Beef Bourguignon Recipe French Comfort in a Bowl

Childhood memories of my grandmother’s hearty beef bourguignon always transport me to cozy winter evenings in normandy.

Rich aromas would drift through her rustic kitchen, filling every corner with warmth.

Tender meat slowly simmering in deep burgundy wine creates a symphony of flavors that dance across your palate.

Generations of French chefs have perfected this classic stew, blending robust ingredients with delicate techniques.

Robust red wine, pearl onions, and smoky bacon merge into a luxurious sauce that promises comfort in every spoonful.

Julia child would surely approve of this soul-satisfying dish that celebrates simple, high-quality ingredients.

Each bite tells a story of tradition, love, and culinary craftsmanship.

Savor this magnificent recipe and let your kitchen become a portal to the French countryside.

Beef Bourguignon Made Simple for Cozy Nights

• Perfect for busy families wanting a hearty, satisfying meal without spending hours in the kitchen.
• Simple searing and slow-cooking techniques transform ordinary ingredients into an extraordinary French classic that requires minimal active cooking time.
• Impress dinner guests with a professional-level recipe that tastes like it came straight from a Parisian bistro, yet can be easily prepared at home with basic cooking skills.
• Adaptable to different side dishes and easily made ahead, this stew works wonderfully for Sunday family dinners, dinner parties, or meal prepping for the week.

Ingredients Required for Classic Beef Bourguignon

• Beef Chuck Roast: Perfect cut with marbling that becomes tender during slow cooking, choose well-marbled meat for rich flavor.
• Pancetta: Adds rich, salty depth to the stew, provides additional meaty flavor and texture.

• Onions, Carrots, Garlic: Classic flavor base for French stews, provides sweetness and depth to the dish.
• Pearl Onions or Potatoes: Adds hearty texture and substance to the stew, helps thicken the sauce.
• Mushrooms: Brings earthy flavor and meaty texture, sautéed separately for golden brown edges.

• Red Wine: Essential for traditional Beef Bourguignon, creates complex flavor profile and helps tenderize meat.
• Beef Broth: Provides rich, savory liquid base for braising, enhances overall meat flavor.
• Bay Leaf, Thyme: Classic French herb combination, adds aromatic complexity to the stew.
• Salt, Black Pepper: Fundamental seasonings that enhance and balance the dish's overall taste.
• Tomato Paste: Deepens color and adds subtle umami undertone to the sauce.

• All-Purpose Flour: Used to coat beef, helps create a golden crust and thickens the sauce.
• Olive Oil, Butter: Provides fat for searing and sautéing, adds richness to the dish.

How to Cook Beef Bourguignon in Rich Wine Sauce

Step 1: Prepare The Beef

• Pat beef chunks completely dry
• Sprinkle generously with salt and pepper
• Coat beef with flour, shaking off excess powder

Step 2: Create Golden Crust

• Heat olive oil in heavy-bottomed Dutch oven
• Sear beef pieces until deep brown and crusty
• Work in small batches to ensure perfect caramelization
• Transfer browned beef to separate plate

Step 3: Develop Flavor Foundation

• Edges turn golden brown
• Releases delicious fatty goodness
• Remove crispy pancetta and set aside

Step 4: Build Aromatic Base

• Chopped onions
• Sliced carrots
• Minced garlic
• Small dollop of tomato paste

Step 5: Enhance With Wine

• Pour robust red wine into pot
• Scrape delicious browned bits from bottom
• Allow liquid to reduce and concentrate flavors

Step 6: Combine Ingredients

• Browned beef
• Crispy pancetta
• Sauteed vegetables
• Beef broth
• Fresh herbs
• Potatoes

Step 7: Slow Magic

• Cover pot
• Transfer to preheated oven
• Bake until beef becomes meltingly tender

Step 8: Mushroom Moment

• Saute mushrooms in butter
• Cook until golden and caramelized
• Fold into finished stew

Step 9: Final Flourish

• Remove herbs
• Taste and adjust seasoning
• Serve with crusty bread or creamy potatoes

Pro Suggestions for Beef Bourguignon Texture and Flavor

• Optimize Beef Selection: Choose well-marbled chuck roast or beef chuck, which breaks down beautifully during slow cooking and provides rich, tender meat with excellent flavor.
• Prevent Soggy Meat: Pat beef completely dry before flouring and searing to ensure proper browning and develop a delicious caramelized exterior that locks in moisture.
• Master Searing Technique: Work in small batches when browning beef to maintain high pan temperature, creating a deep golden crust that enhances overall stew complexity.
• Control Wine Quality: Use a dry red wine like Burgundy or Pinot Noir that you would enjoy drinking, avoiding cooking wines which can introduce unwanted harsh flavors to the dish.
• Enhance Flavor Depth: Allow stew to rest overnight in the refrigerator, letting ingredients meld and develop richer, more concentrated taste profile before reheating and serving.

