There is nothing quite as comforting and luxurious as a classic Beef Bourguignon Recipe, a rich French stew that transforms simple ingredients into a deeply flavorful masterpiece. This dish combines tender chunks of beef, smoky bacon, earthy mushrooms, and sweet carrots, all slowly simmered in robust red wine and savory beef broth. It’s a beautiful blend of hearty textures and bold flavors that will have you craving every tender bite. Whether preparing it for a cozy family dinner or a special occasion, this Beef Bourguignon Recipe delivers an unforgettable culinary experience that brings warmth and joy to the table.
Ingredients You’ll Need
The magic of this Beef Bourguignon Recipe lies in its seemingly simple ingredients, each playing a crucial role in building the deep, layered flavors and pleasing textures of the dish. From the smoky bacon to the fresh herbs, every component is essential to achieving that perfect balance.
- 8 ounces bacon (chopped, thick sliced preferred): Adds smoky fat and a savory depth to the stew base.
- 3 pounds beef chuck roast (trimmed and cubed, or stewing beef*): This cut is ideal for slow cooking to tender, flavorful morsels.
- 1 teaspoon salt: Enhances all the natural flavors perfectly.
- ½ teaspoon black pepper: Adds a gentle heat without overpowering the dish.
- 1 large yellow onion (chopped): Provides sweetness and body to the stew liquid.
- 2 medium carrots (chopped): Adds a subtle earthy sweetness and color.
- 3 tablespoons all-purpose flour: Helps thicken the stew to a luscious consistency.
- 4 cups beef broth (or beef stock, heated): Deeply savory liquid foundation of the stew.
- 2 cups dry red wine: Key to the Bourguignon’s signature rich, tangy flavor.
- 12 ounces mushrooms (halved): Earthy and meaty mushrooms add wonderful texture and umami.
- 1 pound baby potatoes (halved, optional): For an extra hearty, comforting touch.
- 3 tablespoons tomato paste: Adds concentrated tomato sweetness and a hint of acidity.
- 3 cloves garlic (minced): Infuses aromatic warmth throughout the dish.
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme leaves): Fresh herbs brighten and balance rich flavors.
- 1 sprig fresh rosemary (or ½ teaspoon dried rosemary): Adds a piney, fragrant note that complements beef beautifully.
- 1 whole bay leaf: Subtle herbal undertones that deepen complexity.
- Chopped fresh parsley (for serving): A fresh, vibrant garnish to finish the dish.
How to Make Beef Bourguignon Recipe
Step 1: Prepare Your Oven and Bacon
Start by preheating your oven to 325°F to create the perfect low-and-slow cooking environment. In a heavy Dutch oven or large oven-safe pot, cook the chopped bacon over medium heat until it crisps up nicely. This step renders out flavorful fat, which forms the essential base for your stew’s deep, smoky notes. Once the bacon is golden and crisp, transfer it to a paper towel-lined plate to drain, but don’t discard the bacon fat left behind in the pot.
Step 2: Brown the Beef to Seal in Juices
Pat your beef chunks dry—this little step is key to getting a beautiful brown crust. Season them with salt and pepper before searing them in batches over medium-high heat in the bacon fat. Searing locks in moisture and creates those irresistible caramelized bits which add rich flavor to your Beef Bourguignon Recipe. Once browned, set the beef aside on a plate to rest while you get the veggies going.
Step 3: Sauté Aromatics for Flavor
Using the same pot, toss in your chopped onions and carrots. If the pot looks dry, a splash of oil won’t hurt at this stage. Cook over medium heat until the onions soften and become translucent, releasing their natural sweetness into the fat. This softening develops the stew’s foundation, layering in subtle nuances that marry perfectly with the beef’s richness.
Step 4: Bring It All Together with Flour and Broth
Return the browned beef to the pot and sprinkle the flour evenly over the meat and veggies. Stir well to coat everything, letting the flour cook for about 2 minutes to eliminate any raw taste. This coats the beef to help thicken the stew later. Next, pour in the hot beef broth all at once, scraping up any crusty brown bits stuck to the bottom of the pot — these bits are pure flavor gold for your Beef Bourguignon Recipe.
Step 5: Add Wine, Veggies, and Herbs
Pour in the dry red wine, then add mushrooms, optional baby potatoes, tomato paste, minced garlic, thyme, rosemary, and the bay leaf. Stir gently to combine. Tuck in the herbs and allow the vibrant ingredients to mingle as you prepare to transfer the pot to the oven. This melding is where all flavors begin to harmonize into the comforting stew you’re craving.
Step 6: Slow Cook to Tender Perfection
Cover your Dutch oven with a lid and place it in the preheated oven. Let it bake gently for 2½ to 3 hours until the beef becomes fork-tender and the sauce thickens beautifully. This slow cooking unlocks the beef’s full flavor potential, tenderizes the meat, and encourages the sauce to develop that signature rich, velvety texture that defines a great Beef Bourguignon Recipe.
Step 7: Final Touches and Serve
Remove the bay leaf and stir in three-quarters of the reserved crispy bacon for bursts of smoky flavor throughout the stew. Taste and adjust with additional salt and pepper if needed. When serving, sprinkle the remaining bacon and chopped fresh parsley on top for a lovely crunch and vibrant color contrast. Your Beef Bourguignon Recipe is now ready to impress!
