The enticing aroma of slow-cooked beef and wine can transport you straight to the cozy bistros of France. This Classic Beef Bourguignon is not just a meal; it’s an experience that transforms simple ingredients into something truly spectacular. Packed with tender chunks of beef, savory bacon, and earthy mushrooms, this dish is both a comforting family dinner and an elegant choice for holiday gatherings. One of the best parts? Most of the work happens while it simmers away in your oven, giving you time to catch up with loved ones. Plus, with a few modifications, it can easily be made gluten-free, ensuring everyone can join in. So, are you ready to make your kitchen the heart of a little French haven?
Why is Beef Bourguignon a Must-Try?
Comforting Warmth: There’s nothing like a hearty stew to warm the soul, especially on chilly evenings.
Endless Flavor: The combination of tender beef, rich red wine, and aromatic herbs creates a layered taste experience.
Hands-Off Cooking: Once everything is in the pot, you can relax while it simmers to perfection.
Impressive Presentation: Serve it at gatherings or family dinners, and watch faces light up—it’s a true crowd-pleaser!
Versatile Choice: Customize with your favorite vegetables or opt for a gluten-free version without sacrificing flavor.
Discover more delightful recipes like Cheesy Ground Beef to bring joy to your table!
Beef Bourguignon Ingredients
For the Stew
- Bacon – Adds savory depth to the stew; you can omit it for a lighter version.
- Beef Chuck – Provides robust flavor and tenderness when braised; brisket is a good substitute.
- Butter – Used for sautéing the vegetables and enhancing richness.
- Yellow Onion – Forms the base flavor profile; substitute with shallots for a sweeter taste.
- Carrots – Contributes sweetness and vibrant color; parsnips can work as an alternative.
- Garlic – Delivers aromatic flavor essential to the stew; fresh is best, but garlic powder is a quick fix.
- Tomato Paste – Deepens the sauce’s complexity; if you’re in a pinch, diced tomatoes are a suitable swap.
- All-Purpose Flour – Acts as a thickening agent; for a gluten-free option, go with cornstarch.
- Burgundy Wine – Essential for authentic flavor, although any bold red wine will suffice.
- Beef Stock – Infuses rich flavor and moisture; homemade stock yields the best taste.
- Better than Bouillon Beef Bouillon – Intensifies beefiness; omit for a lighter flavor.
- Fresh Thyme – Adds aromatic complexity; dried thyme can be used in half the amount.
- Bay Leaves – Provide herbal notes that elevate the stew.
- Frozen Pearl Onions – Easy to incorporate; sautéing first enhances their flavor.
- Cremini Mushrooms – Introduce earthy richness; button mushrooms are a convenient substitute.
- Kosher Salt and Freshly Cracked Pepper – Essential for seasoning and bringing out all the flavors.
This Beef Bourguignon recipe is packed with warming flavors and can easily be adapted to fit various dietary needs, so let’s get cooking!
Step‑by‑Step Instructions for Beef Bourguignon
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is perfect for slow-braising the classic Beef Bourguignon to achieve tender, melt-in-your-mouth beef. Ensure your oven is fully warmed up before proceeding to the next step for optimal cooking.
Step 2: Render the Bacon
In a Dutch oven over medium heat, add diced bacon and cook until it turns crispy and golden—approximately 5-7 minutes. Use a slotted spoon to remove the bacon, allowing it to drain on paper towels. This will add savory depth to your stew while leaving behind delicious bacon fat for browning the beef.
Step 3: Sear the Beef
Season your beef chuck cubes generously with kosher salt and freshly cracked pepper. In the same Dutch oven, sear the beef in the rendered bacon fat over medium-high heat for about 4-5 minutes per side, until they are nicely browned. Once browned, remove the beef and set aside, keeping that rich flavor in the pot.
Step 4: Sauté the Vegetables
Using the remaining bacon fat, melt 2 tablespoons of butter in the pot on medium heat. Add chopped yellow onions and carrots, sautéing for 2-3 minutes until they soften. Stir in minced garlic and tomato paste, cooking until the tomato paste darkens slightly, about 2 minutes. Then, sprinkle in all-purpose flour, stirring to create a thick roux.
Step 5: Add Liquids and Simmer
Pour in an entire bottle of burgundy wine, scraping up any browned bits from the bottom of the pot. Add beef stock and, if using, Better than Bouillon beef bouillon. Return the seared beef and crispy bacon to the pot, along with fresh thyme and bay leaves. Cover the Dutch oven and transfer it to the preheated oven.
Step 6: Cook the Stew
Allow your Beef Bourguignon to braise in the oven for 2 ½ hours. This slow, gentle heat allows the flavors to meld beautifully while tenderizing the beef until it becomes fork-tender. Avoid opening the oven to let the heat escape, allowing the stew to develop its rich flavors.
Step 7: Sauté the Mushrooms and Onions
About 30 minutes before your stew is ready, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add sliced cremini mushrooms, sautéing until golden and tender, which takes about 5-7 minutes. Then add the frozen pearl onions and cook for an additional 5 minutes until they’re heated through and lightly browned.
Step 8: Combine and Finish Cooking
Once the beef has braised for the full 2 ½ hours, carefully stir in the sautéed mushrooms and pearl onions into the Dutch oven. Cover again and return to the oven for another 45-60 minutes, allowing the ingredients to blend together harmoniously, resulting in a hearty, flavorful stew that embodies the essence of Beef Bourguignon.
Step 9: Rest the Stew
Once fully cooked, remove the Dutch oven from the oven and let the Beef Bourguignon sit, covered, for 30 minutes. This resting period allows the stew to thicken and ensures all the delicious flavors meld together before serving, creating a truly cozy French experience at your table.
Beef Bourguignon Variations & Substitutions
Customize this Classic Beef Bourguignon to suit your taste and dietary needs while savoring a rich and aromatic experience!
- Brisket Swap: Replace beef chuck with brisket for a different flavor profile and tenderness.
- Gluten-Free Flour: Use cornstarch instead of all-purpose flour for a gluten-free thickening agent. Your stew will still be delightfully rich!
- Bacon-Free Option: Omit the bacon or substitute with turkey bacon to lighten the dish while keeping it delicious.
- Add Root Veggies: Toss in parsnips or turnips for added sweetness and a hearty texture.
- Herb Variations: Experiment with herbs by using rosemary or sage instead of thyme for a unique twist in flavor.
- Spicy Kick: Add a dash of red pepper flakes or a splash of hot sauce to introduce a subtle heat to your stew.
- Mushroom Mix: Try a variety of mushrooms, like shiitake or portobello, for deeper, earthier flavors in the broth.
- Wine Choices: While Burgundy is traditional, any bold red wine, like Cabernet Sauvignon or Merlot, offers delightful results.
Delight in your cooking journey, and if you’re looking for more comforting recipes, why not check out these gems: Beef Enchiladas Homemade or One Pot Beef. Enjoy creating your own unique Beef Bourguignon!
Make Ahead Options
These Classic Beef Bourguignon preparations are perfect for busy home cooks who want to save time during the week! You can chop the vegetables (onions, carrots, and mushrooms) and store them in an airtight container in the fridge for up to 3 days. Additionally, you can sear the beef and cook the bacon, allowing them to cool before refrigerating. When you’re ready to serve, simply reheat the bacon and beef in the Dutch oven, add the sautéed vegetables, and continue with adding the liquids and spices for the deliciously aromatic stew. This way, you maintain the quality, ensuring your Beef Bourguignon is just as comforting and flavorful, with minimal effort on the day of serving!
How to Store and Freeze Beef Bourguignon
Fridge: Store any cooled Beef Bourguignon in an airtight container, where it can last for 4-6 days, retaining its rich flavors.
Freezer: For longer storage, freeze the stew in a ziplock bag or airtight container for up to 3 months. Ensure you remove excess air for best results.
Thawing: Thaw the frozen Beef Bourguignon overnight in the refrigerator before reheating to ensure even warming.
Reheating: Gently reheat on the stove over low heat or in the microwave until steaming hot, stirring occasionally to maintain a consistent texture.
What to Serve with Classic Beef Bourguignon
Elevate your Beef Bourguignon experience by pairing it with delightful sides that complement its rich, savory flavors.
-
Creamy Mashed Potatoes: Their velvety texture beautifully absorbs the wine sauce, creating a comforting bite that pairs perfectly with the stew.
-
Crusty French Bread: Ideal for sopping up the sauce, the crunchy exterior and soft interior add the ideal contrast to the hearty stew.
