How to Make Classic Beef Bourguignon Recipe

Beef bourguignon is a rich, hearty French stew that embodies comfort food at its finest. Its deep flavors come from slow-braising tender beef in red wine, along with aromatic vegetables and herbs. This timeless dish is perfect for special dinners or when you want to impress with a classic, flavorful meal that gets better the next day.

Ingredients

• 2 pounds (900g) beef chuck or brisket, cut into 1.5-inch cubes
• 4 slices bacon, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 750ml (about 1 bottle) dry red wine (such as Burgundy or Pinot Noir)
• 1 cup beef broth
• 1 bay leaf
• 4-5 sprigs fresh thyme
• Salt and freshly ground black pepper to taste
• 1 pound (450g) small pearl onions, peeled
• 8 ounces (225g) cremini or button mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (optional for thickening)

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave the rendered fat in the pot.
2. Brown the beef: Increase heat to medium-high. Add beef cubes in batches, avoiding overcrowding, and brown on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
3. Sauté vegetables: In the same pot, add chopped onion, carrots, and celery. Cook until vegetables soften, about 5 minutes. Add garlic and cook for another minute.
4. Add tomato paste and deglaze: Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
5. Combine ingredients: Return beef and bacon to the pot. Add beef broth, bay leaf, thyme sprigs, and season with salt and pepper. Bring to a gentle simmer.
6. Braise the stew: Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
7. Prepare pearl onions and mushrooms: While the stew cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add pearl onions and cook until golden and tender, about 10 minutes. Remove and set aside. In the same skillet, add remaining olive oil and sauté mushrooms until browned, about 8 minutes.
8. Finish the stew: Remove the thyme sprigs and bay leaf from the stew. If you prefer a thicker sauce, mix flour with a little cold water to make a slurry, then stir into the stew. Add sautéed pearl onions and mushrooms. Simmer uncovered for an additional 15 minutes to meld flavors and thicken sauce.
9. Serve: Taste and adjust seasoning. Serve hot, ideally with crusty French bread or buttered potatoes.

Tips

• Choose the right wine: Use a good quality dry red wine that you enjoy drinking, as it will significantly influence the flavor. Avoid cooking wines or overly sweet wines.
• Meat choice: Opt for well-marbled cuts like chuck or brisket for tenderness after slow braising. Avoid leaner cuts that may become dry.
• Cooking time: Low and slow is key. Rushing the process can lead to tougher meat. Stewing at a low temperature ensures tenderness and flavor development.
• Storage and leftovers: Beef bourguignon tastes even better the next day. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Thickening the sauce: If you prefer a thicker sauce, add a slurry of flour or cornstarch near the end of cooking. Be cautious to avoid lumps, and cook until the sauce is glossy and thickened.

Serving Suggestions

Traditionally, beef bourguignon is served with crusty French bread, buttered boiled potatoes, or creamy mashed potatoes. It also pairs beautifully with buttered noodles or polenta. Garnish with fresh parsley for a vibrant touch.

Variations

For a slightly different take, you can add root vegetables like parsnips or turnips during the braising process. Some recipes include a splash of brandy or cognac for added depth. Vegetarian versions replace beef with hearty mushrooms or seitan, cooked in red wine with similar aromatics.

Storage and Reheating

Allow the stew to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, for about 15-20 minutes. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating. The flavors deepen over time, making leftovers even more delicious.

Frequently Asked Questions

Can I use cheaper wine for cooking beef bourguignon?

While high-quality wine enhances the flavor, you can use a decent, affordable dry red wine for cooking. Avoid cooking wines or wines with added salt or sugar, as they can negatively affect the taste.

How do I know when the beef is tender enough?

The beef is ready when it is fork-tender and easily pulls apart. After the braising time, test a piece by inserting a fork; it should slide in easily without resistance. If not, cook a little longer.

Can I make beef bourguignon in a slow cooker?

Yes, you can convert this recipe for a slow cooker. Sear the beef and vegetables in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours until the beef is tender. Add sautéed mushrooms and pearl onions in the last hour for freshness.

What should I do if the sauce is too thin?

If the sauce isn’t thick enough after cooking, stir in a slurry of flour or cornstarch and simmer uncovered for 10-15 minutes until thickened. Alternatively, you can reduce the sauce further by simmering it without a lid for a few minutes.

Can I prepare this dish ahead of time?

Absolutely. Beef bourguignon benefits from resting, so prepare it a day in advance. Allow it to cool, then refrigerate overnight. Reheat gently on the stove, and the flavors will have melded beautifully. Just reheat thoroughly before serving.

Is it necessary to remove the bay leaf and thyme sprigs before serving?

Yes, these herbs are added for flavor during cooking but are not meant to be eaten. Remove bay leaf and thyme sprigs before serving to avoid biting into woody or tough herbs.

Enjoy making this classic beef bourguignon — a dish that truly celebrates slow-cooked, flavorful comfort food with a sophisticated French twist.

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