The Perfect Classic Beef Bourguignon Recipe for Cozy Nights

Culinary magic happens when classic beef bourguignon emerges from your kitchen, promising a symphony of rich, tender flavors.

French countryside traditions inspire this remarkable dish with layers of complexity.

Robust beef slowly simmers in red wine, creating an aroma that fills every corner of your home.

Tender chunks of meat melt effortlessly, blending with earthy mushrooms and silky bacon pieces.

Carrots and pearl onions contribute subtle sweetness to this hearty masterpiece.

Generations of home cooks have perfected this remarkable stew, passing down techniques that celebrate pure, authentic cooking.

Dive into this recipe and experience a timeless French classic that will transport you straight to the rolling hills of burgundy.

Classic Beef Bourguignon Highlights

• Boost Comfort: Indulge in a hearty, soul-warming dish that wraps you in rich, luxurious flavors perfect for chilly evenings or when you crave deep, complex tastes.
• Master Culinary Skills: Learn a classic French technique that transforms simple ingredients into an impressive, restaurant-quality meal with step-by-step layering of flavors and slow-cooking method.
• Crowd-Pleasing Potential: Create a show-stopping main course that delights both family and guests, offering a sophisticated yet approachable meal that feels like a culinary adventure.
• Meal Prep Champion: Enjoy a one-pot wonder that gets even more delicious as flavors meld, making it ideal for making ahead and reheating for stress-free entertaining or weeknight dinners.

Ingredients for Classic Beef Bourguignon

• Beef Cubes: A classic cut of meat that provides rich, hearty flavor and tender texture for this traditional French stew.
• Bacon: Adds a smoky, salty depth of flavor and helps create a delicious base for the dish.

• Onions, Carrots, Garlic: Create a flavor foundation with their sweet and savory profile, adding complexity to the stew.
• Pearl Onions, Mushrooms: Provide additional texture and earthy notes, enhancing the overall taste of the dish.

• Red Wine: Brings depth and richness, tenderizing the meat and creating a complex flavor profile.
• Beef Stock: Provides a rich, meaty liquid that helps braise the beef and create a flavorful sauce.
• Tomato Paste: Adds a concentrated tomato flavor and helps thicken the sauce.
• Thyme, Bay Leaves: Classic herbs that contribute an aromatic and subtle herbal essence to the stew.
• Olive Oil: Used for sautéing and adding a smooth, rich base to the cooking process.
• Flour: Helps to thicken the sauce and create a smooth, velvety texture.

How to Prepare Classic Beef Bourguignon

Step 1: Crisp Up Bacon

Cook bacon pieces in a large pot until they become golden and crispy.

Transfer the bacon to a separate plate, leaving the delicious rendered fat in the pot.

Step 2: Brown Beef Perfectly

Sear beef cubes in the same pot, working in batches to ensure each piece develops a beautiful golden-brown crust.

Remove browned beef and set aside.

Step 3: Build Flavor Foundation

• Onions
• Carrots
• Garlic

Cook until the vegetables become soft and fragrant, releasing their natural sweetness.

Step 4: Create Flavor Base

Stir in tomato paste and sprinkle flour into the pot.

Cook for a brief moment to eliminate the raw flour taste and create a rich base for the sauce.

Step 5: Deglaze with Wine

Pour red wine into the pot, scraping up all the delicious browned bits stuck to the bottom.

These caramelized pieces will add incredible depth to the dish.

Step 6: Combine and Simmer

• Thyme
• Bay leaves

Return the reserved bacon and beef to the pot.

Let everything simmer gently for 1.5 to 2 hours, allowing the flavors to meld and the meat to become tender.

Step 7: Add Final Touches

In a separate skillet, sauté pearl onions and mushrooms until they turn golden brown.

Add these to the pot during the final 30 minutes of cooking.

Step 8: Serve and Enjoy

Ladle the rich, hearty beef bourguignon into bowls.

Serve alongside crusty bread or creamy mashed potatoes for a complete, comforting meal.

Tips for Classic Beef Bourguignon Dish

• Render bacon slowly to extract maximum flavor and create a crispy texture that enhances the overall dish's richness.
• Pat beef cubes dry before searing to achieve a deep golden-brown crust that locks in juices and develops complex flavors.
• Choose a full-bodied red wine like Burgundy or Pinot Noir that you'd enjoy drinking, as it significantly impacts the stew's depth and taste.
• Maintain a gentle simmer to tenderize beef and allow flavors to meld together, creating a melt-in-your-mouth texture.
• Add pearl onions and mushrooms later to prevent overcooking, ensuring they remain tender and retain their distinct texture and flavor.

Flavor Variations for Classic Beef Bourguignon

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or seitan chunks, using vegetable stock instead of beef stock for a rich, meaty plant-based version.
• Lamb Bourguignon: Swap beef for tender lamb shoulder, maintaining the same cooking technique and wine reduction for a rustic Mediterranean variation.
• Gluten-Free Option: Use cornstarch instead of flour for thickening, and ensure all ingredients are certified gluten-free, perfect for those with wheat sensitivities.
• Low-Carb Adaptation: Skip pearl onions and serve over cauliflower mash or roasted vegetables, reducing overall carbohydrate content while preserving classic French flavors.

Serving Suggestions for Classic Beef Bourguignon

• Rustic French Feast: Pair this hearty beef bourguignon with a crisp green salad dressed in a light vinaigrette to balance the rich, deep flavors of the stew.
• Wine Pairing Magic: Complement the dish with a bold Burgundy red wine like Pinot Noir, matching the traditional recipe's regional roots and enhancing the meal's depth.
• Comfort Side Companions: Serve alongside creamy mashed potatoes or buttery egg noodles to soak up the luxurious sauce, creating a complete and satisfying dinner experience.
• Gourmet Garnish Touch: Sprinkle fresh chopped parsley or thyme on top for a bright, herbal note that adds color and freshness to the robust, slow-cooked masterpiece.

Storage Tips for Classic Beef Bourguignon

• Store beef bourguignon in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled stew to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Label with date and contents.
• Place portion in microwave-safe dish, cover with lid or damp paper towel. Heat on medium power in 1-minute intervals, stirring between each to distribute heat evenly.
• Pour stew into saucepan, add splash of beef stock or water to prevent drying. Warm over low-medium heat, stirring occasionally until heated through, about 10-15 minutes.

FAQs

• What makes beef bourguignon a traditional French dish?

Beef bourguignon originates from the Burgundy region of France, traditionally using local red wine and featuring slow-cooked beef that transforms tough cuts into tender, flavorful meat through a classic braising technique.

• Why is bacon used in this recipe?

Bacon adds rich, smoky flavor and provides a foundational fat base for searing the beef, creating deep, complex taste layers in the dish that enhance the overall umami profile.

• Can I substitute the red wine in the recipe?

While red wine is essential for authentic flavor, you can use beef broth with a splash of red wine vinegar if needed, though this will slightly alter the traditional taste and depth of the classic bourguignon.

Classic Beef Bourguignon Recipe

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4.9 from 17 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Classic beef bourguignon brings French culinary magic to home kitchens with rich, tender beef braised in red wine. Hearty ingredients blend seamlessly, offering a deeply satisfying meal that connects home cooks with traditional French cooking techniques.

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Ingredients

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Proteins:

• 2 pounds (907 grams) beef chuck, cubed
• 4 slices bacon, diced

Vegetables and Aromatics:

• 1 large onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced

Liquids and Seasonings:

• 2 cups (473 milliliters) red wine
• 2 cups (473 milliliters) beef stock
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon flour
• 2 teaspoons fresh thyme
• 2 bay leaves
• Salt
• Pepper

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Instructions

1. Render bacon in a heavy-bottomed pot over medium heat until crisp and golden, transferring the pieces to a paper towel-lined plate.
2. Sear beef cubes in the bacon drippings, working in batches to ensure a deep caramelized exterior, then set aside on a separate plate.
3. Without cleaning the pot, introduce a touch of olive oil and gently sweat chopped onions, diced carrots, and minced garlic until they become translucent and fragrant.
4. Incorporate tomato paste and flour, stirring continuously for approximately 60 seconds to develop a rich, nutty aroma and eliminate raw flour taste.
5. Deglaze the pot with robust red wine, scraping the flavorful browned bits from the bottom to create a deeply complex sauce base.
6. Return bacon and seared beef to the pot, then add beef stock, fresh thyme sprigs, and bay leaves. Reduce heat and simmer gently for 1.5-2 hours, allowing the meat to become incredibly tender.
7. During the final 30 minutes of cooking, separately caramelize pearl onions and sliced mushrooms in a skillet until they develop a beautiful golden-brown color, then fold them into the stew.
8. Allow the bourguignon to rest for 10 minutes before serving alongside crusty artisan bread or creamy mashed potatoes, ensuring maximum flavor absorption.

Notes

• Use thick-cut bacon for a richer, deeper flavor profile that elevates the entire dish.
• Choose a robust red wine like Burgundy or Pinot Noir to maintain authentic French cooking traditions.
• Pat beef cubes completely dry before searing to ensure perfect caramelization and prevent steaming instead of browning.
• Let the stew rest for 15-20 minutes after cooking to allow flavors to meld and sauce to thicken naturally.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 335 kcal
• Sugar: 4 g
• Sodium: 280 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg