There are few dishes as comforting and deeply satisfying as a classic Beef Bourguignon Recipe, a rich, slow-cooked French stew that perfectly balances tender chunks of beef with earthy mushrooms, sweet pearl onions, and a luscious red wine sauce. This dish is a celebration of simple ingredients transformed through patient cooking into a luxurious meal that warms the heart and pleases the palate. Once you try this Beef Bourguignon Recipe, it just might become your go-to for special dinners or cozy weekend feasts.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating an unforgettable Beef Bourguignon Recipe. Each component plays a crucial role in layering flavor, enriching texture, and enhancing color, making this seemingly simple stew something truly special.
- 3 Pounds Chuck Roast or Stewing Beef: The star of the dish; beef chuck is ideal for slow cooking as it becomes wonderfully tender and flavorful.
- 2 Teaspoons Kosher Salt: Essential for seasoning the beef and bringing out the natural flavors.
- 1 Teaspoon Black Pepper: Adds a mild heat and depth to the stew.
- 6 Slices Thick Cut Bacon: Provides smoky richness and renders fat for browning the beef.
- 1 Onion, Thinly Sliced: Contributes sweetness and aromatic base notes.
- 2 Carrots, Sliced: Offer subtle sweetness and color contrast.
- 3 Cloves Garlic, Minced: Adds warmth and complexity.
- 1 Tablespoon Tomato Paste: Deepens the sauce with umami and color.
- 2 Tablespoon All-Purpose Flour: Helps thicken the sauce for a silky texture.
- 750 Milliliter Bottle Red Wine: The heart of the braising liquid, imparting richness and acidity.
- 3 Beef Bouillon Cubes: Amplify the beefy flavor of the stew.
- 2-3 Bay Leaves: Infuse an herbal aroma that lingers in the background.
- 2-3 Sprigs Fresh Thyme: Adds earthy, fragrant notes that complement the meat.
- 8 Ounces Pearl Onions, Peeled: Sweet and tender, bringing a lovely texture contrast.
- 8 Ounces Mushrooms, Halved: Earthy elements that soak up the stew’s flavors beautifully.
- 1 Tablespoon Olive Oil: For sautéing vegetables gently.
- 1 Teaspoon Brown Sugar: Balances acidity and enhances caramelization.
- 1/2 Teaspoon Salt and 1/2 Teaspoon Black Pepper: Season the pearl onions and mushrooms.
- 1 Teaspoon Fresh Thyme, Chopped: Adds an extra herbal kick to the final vegetable mix.
- Fresh Parsley for Garnish: For a bright, fresh finish just before serving.
How to Make Beef Bourguignon Recipe
Step 1: Prepping and Seasoning the Beef
Begin by preheating your oven to 350℉, setting the stage for slow braising. Pat your chuck roast dry—this ensures better browning—and season thoroughly with kosher salt and black pepper. This initial seasoning is key to building flavor from the very start.
Step 2: Cooking the Bacon and Browning the Beef
Next, cook the chopped bacon in a sturdy dutch oven over medium heat until it’s crisp and golden. Don’t rush this process; the rendered fat is crucial for cooking the beef pieces, lending smoky depth. Remove the bacon and set aside, leaving the bacon fat behind for searing the beef. Increase the heat to medium-high and brown your beef cubes in batches, aiming for a rich mahogany crust all over. This searing step locks in juices and adds complexity.
Step 3: Building Flavor with Vegetables and Aromatics
Reduce the heat to medium, then add sliced onions and carrots to the pan. Stir them constantly to prevent burning while scraping up the flavorful browned bits from the bottom. Once softened, stir in minced garlic and tomato paste—these layers will deepen the stew’s character. Sprinkle the flour onto the mix and cook until it’s fully absorbed; this acts as a natural thickener for your sauce.
Step 4: Adding Wine and Slow Cooking
Pour in the red wine, stirring well and letting it reduce slightly over medium heat, which concentrates flavor and thickens the sauce. Return the browned beef and half the cooked bacon to the pot, then nestle in bay leaves, fresh thyme, and bouillon cubes for an infusion of aroma and richness. Cover your dutch oven tightly and transfer it to the oven for a 1 ½ hour slow braise, during which the beef will transform into tender, melt-in-your-mouth perfection.
Step 5: Preparing Pearl Onions and Mushrooms
About 15 minutes before the beef finishes cooking, sauté pearl onions and mushrooms with olive oil, brown sugar, salt, pepper, and fresh thyme in a non-stick pan. Cooking them this way enhances sweetness and promotes caramelization, adding another dimension of flavor and texture to your dish.
Step 6: Bringing It All Together
Finally, stir the browned pearl onions, mushrooms, and remaining bacon into the tender beef stew. This final mix creates a harmonious balance of flavors and textures that define a beautiful Beef Bourguignon Recipe.
How to Serve Beef Bourguignon Recipe
Garnishes
A sprinkle of fresh parsley over your Beef Bourguignon Recipe offers a burst of color and a hint of freshness that cuts through the rich sauce. It’s the perfect way to brighten the dish just before it hits the table.
Side Dishes
This sumptuous stew shines when paired with creamy mashed potatoes, buttery egg noodles, or even a crusty baguette for soaking up every last drop of the sauce. These sides complement the depth of the stew without overpowering it.
