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Let me just say—you haven’t really cozied up to comfort food until you’ve had a proper, slow-simmered beef stew with a splash (okay, okay, a few splashes) of red wine. Picture this: it’s cold outside, you’ve got socks on that should probably have been retired last year, and your home smells like someone’s French grandmother moved in and started cooking for you. Trust me, this beef bourguignon has that kind of magic, and when I serve it, I swear even my choosiest eaters end up scraping their bowls. No fussy presentation needed—just good bread and good people.
I know one-pot pastas are all the rage, and weeknight chicken is swimming in my regular meal rotation, but when the craving hits for something extra—a meal for gathering or a fancy-in-my-head Sunday dinner—there’s just nothing like deep, rich, red-wine braised beef. The kind you make when you want the house to smell incredible, when laughter’s echoing around the kitchen, and when slow cooking is its own kind of therapy. (Plus, it practically cooks itself once you pop it into the oven… so you can put your feet up. Glass of wine in hand? I’m not judging!)
Why You’ll Love It
- Layers of Flavor: Long, slow cooking lets beef, bacon, veggies, and wine mingle into the coziest gravy you’ll ever taste.
- Fork-Tender Beef: Seriously, it just falls apart (almost melts, really)!
- Make-Ahead Magic: Flavors get even better after a night in the fridge—so it’s perfect for prepping ahead when company’s coming, or if you want leftovers all week.
- Pairing Potential: This stew brings out the best in mashed potatoes, buttered noodles, or even a crusty chunk of baguette. Your sides will be fighting for a little sauce.
- Simple Ingredients, Big Reward: You won’t need anything fancy (unless you call wine “fancy”), but the result tastes like you spent all day in the kitchen.
Ingredient Notes & Friendly Tips
Beef: Go for chuck or stewing beef, cut into nice big chunks. They’ll soften just perfectly. (Brisket works too—use what you’ve got!)
Bacon: Smoky bacon is your flavor builder here. Dice it up so you get bits in every bite.
Red Wine: Use a dry red wine you actually like to drink—Merlot, Pinot Noir, or Chianti all work like a charm. Don’t grab the super-sweet bottles for this.
Veggies: Big hunks of carrot and pearl onions are traditional. Don’t stress if you can’t find pearl onions; chunky regular onion works just fine. Add hearty root veggies (turnips or parsnips) if your fridge is begging to be cleaned out.
Herbs: Thyme is classic, but you can toss in a bundle of whatever’s going wilty in your crisper drawer—rosemary, sage, even parsley stems.
Mushrooms: I add these at the end so they stay golden and meaty. White or cremini mushrooms both work (I’m partial to cremini for that nutty earthiness).
Tomato Paste & Bouillon: They bring out the umami, so don’t skip! If you’re low on bouillon, just add a splash more stock and a dash more salt.
Flour: Just a tablespoon or two thickens your sauce up so delightfully.
(Substitutions? Don’t sweat it. You can use vegetable stock and skip the bacon for a lighter version, or swap in chicken thighs for beef if you’re feeling different. This stew even welcomes chickpeas for my vegetarian friends—just load up on hearty veggies and go big on herbs.)
Timing and Servings
Now, don’t let the “slow-braised” part intimidate you—it’s mostly hands-off. Set aside about 30 minutes for prep: chopping, browning, and sipping a little wine as you go (I call that “chef’s perks”). Once it’s assembled, it bakes itself into glory in about 2–3 hours. Catch up on a show, play a board game, heck, even fold laundry (but honestly—relax).
This recipe easily feeds six hungry folks. If you have more at your table, just double the sides or make a quick green salad—there’s plenty of flavor to go around. And if it’s just the two of you? Leftovers reheat like a dream—future-you will be so grateful.
Directions (Step-by-Step with a Dash of Sass)
- Get Prepped: Heat your oven to 350°F (175°C). Grab a big, heavy Dutch oven. Promise yourself you’ll clean it tomorrow.
