Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and hearty French stew that transforms humble ingredients into an extraordinary dish. Tender beef, slow-cooked with red wine, aromatic herbs, and earthy vegetables, creates a symphony of flavors that’s perfect for a cozy dinner.

This dish is a testament to the beauty of slow cooking, allowing the flavors to meld and deepen over time. Whether served with crusty bread, creamy mashed potatoes, or buttered noodles, Beef Bourguignon is a timeless recipe that’s both comforting and elegant.

Kitchen Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Cutting board and sharp knife
• Wooden spoon or spatula
• Ladle
• Small bowl for flour slurry (optional)

Ingredients Overview

• Beef Chuck: This cut becomes meltingly tender when braised.
• Red Wine: A dry red wine like Burgundy or Pinot Noir forms the base of the sauce.
• Vegetables: Carrots, onions, and mushrooms add depth and texture.
• Aromatics: Garlic, thyme, and bay leaves enhance the stew’s savory flavor.
• Beef Stock: Complements the wine to create a luscious sauce.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• Salt and pepper to taste
• 3 tbsp olive oil, divided
• 1 large onion, diced
• 2 carrots, sliced into rounds
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 bay leaf
• 1 tsp dried thyme (or 3 sprigs fresh thyme)
• 1 tbsp all-purpose flour (optional, for thickening)
• 1/4 cup water (for slurry, if using flour)
• 1 cup pearl onions, peeled
• 8 oz mushrooms, sliced

Instructions

Step-by-Step Instructions

1. Prepare the Beef:
   Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Brown the Meat:
   Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Sauté Aromatics:
   Add the diced onions and carrots to the pot. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Deglaze with Wine:
   Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
5. Combine Ingredients:
   Return the beef to the pot. Add the beef stock, bay leaf, and thyme. Bring to a gentle simmer, then cover and reduce the heat to low.
6. Simmer:
   Cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
7. Prepare Mushrooms and Pearl Onions:
   In a separate pan, heat the remaining olive oil. Sauté the mushrooms and pearl onions until golden brown. Add them to the stew during the last 30 minutes of cooking.
8. Thicken the Sauce (Optional):
   If you prefer a thicker sauce, mix the flour with water to create a slurry. Stir it into the stew and simmer for an additional 10 minutes.
9. Adjust Seasoning:
   Taste the stew and adjust salt and pepper as needed. Remove the bay leaf and thyme sprigs before serving.

Recipe Tips

• Wine Substitute: If you don’t cook with wine, replace it with additional beef stock and a tablespoon of balsamic vinegar for depth.
• Make Ahead: Beef Bourguignon tastes even better the next day, as the flavors have more time to meld.
• Pearl Onion Hack: Use frozen pearl onions to save time peeling.

What to Serve With This Recipe

• Mashed Potatoes: Creamy potatoes are the perfect base to soak up the rich sauce.
• Crusty Bread: Serve with a warm baguette to mop up every last drop.
• Buttered Noodles: Simple and satisfying alongside the stew.

Frequently Asked Questions

Can I use a slow cooker?
Yes! Sear the beef and aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

What kind of wine should I use?
A dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon works best.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Serving Suggestions

• Garnish with fresh parsley for a pop of color.
• Pair with a light salad to balance the richness of the stew.
• Serve with a glass of the same red wine used in the recipe for a complete dining experience.

Classic Beef Bourguignon is a timeless dish that brings warmth and comfort to the table. Whether for a special occasion or a weeknight dinner, it’s a meal that’s sure to impress!

Classic Beef Bourguignon

Classic Beef Bourguignon is a rich and hearty French stew that transforms humble ingredients into an extraordinary dish. Tender beef, slow-cooked with red wine, aromatic herbs, and earthy vegetables, creates a symphony of flavors that’s perfect for a cozy dinner. This dish is a testament to the beauty of slow cooking, allowing the flavors to meld and deepen over time. Whether served with crusty bread, creamy mashed potatoes, or buttered noodles, Beef Bourguignon is a timeless recipe that’s both comforting and elegant.

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Ingredients

  

• 2 lbs beef chuck cut into 2-inch cubes
• Salt and pepper to taste
• 3 tbsp olive oil divided
• 1 large onion diced
• 2 carrots sliced into rounds
• 3 garlic cloves minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 bay leaf
• 1 tsp dried thyme or 3 sprigs fresh thyme
• 1 tbsp all-purpose flour optional, for thickening
• 1/4 cup water for slurry, if using flour
• 1 cup pearl onions peeled
• 8 oz mushrooms sliced

Instructions

 

• Prepare the Beef:
• Pat the beef cubes dry with paper towels and season generously with salt and pepper.
• Brown the Meat:
• Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
• Sauté Aromatics:
• Add the diced onions and carrots to the pot. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
• Deglaze with Wine:
• Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
• Combine Ingredients:
• Return the beef to the pot. Add the beef stock, bay leaf, and thyme. Bring to a gentle simmer, then cover and reduce the heat to low.
• Simmer:
• Cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
• Prepare Mushrooms and Pearl Onions:
• In a separate pan, heat the remaining olive oil. Sauté the mushrooms and pearl onions until golden brown. Add them to the stew during the last 30 minutes of cooking.
• Thicken the Sauce (Optional):
• If you prefer a thicker sauce, mix the flour with water to create a slurry. Stir it into the stew and simmer for an additional 10 minutes.
• Adjust Seasoning:
• Taste the stew and adjust salt and pepper as needed. Remove the bay leaf and thyme sprigs before serving.