This Classic French Beef Bourguignon is a warm and hearty stew that’s perfect for cozy dinners. Tender beef slowly cooked in rich red wine with carrots, onions, and herbs makes it extra special.
The best part? Your kitchen will smell amazing! I love serving it over creamy mashed potatoes or with crusty bread to soak up that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stewing since it becomes tender with slow cooking. If you’re looking for a leaner option, you could use sirloin, but you might lose some of that rich flavor.
Red Wine: A good Burgundy wine adds depth to the dish. Don’t have it? Use any dry red wine like Merlot or Cabernet Sauvignon. Just remember, avoid cooking wines as they can be salty.
Bacon: It adds a lovely smoky flavor. If you prefer a healthier option, turkey bacon works, or you can skip it altogether for a vegetarian version, just use a bit more oil for frying.
Peal Onions: Pearl onions are sweet and cook well. If you can’t find them, a small yellow onion chopped will do. You could also use frozen pearl onions in a pinch!
Mushrooms: Button mushrooms are common, but you can use cremini or shiitake for deeper flavor. Just make sure to slice them evenly for consistent cooking.
How Can You Achieve Perfectly Tender Beef?
Getting the beef tender in your Beef Bourguignon is key. Here’s how you can make sure it turns out perfectly:
- Dry the meat well before seasoning. Moisture can prevent browning.
- Browning in batches is crucial! Avoid overcrowding the pan to get that nice sear.
- Low, slow cooking is your friend. Let it simmer in the oven for 2½ to 3 hours.
- If the beef isn’t tender enough after cooking, give it more time. Each cut of meat can vary.
What’s the Best Way to Cook Veggies for the Stew?
Cooking vegetables correctly ensures they add great flavor without getting mushy. Here are my tips:
- Sauté pearl onions first until golden and sweet. They should be tender, not soft.
- Carrots and mushrooms should also be sautéed until just tender before adding them to the stew. They’ll continue to cook while the stew is in the oven, so don’t overdo it!
How Can You Enhance the Sauce’s Flavor?
If you find the sauce is a bit thin at the end, you can thicken it easily! Here’s how:
- Remove the pot from the oven and place it on the stove over medium heat. Uncover it.
- Let it simmer for about 10-15 minutes to concentrate flavors and thicken the sauce. Stir occasionally.
- Mix a little cornstarch with water to form a slurry, then whisk it into the stew while simmering for an instant thickening boost.
Enjoy making this classic dish, and don’t be afraid to add your personal touch!
Classic French Beef Bourguignon
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tbsp olive oil or vegetable oil
- 6 oz (170 g) bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (475 ml) red Burgundy wine or other dry red wine
- 2 to 3 cups (475-710 ml) beef stock
- 1 tbsp tomato paste
- 1 bouquet garni (a bundle of thyme sprigs, bay leaf, parsley stems tied together)
- 18 small pearl onions, peeled (or 1 small yellow onion chopped if pearl onions unavailable)
- 12 oz (340 g) baby carrots or regular carrots cut into chunks
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp unsalted butter
- Fresh parsley, finely chopped for garnish
- Mashed potatoes or crusty French bread for serving
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 2½ to 3 hours of cooking time, making it a total of roughly 3 hours. The good news is, most of that time is hands-off in the oven, so you can relax while it cooks!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating the oven to 325°F (160°C). This will help ensure your stew cooks evenly.
2. Prep the Beef:
Pat the beef cubes dry with paper towels, which helps them brown better. Then season them generously with salt and pepper. This is where we pack in flavor!
3. Brown the Beef:
In a large Dutch oven or heavy ovenproof pot, heat 2 tbsp of oil over medium-high heat. Brown the beef cubes in batches. Make sure not to overcrowd the pan, or they won’t brown well! Once browned, remove the beef and set aside.
4. Cook the Bacon:
In the same pot, add the diced bacon. Cook it until crispy, then remove it with a slotted spoon and set aside. You want all that yummy flavor in the pot!
5. Sauté the Onions and Garlic:
Add the chopped onion to the bacon fat in the pot. Sauté until soft and translucent, about 5 minutes. Then add the minced garlic and sauté for another 30 seconds until it’s fragrant. Your kitchen will smell amazing right about now!
6. Combine and Coat:
Return the browned beef and bacon to the pot. Sprinkle the flour over the mixture and stir everything well to coat. Cook for 2-3 minutes, stirring to lightly brown the flour. This adds a nice depth of flavor.
7. Add Liquid Ingredients:
Pour in the wine and enough beef stock to almost cover the meat. Stir in the tomato paste and add the bouquet garni for flavor. Bring it all to a simmer.
8. Oven Cooking:
Cover the pot and place it in the preheated oven. Let it cook for about 2½ to 3 hours, or until the beef is very tender. This slow cook is key for flavor and texture!
9. Prepare the Vegetables:
While the beef is cooking, prepare your vegetables. In a skillet, heat 1 tbsp oil and 1 tbsp butter over medium heat. Sauté the pearl onions until they are browned and tender. Remove them and set aside. Do the same with the carrots and mushrooms, making sure they stay firm but tender.
10. Add Veggies to the Stew:
About 30 minutes before the beef is done, add the sautéed pearl onions, carrots, and mushrooms back into the stew in the oven. Cover and let them cook together.
11. Final Touches:
Once the stew is done, carefully remove the bouquet garni. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to thicken it up. Season it with additional salt and pepper to taste.
12. Serve It Up:
Garnish generously with chopped fresh parsley, then serve hot with creamy mashed potatoes or crusty French bread. This meal is meant to bring everyone to the table!
Enjoy your classic French Beef Bourguignon! It’s a labor of love that’s worth every minute!
Can I Use a Different Cut of Beef?
Yes, while beef chuck is ideal for its tenderness and flavor, you can also use brisket or round. Just keep in mind that different cuts may require slight adjustments in cooking time for optimal tenderness.
Is It Necessary to Use Red Wine?
While red wine adds depth to the flavor, you can substitute it with beef broth for a non-alcoholic version. The end result will be less rich but still delicious.
Can I Freeze Leftover Beef Bourguignon?
Absolutely! Let it cool completely before transferring to airtight containers. It can be frozen for up to 3 months. Just thaw it overnight in the fridge before reheating gently on the stove.
What Should I Serve with Beef Bourguignon?
This dish pairs wonderfully with creamy mashed potatoes, crusty French bread, or even buttered noodles. A simple green salad or sautéed greens also complement the rich flavors nicely.