How to Serve Beef Bourguignon Recipe
Garnishes
Fresh parsley always brightens the dish visually and adds a fresh pop of color and flavor. Crispy bacon sprinkled on top brings a delightful textural contrast and smoky finish that complements the tender beef beautifully.
Side Dishes
Classic French baguette slices or creamy mashed potatoes are perfect for soaking up every luscious drop of sauce. Steamed green beans or a simple green salad with a light vinaigrette provide a fresh contrast to this rich stew for a well-balanced meal.
Creative Ways to Present
Serve in rustic bowls with a sprinkle of parsley and bacon for a cozy presentation. For entertaining, offer the stew in mini cocottes or shallow ramekins to create elegant individual servings that delight your guests visually as well as palate-wise.
Make Ahead and Storage
Storing Leftovers
Beef Bourguignon Recipe actually tastes even better the next day after the flavors have melded overnight. Store leftovers in airtight containers in the refrigerator for up to 3 days.
Freezing
If you want to save some for later, portion the stew into freezer-safe containers and freeze for up to 3 months. Make sure to cool completely before freezing to preserve the best texture.
Reheating
Slowly reheat leftovers on the stovetop over low heat, stirring occasionally, to maintain that tender texture and rich sauce consistency. You can add a splash of broth or wine if it needs loosening up.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal for slow cooking and yields the best tenderness, you can also use stew beef or brisket for a similar effect. Just ensure long, slow cooking to break down connective tissue properly.
What wine is best for this Beef Bourguignon Recipe?
A dry red wine with good acidity, such as Pinot Noir or Burgundy, works wonderfully. These wines enhance the beef flavors without overwhelming the dish.
Can I skip the bacon?
While bacon adds wonderful smokiness and depth, you can omit it for a milder stew. Consider adding smoked paprika or a splash of liquid smoke if you want to retain some smoky notes.
Is it necessary to cook the stew in the oven?
The oven provides consistent, even heat that helps the beef cook to tender perfection. However, you can also simmer it gently on the stovetop for 2½ to 3 hours with the lid on, ensuring regular stirring to prevent sticking.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for about 6 to 8 hours. Add mushrooms and potatoes later if you prefer them less soft.
Final Thoughts
If you’re looking for a dish that feels like a warm hug on a plate, this Beef Bourguignon Recipe is your answer. It’s a true celebration of rich, comforting flavors made from humble ingredients elevated through care and patience. Give it a try and watch how it becomes a new favorite treasured in your kitchen and heart.
Print
Beef Bourguignon Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Beef Bourguignon is a classic French stew featuring tender beef braised in a rich red wine sauce with bacon, mushrooms, and aromatic herbs. This comforting dish is slow-cooked to develop deep, hearty flavors that make it perfect for a cozy family dinner or special occasion.
Ingredients
Meats and Protein
- 8 ounces thick sliced bacon, chopped
- 3 pounds beef chuck roast, trimmed and cubed (or stewing beef)
Vegetables
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 12 ounces mushrooms, halved
- 1 pound baby potatoes, halved (optional)
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups beef broth (or beef stock), heated
- 2 cups dry red wine
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
- 1 sprig fresh rosemary or ½ teaspoon dried rosemary
- 1 whole bay leaf
For Garnish
- Chopped fresh parsley
Instructions
- Preheat the Oven: Set your oven to 325°F to prepare for slow baking the stew.
- Cook the Bacon: In a Dutch oven or large oven-safe pot, cook the chopped bacon over medium heat, stirring frequently, until crisp. Remove the bacon with a slotted spoon and place it on paper towels to drain, keeping the rendered fat in the pot.
- Sear the Beef: Pat the beef cubes dry with paper towels and season with salt and pepper. Increase the heat to medium-high and sear the beef in small batches until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions and carrots. Add a little oil if there isn’t enough fat from the bacon. Cook over medium heat for 2 to 3 minutes until onions soften slightly.
- Add Flour and Broth: Return the beef to the pot. Sprinkle the flour over the meat and vegetables, stirring to coat everything evenly. Cook for 2 minutes to brown the flour slightly, then pour in the heated beef broth all at once. Scrape the bottom of the pot to loosen any browned bits for flavor.
- Add Remaining Ingredients and Bake: Stir in the red wine, mushrooms, baby potatoes (if using), tomato paste, minced garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 2½ to 3 hours, or until the beef is fork-tender.
- Finish and Serve: Remove the pot from the oven and discard the bay leaf. Stir in three-quarters of the cooked bacon, then taste and adjust seasoning with extra salt and pepper if desired. Garnish with the remaining bacon pieces and chopped fresh parsley before serving.
Notes
- Use a Dutch oven or heavy oven-safe pot for best heat retention and even braising.
- Drying the beef before searing helps achieve a better crust and deeper flavor.
- If you prefer a thicker sauce, simmer the stew uncovered for the last 15-20 minutes of cooking.
- Baby potatoes are optional but add a hearty element to the stew.
- Leftovers taste even better the next day as flavors meld together.