- Bacon Time: Pour a drizzle of olive oil in the pot and add diced bacon. Let it sizzle until crispy and golden, about 3 minutes. Scoop bacon out with a slotted spoon—leave those tasty drippings in the pot!
- Brown the Beef: Pat your beef dry. Season well with salt and pepper. Sear it in batches (don’t crowd the pot!) so you get a nice crust, about 2–3 minutes per side. This is where the flavor starts, so don’t rush it. Set the browned pieces aside.
- Veggie Saute: Toss in the chunked carrots and diced onion, cook ’til just softened—3 minutes or so. Stir in 4 cloves garlic, and cook for one more minute. If there’s a ton of fat, drain some off, but leave at least a tablespoon in for flavor.
- Flour Power: Put bacon and beef back in. Sprinkle 2 tablespoons flour over everything, toss to coat, and cook 4–5 minutes so the flour gets toasty—not just raw.
- Wet Ingredients: In goes those pearl onions (if using), the wine, and enough beef stock to just barely cover your beef. Stir in the tomato paste, bouillon cube, thyme, and bay leaves. Behold: your pot looks a little like Sunday dinner heaven.
- Braise Away: Cover the pot and place it on the lower oven rack. Let it go for 2–3 hours, peeking in once or twice to keep it at a soft simmer—not a boil. (If it dries out, add a splash more stock or water.)
- Mushroom Magic: While beef is braising away, saute the remaining garlic and mushrooms in butter in a skillet over medium heat. Let them get deep golden, about 5–6 minutes. Set aside—you’ll thank yourself later.
- Almost There!: When your beef is fork-tender (check at 2 hours—you’ll know when it’s melt-in-your-mouth ready), remove the pot. Strain everything into a large bowl to catch that liquid gold (the sauce). Toss any bay leaves or woody herb stems.
- Final Step: Return the beef and veggies to the pot. Skim fat off the sauce if you want (or don’t—live a little). Pour the luscious sauce back in and gently fold in those sautéed mushrooms.
- Finish & Serve: Simmer on the stove a few minutes to thicken the sauce to your liking. Taste for salt and pepper. Top with chopped parsley and serve it up hot—ideally with creamy potatoes or buttered noodles, and a hunk of bread for mopping every bit.
(If you make it a day ahead, the magic multiplies—let it chill, then gently reheat on the stove. It’s somehow even better the next day. Science? Who cares—it’s delicious.)
Variations
- Out of red wine? Swap half the stock for grape juice or use all beef stock. It won’t be exactly the same, but the comfort level is still strong.
- Add cubed parsnips, sweet potato, or rutabaga for rustic heartiness—my family adores this when root veggies are on sale.
- Thyme too plain? Try rosemary or a pinch of dried sage for a herbal twist. This dish welcomes every herby experiment.
- Want to lighten things up? Chicken thighs work surprisingly well—just cut the braise time to about 1–1½ hours.
- Meat-free? Use eggplant, mushrooms, and chickpeas, skip the bacon, and use a rich veggie stock plus a “friendly” vegan red wine. It’s a whole new comfort vibe!
Storage & Reheating Tips
This stew absolutely gets better with time. If you can resist devouring it all in one meal, pop leftovers into airtight containers and store in the fridge for up to three days. (I’ve been known to sneak spoonfuls cold, not gonna lie.) It also freezes like a champ for up to three months—just portion it for easy midweek dinner wins.
To reheat: Low and slow is the name of the game. Gently warm on the stovetop over low heat, adding a splash of beef stock or even water if it’s thickened up too much. Avoid the microwave if you can—this kind of cozy deserves a little patience.
FAQs
What kind of wine should I use? Reach for something you’d love to drink—a decent (not pricy) bottle of Merlot, Pinot Noir, or Chianti is perfect. Skip anything too sweet or super tannic.
