This Beef Bourguignon is a classic French dish that is both elegant and comforting. Tender chunks of beef, crisp bacon, carrots, onions and mushrooms are slow-simmered in a luxurious sauce of red wine and beef broth. The result? This is a melt-in-your-mouth stew full of deep, savory flavors, and it’s special-occasion food or a lovely weekend dinner at home. Over mashed potatoes, buttered egg noodles, a side of crusty bread to mop up the last bit of delicious sauce.
When I have a bit more time in the kitchen, I love making this dish. That fills the house with warmth and anticipation — the perfume of beef simmering with wine and appropriate herbs. Though it’s something of a labor of love, the layers of rich, complex flavor make it worth every minute. So, are you ready to whip up something really special? Let’s get started!
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Why You’ll Love This Recipe
- Robust French Comfort Cuisine: Long tannins that build through braising.
- Fall-apart-tender beef: Big chunks of beef that cook down into fall-apart tender pieces and soak up all the rich, gooey sauce.
- Make-Ahead Option: Your Pasta with roasted Brussels sprouts and cranberries will taste even better the next day so it makes the perfect make ahead meal, or a dish for your dinner party.
- Versatile Pairings: Incredible over mashed potatoes, buttered egg noodles or with crusty bread.
Key Ingredients
For the Beef Stew:
- Beef (Brisket, Chuck Steak, or Stewing Beef): Cut into big chunks for that tender, juicy piece.
- Bacon: Contributes a smoky, salty flavor to the stew and builds a deep base for the sauce.
- Red Wine: For a rich, flavorful sauce, use a good-quality dry red wine like Merlot, Pinot Noir or Chianti.
- Garlic: Contributes a deep, aromatic flavor to the stew.
- Carrots and Onions: Classic veggies that lend sweetness and body.
- Mushrooms: Sautéed in butter and added at the end for an earthy, umami flavor.
For the Sauce:
- Beef Stock: Used with red wine to make the base of the sauce.
- Tomato paste: It gives the sauce a touch of sweetness and bgth.
- Fresh Thyme and Bay Leaves: Add a touch of herbal character to the stew.
- Butter: Enriches the sauce and adds a silky finish.
Full ingredient amounts and instructions for this recipe can be found in the recipe card at the bottom of the post
How to Make Beef Bourguignon
Preheat and Sauté
Method: Preheat oven to 350F (175C). In a large Dutch oven or heavy-based pot, heat olive oil over medium heat. Stir in the chopped bacon and sauté for about 3 minutes until it is crispy and browned. Remove the bacon with a slotted spoon to a plate, leaving the rendered fat in the pot.
Sear the Beef
Dry the beef chunks 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, 2-3 minutes per side. Take the beef out and put it on a plate with the bacon.
Cook the Vegetables
Ok then, in that same pot, add the carrots and diced onions. Sauté for 3 minutes or so until they start to soften. Incorporate 4 cloves of minced garlic and saute an additional 1 minute until fragrant. Drain excess fat, leaving about 1 tablespoon in the pot.
Combine and Season
Add bacon and seared beef back to pot with vegetables. Add a pinch of salt and pepper to taste. Add flour by sprinkling over the mixture, tossing well to coat the meat and vegetables. Sauté for 4-5 minutes to lightly brown.
Add Liquids and Aromatics
Add the pearl onions (if using), red wine and enough beef stock so that the meat is just covered. Add tomato paste, crushed beef bouillon cube, thyme and bay leaves; stir in. Add to the stove and bring to a gentle simmer.
Slow Cook
Cover the pot with a lid, and move it to the bottom half of the oven. Let it simmer for 2 to 3 hours or until the meat is pull-apart tender. Look in every so often to be sure that the liquid is simmering very slowly — raise or lower the heat as necessary.
Prepare the Mushrooms
For the last 5 minutes of the cooking time, prepare your mushrooms. In a medium-size skillet, melt butter over medium heat. Add the other 2 minced cloves of garlic to the pan as the butter starts to foam, and cook for 30 seconds until fragrant. Stir in the quartered mushrooms and cook for 5-6 minutes, until browned. Set aside.
Strain and Final Steps
Take the Dutch oven out of the oven and carefully dump it into a colander set over a large pot (this should separate the sauce from the meat and vegetables). Remove the bay leaves and any other herb sprigs.
Place the beef, bacon, and vegetables back into the Dutch oven. Skim off any excess fat from the sauce and return it to the meat mixture. Spread the prepared mushrooms over the meat.
Adjust the Sauce Consistency
Simmer the sauce for a minute or two to heat through, skimming off any extra fat that rises to the surface. You should have about 2 ½ cups of sauce, thick enough to lightly coat the back of a spoon. If the sauce has thickened too much, add a few tablespoons of stock. If it’s on the thin side, simmer it on medium for about 10 minutes, until it reduces to the proper consistency.
Serve
Adjust salt and pepper, if necessary, to taste for seasoning. Sprinkle with chopped fresh parsley, and serve the Beef Bourguignon hot with mashed potatoes, rice or buttered egg noodles. If serving it the following day, allow the stew to cool completely, cover and refrigerate. Reheat gently on the stovetop when ready to serve.
Tips for Success
Tip #1: Use good quality wine: As wine is one of the main flavor ingredients in this dish, you should use a good quality wine that you like drinking.
Don’t Rush the Searing Process: Searing the beef well gives the stew depth of flavor.
Thinner: If the sauce is too thick at the end, add a splash of beef stock to loosen it up If it’s too thin, simmer it uncovered for a few more minutes to reduce.
Serving Suggestions
This Beef Bourguignon is rich and satisfying on its own, but here are a few ideas for how to make your meal special:
Mashed Potatoes: We like creamy mashed potatoes as the perfect base for soaking up the rich sauce.
Buttered Egg Noodles: Spoon the stew atop egg noodles for a classic pairing.
Crusty Bread: A slice of crusty bread to sop up what’s left of the delicious sauce.
Green Beans or Asparagus: A fresh veggie side to balance the richness of the dish.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Beef Bourguignon is a great candidate for freezing! Let the stew cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat.
Reheat: Warm in a pot over medium heat until heated through. If necessary, add some beef stock to the sauce to get the right consistency.
Variations and Modifications
Add Extra Vegetables: You can also add: potatoes, turnips, or parsnips to the stew.
Non-Wine Option: Use additional beef stock in place of the wine or a combination of beef stock and grape juice.
Chicken Bourguignon: Substitute the beef with chicken thighs or breasts for a lighter take on the classic dish.
Herb Variations: Try out other herbs such as rosemary or sage to alter the flavor profile.
Final Thoughts
This Beef Bourguignon is a classic that’s impressive and comforting at once. So tender the beef and crispy the bacon and all that rich, wine-infused sauce — it just becomes an unforgettable dish. Serve it for a special occasion or for a snuggly night in, and it will surely become a family favorite.
Love every delicious, savory bit! 🍷🥩
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.