Name: Classic Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into chunks; 6 oz bacon, diced; 2 tbsp olive oil; 2 carrots, peeled and sliced; 1 large onion, diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 2 cups red wine (Burgundy preferred); 2 cups beef stock; 1 bay leaf; 2 tsp fresh thyme leaves; 1 tbsp unsalted butter; 8 oz mushrooms, sliced; 12 pearl onions, peeled; Salt and pepper to taste

There’s something magical about the smell of Classic Beef Bourguignon bubbling away on the stove. With its tender beef, hearty vegetables, and a deeply flavorful wine-based sauce, this dish is a true celebration of French comfort food.

My first time making this recipe was a delightful mix of discovery and tradition. Each step felt like unlocking a secret to timeless cuisine. This dish is perfect for cozy evenings or impressing guests, and while it may take some time, every minute is worth it. Let’s dive in and create a classic!

Why You’ll Love This Classic Beef Bourguignon

This Beef Bourguignon recipe is more than a meal—it’s a culinary masterpiece that anyone can achieve.

First, it’s an indulgent one-pot wonder. Tender beef, rich wine sauce, and savory vegetables come together in a Dutch oven, making both cooking and cleanup straightforward.

Second, the slow-cooking process creates unmatched depth of flavor. Each ingredient enhances the others, resulting in a dish that’s as luxurious as it is comforting.

Lastly, this dish is versatile. Serve it over buttery mashed potatoes, fluffy rice, or even crusty bread to soak up every bit of the delicious sauce. It’s a meal that can be tailored to fit any occasion, from casual family dinners to elegant dinner parties.

Ingredients Notes

Each ingredient in Beef Bourguignon plays a vital role, creating layers of flavor and texture. Let’s break them down:

Beef Chuck: The foundation of the dish. This cut is ideal for braising, as its marbling breaks down into tender, flavorful meat during slow cooking.

Red Wine: Use a robust dry red wine like Pinot Noir or Burgundy. The wine not only tenderizes the beef but also adds a deep, complex flavor to the sauce.

Bacon: Smoky, salty bacon enhances the dish’s depth. Thick-cut is best for rendering enough fat to flavor the vegetables.

Aromatics and Vegetables: Onion, carrot, and celery provide sweetness and structure, while garlic and a bouquet garni (parsley, thyme, bay leaf) elevate the aroma.

Mushrooms and Pearl Onions: These are sautéed separately and added at the end for texture and a burst of earthy flavor.

Beef Stock: The base of the sauce. Opt for a rich, homemade stock or a high-quality store-bought version for the best results.

Flour: Used to thicken the sauce slightly. You can substitute gluten-free flour if needed.

Butter: Adds richness, especially when sautéing the mushrooms and onions.

Special Equipment: A Dutch oven or heavy-bottomed pot is essential for even cooking and sealing in moisture.

How to Make Classic Beef Bourguignon

Crafting this dish requires patience, but the steps are straightforward and rewarding.

Step 1: Prepare the Ingredients

Trim and cut the beef chuck into large chunks. Pat them dry with paper towels—this ensures a perfect sear. Chop the onions, carrots, and celery into even pieces.

Step 2: Sear the Beef

Heat a bit of oil in your Dutch oven over medium-high heat. Sear the beef in batches, allowing each piece to develop a deep brown crust. Remove and set aside.

Step 3: Cook the Bacon and Vegetables

In the same pot, cook the diced bacon until crispy. Remove the bacon and set it aside, leaving the rendered fat. Add the chopped vegetables and sauté until softened, about 5 minutes.

Step 4: Deglaze and Build the Sauce

Add minced garlic and cook until fragrant. Sprinkle in flour, stirring to coat the vegetables evenly. Slowly pour in the red wine, scraping up any browned bits. Let it simmer for a few minutes to reduce slightly.

Step 5: Braise the Beef

Return the beef and bacon to the pot. Add the beef stock and bouquet garni. Bring the mixture to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 ½ to 3 hours, or until the beef is fork-tender.

Step 6: Sauté Mushrooms and Pearl Onions

In a skillet, melt butter and sauté the mushrooms and pearl onions until golden. Stir them into the stew during the last 30 minutes of cooking.

Step 7: Serve

Remove the bouquet garni, taste, and adjust seasoning with salt and pepper. Serve hot with your favorite sides, garnished with fresh parsley if desired.

Storage Options

Beef Bourguignon tastes even better the next day, making it perfect for meal prep or leftovers.

Refrigerator: Store in an airtight container for up to 3 days. The flavors deepen over time.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of stock or water if needed to loosen the sauce.

Variations and Substitutions

This recipe is flexible and can be adapted to suit your preferences.

Protein Swap: Lamb, pork, or even chicken thighs can be used instead of beef.
Vegetarian Option: Use hearty vegetables like mushrooms, carrots, and parsnips. Replace the beef stock with vegetable stock and add extra wine for depth.
Low-Carb: Serve the stew over cauliflower mash or roasted vegetables instead of potatoes or bread.
Gluten-Free: Use gluten-free flour or cornstarch to thicken the sauce.
Non-Alcoholic: Replace the red wine with beef stock and a splash of balsamic vinegar for a similar depth of flavor.

Classic Beef Bourguignon is a timeless recipe that never fails to impress. Its robust flavors and tender textures make it the ultimate comfort food. Whether you’re cooking for a crowd or indulging in a cozy dinner at home, this dish is sure to become a favorite in your recipe repertoire. Bon appétit!