If you’re searching for the best classic French comfort food, Beef Bourguignon is the ultimate dish to try. Rich, slow-cooked beef in a deep red wine sauce with tender vegetables creates an irresistible flavor that melts in your mouth. This timeless recipe is perfect for impressing guests or enjoying a cozy homemade meal you’ll crave again and again.
Why make this recipe
Classic Beef Bourguignon is a staple of French cuisine and provides a hearty meal that truly satisfies. This comforting dish combines beef, rich wine, and vegetables, creating deep and complex flavors. Perfect for family gatherings or dinner parties, it brings everyone to the table for a warm, delightful experience. The lengthy cooking time might seem daunting, but the result is well worth the effort. Moreover, this recipe is a great way to impress your friends or simply indulge in a comforting meal at home.
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 an oven to 350°F.
- Render the bacon. Add the chopped bacon to your 5 qt dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
- Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Sauté the veggies. Decrease the heat to medium and add 2 tablespoons of the butter. Add the chopped onions and carrots to the pot and sauté for 2-3 minutes, stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once ready, sprinkle the flour over the top and stir well to incorporate. Cook for 2-3 minutes while stirring constantly.
- Add the wine, stock, and herbs. Pour the wine into the pot and use a silicone spoon to work up any browned bits from the bottom. Add the beef stock and bouillon, bringing it to a simmer. Return the beef and bacon to the pot 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. Around the 2 1/2 hour mark, melt the remaining butter in a skillet over medium-high heat. Once the butter is foamy, add the mushrooms and cook until browned. Then, add the pearl onions and cook for another 5 minutes, seasoning with salt and pepper.
- Remove the beef bourguignon from the oven and stir in the mushrooms and onions. Return to the oven until the beef is very tender, usually another 45-60 minutes. After cooking, leave it covered for 30 minutes before serving.
How to serve Classic Beef Bourguignon
Classic Beef Bourguignon pairs wonderfully with a side of crusty bread or over a bed of creamy mashed potatoes. Garnish with fresh parsley for an added touch of color and flavor. This dish can also be served with a glass of the same wine used in cooking to enhance the overall dining experience.
How to store Classic Beef Bourguignon
To store leftovers, let the dish cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, you can freeze it for up to three months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Tips to make Classic Beef Bourguignon
- For deeper flavors, consider using a higher-quality wine.
- Allow the beef to marinate in the wine for several hours or overnight for enhanced richness.
- Use fresh herbs, if possible, to elevate the overall taste.
- Make this dish a day ahead of time and let it chill overnight; flavors will develop even more.
Variation
You can enhance this dish by adding root vegetables such as parsnips or potatoes towards the end of cooking. You might also experiment with different types of mushrooms for a unique twist.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but chuck is preferred for its tenderness after long cooking.
Can I make this recipe in a slow cooker?
Absolutely! You can transfer the browned ingredients to a slow cooker and let it simmer for about 6-8 hours on low.
What wine should I use for Beef Bourguignon?
A bold red wine like Burgundy is traditional, but any dry red wine that you enjoy drinking can work well in this recipe.
For another delicious beef dish, you may want to explore our boneless beef short ribs recipe.