot, cook the bacon (or turkey bacon) until crispy. Remove and set aside. The fat from the bacon will flavor the dish.
Sauté the Vegetables:
Add the carrots, pearl onions, and garlic to the pot, sautéing them until they begin to soften and caramelize slightly.
Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
Simmer the Stew:
Return the beef and bacon to the pot, then add the beef broth, tomato paste, thyme, bay leaves, and mushrooms. Stir everything together and bring the mixture to a simmer.
Slow Braise:
Cover the pot with a lid and place it in a preheated 325°F (160°C) oven. Let the stew braise for 2-3 hours, or until the beef is tender and the flavors have melded beautifully.
Thicken the Sauce:
Once the beef is fully cooked, you can thicken the sauce if needed. Remove the pot from the oven, transfer some of the liquid into a separate bowl, and whisk in a tablespoon of flour or cornstarch to create a slurry. Stir it back into the pot and simmer on the stovetop until the sauce reaches your desired thickness.
Serve and Enjoy:
Ladle the Beef Bourguignon over mashed potatoes, egg noodles, or crusty bread for a complete meal. Garnish with fresh parsley.

Cooking Tips:

Choose the Right Wine: Use a full-bodied red wine like Burgundy or Pinot Noir for the most authentic flavor.
Browning the Meat: Take time to properly brown the beef. This step builds depth of flavor.
Simmer Low and Slow: The longer you cook the stew, the more tender the meat will become.

Helpful Tips:

Make It Ahead: Beef Bourguignon is even better the next day! It’s a great dish to prepare ahead of time as the flavors deepen when reheated.
Vegetable Substitutes: You can swap pearl onions for diced regular onions or add other root vegetables like parsnips or turnips.
Wine-Free Version: If you prefer not to use wine, replace it with additional beef broth and a tablespoon of balsamic vinegar for acidity.

Details:

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Total Time: 3.5 hours
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: French

Notes:

Wine Substitution: If you don’t cook with wine, replace the wine with additional beef broth and a splash of vinegar or grape juice for acidity.
Enhance the Flavor: Beef Bourguignon tastes even better the next day as the flavors meld together, making it ideal for meal prep or make-ahead meals.

Nutritional Information (per serving):

Calories: 450
Protein: 35g
Carbohydrates: 20g
Fat: 25g

Frequently Asked Questions:

Can I use a different cut of beef?
Yes, beef chuck roast or even brisket works well because they become tender during long cooking.

What can I serve with Beef Bourguignon?
It pairs beautifully with mashed potatoes, egg noodles, or crusty French bread to soak up the delicious sauce.

Can I make this in a slow cooker?
Yes! Sear the beef first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.

Storage Instructions:

Beef Bourguignon can be stored in the fridge for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat gently on the stovetop before serving.

Related Recipes:

Conclusion:

Beef Bourguignon is the perfect dish when you want to treat yourself to a comforting, hearty meal. With its rich, wine-based sauce and tender chunks of beef, it’s a recipe that’s sure to impress. Whether you’re serving it for a family dinner or a special occasion, this classic French stew will have everyone coming back for seconds!

Beef Bourguignon

Author: Charlotte

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Description

Instructions

Prepare the Beef:
Season the cubed beef with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and brown the beef in batches until all sides are caramelized. Set the browned beef aside.
Cook the Bacon:
In the same pot, cook the bacon (or turkey bacon) until crispy. Remove and set aside. The fat from the bacon will flavor the dish.
Sauté the Vegetables:
Add the carrots, pearl onions, and garlic to the pot, sautéing them until they begin to soften and caramelize slightly.
Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
Simmer the Stew:
Return the beef and bacon to the pot, then add the beef broth, tomato paste, thyme, bay leaves, and mushrooms. Stir everything together and bring the mixture to a simmer.
Slow Braise:
Cover the pot with a lid and place it in a preheated 325°F (160°C) oven. Let the stew braise for 2-3 hours, or until the beef is tender and the flavors have melded beautifully.
Thicken the Sauce:
Once the beef is fully cooked, you can thicken the sauce if needed. Remove the pot from the oven, transfer some of the liquid into a separate bowl, and whisk in a tablespoon of flour or cornstarch to create a slurry. Stir it back into the pot and simmer on the stovetop until the sauce reaches your desired thickness.
Serve and Enjoy:
Ladle the Beef Bourguignon over mashed potatoes, egg noodles, or crusty bread for a complete meal. Garnish with fresh parsley.

Notes

Wine Substitution: If you don’t cook with wine, replace the wine with additional beef broth and a splash of vinegar or grape juice for acidity.
Enhance the Flavor: Beef Bourguignon tastes even better the next day as the flavors meld together, making it ideal for meal prep or make-ahead meals.