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If you have ever wanted to dive into the heart of French cuisine from your own kitchen, this Classic Beef Bourguignon Recipe brings all the rustic charm and deep rich flavors you crave. Slow-cooked chunks of tender beef simmered in a luscious Burgundy wine sauce meld with aromatic herbs, smoky bacon, and vibrant vegetables to create a dish that is as comforting as it is elegant. This recipe is a true celebration of time-honored techniques and simple, quality ingredients, perfect for turning any meal into a special occasion or cozy family feast.
Ingredients You’ll Need
Each ingredient in this Classic Beef Bourguignon Recipe works in harmony to build layers of savory goodness — from the smoky bacon to the tender chunks of beef and the fresh herbs that add a fragrant touch. These simple, essential components come together to create a dish bursting with flavor, texture, and irresistible color.
- 5 strips bacon: Adds a smoky, salty foundation that infuses the dish with depth.
- 3 1/2 lbs beef chuck: Perfectly marbled beef that becomes melt-in-your-mouth tender during slow cooking.
- 4 tablespoons unsalted butter: Used for sautéing vegetables and enriching the sauce with silky texture.
- 1 yellow onion: Brings natural sweetness and aromatic warmth to the base.
- 3 large carrots: Offer subtle sweetness and vibrant color to balance the richness.
- 5 garlic cloves: Infuse the dish with savory depth and a gentle punch of flavor.
- 2 cups Burgundy wine: The star ingredient that tenderizes the beef and creates a deeply flavorful sauce.
- 2 cups beef stock: Boosts umami and helps create the luscious consistency of the stew.
- Fresh thyme and bay leaves: Herbal aromatics that add complexity and brighten the dish.
How to Make Classic Beef Bourguignon Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C) so it’s perfectly heated and ready to gently braise the beef to tender perfection as you work through the initial stovetop steps.
Step 2: Cook the Bacon
In a heavy Dutch oven, cook the bacon strips over medium heat until they are beautifully browned and crisp. The rendered fat is your secret weapon here — don’t discard it! Remove the bacon and set it aside to add back in later, ensuring every layer of flavor is present.
Step 3: Brown the Beef
Season your beef chuck cubes and then sear them in the hot bacon fat until each side is gorgeously browned, locking in juices and creating that rich, caramelized crust essential for a hearty stew. Once browned, take the meat out of the pot and set it aside with the bacon.
Step 4: Sauté the Vegetables and Build the Base
Lower the heat and add butter to the pot, then sauté the diced onions, chopped carrots, and minced garlic until softened and fragrant. Stir in a spoonful of tomato paste and a little flour to help thicken the stew, cooking until the mixture clings slightly to your spoon — this is where your sauce starts to come alive.
Step 5: Combine and Braise
Pour in the Burgundy wine and beef stock, stirring to deglaze the pan and lift every caramelized bit into the sauce. Add fresh thyme, bay leaves, along with the cooked bacon and beef cubes. Cover the pot and transfer it to the oven, letting everything bubble away gently for 2.5 hours, marrying the flavors and softening the meat wonderfully.
Step 6: Add Mushrooms and Pearl Onions
After your beef has been slow-cooked, add sautéed mushrooms and pearl onions to the pot and return it to the oven for another 45 to 60 minutes. This step enriches the texture and adds an earthy, sweet contrast that brings the dish to the next level.
Step 7: Let it Rest Before Serving
Once your expertly crafted Classic Beef Bourguignon Recipe has finished cooking, allow it to rest for 30 minutes. This pause helps all the flavors settle and ensures every bite is as luxurious and balanced as intended.
How to Serve Classic Beef Bourguignon Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme do wonders to brighten your serving plate and add a fresh herbal note that complements the deep flavors of the stew beautifully.
Side Dishes
Classic Beef Bourguignon shines served over creamy mashed potatoes, buttery egg noodles, or crusty French bread for mopping up the rich sauce. Roasted root vegetables or a crisp green salad can also provide fantastic texture contrast.
Creative Ways to Present
If you want to wow your guests, consider serving the stew in individual ramekins or rustic mini cocottes. Garnishing with a pat of garlic butter or a swirl of crème fraîche adds a touch of indulgence that makes every spoonful special.
Make Ahead and Storage
Storing Leftovers
This Classic Beef Bourguignon Recipe keeps beautifully in the fridge for up to three days, allowing the flavors to deepen even more overnight — making your next meal effortless and incredibly satisfying.