-
Fresh Green Salad: A light, crisp salad with a tangy vinaigrette offers a refreshing balance to the rich flavors, brightening up your meal.
-
Roasted Root Vegetables: Sweet carrots, parsnips, and beets add earthy sweetness and vibrant color, enhancing the rustic feel of your French dinner.
-
Steamed Green Beans: Crisp-tender green beans bring a lovely texture and bright, fresh flavor that complements the hearty dish wonderfully.
-
Red Wine: A glass of the same burgundy you used in the stew not only enriches the flavors but takes your dining experience to the next level.
-
Chocolate Mousse: For dessert, a light and airy chocolate mousse delivers a decadent end to the meal without overshadowing the main event. Enjoy!
Helpful Tricks for Beef Bourguignon
-
Dutch Oven Essential: Use a Dutch oven to ensure even cooking and moisture retention, creating the best Beef Bourguignon.
-
Brown Properly: Take your time to brown the beef well; this step is crucial for developing rich, complex flavors in the stew.
-
Rest Before Serving: After cooking, let the stew rest covered for at least 30 minutes—this helps the flavors meld beautifully.
-
Gluten-Free Swap: For a gluten-free option, replace all-purpose flour with cornstarch mixed with water, ensuring everyone can enjoy your dish.
-
Don’t Rush the Simmer: Allow the stew to braise slowly in the oven for the recommended time for tender, melt-in-your-mouth beef.
Beef Bourguignon Recipe FAQs
What kind of wine should I use for Beef Bourguignon?
Absolutely! For the best flavor, I recommend using a good quality burgundy wine, but any bold red wine will work well—think Pinot Noir or a hearty Cabernet Sauvignon. The wine is crucial as it adds depth and complexity to the sauce.
How do I select the best beef for the stew?
Very! For Beef Bourguignon, choosing cuts like beef chuck is essential because it becomes tender during the slow cooking process. Look for well-marbled pieces with some fat, as this will enhance the richness of the stew. If you can’t find chuck, brisket is a suitable substitute that offers a different, yet delicious, flavor profile.
How should I store leftovers?
Storing Beef Bourguignon is easy! After it cools down, place it in an airtight container in your fridge, where it can stay fresh for about 4 to 6 days. The flavors only get better over time, so feel free to enjoy it throughout the week!
Can I freeze Beef Bourguignon?
Definitely! To freeze, let the stew cool completely before transferring it to a freezer-safe ziplock bag or airtight container. It can be frozen for up to 3 months. For best results, make sure to press out as much air as possible before sealing. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove or in the microwave.
What if the sauce turns out too thin?
No worries! If your sauce isn’t thick enough, you can create a slurry of cornstarch and water—mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering stew on the stove. Let it cook for a few more minutes until it thickens. Just remember to do this towards the end of the cooking process for the best results!
Is Beef Bourguignon gluten-free?
Absolutely! To make a gluten-free version, simply replace the all-purpose flour with a mixture of cornstarch and water. This substitution will help thicken the sauce while ensuring that your dish remains gluten-free and just as delicious!
Beef Bourguignon: Cozy Up with This French Comfort Classic
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a Dutch oven over medium heat, add diced bacon and cook until crispy, about 5-7 minutes. Remove and drain on paper towels.
- Season beef chuck cubes with salt and pepper. Sear in the bacon fat over medium-high heat for about 4-5 minutes per side. Remove and set aside.
- Melt 2 tablespoons of butter in the Dutch oven. Sauté onions and carrots for 2-3 minutes. Stir in garlic and tomato paste, cooking until darkened slightly, about 2 minutes. Add flour, stirring to create a thick roux.
- Pour in burgundy wine, scraping the bottom of the pot. Add beef stock and bouillon. Return seared beef and bacon to pot with thyme and bay leaves. Cover and transfer to the oven.
- Braise in the oven for 2 ½ hours until beef is fork-tender. Avoid opening the oven during cooking.
- About 30 minutes before serving, melt the remaining butter in a skillet. Sauté mushrooms until golden, then add frozen pearl onions and cook for an additional 5 minutes.
- Stir the sautéed mushrooms and onions into the stew and return to the oven for another 45-60 minutes.
- Remove from the oven and let sit covered for 30 minutes before serving.
Leave a Reply