The Coziest Classic Beef Bourguignon Recipe for Hearty Souls

My grandmother’s classic beef bourguignon whispers tales of rustic French countryside kitchens and hearty winter meals.

Memories of her slowly simmering pot would drift through our home, filling every corner with rich, savory aromas.

Tender chunks of beef bathed in robust red wine create a symphony of flavors that dance across your palate.

Burgundy’s culinary tradition comes alive in this deeply comforting dish that connects generations through its magnificent simplicity.

Each ingredient tells a story of patience and love, carefully layered to build incredible depth.

Thick-cut bacon, pearl onions, and earthy mushrooms join the party, making this more than just a meal – it’s an experience.

Classic Beef Bourguignon Full Ingredients

• Beef Chuck: Rich, tender meat perfect for slow cooking and absorbing deep flavors. Choose well-marbled cuts for best results.
• Bacon, Diced: Adds smoky depth and renders fat for initial browning. Select high-quality, thick-cut bacon for maximum flavor.

• Carrots, Onion, Garlic: Classic French mirepoix providing sweet and robust base notes. Fresh vegetables enhance overall dish complexity.
• Pearl Onions: Adds elegant visual appeal and delicate onion sweetness. Peeled pearl onions create beautiful presentation.
• Mushrooms: Earthy, meaty texture that complements beef. Fresh button or cremini mushrooms work best.

• Red Wine (Burgundy): Signature liquid that creates rich, deep sauce. Traditional French wine provides authentic flavor profile.
• Beef Stock: Builds intense meat-based liquid foundation. Homemade or high-quality store-bought stock recommended.
• Tomato Paste: Concentrates flavor and adds slight acidic balance. Deepens overall sauce color and complexity.
• Bay Leaf, Fresh Thyme: Aromatic herbs that infuse subtle herbal notes. Dried herbs can substitute if fresh unavailable.
• Olive Oil: Neutral cooking fat for initial meat and vegetable sautéing.
• Unsalted Butter: Finishing touch for smooth, rich sauce texture.
• Salt and Pepper: Essential seasoning for layering and balancing flavors.

Recipe Process for Classic Beef Bourguignon

Step 1: Prepare Bacon Crisp

Slice bacon into small strips and cook over medium heat in a Dutch oven until crispy and golden.

Transfer crisp bacon pieces onto a paper towel-lined plate and set aside.

Step 2: Sear Beef Perfectly

Pat beef chunks dry using paper towels.

Brown beef in the same bacon fat in batches, ensuring each piece develops a deep golden crust.

Remove browned beef and reserve.

Step 3: Create Flavor Base

• Olive oil
• Chopped carrots
• Diced onions

Sauté vegetables until softened.

Introduce minced garlic and tomato paste, stirring to develop rich aromatics.

Step 4: Deglaze With Wine

Pour red wine into the pot, scraping all delicious browned bits from the bottom.

This process releases incredible flavor foundations for the stew.

Step 5: Build Hearty Stew

Return beef and bacon to the pot.

• Beef stock
• Bay leaf
• Fresh thyme sprigs

Bring liquid to a gentle simmer.

Step 6: Slow Roast Magic

Cover Dutch oven and transfer to preheated oven at 350°F.

Roast for 2.5–3 hours until beef becomes meltingly tender.

Step 7: Enhance With Mushrooms

• Sliced mushrooms
• Pearl onions
• Butter

Add these golden vegetables to the stew during the final 30 minutes of cooking.

Step 8: Final Touch And Serve

Taste and adjust seasoning with salt and pepper.

Serve steaming hot alongside crusty French bread or creamy mashed potatoes.

Proven Kitchen Advice for Classic Beef Bourguignon Success

• Use thick-cut, high-quality bacon for a richer, deeper taste that elevates the entire dish's complexity.
• Pat beef dry before searing to achieve a deep golden-brown crust, which locks in juices and creates incredible flavor layers.
• Choose a good-quality Burgundy or Pinot Noir that you'd enjoy drinking, as it significantly impacts the stew's overall taste profile.
• Cook the beef slowly at a low temperature to break down tough connective tissues, ensuring melt-in-your-mouth texture.
• Use a mix of mushroom varieties like cremini and shiitake for added depth and more complex earthy undertones in the final dish.

Reheat Classic Bourguignon With Full Flavor

• Store leftovers in an airtight container within 2 hours of cooking. Cool completely before sealing to prevent bacterial growth.
• Refrigerated beef bourguignon stays fresh for 3-4 days. The flavors often improve overnight as ingredients meld together.
• Transfer to freezer-safe containers, leaving space for expansion. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm gently in a covered pot on low heat, stirring occasionally. Add a splash of beef stock to maintain moisture and prevent drying. Avoid microwaving to preserve texture and prevent meat from becoming tough.

Elegant Plates for Classic Beef Bourguignon

• Pair Burgundy Red Wine: Select a classic Burgundy Pinot Noir that matches the recipe's French origins and robust flavor profile, perfectly complementing the rich beef and wine-based sauce.
• Rustic Bread Companions: Choose hearty sourdough or crusty French baguette to soak up the delicious stew liquid, providing a perfect textural contrast and additional depth to each bite.
• Herb-Infused Potato Side: Prepare creamy mashed potatoes with fresh thyme and roasted garlic, creating a smooth accompaniment that enhances the beef bourguignon's complex savory notes.
• Crisp Green Salad Accent: Create a light arugula salad with Dijon vinaigrette to cut through the stew's richness, offering a fresh and tangy counterpoint to the heavy meat dish.

