Beef Bourguignon is a rich, flavorful French stew made with tender beef, red wine, and a savory combination of vegetables and herbs. This classic dish is perfect for a special occasion or a cozy weekend dinner. The slow-cooked beef absorbs all the flavors from the wine and aromatics, making each bite melt in your mouth. It’s a comforting dish that’s well worth the time and effort!
Ingredients:
- 2 pounds beef chuck or stew meat, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (Burgundy or any dry red wine)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound baby potatoes, halved (optional)
- 1/2 pound pearl onions, peeled (or substitute with chopped regular onions)
- 1/2 pound mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set it aside.
- In the same pot, add the remaining olive oil and sauté the onion and carrots until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes.
- Add the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to reduce slightly.
- Add the beef back into the pot, followed by the beef broth, bay leaf, thyme, salt, and pepper. Stir well, cover the pot with a lid, and transfer it to the oven. Bake for 2 1/2 to 3 hours, or until the beef is tender and the sauce has thickened.
- In the last 30 minutes of cooking, add the potatoes (if using) and the pearl onions to the pot.
- In a separate pan, melt the butter over medium heat and sauté the mushrooms until golden brown, about 5 minutes. Add the mushrooms to the pot about 15 minutes before the beef is done cooking.
- Once the beef is tender, remove the pot from the oven. Taste the sauce and adjust seasoning if needed.
- Serve the Beef Bourguignon hot, garnished with fresh parsley. It pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
Time and Servings:
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 6-8
Variations:
- Vegetable Options: You can add other root vegetables like parsnips, turnips, or rutabaga for added flavor and texture.
- Wine Substitutes: If you prefer not to use red wine, substitute with more beef broth and a splash of balsamic vinegar for acidity.
- Mushroom Option: Use a mix of wild mushrooms or cremini mushrooms for a deeper flavor profile.
FAQs:
Can I make Beef Bourguignon ahead of time?
Yes! Beef Bourguignon tastes even better the next day after the flavors have had time to meld together. Simply store in the fridge for up to 3 days, and reheat gently before serving.
Can I freeze this dish?
Yes, Beef Bourguignon freezes well. Cool completely before transferring to an airtight container and freezing for up to 3 months. Reheat on the stove, adding a bit of broth if necessary to adjust the consistency.
What wine should I use for Beef Bourguignon?
A dry red wine such as Burgundy, Pinot Noir, or Cabernet Sauvignon works best, but any hearty red wine you enjoy drinking will work fine.
Classic Beef Bourguignon is a showstopper, perfect for a dinner party or a cozy family meal. The deep, savory flavors combined with tender beef and vegetables make this a timeless dish that never goes out of style.
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Classic Beef Bourguignon
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
Description
Beef Bourguignon is a rich, flavorful French stew made with tender beef, red wine, and a savory combination of vegetables and herbs. This classic dish is perfect for a special occasion or a cozy weekend dinner. The slow-cooked beef absorbs all the flavors from the wine and aromatics, making each bite melt in your mouth. It’s a comforting dish that’s well worth the time and effort!
Ingredients
- 2 pounds beef chuck or stew meat, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (Burgundy or any dry red wine)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound baby potatoes, halved (optional)
- 1/2 pound pearl onions, peeled (or substitute with chopped regular onions)
- 1/2 pound mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set it aside.
- In the same pot, add the remaining olive oil and sauté the onion and carrots until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes.
- Add the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to reduce slightly.
- Add the beef back into the pot, followed by the beef broth, bay leaf, thyme, salt, and pepper. Stir well, cover the pot with a lid, and transfer it to the oven. Bake for 2 1/2 to 3 hours, or until the beef is tender and the sauce has thickened.
- In the last 30 minutes of cooking, add the potatoes (if using) and the pearl onions to the pot.
- In a separate pan, melt the butter over medium heat and sauté the mushrooms until golden brown, about 5 minutes. Add the mushrooms to the pot about 15 minutes before the beef is done cooking.
- Once the beef is tender, remove the pot from the oven. Taste the sauce and adjust seasoning if needed.
- Serve the Beef Bourguignon hot, garnished with fresh parsley. It pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
Notes
- Vegetable Options: You can add other root vegetables like parsnips, turnips, or rutabaga for added flavor and texture.
- Wine Substitutes: If you prefer not to use red wine, substitute with more beef broth and a splash of balsamic vinegar for acidity.
- Mushroom Option: Use a mix of wild mushrooms or cremini mushrooms for a deeper flavor profile.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420-480
- Sugar: 4-6g
- Sodium: 480-580mg
- Fat: 28-35g
- Saturated Fat: 12-15g
- Unsaturated Fat: 14-18g
- Trans Fat: 0g
- Carbohydrates: 12-16g
- Fiber: 2-3g
- Protein: 35-42g
- Cholesterol: 120-140mg