Freezing
Freeze leftovers in airtight containers for up to three months, perfect for a busy day when you want a comforting, home-cooked meal ready at a moment’s notice without sacrificing quality.
Reheating
Reheat gently on the stovetop over low heat with a splash of beef stock or water if needed to loosen the sauce. Avoid microwaving if possible, to preserve the tender texture and rich flavors so each bite tastes freshly made.
FAQs
Can I use a different type of wine if I don’t have Burgundy?
Absolutely! While Burgundy wine adds authenticity, a dry red wine like Pinot Noir or Merlot works wonderfully and won’t compromise the deep, complex flavor you expect from this dish.
Is beef chuck the only cut that works for this recipe?
Beef chuck is preferred for its marbling and tenderness after slow cooking, but brisket or short ribs can be good substitutes if prepared with the same slow, gentle braising method.
How long can I prepare the stew ahead of time?
This dish actually tastes better a day after cooking because the flavors meld even further. You can prepare the entire stew a day ahead and gently reheat it before serving.
Can this recipe be adapted for a slow cooker?
Yes! After browning the beef and sautéing your veggies and aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. Just add mushrooms and pearl onions in the last hour.
What if I don’t have fresh herbs?
Dried thyme and bay leaves can be used instead, but remember to reduce the quantity slightly since dried herbs are more concentrated. Fresh herbs always provide the brightest flavor but dried work in a pinch.
Final Thoughts
You really cannot go wrong with this Classic Beef Bourguignon Recipe; it’s one of those dishes that brings warmth, richness, and a touch of French elegance to your table. Whether you’re aiming to impress loved ones or simply want a delicious, slow-cooked meal filled with love, this recipe has you covered. So grab your favorite bottle of Burgundy (or substitute), break out the Dutch oven, and treat yourself to a dinner that feels like a celebration every time.
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Classic Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Classic Beef Bourguignon is a traditional French stew featuring tender beef chuck slow-cooked in Burgundy wine with bacon, onions, carrots, and aromatic herbs. This rich and hearty dish is perfect for a comforting family meal, offering deep flavors developed through a long, slow braise in the oven.
Ingredients
Meat and Bacon
- 5 strips bacon
- 3 1/2 lbs beef chuck, cut into cubes
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 large carrots, sliced
- 5 garlic cloves, minced
- Fresh thyme sprigs
- 2 bay leaves
Liquids
- 2 cups Burgundy wine
- 2 cups beef stock
Other Ingredients
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
- Tomato paste (about 2 tablespoons)
- All-purpose flour (about 2 tablespoons)
- Sautéed mushrooms and pearl onions (quantity not specified, estimated 1 cup each)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for the slow braising process necessary for tender beef.
- Cook bacon: In a Dutch oven, cook the bacon strips over medium heat until browned and crisp. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
- Sear beef: Season the beef chuck cubes with salt and pepper. In the bacon fat, sear the beef pieces in batches until browned on all sides. Remove the browned beef and set aside.
- Sauté vegetables: Add butter to the pot and sauté the chopped onions, carrots, and minced garlic until softened and fragrant. Stir in tomato paste and all-purpose flour to create a light roux that will thicken the sauce.
- Add liquids and herbs: Pour in the Burgundy wine and beef stock, scraping the bottom of the pot to deglaze and incorporate all browned bits. Add fresh thyme sprigs, bay leaves, the cooked bacon, and seared beef back into the Dutch oven. Bring the mixture to a simmer.
- Braise in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2.5 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Add mushrooms and pearl onions: After 2.5 hours, add sautéed mushrooms and pearl onions to the pot. Return the covered Dutch oven to the oven and cook for an additional 45 to 60 minutes to incorporate these vegetables into the stew.
- Rest and serve: Once finished, remove the pot from the oven and let the stew rest for 30 minutes. This resting period helps the flavors settle and the sauce to thicken slightly before serving.
Notes
- Using a good quality Burgundy wine or another dry red wine enhances the flavor significantly.
- Searing the beef in batches prevents overcrowding, ensuring a good crust forms on the meat.
- Make sure to deglaze the pot well to incorporate all browned bits, which add richness.
- The resting period after cooking allows the sauce to thicken and flavors to develop fully.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