Can I make this in a slow cooker? You bet! Just do the browning and sautéing steps on the stove as written, then load everything into the slow cooker (except the mushrooms—add those near the end). Cook on low for 6–7 hours.
My sauce is too thin. Help! Simmer it uncovered for a bit until it reduces. Too thick? Add more stock until it’s just right. Perfection is overrated—delicious is the goal.
Vegetarian version—really? Definitely. Pile in hearty veg and use a flavorful veggie stock. A splash of red wine adds richness, even without the beef.
Conclusion
So whether you’re looking to impress company, treat your loved ones, or just spoil yourself (because why not?), this beef bourguignon brings all the cozy vibes. It’s a little bit fancy, totally comforting, and fills your kitchen—and your heart—with warmth. If you take it for a spin, or have a memory or tip of your own to share, pop it in the comments below. Let’s keep making our kitchens the best place to be, one simmering pot at a time!
Beef Bourguignon
Ingredients
- 1 tbsp extra-virgin olive oil
- 6 oz bacon roughly chopped
- 3 lb beef brisket, chuck steak, or stewing beef cut into 2-inch chunks
- 1 large carrot sliced ½-inch thick
- 1 large white onion diced
- 6 cloves garlic minced, divided
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tbsp flour for thickening the stew
- 12 pearl onions optional
- 3 cups red wine like Merlot, Pinot Noir, or Chianti
- 2-3 cups beef stock use 3 cups if using 2 cups of wine
- 2 tbsp tomato paste
- 1 cube beef bouillon crushed
- 1 tsp fresh thyme finely chopped
- 2 tbsp fresh parsley finely chopped, divided
- 2 bay leaves
- 1 lb white or brown mushrooms quartered
- 2 tbsp butter for sautéing mushrooms
Instructions
- Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven or heavy-based pot over medium heat. Add the chopped bacon and sauté for about 3 minutes until it’s crispy and browned. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
- Pat the beef chunks dry with paper towels and season with salt and pepper. Sear the beef in batches in the hot oil and bacon fat until browned on all sides, about 2-3 minutes per side. Remove the beef and place it on the plate with the bacon.
- In the same pot, add the sliced carrots and diced onions. Sauté for about 3 minutes until they begin to soften. Add 4 cloves of minced garlic and cook for another 1 minute until fragrant. Drain any excess fat, leaving about 1 tablespoon in the pot.
- Return the bacon and seared beef to the pot with the vegetables. Season with a pinch of salt and pepper. Sprinkle flour over the mixture, tossing well to coat the meat and vegetables. Let cook for 4-5 minutes to brown slightly.
- Add the pearl onions (if using), red wine, and enough beef stock so that the meat is barely covered. Stir in tomato paste, crushed beef bouillon cube, thyme, and bay leaves. Bring to a gentle simmer on the stove.
- Cover the pot with a lid and transfer it to the lower part of the oven. Let it cook for 2 to 3 hours or until the meat is fall-apart tender. Check occasionally to ensure the liquid is simmering very slowly—adjust the heat if needed.
- In the last 5 minutes of the cooking time, prepare the mushrooms. Melt butter in a medium-sized skillet over medium heat. When the butter begins to foam, add the remaining 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the quartered mushrooms and cook for 5-6 minutes until browned. Set aside.
- Remove the Dutch oven from the oven and carefully pour its contents into a colander set over a large pot to separate the sauce from the meat and vegetables. Discard the bay leaves and any other herb sprigs.
- Return the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and pour it back over the meat mixture. Add the prepared mushrooms on top of the meat.
- Simmer the sauce for a minute or two to heat through, skimming off any additional fat that rises to the surface. Adjust the consistency by adding a few tablespoons of stock if the sauce is too thick, or simmer longer if too thin.
- Taste for seasoning and adjust salt and pepper if needed. Garnish with fresh parsley and serve the Beef Bourguignon hot over mashed potatoes, rice, or buttered egg noodles.