Beef Bourguignon, or “Boeuf Bourguignon,” is a classic French dish that turns simple ingredients into a masterpiece. Tender chunks of beef are slow-cooked in a rich red wine sauce with aromatic vegetables, bacon, and herbs. This dish is perfect for a cozy dinner or a special occasion, and its deep, robust flavors are sure to impress.
Why You’ll Love This Recipe?
- Packed with rich, savory flavors that develop as it simmers.
- Perfect for a make-ahead meal or entertaining guests.
- A hearty and satisfying dish that feels like a warm hug on a plate.
Ingredients
Here’s what you’ll need:
- Beef chuck, cut into large cubes
- Bacon or pancetta, diced
- Onion, carrots, and celery
- Garlic, minced
- Tomato paste
- Red wine (preferably Burgundy or Pinot Noir)
- Beef stock
- Fresh thyme, bay leaf, and parsley
- Mushrooms and pearl onions
- Butter and flour for thickening
The full list of ingredients and their measurements is provided below.
Directions
Step 1: Brown the Beef
Season the beef cubes with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then set aside.
Step 2: Cook the Bacon
In the same pan, cook the diced bacon until crispy. Remove and set aside, leaving the rendered fat in the pan.
Step 3: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pan. Sauté until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
Step 4: Deglaze the Pan
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
Step 5: Combine and Simmer
Transfer the beef, bacon, and vegetable mixture to a slow cooker or Dutch oven. Add the beef stock, thyme, bay leaf, and parsley. Cover and simmer on low heat for 2–3 hours (or in the slow cooker for 6–8 hours) until the beef is tender.
Step 6: Add Mushrooms and Pearl Onions
In the last 30 minutes of cooking, sauté the mushrooms and pearl onions in butter, then add them to the pot.
Step 7: Thicken the Sauce
If the sauce needs thickening, whisk together equal parts butter and flour to form a paste (beurre manié) and stir it into the simmering liquid.
Step 8: Serve
Serve the Beef Bourguignon hot over mashed potatoes, egg noodles, or crusty bread. Garnish with fresh parsley.
Expert Tips and Tricks
- Choose the right wine: Use a good-quality dry red wine, such as Burgundy or Pinot Noir, for authentic flavor.
- Sear in batches: Avoid overcrowding the pan to ensure even browning.
- Low and slow: This dish is best when cooked slowly to allow the flavors to meld and the beef to become tender.
Recipe Variations and Possible Substitutions
- Use lamb or pork for a unique twist.
- Add parsnips or turnips for extra hearty vegetables.
- Substitute vegetable stock and plant-based bacon for a vegetarian version.
Serving and Pairing Suggestions
Beef Bourguignon pairs beautifully with mashed potatoes, buttered egg noodles, or a crusty baguette. For drinks, a glass of the same red wine used in the recipe is the perfect accompaniment.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 3 months—just thaw and reheat as needed.
FAQs
Q1: Can I make this dish ahead of time?
Yes! The flavors develop even more after sitting, making it an ideal make-ahead dish.
Q2: What’s the best cut of beef for Bourguignon?
Beef chuck is a great choice for its marbling and tenderness after slow cooking.
Q3: Can I skip the wine?
The wine is essential for the dish’s depth of flavor, but you can use additional beef stock if needed.
Q4: How do I prevent the sauce from becoming too thin?
Simmer uncovered for the last 15–20 minutes to let the sauce thicken naturally, or use a beurre manié to adjust the consistency.
Conclusion
French Beef Bourguignon is a timeless dish that brings elegance and comfort to your table. With its tender beef, rich sauce, and hearty vegetables, it’s a recipe that’s sure to become a favorite. Try it for your next cozy night in or dinner party—you won’t be disappointed!
Print
French Beef Bourguignon
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Description
French Beef Bourguignon, or Boeuf Bourguignon, is a hearty and elegant dish made with tender beef braised in a rich red wine sauce with carrots, onions, and mushrooms. This classic French recipe is perfect for special occasions or a comforting family meal.
Ingredients
For the Beef Bourguignon:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 4 slices bacon, diced
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Vegetables:
- 2 tbsp butter
- 8 oz (225g) pearl onions, peeled
- 8 oz (225g) mushrooms, quartered
Instructions
- Prepare the Beef:
- Pat the beef dry with paper towels and season with salt and pepper.
- Cook the Bacon:
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Sear the Beef:
- Heat olive oil in the same pot. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté the Vegetables:
- Add the onion and carrots to the pot and cook for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute.
- Deglaze the Pot:
- Sprinkle flour over the vegetables and stir well. Pour in the red wine, scraping up any browned bits. Let it simmer for 5 minutes.
- Simmer the Stew:
- Return the beef and bacon to the pot. Add the beef stock, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally.
- Cook the Vegetables:
- In a skillet, melt the butter over medium heat. Sauté the pearl onions and mushrooms until golden brown. Add them to the stew during the last 30 minutes of cooking.
- Serve:
- Remove the bay leaf, adjust seasoning, and serve hot with mashed potatoes, crusty bread, or buttered noodles
Notes
- For an authentic touch, use Burgundy wine in the recipe.
- Beef Bourguignon tastes even better the next day, as the flavors meld together.
- To peel pearl onions easily, blanch them in boiling water for 1 minute, then transfer to an ice bath and slip off the skins.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 120mg