As the evening sun dips below the horizon, there’s a certain warmth that fills the kitchen—a comforting embrace of rich flavors and tantalizing aromas. The first thing that hits you? The savory scent of bacon sizzling in the pan, a precursor to a culinary delight that’s about to unfold. This Classic Beef Bourguignon isn’t just a meal; it’s an experience in itself, steeped in tradition and perfect for those nights when you long for something hearty and flavorful, yet easily achievable.
Imagine slow-cooked beef, tender and juicy, smothered in a luscious sauce infused with robust Burgundy wine, fragrant herbs, and earthy mushrooms. It’s a dish that has the remarkable ability to transport you to the charming bistros of France, all from the comfort of your home. Whether you’re planning a cozy family dinner or an impressive gathering, this recipe promises to leave everyone at the table swooning with delight. Let’s roll up our sleeves and embark on this delicious journey together—your taste buds will thank you!
Why You'll Love This Classic Beef Bourguignon
- This Classic Beef Bourguignon is incredibly easy to make, allowing you to savor its rich flavors without spending all day in the kitchen.
- The mesmerizing combination of tender beef, savory bacon, and aromatic herbs creates a depth of flavor that will impress even the most discerning palate.
- Its versatility means you can serve it for a cozy family dinner or as the show-stopping centerpiece at your next gathering, pleasing a wide range of guests.
- With its beautiful, hearty presentation, it turns any plate into a picture-perfect meal that is sure to delight your senses and elevate your dining experience.
Classic Beef Bourguignon Ingredients
Discover the delightful components of this timeless dish, perfect for warming hearts and homes.
For the Meat
• Bacon – 5 strips, cut into 1" pieces for a savory base that enhances the rich flavors.
• Beef chuck – 3 ½ lbs, cut into 2" pieces (or brisket) for tender bites that melt in your mouth.
For the Vegetables
• Unsalted butter – 4 tablespoons, divided to create a rich and creamy sauce.
• Yellow onion – 1, chopped to add sweetness and depth to the dish.
• Carrots – 3 large, peeled and chopped for a touch of freshness and color.
• Garlic – 5 cloves, minced for a fragrant and flavorful punch.
• Frozen pearl onions – 10 oz, defrosted and drained to provide unique texture.
• Cremini mushrooms – 16 oz, quartered for an earthy, hearty addition.
For the Sauce
• Tomato paste – 2 tablespoons to deepen and enrich the sauce's flavor.
• All-purpose flour – 3 tablespoons (or cornstarch slurry for a gluten-free option) for thickening the stew.
• Burgundy wine – 2 cups or bold red wine to infuse the dish with complex notes and warmth.
• Beef stock – 2 cups to create a flavorful broth that brings everything together.
• Better than Bouillon beef bouillon – 1 tablespoon for a flavorful boost.
Herbs and Seasoning
• Fresh thyme – 2 sprigs to add a hint of woodland freshness.
• Bay leaves – 2 (dried or fresh) for a subtle depth of flavor.
• Kosher salt – To taste, enhancing all the wonderful flavors in this Classic Beef Bourguignon.
• Freshly cracked pepper – To taste, adding a warm spice that awakens the dish.
Gather these ingredients and get ready to create a comforting, aromatic masterpiece that will have everyone asking for seconds!
How to Make Classic Beef Bourguignon
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Preheat the oven to 350°F. This temperature is crucial for slow-cooking the beef, allowing all those rich flavors to meld beautifully together.
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Render the chopped bacon in a Dutch oven over medium-low heat until browned. This step develops a wonderful foundation of flavor. Remove the bacon with a slotted spoon and set it aside.
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Season the beef with kosher salt and freshly cracked pepper. Sear in batches over medium-high heat until browned on all sides, which should take about 4-5 minutes. Remove the beef from the pan and set it aside as well.
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Lower the heat to medium and add 2 tablespoons of butter. Sauté the chopped onions and carrots for 2–3 minutes until softened. Then, add the minced garlic and cook for 1 additional minute until fragrant.
