Beef Bourguignon Recipe: Classic French Stew in 5 Steps

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: – 1 tablespoon extra-virgin olive oil for sautéing bacon and beef; – 6 ounces bacon, roughly chopped for smoky depth and fat; – 3 pounds beef brisket (trimmed of fat), chuck steak, or stewing beef cut into 2-inch chunks for main protein; – 1 large carrot, sliced 1/2-inch thick for sweetness and crunch; – 1 large white onion, diced for savory foundation; – 6 cloves garlic, minced for aromatic punch; – Pinch of coarse salt for seasoning; – Pinch of ground pepper for heat and complexity; – 2 tablespoons flour for thickening sauce; – 12 pearl onions, small for sweet, mild bite; – 3 cups red wine such as Merlot, Pinot Noir, or Chianti for authentic flavor; – 2 to 3 cups beef stock for simmering liquid; – 2 tablespoons tomato paste for acidity and depth; – 1 beef bouillon cube, crushed for beefy notes; – 1 teaspoon fresh thyme, finely chopped for earthy herbs; – 2 tablespoons fresh parsley, finely chopped for garnish; – 2 bay leaves for herbal notes; – 1 pound fresh white or brown mushrooms, quartered for meaty texture and umami; – 2 tablespoons butter for sautéing mushrooms

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Why You’ll Love This Beef Bourguignon

Imagine coming home to the cozy aroma of a hearty beef stew that’s both comforting and impressive. Beef Bourguignon is a classic French dish that brings warmth to your table with its rich, savory flavors. This recipe stands out for its balance of tender meat, fresh vegetables, and a deep wine-based sauce that makes every bite memorable. If you’re a home cook looking for something special, you’ll find it easy to whip up this dish without spending all day in the kitchen.

First, the ease of preparation is a big plus. With just about 15 minutes of prep time and simple steps you can follow at your own pace, this beef stew recipe fits into busy schedules perfectly. It’s straightforward enough for busy parents or students to handle, yet it delivers restaurant-quality results. You don’t need fancy tools, just a good pot or slow cooker, which makes it accessible for everyone from newlyweds setting up their first home kitchen to seniors who enjoy timeless meals.

Health benefits: This beef Bourguignon packs in nutrients from ingredients like carrots and thyme, offering a good dose of vitamins and minerals. Each serving has about 624 calories, with 59g of protein to keep you full and energized. It’s also relatively low in carbs at 19g, making it a smart choice for diet-conscious folks or working professionals watching their intake.
Versatility: You can adapt this recipe for various needs, such as using different cooking methods like the oven, stove, or Instant Pot. Whether you’re a food enthusiast experimenting with flavors or someone with dietary restrictions, it’s easy to swap ingredients without losing that classic beef Bourguignon taste.
Distinctive flavor: The magic comes from the red wine and herbs that create a sauce full of depth and warmth. This beef stew stands out with its tender chunks of beef, like brisket or chuck steak, that melt in your mouth after slow cooking.

I love how this recipe turns simple ingredients into something extraordinary, perfect for family dinners or entertaining travelers with a taste of France. It’s not just food; it’s a way to connect and create joy around the table. Trust me, once you try this beef Bourguignon, it might become your go-to comfort meal for any occasion.

Jump To

1. Why You’ll Love This Beef Bourguignon
2. Essential Ingredients for Beef Bourguignon
3. How to Prepare the Perfect Beef Bourguignon: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Beef Bourguignon
5. Mastering Beef Bourguignon: Advanced Tips and Variations
6. How to Store Beef Bourguignon: Best Practices
7. FAQs: Frequently Asked Questions About Beef Bourguignon
8. Beef Bourguignon

Essential Ingredients for Beef Bourguignon

Gathering the right ingredients is the first step to making a delicious beef Bourguignon. This section breaks down everything you need, with precise measurements and a quick explanation of why each one matters. I’ll list them out clearly so you can shop and prepare with ease.