How to Store and Reheat Beef Bourguignon the Smart Way

• Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 4 days. Cool the stew completely before sealing to prevent bacterial growth.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air and freeze for up to 3 months. Label with the date for easy tracking.
• Gently warm the stew in a pot over medium-low heat, stirring occasionally. Add a splash of beef broth to prevent drying and maintain the rich, tender texture of the meat.
• For quick reheating, place a portion in a microwave-safe dish. Cover and heat in 30-second intervals, stirring between each interval to ensure even warming.

What Pairs Well with a Warm Bowl of Beef Bourguignon

• Choose a robust Burgundy red wine like Pinot Noir, matching the recipe's regional roots and complementing the rich beef flavors with its earthy, elegant notes.
• Select a rustic sourdough or crusty French baguette, perfect for soaking up the luxurious stew sauce and providing a delightful textural contrast.
• Pair with smooth, buttery mashed potatoes or silky polenta to absorb the deep, savory sauce and balance the meat's intense flavor profile.
• Add a crisp green salad with light vinaigrette to cut through the stew's richness, introducing a refreshing element that enhances the overall dining experience.

Beef Bourguignon Twists to Try Next Time

Gluten-Free Beef Bourguignon: Replace wheat flour with cornstarch or almond flour for coating beef, ensuring a crispy exterior while accommodating gluten-sensitive diets.

Vegetarian Bourguignon: Swap beef with hearty portobello mushrooms or seitan, maintaining the rich wine-based sauce and classic French cooking technique for plant-based eaters.

Lean Protein Version: Use grass-fed beef or lean beef cuts like sirloin to reduce fat content while preserving the traditional stew’s deep, complex flavor profile.

One-Pot Slow Cooker Adaptation: Transfer all ingredients directly into a slow cooker after initial searing, allowing longer, gentler cooking that tenderizes meat and melds flavors without constant monitoring.

Beef Bourguignon Recipe

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4.5 from 19 reviews

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

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Description

Hearty beef bourguignon whisks classic French cuisine straight to your dinner table with rich, slow-cooked flavors. Tender beef, red wine, and aromatic herbs combine in this soul-warming dish perfect for chilly evenings when comfort calls.

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Ingredients

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Meat:

• 2 ½ pounds (1.1 kg) beef chuck or stew meat, cut into 2-inch cubes

Vegetables and Seasonings:

• 1 medium onion, diced
• 2 medium carrots, sliced
• 3 garlic cloves, minced
• 1 pound (450 g) baby potatoes or pearl onions
• ½ pound (225 g) mushrooms, quartered
• 1 bay leaf
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

Liquids, Oils, and Additional Ingredients:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 ounces (115 g) pancetta or bacon, diced
• 2 tablespoons tomato paste
• 2 cups (480 ml) dry red wine (such as Burgundy or Pinot Noir)
• 2 cups (480 ml) beef broth

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Instructions

1. Meticulously dry beef cubes with paper towels, then generously season with salt and pepper. Coat each piece thoroughly in flour, ensuring excess is shaken off completely.
2. Ignite a large Dutch oven over medium-high heat, drizzling olive oil to create a sizzling surface. Methodically sear beef chunks in batches, developing a rich golden-brown crust on all sides, approximately 2-3 minutes per surface. Carefully extract browned meat and reserve.
3. Within the same pot, render pancetta until crisp and fragrant. Transfer crispy bits to a separate plate, maintaining the flavorful fond.
4. Introduce additional olive oil to the pot. Gently sweat onions and carrots until they soften and become translucent, roughly 5-7 minutes. Incorporate minced garlic and tomato paste, stirring frequently to prevent burning and release aromatic compounds.
5. Deglaze the pot with robust red wine, using a wooden spoon to liberate caramelized particles clinging to the bottom. Allow liquid to reduce and concentrate flavors for several minutes.
6. Reunite reserved beef and pancetta within the pot. Introduce beef broth, aromatic bay leaf, delicate thyme sprigs, and hearty potatoes or pearl onions. Bring liquid to a gentle simmer.
7. Transfer covered pot to a preheated 325F oven, allowing the stew to braise slowly and tenderize for 2.5-3 hours until meat yields effortlessly under a fork.
8. Meanwhile, prepare mushrooms in a separate skillet. Saute until achieving a golden-brown exterior, developing deep, earthy flavors.
9. Once meat reaches perfect tenderness, fold sauteed mushrooms into the stew. Taste and calibrate seasoning with additional salt and pepper as desired.
10. Discard bay leaf and thyme sprigs. Ladle this luxurious, deeply flavored stew into serving dishes, accompanied by crusty bread, creamy mashed potatoes, or buttered noodles.

Notes

• Selecting the Right Cut: Choose well-marbled chuck roast or beef chuck for maximum tenderness and rich flavor that melts in your mouth during slow cooking.
• Flour Coating Trick: Pat beef completely dry before flouring to ensure a perfect golden-brown sear that locks in deep, caramelized flavors and creates a beautiful exterior.
• Wine Selection Matters: Use a full-bodied red wine like Burgundy or Pinot Noir that you’d enjoy drinking, as the wine’s quality directly impacts the stew’s overall taste profile.
• Low and Slow Technique: Allow ample cooking time to break down tough muscle fibers, transforming beef into meltingly tender bites that practically fall apart with a gentle touch.

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

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 100 mg