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Stir in the tomato paste and cook for 2–3 minutes until it darkens, enhancing the sauce's flavor. Then, sprinkle in the flour and stir to incorporate, cooking for another 2–3 minutes to remove any raw flour taste.
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Deglaze the pan with the Burgundy wine, scraping the bottom to lift any flavorful bits. Add the beef stock, Better than Bouillon beef bouillon, reserved beef, bacon, thyme, and bay leaves.
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Cover the Dutch oven and transfer it to the preheated oven. Let it cook for 2 ½ hours, during which the beef will become tender and infused with the mouthwatering flavors of the sauce.
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In a separate skillet, melt the remaining 2 tablespoons of butter and sauté the quartered cremini mushrooms until browned. Add the pearl onions and cook for an additional 5 minutes until they’re just tender.
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Add the sautéed mushrooms and onions to the Dutch oven, cover again, and return to the oven for 45–60 minutes. The dish is ready when the beef is incredibly tender.
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Remove from the oven and let it sit, covered, for 30 minutes before serving. This resting time allows the flavors to settle beautifully.
Optional: Serve with a sprinkle of fresh parsley for a vibrant garnish.
Exact quantities are listed in the recipe card below.
Classic Beef Bourguignon Variations
Feel free to get creative and make this Classic Beef Bourguignon your own with these delectable twists!
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Dairy-Free: Substitute the unsalted butter with olive oil or a dairy-free butter alternative for a creamy texture without lactose.
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Red Wine Alternatives: Use a robust Merlot or Cabernet Sauvignon in place of Burgundy wine for a richer flavor profile.
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Herbal Infusion: Add a couple of fresh rosemary sprigs along with the thyme for an aromatic experience that will elevate your dish.
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Mushroom Medley: Mix in a variety of mushrooms such as shiitake or portobello for earthier undertones and a delightful texture.
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Spicy Kick: Stir in a pinch of red pepper flakes or a diced jalapeño for an exciting heat that complements the savory sauce.
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Vegetable Boost: Toss in an additional cup of diced potatoes or root vegetables for an added layer of heartiness and nutrition.
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Smoky Essence: Use smoked paprika or add a few drops of liquid smoke for a fascinating depth that contrasts beautifully with the dish's richness.
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Thickening Alternatives: Swap all-purpose flour with cornstarch or arrowroot powder for a gluten-free thickening option without compromising flavor.
Let your creativity shine and enjoy the journey of making this dish uniquely yours!
How to Store and Freeze Classic Beef Bourguignon
Fridge: Keep leftover Classic Beef Bourguignon in an airtight container for up to 3 days. Let it cool completely before sealing to retain flavor and moisture.
Freezer: Store portions in freezer-safe containers for up to 3 months. Label with the date for easy tracking. When ready to enjoy, thaw in the fridge overnight.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of beef stock or water if needed. This helps revive the luscious sauce and ensures it doesn’t dry out.
Room Temperature: Avoid leaving the beef at room temperature for more than 2 hours to maintain food safety.
Make Ahead Options
These Classic Beef Bourguignon are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the beef and vegetable mixture (steps 1 to 6) up to 24 hours in advance by refrigerating it in an airtight container; this allows the flavors to meld beautifully. Additionally, you can sauté the mushrooms and pearl onions (step 8) and store them separately for up to 3 days. When you're ready to serve, simply reheat the beef mixture on the stovetop or in the oven until warmed through, incorporate the mushrooms and onions, and let it simmer for a few minutes. This prep-ahead approach ensures that your Classic Beef Bourguignon will be just as delicious, making your dinner stress-free and delightful!
What to Serve with Classic Beef Bourguignon?
As the rich, savory aromas fill the air, complementing your beautiful beef stew is key to creating the perfect dining experience.
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Crusty French Bread: Dip into the luscious sauce of your Beef Bourguignon. The crunchy exterior and soft interior make for delightful bites.
