The Coziest Classic Beef Bourguignon Recipe for Wintry Nights

Culinary enthusiasts adore classic beef bourguignon as a hearty French masterpiece that warms souls.

Robust flavors dance through tender meat simmered with robust red wine.

Fragrant herbs and caramelized vegetables create magical depth in this rustic dish.

Slow-cooked perfection emerges from patient techniques passed down through generations of French kitchens.

Wine selection matters dramatically in developing complex flavor profiles for this iconic stew.

Comfort arrives in rich, deeply satisfying spoonfuls that connect you with traditional French cooking techniques.

Prepare to experience a remarkable journey of taste that feels both elegant and deeply comforting.

What’s Special About Classic Beef Bourguignon

• Elevate Weekend Dinners: Transform ordinary meals into extraordinary culinary experiences with this rich, classic French stew that impresses family and guests effortlessly.
• Slow-Cooking Magic: Minimal active preparation time means you can set the pot in the oven and enjoy your afternoon while deep, complex flavors develop naturally without constant monitoring.
• Comfort Food Champion: Tender beef melting in a robust wine sauce offers ultimate comfort, making this dish perfect for cold evenings or when you need a hearty, soul-warming meal.
• Versatile Serving Options: Flexible accompaniments like mashed potatoes, crusty bread, or buttered noodles ensure you can customize the meal to match your mood and available ingredients.

Beef Bourguignon Ingredient Set

• Beef Chuck Roast: Classic cut with rich flavor, perfect for slow cooking, choose well-marbled meat for tenderness.

• Onion, Garlic, Carrots: Foundational flavor base, create depth and sweetness, fresh ingredients are key.
• Pearl Onions: Small, delicate onions that add texture and mild sweetness to the stew.

• Bay Leaf, Thyme: Traditional French herbs that provide earthy and aromatic undertones, dried or fresh options work well.
• Salt, Black Pepper: Essential for enhancing overall flavor profile, use kosher or sea salt for best results.

• Red Wine: Traditional Burgundy wine brings rich complexity, choose a dry medium-bodied wine like Pinot Noir.
• Beef Broth: Creates rich liquid base, low-sodium versions allow better flavor control.
• Tomato Paste: Adds depth and slight acidity, concentrates flavor and helps thicken sauce.

• Olive Oil: Used for browning and sautéing, extra virgin provides best flavor.
• Butter: Creates golden color and rich flavor for mushrooms, unsalted preferred.
• Mushrooms: Adds earthy dimension, cremini or button mushrooms work perfectly.

• Potatoes: Provides additional heartiness, optional but recommended for complete meal.

Classic Beef Bourguignon Stewing Guide

Step 1: Prepare the Beef

Brown beef chunks in a heavy-bottomed pot over medium-high heat.

Work in small batches to ensure each piece develops a rich, golden crust.

Transfer browned meat to a separate plate.

Step 2: Sauté Aromatic Vegetables

• Onions
• Carrots
• Garlic

Cook until vegetables become soft and slightly golden, releasing their natural sweetness.

Step 3: Build the Flavor Base

Stir in tomato paste and cook briefly to intensify its robust taste.

This technique helps develop a more complex flavor profile for the dish.

Step 4: Deglaze with Red Wine

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

Let the wine simmer and reduce, concentrating its rich essence.

Step 5: Combine and Braise

• Beef broth
• Bay leaf
• Thyme
• Salt
• Pepper

Cover and transfer to a preheated oven at 325°F.

Allow the stew to slowly braise for 2.5-3 hours until meat becomes meltingly tender.

Step 6: Add Final Touches

• Potatoes
• Pearl onions

In a separate pan, sauté mushrooms until golden and add to the pot.

Step 7: Finish and Serve

Remove from oven, taste, and adjust seasonings.

Garnish with fresh parsley and serve alongside creamy mashed potatoes or crusty bread.

Beef Bourguignon Cooking Insights

• Select well-marbled, chuck roast or beef brisket for maximum tenderness and rich flavor during slow cooking.
• Allow meat to brown slowly in batches, ensuring each piece develops a deep golden crust that adds incredible depth to the sauce.
• Use a good-quality dry red wine like Burgundy or Pinot Noir, which contributes robust flavor and helps tenderize the meat during braising.
• Sauté mushrooms separately and add late in cooking to prevent them from becoming soggy and preserve their beautiful golden-brown texture.
• Build complexity by deglazing the pan with wine, scraping up browned bits that create an intensely delicious foundation for the entire dish.

Beef Bourguignon Storage Without Losing Flavor

• Store leftover beef bourguignon in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months.
• Gently warm the stew in a pot over medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce seems too thick. Stir until heated through completely.
• Place portions in a microwave-safe dish, cover with a lid or microwave-safe plastic wrap. Heat in 1-minute intervals, stirring between each interval to ensure even warming.

Rich Add-Ons for Beef Bourguignon

• Pair with Burgundy Red Wine: Select a robust Pinot Noir from Burgundy, France, matching the recipe's regional origins and complementing the rich beef flavors with its earthy and fruity undertones.
• Create Crusty Bread Side: Serve a rustic French baguette or sourdough to soak up the delicious wine-infused sauce, adding textural contrast and enhancing the overall dining experience.
• Match with Creamy Potato Accompaniment: Prepare smooth, buttery mashed potatoes seasoned with roasted garlic and fresh herbs, providing a silky base that perfectly absorbs the hearty beef stew's complex flavors.
• Enhance with Fresh Green Salad: Prepare a light mixed green salad dressed with a tangy vinaigrette to cut through the beef's richness, offering a refreshing palate cleanser between each savory bite.

Beef Bourguignon You Can Tweak

• Vegetarian Bourguignon: Swap beef with hearty portobello mushrooms or seitan, using vegetable broth instead of beef broth for a plant-based version that maintains rich, deep flavors.
• Gluten-Free Adaptation: Replace traditional flour with cornstarch or gluten-free flour blend when browning meat, ensuring the dish remains safe for those with gluten sensitivities.
• Slow Cooker Method: Transfer all ingredients to a slow cooker after browning meat, cooking on low for 6-8 hours to achieve tender, melt-in-your-mouth beef with minimal hands-on preparation.
• Low-Carb Alternative: Eliminate potatoes and replace pearl onions with cauliflower florets, reducing carbohydrate content while maintaining the classic Bourguignon essence and flavor profile.

FAQs

• Is Beef Bourguignon difficult to make?

Not at all! While it requires some time and patience, the steps are straightforward. Browning the meat, sautéing vegetables, and slow cooking in the oven make it surprisingly simple for home cooks.

• What type of beef works best for this recipe?

Chuck roast or beef chuck are ideal because they have enough fat and connective tissue to become tender during slow cooking. These cuts break down beautifully and create a rich, melt-in-your-mouth texture.

• Can I substitute red wine if I don't drink alcohol?

Yes, you can replace red wine with beef broth or a mixture of grape juice and beef broth. The key is maintaining the liquid’s depth of flavor while keeping the cooking technique the same.

• How do I know when the beef is perfectly cooked?

The beef is done when it’s fork-tender and easily pulls apart. This typically happens after 2.5 to 3 hours of slow cooking in the oven, allowing the connective tissues to break down completely.

Classic Beef Bourguignon Recipe

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4.6 from 25 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

French culinary mastery shines through this classic beef bourguignon, a hearty stew simmered with red wine, tender beef, and aromatic herbs. Rich layers of flavor and rustic elegance invite you to savor a comforting French countryside experience.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (907 grams) beef chuck or stew meat, cut into 2-inch cubes

Vegetables and Aromatics:

• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1/2 pound (227 grams) baby potatoes, halved (optional)
• 1/2 pound (227 grams) pearl onions, peeled (or substitute with chopped regular onions)
• 1/2 pound (227 grams) mushrooms, sliced

Liquids, Herbs, and Seasonings:

• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cups red wine (Burgundy or any dry red wine)
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the cooking environment by warming the oven to 325°F (165°C), ensuring an optimal slow-cooking temperature for the beef.
2. Select a robust, heavy-bottomed pot that can transition from stovetop to oven, creating a seamless cooking experience.
3. Carefully sear the beef chunks in batches, developing a deep golden-brown crust that will contribute rich flavor complexity to the final dish. Remove and reserve the browned meat.
4. Within the same pot, gently transform the onions and carrots, allowing them to soften and release their natural sweetness, then introduce minced garlic for an aromatic foundation.
5. Incorporate tomato paste, stirring vigorously to caramelize and intensify its robust flavor profile.
6. Deglaze the pot with red wine, scraping accumulated flavor fragments from the bottom, creating a deeply nuanced liquid base. Allow the wine to reduce and concentrate its essence.
7. Reunite the seared beef with the vegetable mixture, then introduce beef broth, herbs, and seasonings. Thoroughly combine all elements to ensure balanced flavor distribution.
8. Cover the pot and transfer to the preheated oven, allowing slow, gentle heat to transform tough meat into tender, succulent morsels over 2 1/2 to 3 hours.
9. During the final cooking phase, introduce potatoes and pearl onions, enabling them to absorb the luxurious cooking liquid and contribute additional textural dimensions.
10. Separately prepare mushrooms, sautéing them to golden perfection, then fold into the stew during the last quarter of cooking.
11. Once the beef reaches extraordinary tenderness, remove from the oven and perform a final seasoning assessment, adjusting salt and pepper as needed.
12. Present the Beef Bourguignon on a warm platter, garnished with fresh parsley, accompanied by creamy mashed potatoes or crusty artisan bread to complete this classic French culinary experience.

Notes

• Choose high-quality beef chuck roast with good marbling for maximum tenderness and rich flavor during slow cooking.
• Properly brown the meat in small batches to develop deep caramelization and prevent steaming, which ensures a more robust taste profile.
• Pat beef pieces completely dry before searing to help achieve a perfect golden-brown exterior and enhance meat’s natural flavors.
• Select a full-bodied red wine like Burgundy or Pinot Noir for authentic taste, avoiding wines that are too tannic or overly sweet.
• Allow extra cooking time if meat chunks are larger, as consistent tenderness depends on proper breakdown of connective tissues during braising.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 100 mg