Beef Bourguignon Recipe

Beef Bourguignon is a classic French dish that embodies comfort and sophistication. This rich and hearty stew features tender chunks of beef slow-cooked in red wine, enhanced by the flavors of crispy bacon, fresh vegetables, and aromatic herbs.

Perfect for a cozy family dinner or a special occasion, this recipe showcases the depth of flavors that develop through long, gentle cooking. Serve it with crusty bread or over creamy mashed potatoes for a truly indulgent meal that will transport you straight to the heart of France!

Beef Bourguignon Recipe

Ingredients:

8 ounces chopped bacon

3 pounds beef chuck roast, trimmed and cut into cubes (or use stewing beef)

1 teaspoon salt

½ teaspoon black pepper

1 whole onion, diced

2 medium carrots, diced

3 tablespoons all-purpose flour

4 cups heated beef broth or stock

2 cups red wine

12 ounces halved mushrooms

1 pound halved baby potatoes (optional)

3 tablespoons tomato paste

3 cloves minced garlic

2 sprigs fresh thyme (or ½ teaspoon dried thyme)

1 sprig fresh rosemary (or ½ teaspoon dried rosemary)

1 whole bay leaf

Chopped fresh parsley for garnish

Instructions:

Step 1: Preheat the Oven

Set your oven temperature to 325°F (160°C).

Step 2: Cook the Bacon

In a large, oven-safe pot or Dutch oven, cook the bacon until it becomes crispy.

Once done, transfer the bacon to a bowl while keeping the rendered fat in the pot.

Step 3: Prepare the Beef

Pat the beef cubes dry using a paper towel and season them with salt and pepper.

Sear the beef in batches over medium-high heat until browned on all sides.

Once browned, place the beef on a plate.

Step 4: Sauté Vegetables

In the same pot, add the onions and carrots, sautéing for about 2-3 minutes until the onions are translucent.

Return the browned beef to the pot and sprinkle with flour, stirring to coat.

Allow this to cook for an additional 2-3 minutes.

Step 5: Combine Ingredients

Pour in the heated broth, wine, mushrooms, and baby potatoes (if using).

Add the tomato paste, minced garlic, thyme, rosemary, and bay leaf.

Cover the pot and transfer it to the oven, baking for 2 ½ to 3 hours.

Step 6: Finish the Dish

Once cooked, remove the bay leaf and stir in three-quarters of the crispy bacon.

Taste and adjust the seasoning with extra salt and pepper if needed.

Garnish with the remaining bacon and serve.

Notes:

Meat Options: While beef chuck roast is ideal for its tenderness when slow-cooked, you can also use other cuts like brisket or even a combination of meats for added flavor.

Wine Selection: Choose a good-quality red wine that you enjoy drinking. A Burgundy or a full-bodied Cabernet Sauvignon works well. Avoid cooking wines, as they often contain added salt and preservatives.

Vegetable Variations: Feel free to add other vegetables like peas or parsnips for extra flavor and texture. Just be mindful of cooking times to ensure they don’t become mushy.

Thickening the Stew: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.

Make-Ahead Tips: This dish can be made a day in advance. It often tastes even better the next day as the flavors meld. Just reheat gently on the stovetop before serving.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions: Pair the stew with crusty French bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a slow cooker for this recipe?

Yes! You can adapt this recipe for a slow cooker.

After browning the meat and vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What type of red wine should I use?

A good quality red wine, such as Burgundy, Pinot Noir, or a full-bodied Cabernet Sauvignon, works best.

Avoid cooking wines, as they often contain added salt and preservatives.

Is it necessary to include bacon?

While bacon adds rich flavor, you can omit it for a lighter dish.

You can also substitute it with turkey bacon or a vegetarian alternative if desired.

Can I freeze Beef Bourguignon?

Yes, Beef Bourguignon freezes well.

Just make sure to cool it completely before transferring it to an airtight container.

It can be frozen for up to 3 months.

Reheat thoroughly before serving.

How do I thicken the sauce if it’s too thin?

If the sauce is thinner than desired, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.

Alternatively, let it simmer uncovered to reduce and thicken the sauce.

How long does it take to make Beef Bourguignon?

The total cooking time is around 3 to 3.5 hours, including browning the meat and vegetables, plus the time it spends baking in the oven.

It’s a slow-cooked dish that benefits from the long simmering time.

Can I use frozen beef for this recipe?

Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator before cooking.

Avoid searing frozen meat, as it won’t brown properly.

What should I do if the beef is tough after cooking?

If the beef is tough, it likely needs more time to cook.

Return it to the oven and let it simmer longer.

The connective tissues need time to break down for the meat to become tender.

Do I have to use fresh herbs, or can I use dried?

You can use dried herbs if fresh aren’t available.

Use about one-third of the amount for dried herbs compared to fresh.

For example, use 1 teaspoon of dried thyme instead of 1 sprig of fresh thyme.

What can I serve with Beef Bourguignon?

Beef Bourguignon pairs well with a variety of sides, such as crusty French bread, creamy mashed potatoes, buttered noodles, or a simple green salad to balance the richness of the dish.