why make this recipe

Classic Beef Bourguignon is not just a meal; it’s a comforting experience. This rich, hearty dish hails from France and combines tender beef, flavorful vegetables, and a rich red wine sauce. Perfect for gatherings or a cozy dinner at home, it’s an impressive dish that your family and friends will love. Making Beef Bourguignon allows you to enjoy the warm and inviting flavors of slow-cooked beef, making every bite a delightful combination of taste and texture.

how to make Classic Beef Bourguignon

Ingredients

5 strips bacon, cut into 1" pieces
3 1/2 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine, or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
kosher salt
freshly cracked pepper

Directions

Preheat your oven to 350°F.
Render the bacon. Add the chopped bacon to your 5 qt dutch oven. Cook the bacon over medium-low heat, stirring occasionally, until browned and fat is released. Use a slotted spoon to remove the bacon and place it in a bowl.
Sear the beef. Season the beef chunks with salt and pepper. Increase the heat to medium-high and sear the beef pieces on all sides until they are nicely browned. Do this in batches if needed. Remove the beef from the pot.
Sauté the veggies. Lower the heat to medium and add 2 tablespoons of butter. Add the chopped onions and carrots to the pot. Sauté for 2-3 minutes, stirring often. Add the minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for another 2-3 minutes until it darkens. Sprinkle the flour on top and stir well, cooking for another 2-3 minutes.
Add the wine, stock, and herbs. Pour the wine into the pot, scraping up any browned bits from the bottom. Then, add the beef stock and beef bouillon. Bring the mixture to a simmer. Add the beef and bacon back in along with the thyme and bay leaves. Cover the pot and transfer it to the oven. Cook for 2 1/2 hours.
Add the mushrooms and pearl onions. About 2 hours in, melt the remaining butter in a skillet over medium-high heat. When hot, add the mushrooms and cook until browned. Add the pearl onions and cook for another 5 minutes, until they are also browned. Season them with salt and pepper.
Remove the beef bourguignon from the oven, add the mushrooms and pearl onions, then return to the oven for another 45-60 minutes, until the beef is very tender. Let it sit covered for 30 minutes before serving.

how to serve Classic Beef Bourguignon

Serve Classic Beef Bourguignon in deep bowls, letting the rich sauce cover the beef and vegetables. It pairs wonderfully with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

how to store Classic Beef Bourguignon

To store leftover Beef Bourguignon, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.

tips to make Classic Beef Bourguignon

Ensure to season each layer well with salt and pepper to build flavor.
Allow the beef to sear properly; this adds depth to the dish.
Use a good-quality wine, as it significantly impacts the final flavor.
Feel free to add other vegetables like potatoes or celery for additional taste.

variation (if any)

For a lighter version, try using chicken instead of beef. You can also experiment with different wines, like Pinot Noir or Merlot, to change the flavor profile. If you want to skip alcohol entirely, beef broth can replace the wine, though the taste will be different.

FAQs

1. Can I make Beef Bourguignon in a slow cooker?
Yes! After browning the meat and vegetables, you can combine all ingredients in a slow cooker and let it cook on low for 6-8 hours.

2. Can I prepare this dish ahead of time?
Absolutely! Beef Bourguignon tastes even better the next day as the flavors deepen. Simply store it in the refrigerator overnight and reheat before serving.

3. What kind of wine should I use?
Use a good quality red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon. Avoid cooking wines, as they often have added salt and preservatives.

Classic Beef Bourguignon