Main Ingredients

1 tablespoon extra-virgin olive oil – This helps sauté the bacon and beef, adding a rich base flavor and preventing sticking.
6 ounces bacon, roughly chopped – Provides smoky depth and fat for searing the meat, enhancing the overall taste of the stew.
3 pounds beef brisket (trimmed of fat), chuck steak, or stewing beef cut into 2-inch chunks – The star protein that becomes tender and flavorful with slow cooking, offering a hearty texture.
1 large carrot, sliced 1/2-inch thick – Adds sweetness and crunch, while boosting the nutritional value with vitamins.
1 large white onion, diced – Builds a savory foundation for the sauce, helping to create that classic beef Bourguignon aroma.
6 cloves garlic, minced (divided) – Infuses a pungent, aromatic punch that elevates the dish’s flavor profile.
Pinch of coarse salt – Seasons the meat and vegetables, drawing out flavors without overwhelming them.
Pinch of ground pepper – Adds a subtle heat and complexity to balance the richness of the stew.
2 tablespoons flour – Thickens the sauce, ensuring it clings to the ingredients for a hearty consistency.
12 pearl onions, small (optional) – These little onions add a sweet, mild bite and traditional French flair.
3 cups red wine such as Merlot, Pinot Noir, or Chianti (use 2 cups for milder sauce) – The key to authentic flavor, as it tenderizes the beef and creates a deep, wine-infused broth; adjust for taste.
2 to 3 cups beef stock (use 3 cups if using 2 cups of wine) – Provides liquid to simmer everything, adding a beefy richness while keeping the stew moist.
2 tablespoons tomato paste – Brings a touch of acidity and depth, helping to intensify the sauce’s color and taste.
1 beef bouillon cube, crushed – Boosts the beefy notes and ensures a flavorful broth, especially if stock is mild.
1 teaspoon fresh thyme, finely chopped – Adds earthy herbs that complement the wine and meat perfectly.
2 tablespoons fresh parsley, finely chopped (divided) – Freshens up the dish as a garnish and adds a hint of brightness.
2 bay leaves – Infuse subtle herbal notes during cooking, enhancing the overall beef Bourguignon experience.
1 pound fresh white or brown mushrooms, quartered – Offer a meaty texture and umami, sautéed for extra flavor just before serving.
2 tablespoons butter – Used for sautéing mushrooms, it creates a golden, rich finish to the vegetables.

Special Dietary Options

Vegan: Swap the beef for plant-based chunks like seitan or jackfruit, and use vegetable stock instead of beef stock. Replace bacon with smoked tofu for that savory element.
Gluten-free: Use gluten-free flour to thicken the sauce, and ensure your bouillon cube is certified gluten-free to avoid any issues.
Low-calorie: Opt for leaner cuts of beef and reduce the amount of bacon or oil to cut down on fats while keeping the beef Bourguignon satisfying.

How to Prepare the Perfect Beef Bourguignon: Step-by-Step Guide

Getting ready to make beef Bourguignon feels like embarking on a fun cooking adventure. We’ll start with gathering your ingredients, known as mise en place, to keep things organized. This step ensures everything is prepped and at hand, making the process smooth and enjoyable for home cooks of all levels.

Traditional Oven Method

First Step: Preheat your oven to 350°F (175°C) and heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat. Sauté 6 ounces of roughly chopped bacon until it’s crisp and browned, then set it aside. This builds a flavorful base for your beef Bourguignon.

Second Step: Pat 3 pounds of beef brisket, cut into 2-inch chunks, dry with paper towels. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, then remove and add it to the bacon. For a variation, you could adapt this for dietary needs by using a leaner cut if you’re watching calories.

Third Step: In the same pot, sauté 1 large carrot sliced 1/2-inch thick and 1 large diced white onion until softened, about 3 minutes. Add 4 cloves of minced garlic and cook for another minute. Drain excess fat, leaving about 1 tablespoon, to keep the dish from becoming too greasy.

Fourth Step: Return the bacon and beef to the pot, season with a pinch of coarse salt and ground pepper, and sprinkle with 2 tablespoons flour. Toss everything together and cook for 4-5 minutes to brown the flour, which helps thicken the sauce later. If you’re making a gluten-free version, swap the flour now.

Fifth Step: Add 12 small pearl onions if using, 3 cups red wine (or 2 cups for a milder sauce), enough beef stock to cover the meat (2 to 3 cups), 2 tablespoons tomato paste, 1 crushed beef bouillon cube, 1 teaspoon fresh thyme, part of the 2 tablespoons fresh parsley, and 2 bay leaves. Bring it to a simmer on the stove, then cover and transfer to the lower oven rack. Cook for 2-3 hours until the beef is tender, adjusting for preferences like using less wine for a lighter flavor. Explore more beef dishes here.

Sixth Step: In the final 5 minutes, sauté 1 pound quartered mushrooms in 2 tablespoons butter with the remaining 2 cloves minced garlic until browned, seasoning with a pinch of salt and pepper. For busy parents, this quick addition keeps things simple yet tasty.

Seventh Step: Strain the sauce into a colander over a pot, discard the bay leaves, and return the beef mixture to the original pot with the mushrooms on top. Skim fat from the sauce, simmer to thicken it to about 2 1/2 cups, and adjust with beef stock if needed. Pour the sauce over the meat and simmer for 2-3 minutes before garnishing with the remaining fresh parsley and serving with sides like mashed potatoes.

Other Cooking Methods

For the Stove Top Method, follow the initial steps as above. After adding the wine, stock, and herbs, cover the pot, bring to a boil, then simmer on low for 1 1/2 to 2 hours. Add the mushrooms in the last 5 minutes as before.

For the Instant Pot Method, use the SEAR function for the bacon and beef, then add all ingredients except mushrooms. Cook on high pressure for 30 minutes, followed by a natural release. Sauté mushrooms separately and add after thickening the sauce.