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Garlic Mashed Potatoes: Creamy and buttery, these potatoes will soak up every last drop of your hearty sauce for maximum flavor enjoyment.
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Glazed Carrots: Sweet and tender, glazed carrots add a pop of color and a gentle sweetness that balances the dish's robust flavors.
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Steamed Green Beans: Crisp-tender green beans provide a refreshing crunch and bright color, making them an ideal counterpoint to the rich meat.
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Salad Lyonnaise: A light salad with frisée, poached eggs, and a tangy vinaigrette can cut through the richness for a delightful contrast.
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Chardonnay: Pair a glass of bold Chardonnay to enhance the wine's notes present in your beef stew, creating a harmonious sip with each bite.
With these pairings, your meal transforms into a vibrant culinary experience that wraps everyone in warmth and comfort.
Chef's Helpful Tips
- When preparing Classic Beef Bourguignon, be sure to sear the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.
- Remember to let the meat rest after cooking; this helps retain the juices for a more succulent final dish.
- To elevate flavor, consider using a good quality Burgundy wine as it significantly enriches the sauce's complexity.
- Always allow ample time for the dish to simmer in the oven; this slow cooking is key to achieving the desired tenderness in the beef and harmonizing the flavors.
Classic Beef Bourguignon Recipe FAQs
What type of beef is best for Classic Beef Bourguignon?
I recommend using beef chuck for its rich flavor and tenderness when slow-cooked. Brisket is also a good choice if you prefer even more marbling. Look for well-marbled cuts, as fat enhances the dish's richness.
How should I store leftover Classic Beef Bourguignon?
Store leftover Classic Beef Bourguignon in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing to help retain its wonderful flavors and moisture.
Can I freeze Classic Beef Bourguignon?
Absolutely! You can freeze Classic Beef Bourguignon by portioning it into freezer-safe containers. It will keep for up to 3 months. Just label your containers with the date, and when you're ready to enjoy, thaw it in the fridge overnight for best results.
What if my beef is tough after cooking?
If your beef isn’t as tender as you hoped, it may need more time in the oven. Simply cover the dish and return it to the oven, checking every 15-20 minutes until it's fork-tender. Cooking at a low temperature and allowing ample time is key to achieving that melt-in-your-mouth texture.
How do I make this recipe gluten-free?
To make Classic Beef Bourguignon gluten-free, swap the all-purpose flour for a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this mixture into the sauce during the same step where you would have added flour.
Is there anything I should consider for allergies?
If you’re cooking for someone with allergies, it’s best to check all packaged ingredients. Common allergens like gluten (found in flour) can be substituted with alternative thickeners as mentioned, and always confirm the source of your beef stock, as some can contain allergens. Enjoy a deliciously safe meal!
Classic Beef Bourguignon
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Render the chopped bacon in a Dutch oven over medium-low heat until browned. Remove and set aside.
- Season the beef with kosher salt and freshly cracked pepper. Sear in batches over medium-high heat until browned on all sides, about 4-5 minutes.
- Lower the heat to medium and add 2 tablespoons of butter. Sauté the onions and carrots for 2–3 minutes until softened. Add the garlic and cook for 1 additional minute.
- Stir in the tomato paste and cook for 2–3 minutes. Sprinkle in the flour and stir to incorporate, cooking for another 2–3 minutes.
- Deglaze the pan with Burgundy wine, scraping the bottom. Add the beef stock, bouillon, reserved beef, bacon, thyme, and bay leaves.
- Cover the Dutch oven and transfer it to the oven. Cook for 2 ½ hours.
- In a separate skillet, melt the remaining butter and sauté the mushrooms until browned. Add the pearl onions and cook for an additional 5 minutes.
- Add the sautéed mushrooms and onions to the Dutch oven and return to the oven for 45–60 minutes.
- Remove from the oven and let it sit, covered, for 30 minutes before serving.
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