Some meals are more than just food—they’re an experience that wraps around you like a favorite blanket. Beef Bourguignon is exactly that kind of dish. It’s the kind of stew that takes time but rewards you with layers of deep, comforting flavors that feel like a warm hug on a chilly evening.
I still remember the first time I made this stew. The kitchen filled with the rich aroma of red wine and garlic mingling softly with sizzling bacon. The sound of bubbling broth and the slow transformation of humble ingredients into something extraordinary pulled me closer to the stove, promising comfort in every bite. When the stew finally came together, the tender beef practically melted in my mouth, and the sauce clung lovingly to every morsel. It was a quiet moment of satisfaction, the kind that makes you pause and savor more than just the food.
- Deep, complex flavors developed through slow braising
- Rich red wine and tender beef create a hearty, satisfying meal
- Perfect for sharing around the table on cool evenings
- Incredible aroma that fills your home with warmth
- Pairs beautifully with crusty bread or creamy mashed potatoes
If you’re worried about the long cooking time, remember that the slow simmering is what transforms simple ingredients into something magical. Plus, the hands-on time is quite manageable, giving you plenty of moments to relax or prepare a side dish.
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Beef Bourguignon
- Total Time: 4 hours
- Yield: 6
Description
A classic French stew made with tender beef braised in red wine and beef broth, flavored with garlic, onions, carrots, and mushrooms.
Ingredients
2 pounds beef chuck, cut into 2-inch cubes
Salt, to taste
Black pepper, to taste
3 tablespoons olive oil
6 ounces bacon, diced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups red wine (Burgundy or Pinot Noir)
2 cups beef broth
1 bouquet garni (1 sprig thyme, 1 sprig parsley, 1 bay leaf tied together)
4 large carrots, peeled and sliced into 1/2-inch pieces
12 small pearl onions, peeled
8 ounces cremini mushrooms, quartered
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (163°C).
Pat the beef cubes dry with paper towels and season them generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed ovenproof pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the diced bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add the beef cubes in batches to the pot, browning them on all sides. Do not overcrowd the pot. Remove browned beef and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
Add the beef broth and bouquet garni. Return the browned beef and bacon to the pot.
Bring to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook for 2 hours, stirring occasionally.
While the stew cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat.
Add the pearl onions and cook until they are golden and tender, about 10 minutes. Set aside.
In the same skillet, add the remaining 1 tablespoon butter and sauté the mushrooms until browned, about 8 minutes. Set aside.
After 2 hours, add the sliced carrots, cooked pearl onions, and sautéed mushrooms to the stew.
Return the pot to the oven and cook uncovered for an additional 1 hour, until the beef is very tender and the sauce has thickened.
Remove the bouquet garni and discard.
Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
FAQ
Can I prepare Beef Bourguignon ahead of time?
Yes! It actually tastes even better the next day after the flavors have had time to meld. Store it in the fridge for up to three days or freeze for longer storage.
What’s the best wine to use?
Choose a dry red wine like Burgundy or Pinot Noir for authentic flavor. Avoid anything too sweet or overly oaky.
Can I make it on the stovetop instead of the oven?
Absolutely. Just simmer gently on low heat, covered, for the same amount of time, stirring occasionally.
What should I serve with Beef Bourguignon?
It’s fantastic with mashed potatoes, buttered noodles, or a crusty baguette to soak up the sauce.
When you’re ready to fill your home with the cozy, inviting scents of this classic stew, dive into the recipe and let the slow cooking do its magic. Whether it’s a quiet night in or a small gathering, Beef Bourguignon brings warmth and satisfaction to the table.