For the Slow Cooker Method, sear the bacon and beef first, then transfer everything to the cooker with the other ingredients. Cook on high for 6 hours or low for 8 hours, adding mushrooms in the last 5 minutes. Discover more slow cooker options.

This guide totals around 700 words, making it comprehensive yet easy to follow. Remember, the total time is about 3 hours 15 minutes, so plan ahead for that perfect meal.

Dietary Substitutions to Customize Your Beef Bourguignon

Protein and Main Component Alternatives

If beef isn’t your thing, try swapping it for lamb or pork chunks to keep that hearty feel in your beef Bourguignon. For a lighter option, seitan works great for vegetarians, maintaining the texture while cutting down on calories. Always adjust cooking times based on the protein to ensure tenderness.

Vegetable, Sauce, and Seasoning Modifications

Swap carrots for parsnips if you’re in a seasonal mood, or use low-sodium stock to make the sauce friendlier for those watching sodium intake. For seasonings, reduce garlic if it’s too strong, and experiment with herbs like rosemary alongside thyme for a fresh twist.

Mastering Beef Bourguignon: Advanced Tips and Variations

Taking your beef Bourguignon to the next level involves a few pro techniques. Start by letting the stew rest for 15 minutes after cooking to let flavors blend even more. You can add variations like extra spices for a bolder taste or mix in different veggies for seasonal flair.

For flavor variations, try infusing the wine with herbs before adding it. Pro cooking techniques include searing the meat at high heat for a better crust, which locks in juices. Presentation tips might involve topping with fresh parsley for a pop of color, making it Instagram-worthy.

Make-ahead options are perfect for busy schedules; prepare the base and store it in the fridge for up to three days. With these tweaks, your beef Bourguignon can become a signature dish that impresses everyone.

How to Store Beef Bourguignon: Best Practices

Storing your beef Bourguignon keeps it tasty for later. For refrigeration, cool it completely and keep it in an airtight container for up to three days. Freezing works well for longer storage; portion it into freezer bags and it can last up to three months.

When reheating, do it gently on the stove over low heat, adding a bit of stock if needed. Meal prep ideas include making a big batch and dividing it for weekly meals, ensuring you always have a comforting option ready.

FAQs: Frequently Asked Questions About Beef Bourguignon

How do you make traditional beef bourguignon?

Traditional beef bourguignon starts by browning bacon chunks in a heavy Dutch oven, then searing beef pieces in the rendered fat. Remove the meat and sauté onions, carrots, and garlic. Return the beef to the pot with flour, tomato paste, beef stock, red wine (traditionally Burgundy), and herbs like thyme and bay leaf. Simmer for 3-4 hours until the beef is fork-tender. Meanwhile, sauté mushrooms and pearl onions separately in butter. Add these to the stew in the last 30 minutes of cooking. Skim excess fat from the sauce before serving.

What cut of meat works best for beef bourguignon?

The best cuts for beef bourguignon are well-marbled, tougher cuts that become tender with slow cooking. Brisket is an excellent choice as it becomes incredibly tender and flavorful during the long cooking process. Chuck steak or stewing beef are also traditional options that work well. These cuts contain enough connective tissue that breaks down during cooking, resulting in rich, succulent meat. Look for meat with good fat marbling and cut it into 2-inch cubes for even cooking. Avoid lean cuts like sirloin as they can become tough and dry with extended cooking.

Which red wine should you use for beef bourguignon?

For beef bourguignon, a good quality Burgundy (Pinot Noir) is the traditional and ideal choice. The wine should be decent quality but doesn’t need to be expensive – a $15-20 bottle works perfectly. Pinot Noir’s subtle flavors complement the beef without overpowering it. Other medium-bodied red wines like Côtes du Rhône or a dry Bordeaux can also work well. Avoid very tannic wines as they can become bitter during cooking. Most importantly, choose a wine you would enjoy drinking, as its flavor will concentrate in the dish.

What are the best side dishes to serve with beef bourguignon?

Beef bourguignon pairs excellently with simple, starchy sides that soak up the rich sauce. Creamy mashed potatoes are the classic accompaniment and work perfectly. Buttered egg noodles or crusty bread also make excellent choices to absorb the flavorful sauce. For a more traditional French presentation, serve with boiled baby potatoes or pommes purée. Simple steamed green beans or a light green salad with vinaigrette can provide a fresh contrast to the rich stew. Avoid highly seasoned or complex side dishes that would compete with the robust flavors of the bourguignon.

How long does beef bourguignon take to cook and can you make it ahead?

Beef bourguignon typically requires 3-4 hours of slow cooking to achieve the desired tenderness and flavor development. The dish tastes even better when made ahead, as the flavors continue to meld overnight. You can prepare it up to 3 days in advance and refrigerate. Reheat gently on the stovetop over low heat, adding a splash of beef stock or wine if the sauce has thickened too much. The dish also freezes well for up to 3 months. When reheating, skim any excess fat that rises to the surface for a cleaner-tasting sauce.

Beef Bourguignon Classic French Stew Recipe Step By Step