Creative Ways to Present
For an elegant presentation, serve the stew in individual shallow bowls, perhaps topped with a small sprig of thyme or a delicate drizzle of high-quality olive oil. Alternatively, lay the beef and vegetables over a bed of polenta for a delightful twist that adds creaminess and a contrasting texture.
Make Ahead and Storage
Storing Leftovers
Beef Bourguignon Recipe leftovers are fantastic, as the flavors continue to meld overnight. Store any uneaten portion in an airtight container in the refrigerator for up to 3 days, ensuring to cool it before sealing tightly.
Freezing
This stew freezes beautifully, making it an excellent candidate for batch cooking. Portion it out into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
Reheat your Beef Bourguignon Recipe gently over low heat on the stove or in the oven, stirring occasionally to warm evenly. Adding a splash of water or broth can help restore the luscious sauce consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is preferred for its marbling and tenderness when slow-cooked, other cuts like brisket or short ribs can work too, though cooking times may vary.
What type of red wine should I use?
Choose a dry, robust red wine like Pinot Noir or Burgundy for authenticity and balance. Avoid wines labeled “cooking wine” as quality greatly affects the stew’s flavor.
Do I need to peel the pearl onions?
Yes, peeling pearl onions enhances both texture and appearance. To make it easier, blanch them briefly in boiling water, then dunk in ice water—skins will slip right off.
Can I make this recipe in a slow cooker?
Yes! Brown the meat and cook the vegetables on the stove first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until beef is tender.
How thick should the final sauce be?
The sauce should be velvety and thick enough to coat the back of a spoon but still pour easily. Adjust thickness by the amount of flour used and cooking time during wine reduction.
Final Thoughts
If you’re ready to dive into a dish that is equal parts comforting and impressive, the Beef Bourguignon Recipe is a must-try. It brings classic French technique and flavors into your kitchen, rewarding your patience with every tender bite and rich spoonful. Don’t hesitate—this recipe will soon become a highlight on your dinner table and a beloved favorite to share with friends and family.
Print
Beef Bourguignon Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This classic French Beef Bourguignon recipe features tender chuck roast cubes slow-cooked in rich red wine with savory bacon, pearl onions, mushrooms, and aromatic herbs. Perfectly balanced flavors and a hearty, comforting texture make this dish an elegant yet cozy meal, ideal for sharing with family and friends.
Ingredients
Meat and Seasonings
- 3 Pounds Chuck Roast or Stewing Beef (Patted Dry and Cut into 2” Cubes)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
Bacon and Vegetables
- 6 Slices Thick Cut Bacon (Diced)
- 1 Onion (Thinly Sliced)
- 2 Carrots (Sliced)
- 3 Cloves Garlic (Minced)
Liquids and Flavorings
- 1 Tablespoon Tomato Paste
- 2 Tablespoon All-Purpose Flour
- 750 Milliliter Bottle Red Wine
- 3 Beef Bouillon Cubes
- 2–3 Bay Leaves
- 2–3 Sprigs of Fresh Thyme
Additional Vegetables and Seasoning
- 8 Ounces Pearl Onions (Peeled)
- 8 Ounces Mushrooms (Halved)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Fresh Thyme (Chopped)
Garnish
- Fresh Parsley For Garnish
Instructions
- Preheat Oven: Preheat the oven to 350℉ to prepare for slow roasting the beef.
- Season Beef: Pat dry the chuck roast cubes and sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside for seasoning.
- Cook Bacon: Heat a Dutch oven over medium heat. Add the diced bacon and cook until browned and crisp and the fat has rendered out. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Brown Beef: Increase heat to medium-high. Brown the chuck roast pieces on all sides, about 2-3 minutes per side, working in batches to avoid overcrowding. Transfer browned beef to a plate.
- Sauté Vegetables: Lower heat to medium. Add the sliced onions and carrots to the bacon fat in the pan. Stir constantly and scrape the bottom for browned bits until vegetables soften.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes. Then stir in the all-purpose flour until absorbed, cooking another 1-2 minutes to form a roux.
- Deglaze & Combine: Pour in the red wine, stirring to deglaze the pan and cook over medium heat until sauce thickens slightly. Add browned beef, half the cooked bacon, bay leaves, fresh thyme, and beef bouillon cubes.
- Roast Beef: Cover the Dutch oven and transfer to the preheated oven. Roast for 1 ½ hours or until the beef is tender and infused with complex flavors.
- Cook Pearl Onions and Mushrooms: 15 minutes before beef is finished, heat a non-stick pan over medium heat. Add olive oil, pearl onions, mushrooms, brown sugar, salt, pepper, and chopped thyme. Stir until sugar dissolves, then cover and cook until onions and mushrooms soften and brown.
- Combine and Finish: Stir the softened pearl onions and mushrooms into the roast. Adjust seasoning if needed.
- Serve: Serve the beef bourguignon alone or over creamy mashed potatoes. Garnish with fresh parsley for a vibrant finish. Enjoy your hearty French classic!
Notes
- Use a good quality dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Peeling pearl onions is easier if you blanch them in boiling water for 1 minute then place in ice water before peeling.
- For richer flavor, prepare this dish a day in advance; the flavors deepen after resting overnight.
- Leftovers reheat well and can be frozen for up to 3 months.
- If you prefer, substitute beef bouillon cubes with fresh beef stock or broth.
