Beef Bourguignon, a French classic from the Burgundy region, is the epitome of comfort food. Originating as a humble peasant dish, it slowly evolved into a luxurious stew. Combining tender beef, rich red wine, and savory vegetables, this dish is perfect for a cozy family dinner or holiday meal. Whether you’re preparing it for a special occasion or a weeknight treat, its hearty flavors and comforting aroma will make any evening feel special.

Why You’ll Love This Recipe:

This recipe is everything you want in a comforting dish: rich, flavorful, and easy to prepare. Despite being a classic French dish, it’s surprisingly simple. While it does take a bit of time, most of the cooking happens in the oven, leaving you plenty of time to relax.

Ingredients You’ll Need:

5 strips of bacon, chopped
3 ½ lbs beef chuck, cut into 2-inch cubes
4 tbsp unsalted butter (divided)
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
2 cups Burgundy wine (or any bold red wine)
2 cups beef stock
1 tbsp beef bouillon (e.g., Better than Bouillon)
2 sprigs fresh thyme
2 bay leaves
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked black pepper

How to Make Classic Beef Bourguignon:

Step-by-Step Instructions:

Prepare the Bacon:
- In a large Dutch oven, cook the chopped bacon over medium-low heat, stirring occasionally, until browned and crispy. Use a slotted spoon to remove the bacon and set it aside.
Sear the Beef:
- Increase the heat to medium-high and season the beef cubes with salt and pepper. Sear the beef in batches, turning to brown all sides. Once browned, remove the beef from the pot and set it aside.
Sauté Vegetables:
- Lower the heat to medium and melt 2 tablespoons of butter in the same pot. Add the onions and carrots, sautéing for 2-3 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens.
Make the Sauce:
- Sprinkle the flour over the vegetable mixture and stir for 2-3 minutes to cook the flour. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef stock and beef bouillon, bringing it to a simmer.
Add the Beef and Bacon:
- Return the seared beef and cooked bacon to the pot. Add the thyme and bay leaves. Cover the pot and transfer it to a preheated 350°F oven. Braise for about 2 ½ hours.
Sauté Mushrooms and Pearl Onions:
- In a skillet, melt the remaining butter over medium-high heat. Add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes. Season with salt and pepper.
Finish the Dish:
- Once the beef is tender, remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions, then return the pot to the oven for another 45-60 minutes. Let it rest for 30 minutes before serving.

Helpful Tips:

If you don’t have a Dutch oven, a heavy pot or any oven-safe cookware with a tight-fitting lid will work.
Feel free to substitute the chuck with brisket or a similar cut.
For extra richness, serve over mashed potatoes or with crusty bread to soak up the sauce.

Details:

Prep Time: 30 minutes
Cook Time: 3 ½ hours
Total Time: 4 hours
Yield: 6 servings
Category: Main Dish
Method: Braised
Cuisine: French
Diet: Gluten-free (with substitution for flour)

Notes:

This dish can be made in advance and actually improves in flavor as it sits. It’s perfect for meal prep or for entertaining guests. The deep, complex flavors from the slow cooking make it a dish everyone will remember.

Nutritional Information:

Serving Size: 1 serving
Calories: 450-550
Protein: 35g
Fat: 25g
Carbs: 20g
Fiber: 4g

Frequently Asked Questions:

Can I use a different cut of meat? Yes, beef brisket is a great alternative. Just be sure to trim any excess fat before braising.

How can I make this gluten-free? Substitute the flour with cornstarch mixed with water to thicken the sauce.

Storage Instructions:

Store leftovers in an airtight container in the fridge for up to 4 days. Beef Bourguignon also freezes well for up to 3 months.

Related Recipes:

If you enjoyed this rich and hearty beef stew, you’ll love these:

Classic Lamb Stir Fry
Beef Bourguignon

Conclusion:

Beef Bourguignon is one of those dishes that seems complex but is incredibly rewarding. With a little patience, you’ll end up with a pot of tender beef in a rich, savory sauce—perfect for any occasion. Whether you’re entertaining or enjoying a cozy night in, this dish will surely impress!

Classic Beef Bourguignon: A Cozy, Flavorful Feast

Author: Dinah A.

Print Recipe

Description

Instructions

Prepare the Bacon:
- In a large Dutch oven, cook the chopped bacon over medium-low heat, stirring occasionally, until browned and crispy. Use a slotted spoon to remove the bacon and set it aside.
Sear the Beef:
- Increase the heat to medium-high and season the beef cubes with salt and pepper. Sear the beef in batches, turning to brown all sides. Once browned, remove the beef from the pot and set it aside.
Sauté Vegetables:
- Lower the heat to medium and melt 2 tablespoons of butter in the same pot. Add the onions and carrots, sautéing for 2-3 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens.
Make the Sauce:
- Sprinkle the flour over the vegetable mixture and stir for 2-3 minutes to cook the flour. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef stock and beef bouillon, bringing it to a simmer.
Add the Beef and Bacon:
- Return the seared beef and cooked bacon to the pot. Add the thyme and bay leaves. Cover the pot and transfer it to a preheated 350°F oven. Braise for about 2 ½ hours.
Sauté Mushrooms and Pearl Onions:
- In a skillet, melt the remaining butter over medium-high heat. Add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes. Season with salt and pepper.
Finish the Dish:
- Once the beef is tender, remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions, then return the pot to the oven for another 45-60 minutes. Let it rest for 30 minutes before serving.