Beef Bourguignon

There’s something truly magical about a rich, slow-simmered stew. This Beef Bourguignon recipe delivers that cozy, deeply satisfying flavor we all crave. Its tender beef melts in your mouth. The broth is just divine.

I love making this on a chilly Sunday afternoon. It fills the whole house with an amazing aroma. Plus, the leftovers are even better the next day. It’s a true gem for any home cook.

Why I Love This Recipe

This Beef Bourguignon recipe is a true winner in my kitchen. It truly impresses guests. It’s surprisingly simple for such a decadent dish. The flavor is out of this world. I love how comforting it tastes on a cold evening. It requires minimal active cooking time. This makes it perfect for busy weeknights. The result is always tender, flavorful beef. It’s a taste of French comfort food.

Beef Bourguignon Ingredients

The magic of this classic French stew starts with simple, quality ingredients. They come together beautifully. The aroma alone will make your mouth water. We’re building layers of delicious flavor here.

Core Ingredients

• Beef Chuck: This cut is perfect for braising. It becomes incredibly tender. It soaks up all the wonderful flavors.
• Olive Oil: For searing the beef. It helps achieve a beautiful brown crust.
• Smoked Bacon or Pancetta: Adds a savory, smoky depth. It’s the first flavor layer.
• Yellow Onion and Garlic: The aromatic base of French cooking. They provide sweetness and punch.
• All-Purpose Flour: Helps thicken the stew slightly. It creates a luscious sauce.
• Dry Red Wine: The soul of Beef Bourguignon! It tenderizes the meat. It adds rich, complex flavor. Try Pinot Noir or Cabernet Sauvignon.
• Beef Broth: Adds more savory depth. It complements the red wine beautifully.
• Tomato Paste: Brings a touch of umami. It deepens the color and taste.
• Dried Thyme and Bay Leaves: Classic herbs for stews. They add subtle herbal notes.
• Carrots: For a touch of sweetness. They add lovely color and texture.
• Mushrooms: They soak up the rich sauce. Cremini or button mushrooms work wonderfully.
• Pearl Onions: Small, sweet bites. They add a delicate onion flavor. Fresh or frozen are fine.
• Salt and Black Pepper: Essential for bringing out all the flavors.
• Fresh Parsley: For a bright, fresh garnish. It adds a pop of green.

Substitutions and Tips

If you can’t find pearl onions, feel free to use another small onion. You can chop a larger onion. Just add it with the carrots. Fresh thyme sprigs are a lovely swap for dried. Use about 3-4 sprigs. For an extra flavor boost, add a splash of balsamic vinegar near the end. It adds a nice tang. Remember, exact measurements are in your printable recipe card.

How to Make Beef Bourguignon

Making this delicious Beef Bourguignon is a labor of love. It’s quite straightforward, though. We will build deep flavors step-by-step. Prepare for an amazing meal.

Step 1: Cook the Bacon

Start by cooking your diced bacon. Use a large Dutch oven. Cook it over medium heat. You want it nice and crispy. Then, use a slotted spoon to remove it. Set the bacon aside. Leave the drippings in the pot.

Step 2: Sear the Beef

Pat your beef cubes very dry. Use paper towels for this. Season the beef well with salt and pepper. Working in batches is key. Sear the beef in the bacon fat. Use medium-high heat. Brown it nicely on all sides. Remove the beef. Set it aside with the bacon.

Step 3: Sauté Aromatics

Add the chopped onion to the pot now. Cook it until it’s soft. This takes about 5 minutes. Then, add the minced garlic. Cook for just one more minute. You want to smell its fragrance.

Step 4: Add Flour

Stir in the all-purpose flour. Cook and stir it for 1-2 minutes. This toasts the flour slightly. It also helps thicken the sauce later.

Step 5: Deglaze with Wine

Slowly pour in the red wine. Use a spatula to scrape the bottom. Get all those browned bits up. These bits hold so much flavor. Bring the wine to a simmer. Let it cook for 5 minutes. This cooks off some alcohol.

Step 6: Add Liquids and Beef

Stir in the beef broth. Add the tomato paste too. Don’t forget the dried thyme and bay leaves. Return the seared beef to the pot. Give everything a gentle stir. Bring this mixture to a simmer.

Step 7: Braise in the Oven – First Part

Preheat your oven to 325°F (160°C). Cover the Dutch oven tightly. Carefully transfer the pot to the preheated oven. Let it braise for 2 hours. The low, slow heat is magic.

Step 8: Add Vegetables and Continue Braising

After 2 hours, take the pot out. Add the carrots, mushrooms, and pearl onions. Stir them in gently. Cover the pot again. Return it to the oven. Continue to braise for another 1 to 1.5 hours. You want the beef to be melt-in-your-mouth tender. This French stew needs patience.

Step 9: Finish the Stew

Once tender, remove the bay leaves. Skim off some excess fat if you like. Stir in the reserved crispy bacon bits. Taste your Beef Bourguignon now. Add more salt and pepper if needed. Adjust the seasoning until perfect.

Step 10: Serve

Serve your Beef Bourguignon hot. Garnish generously with fresh parsley. It looks so vibrant this way. This classic French recipe is wonderful with mashed potatoes or buttered noodles. Enjoy every delicious bite!

How to Store Beef Bourguignon

Leftover Beef Bourguignon keeps wonderfully. Store it in an airtight container. It will last up to 3-4 days in the refrigerator. This rich stew actually tastes even better the next day! For longer storage, it freezes beautifully. Let it cool completely. Freeze it for up to 3 months. Reheat gently on the stovetop or in the oven.

Tips for Success

• Patting the beef dry is crucial for a good sear. This creates a lovely crust.
• Don’t rush the browning step. It builds deep flavor for your Beef Bourguignon.
• Use a good quality dry red wine. It truly makes a difference.
• Braise at a consistent low temperature. This ensures tender, melt-in-your-mouth beef.
• Taste and adjust seasoning at the end. This step is very important.

Kitchen Tools You’ll Need

• A large Dutch oven or oven-safe pot is ideal.
• A sturdy spoon for stirring and scraping.
• Measuring cups and spoons.
• A cutting board and knife.
• Paper towels for drying the beef.
• A slotted spoon for removing bacon.

Serving Suggestions

• Serve this hearty Beef Bourguignon over creamy mashed potatoes.
• Butter noodles make a delicious base.
• Crusty bread is perfect for soaking up the rich sauce.
• A side of steamed green beans adds freshness.
• Pair with a glass of the same red wine used in the stew.

Frequently Asked Questions

Can Beef Bourguignon be made ahead of time?

Absolutely! This classic French stew is perfect for making ahead. It tastes even better the next day after the flavors meld. Simply store it in the refrigerator. Reheat gently on the stovetop or in the oven before serving.

What kind of red wine is best for this recipe?

For the most authentic flavor in your Beef Bourguignon, use a dry red wine that you enjoy drinking. Good choices include Pinot Noir, Cabernet Sauvignon, or Merlot. Avoid very sweet or artificial-tasting wines, as they will affect the final taste of the stew.

Can I use a different cut of beef?

While beef chuck is ideal for its tenderness when braised, you can use other cuts. Beef brisket or beef short ribs also work well. Ensure the cut you choose is suited for slow cooking to achieve that melt-in-your-mouth texture.

How can I make this recipe vegetarian?

To create a vegetarian version, swap the beef for hearty vegetables like portobello mushrooms and root vegetables. Use vegetable broth instead of beef broth. You’ll lose the bacon flavor, so consider adding a pinch of smoked paprika for depth. The cooking method remains similar, but the braising time might be shorter.

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