Classic Beef Bourguignon with Hearty Flavor Routes

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or seitan, using vegetable stock instead of beef stock for a rich, plant-based version.
• Gluten-Free Adaptation: Swap regular flour for cornstarch when browning meat, and use gluten-free bread or potato mash as an accompaniment.
• Low-Carb Alternative: Substitute pearl onions with fewer low-carb vegetables like cauliflower or zucchini, and serve over cauliflower mash instead of traditional sides.
• Instant Pot Express: Reduce cooking time by using an Instant Pot, cutting total preparation to under 60 minutes while maintaining the classic deep flavors of the traditional recipe.

FAQs

• What is the origin of Beef Bourguignon?

The dish originates from the Burgundy region of France, traditionally a peasant meal that transformed tough beef cuts into a rich, flavorful stew using local red wine.

• Why do I need to sear the beef before braising?

Searing creates a delicious golden-brown crust that locks in flavor and develops complex, deep tastes through the Maillard reaction, which adds incredible depth to the final dish.

• Can I use a different type of wine?

While Burgundy red wine is traditional, you can use other full-bodied red wines like Cabernet Sauvignon or Merlot. The key is choosing a wine you’d enjoy drinking, as its flavor will concentrate during cooking.

• How do I know when the beef is perfectly tender?

The beef is ready when it falls apart easily with a fork and can be cut with minimal effort. This typically occurs after 2.5-3 hours of slow braising in the oven, allowing the collagen in tough meat cuts to break down completely.

Classic Beef Bourguignon Loved for a Reason

• Leisurely Weekend Winner: Perfect for lazy Sundays when you want a delicious meal that feels like a luxurious culinary adventure without constant monitoring.
• Hands-Off Cooking Magic: The dutch oven and oven method allow you to walk away while the recipe slowly transforms tough beef into melt-in-your-mouth tender meat with minimal active preparation.
• Flavor-Packed Comfort: Combines rich ingredients like bacon, red wine, and beef to create a deeply satisfying one-pot meal that warms you from the inside out, making it ideal for chilly evenings or family gatherings.
• Restaurant-Quality Home Cooking: Transforms simple ingredients into an elegant French classic that looks and tastes like something from a sophisticated restaurant, letting home cooks impress their guests with minimal professional cooking skills.

Classic Beef Bourguignon Recipe

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4.7 from 28 reviews

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

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Description

Rich, hearty classic beef bourguignon recipe beckons with French countryside comfort, promising tender beef braised in robust red wine. Succulent meat melts alongside pearl onions and mushrooms, inviting you to savor an authentic culinary journey through Burgundy’s legendary cuisine.

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Ingredients

Scale 1x2x3x

Meats and Proteins:

• 2 lbs (0.9 kg) beef chuck, cut into chunks
• 6 ounces (170 grams) bacon, diced

Vegetables and Aromatics:

• 2 carrots, peeled and sliced
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces (226 grams) mushrooms, sliced
• 12 pearl onions, peeled

Liquids, Seasonings, and Herbs:

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 cups red wine (Burgundy preferred)
• 2 cups beef stock
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 1 tablespoon unsalted butter
• Salt and pepper to taste

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Instructions

1. Render bacon in a heavy-bottomed pot over medium heat until golden and crisp, then transfer to a separate plate, preserving the rendered fat.
2. Methodically brown beef chunks in multiple batches within the bacon drippings, ensuring each piece develops a rich caramelized exterior. Remove and reserve alongside the bacon.
3. Introduce olive oil to the pot, then gently sauté chopped carrots and onions until they become translucent and softened. Incorporate minced garlic and tomato paste, stirring to release their aromatic essence.
4. Deglaze the pot with robust red wine, vigorously scraping accumulated browned bits from the bottom to capture maximum flavor complexity.
5. Return the browned beef and crispy bacon to the pot, supplementing with beef stock, aromatic bay leaf, and fragrant thyme. Ensure ingredients are thoroughly combined.
6. Bring the mixture to a gentle simmer, then securely cover and transfer to a preheated oven. Allow the stew to braise slowly, transforming tough meat into tender morsels over approximately 2.5–3 hours.
7. Meanwhile, prepare garnish by sautéing mushrooms and pearl onions in butter until they acquire a rich golden hue and caramelized edges.
8. During the final half-hour of cooking, incorporate the sautéed mushrooms and pearl onions into the stew, allowing them to integrate seamlessly.
9. Taste and calibrate seasoning with salt and freshly cracked black pepper, ensuring a harmonious flavor profile.
10. Serve the bourguignon alongside crusty artisan bread or creamy mashed potatoes, inviting diners to savor this classic French comfort dish.

Notes

• Choosing the right cut of beef is crucial for a melt-in-your-mouth texture, so opt for chuck roast or beef shoulder for maximum tenderness.
• Patting beef dry before searing helps achieve a beautiful golden-brown crust, which locks in rich flavors and creates delicious caramelization.
• Using good-quality red wine like Burgundy or Pinot Noir significantly enhances the depth and complexity of the stew’s overall taste profile.
• For a gluten-free version, replace traditional flour with cornstarch when thickening the sauce and ensure all ingredients are certified gluten-free.

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

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg