Irresistible Beef Bourguignon Recipe

Beef Bourguignon is a luxurious French stew that transforms humble beef chunks into an incredibly rich, wine-infused masterpiece. This classic dish from Burgundy combines tender beef with bacon, mushrooms, and pearl onions in a deeply flavored sauce that’s perfect for special occasions or a cozy weekend dinner.

This recipe serves 6-8 people and takes approximately 3-4 hours to prepare, though most of this is hands-off cooking time. The result is worth every minute – succulent meat that falls apart at the touch of your fork, swimming in a sauce so delicious you’ll want to soak up every last drop with crusty bread.

Ingredients & Instructions For Beef Bourguignon

For the Main Dish

• 3 pounds beef chuck, cut into 2-inch cubes
• 8 ounces bacon lardons
• 2 large carrots, chunked
• 16 pearl onions
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 pound mushrooms, quartered
• 3 cups red wine (Burgundy or Pinot Noir)
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 sprigs fresh thyme
• 3 tablespoons flour
• 3 tablespoons butter
• Salt and pepper to taste

Detailed Method

Step 1: Preparation

1. Pat beef completely dry with paper towels
2. Season generously with salt and pepper
3. Preheat oven to 325°F/160°C
4. Have all vegetables chopped and ready

Step 2: Building Flavors

1. In a large Dutch oven, cook bacon lardons until crispy (8-10 minutes)
2. Remove bacon with a slotted spoon, leaving fat in pot
3. Brown beef in batches (3-4 minutes per side)
4. Remove beef and set aside with bacon

Step 3: Vegetable Base

1. Lower heat to medium
2. Add diced onions to pot, cook until golden (5-7 minutes)
3. Add garlic, cook for 1 minute
4. Stir in tomato paste, cook for 2 minutes
5. Sprinkle flour over vegetables, cook for 2 minutes while stirring

Step 4: Creating the Sauce

1. Slowly add wine while stirring constantly
2. Add beef stock, scraping bottom of pot
3. Return beef and bacon to pot
4. Add thyme and bay leaves
5. Bring to simmer, cover, and transfer to oven

Step 5: Slow Cooking

1. Cook for 2½-3 hours, checking tenderness at 2-hour mark
2. Meat should be fork-tender when done

Step 6: Final Touches

1. During last 30 minutes of cooking:
   • Sauté mushrooms in butter until golden
   • Cook pearl onions until caramelized
2. Add both to the pot
3. Cook additional 15 minutes
4. Adjust seasoning to taste

Top Tips

• Choose a wine good enough to drink
• Never skip the browning step
• Cook meat in batches to ensure proper browning
• Keep temperature low and steady during braising

Different Variations

• Traditional: As written above
• Rustic: Add whole baby potatoes during last hour
• Modern: Serve over creamy polenta instead of potatoes
• Light: Use more mushrooms and less meat

Nutritional Information (per serving)

Nutrient	Amount
Calories	535
Protein	45g
Fat	25g
Carbs	12g
Fiber	2g
Sodium	890mg

FAQ

Can I make this ahead?
Yes, it actually tastes better the next day. Reheat gently on stovetop.

What’s the best cut of beef to use?
Chuck roast is ideal, but brisket or stewing beef also work well.

Can I make this in a slow cooker?
Yes, follow all initial steps, then cook on low for 8 hours or high for 6 hours.

What wine should I use?
A good Burgundy or Pinot Noir is traditional, but any full-bodied red wine works well.

Conclusion

Beef Bourguignon is more than just a beef stew – it’s a celebration of technique and patience that results in an incredibly flavorful dish. While it requires time and attention, the process is straightforward and the results are consistently impressive.

The beauty of this dish lies in its versatility – it can be made ahead for special occasions, reheats beautifully, and even freezes well. Whether you’re cooking for family or entertaining guests, this classic French dish never fails to impress.