Unforgettable Classic Beef Bourguignon Recipe for Cozy Nights

Mastering a classic beef bourguignon recipe brings pure culinary magic into your kitchen.

Tender chunks of meat slowly simmer in rich red wine, creating an incredible depth of flavor.

Traditional french cooking techniques transform simple ingredients into an extraordinary meal.

Burgundy’s legendary dish promises warmth and comfort with every delectable bite.

Succulent beef becomes impossibly tender through patient braising and careful seasoning.

Professional chefs and home cooks alike treasure this timeless french classic.

A single spoonful transports you straight to the charming countryside of france.

Prepare to fall in love with this soul-satisfying, deeply delicious recipe.

Classic Beef Bourguignon Brings Comfort

• Unlock Gourmet Comfort: Transform an ordinary meal into a restaurant-worthy experience with this classic French stew that brings rich, deep flavors to your dining table.
• Master Complex Cooking with Ease: Break down intimidating culinary techniques into simple steps, allowing home cooks to create an impressive dish without professional training.
• Perfect for Gathering Loved Ones: Designed as a hearty, crowd-pleasing meal that encourages sharing and creates warm memories around the dinner table with its soul-satisfying taste.
• Weekend Cooking Adventure: An ideal recipe for relaxed cooking sessions where you can slowly develop layers of flavor and enjoy the therapeutic process of preparing a sophisticated meal.

Gather Ingredients For Classic Bourguignon

• Beef Cubes: A rich and tender cut of beef that becomes meltingly soft after slow cooking.
• Bacon: Provides a smoky flavor and helps render fat for cooking other ingredients.

• Onions, Carrots, Pearl Onions, Mushrooms: Add depth, sweetness, and earthy notes to the classic French stew.
• Garlic: Brings a pungent and aromatic base to the dish.

• Thyme, Bay Leaves: Classic herbs that infuse the stew with traditional French flavors.
• Tomato Paste: Adds richness and helps thicken the sauce.
• Flour: Provides a subtle thickening agent for the sauce.

• Red Wine: Introduces a complex, deep flavor characteristic of authentic Beef Bourguignon.
• Beef Broth: Creates a rich, savory liquid base for the stew.

• Olive Oil: Helps with sautéing and adds a mild flavor to the dish.

Method For Classic Beef Bourguignon Mastery

Step 1: Warm Up the Oven

Set your oven to 325F (165C) to create the perfect cooking environment for this rich, classic French stew.

Step 2: Crisp the Bacon

Cook bacon in a large Dutch oven until it becomes golden and crispy.

Transfer the bacon to a separate plate, leaving the delicious fat behind.

Step 3: Brown the Beef

Sear beef cubes in the remaining bacon fat, creating a beautiful caramelized exterior.

Remove the beef and set aside.

Step 4: Build the Flavor Base

• Onions
• Carrots
• Garlic

Until they become soft and fragrant.

• Tomato paste
• Thyme
• Flour

Step 5: Create the Liquid Foundation

Deglaze the pot with red wine, scraping up all the delicious browned bits.

• Beef broth
• Bay leaves
• Previously seared beef
• Crispy bacon

Bring the mixture to a gentle simmer.

Step 6: Slow Cooking Magic

Cover the Dutch oven and place in the preheated oven.

Let it cook for 2.5 to 3 hours, allowing the flavors to meld and the beef to become incredibly tender.

Step 7: Add the Final Touches

• Mushrooms
• Pearl onions

Until they develop a beautiful golden-brown color.

Add these to the stew during the last 30 minutes of cooking.

Step 8: Finishing Flourish

Taste and adjust the seasoning.

Serve hot and enjoy the rich, comforting flavors of this classic French dish.

Chef’s Tips For Better Bourguignon

• Choose high-quality, thick-cut bacon for richer flavor and better rendering of fat during cooking.
• Pat beef cubes completely dry before searing to achieve a perfect golden-brown crust and develop deep, complex flavors.
• Use a good-quality Burgundy or Pinot Noir that you would enjoy drinking to ensure the best taste in your stew.
• Maintain a gentle, consistent low oven temperature to help break down tough meat fibers and create tender, melt-in-your-mouth beef.
• Add mushrooms and pearl onions toward the end of cooking to prevent them from becoming mushy and preserve their distinct textures.

New Takes On Classic Beef Bourguignon

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or seitan, using vegetable broth and red wine for rich flavor.
• Lamb Bourguignon: Swap beef cubes with tender lamb shoulder for a Mediterranean-inspired version with rosemary instead of thyme.
• Low-Carb Bourguignon: Eliminate flour, use cauliflower instead of traditional pearl onions, and serve over cauliflower rice for a keto-friendly adaptation.
• Slow Cooker Version: Transfer all ingredients to a slow cooker after initial searing, cooking on low for 6-8 hours for convenient preparation.

Presenting Classic Beef Bourguignon Beautifully

• Cozy Dinner Companion: Pair this hearty beef bourguignon with crusty French bread to soak up the rich, savory sauce and catch every delicious drop.
• Wine-Pairing Perfection: Serve alongside a robust red Burgundy wine like Pinot Noir, which complements the deep flavors of the stew and enhances the overall dining experience.
• Elegant Side Plate: Accompany the dish with creamy mashed potatoes or buttery egg noodles to create a complete, satisfying meal that will warm hearts and comfort souls.
• Fresh Herbal Touch: Garnish with chopped fresh parsley or thyme just before serving to add a bright, aromatic finish and a pop of color to the deep, rustic stew.

Best Storage For Classic Beef Bourguignon

• Store leftovers in airtight containers within 2 hours of cooking, keeping the beef bourguignon fresh for 3-4 days in the refrigerator.
• Transfer cooled stew to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months, ensuring maximum flavor retention.
• Gently warm over medium-low heat, stirring occasionally to prevent scorching. Add splash of beef broth if sauce seems dry, maintaining original rich consistency.
• Place portion in microwave-safe dish, cover with lid or microwave-safe plastic wrap. Heat in 1-minute intervals, stirring between each, until thoroughly warmed to 165°F internal temperature.

FAQs

• What makes beef bourguignon a classic French dish?

Beef bourguignon originated in Burgundy, France, and traditionally uses local red wine from the region, creating a rich, deeply flavored stew that represents French peasant cooking techniques.

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

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

• Can I use a different type of wine for this recipe?

While Burgundy wine (Pinot Noir) is traditional, you can use other dry red wines like Cabernet Sauvignon or Merlot that have good depth and complexity to maintain the recipe’s authentic flavor profile.

Classic Beef Bourguignon Recipe

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• Total Time: 3 hours
• Yield: 6 1x

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Description

Hearty French classic beef bourguignon brings rustic Burgundy flavors to dinner tables with rich, tender meat slow-cooked in robust red wine. Comforting layers of beef, bacon, and mushrooms create a luxurious meal you’ll savor with each delightful spoonful.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 pounds (907 grams) beef chuck, cut into cubes
• 4 ounces (113 grams) bacon, diced

Vegetables and Aromatics:

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

Liquids and Seasonings:

• 1 bottle dry red wine
• 2 cups (480 milliliters) beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. Prepare all ingredients and equipment before starting. Preheat oven to 325F (165C).
2. Render bacon in a large Dutch oven until crisp and golden. Transfer crispy bacon to a separate plate, reserving the rendered fat.
3. Generously season beef cubes with salt and pepper. Sear meat in hot bacon drippings, creating a rich caramelized exterior. Remove browned beef and set aside.
4. In the same pot, sauté chopped onions, carrots, and minced garlic until vegetables become translucent and fragrant. Incorporate tomato paste, dried thyme, and flour to create a thick, flavorful base.
5. Deglaze the pot with robust red wine, scraping up all browned bits from the bottom. Pour in beef broth, add bay leaves, reserved beef, and crispy bacon pieces.
6. Bring the mixture to a gentle simmer, ensuring all ingredients are well combined and liquid covers the meat.
7. Cover the Dutch oven and transfer to preheated oven. Slow-cook for approximately 2.5 hours, allowing flavors to meld and meat to become tender.
8. During the final 30 minutes of cooking, separately sauté pearl onions and mushrooms until beautifully caramelized. Fold these into the stew.
9. Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed before serving.

Notes

• Bacon choice matters significantly for deeper, richer flavor profiles in this classic French stew.
• Using chuck roast or beef short ribs provides maximum tenderness and robust meat texture during slow cooking.
• Dry red wines like Burgundy or Pinot Noir enhance the authentic bourguignon flavor complexity.
• Patience during the browning process creates incredible caramelization, which develops intense umami characteristics in the final dish.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 85 mg