The Heartwarming Classic Beef Bourguignon Recipe for All

A classic beef bourguignon whispers tales of rustic french countryside kitchens, where hearty meals tell stories of tradition and comfort.

Generations of home cooks have perfected this rich, tender stew that warms hearts and satisfies deep hunger.

Slow-cooked beef melts into a velvety sauce, infused with red wine and aromatic herbs.

Fragrant mushrooms and pearl onions dance alongside succulent meat, creating a symphony of flavors that transport you to a cozy french farmhouse.

Layers of complexity emerge from each carefully chosen ingredient, promising a culinary experience beyond simple sustenance.

Robust and soul-satisfying, this dish invites you to savor every luxurious spoonful and create memories around your dinner table.

Prepare to fall in love with a recipe that celebrates the art of patient, thoughtful cooking.

Ingredients Needed for Classic Beef Bourguignon

• Beef Cubes: Tender meat that forms the heart of this classic French stew.
• Bacon: Adds rich, smoky flavor and creates a delicious base for the dish.

• Onions, Carrots, Pearl Onions: Provide sweetness and depth to the stew's flavor profile.
• Mushrooms, Garlic: Contribute earthy and aromatic notes to the overall taste.

• Red Wine: Provides complexity and helps tenderize the meat.
• Beef Broth: Creates a rich and flavorful liquid base for the stew.
• Olive Oil: Used for cooking and adding a smooth texture.

• Bay Leaf, Thyme, Rosemary: Classic herbs that infuse the dish with traditional French countryside flavors.
• Salt, Pepper: Essential seasonings that enhance the natural flavors of the ingredients.

• Tomato Paste: Adds depth and a slight tanginess to the sauce.
• Flour: Helps thicken the stew and create a rich consistency.

• Fresh Parsley: Provides a bright, fresh finish to the hearty dish.

Step-by-Step Instructions for Classic Beef Bourguignon

Step 1: Crisp Up Bacon

Heat olive oil in a large, heavy pot over medium heat. Toss in chopped bacon and cook until it turns golden and crispy. Use a slotted spoon to transfer the bacon to a separate plate, leaving behind the flavorful drippings.

Step 2: Sear Succulent Beef

Generously season beef cubes with salt and pepper. Working in batches, brown the meat in the same pot, ensuring each piece develops a rich, caramelized exterior. Transfer the seared beef to the plate with the bacon.

Step 3: Awaken Vegetable Flavors

Drop chopped onions, carrots, and garlic into the pot. Sauté until the vegetables soften and become translucent. Stir in tomato paste and cook for an additional moment to intensify the flavors.

Step 4: Create Robust Stew Base

• Beef broth
• Bay leaf
• Thyme
• Rosemary

Return the seared beef to the pot and bring the mixture to a gentle simmer.

Step 5: Allow Slow Transformation

Cover the pot and let the stew simmer on low heat for 2-3 hours. The beef will become incredibly tender and the flavors will meld beautifully.

Step 6: Enhance with Mushrooms and Onions

• Mushrooms
• Pearl onions

Cook until they turn golden brown and develop a rich caramelized color. Add these to the stew during the final 30 minutes of cooking.

Step 7: Serve with Passion

Remove the bay leaf. Sprinkle with fresh parsley and serve over creamy mashed potatoes, fluffy rice, or alongside crusty bread for a truly memorable meal.

Tips for Perfect Classic Beef Bourguignon

• Choose thick-cut bacon for extra flavor and crispy texture that elevates the entire dish's richness.
• Ensure beef is patted completely dry before searing to achieve perfect golden-brown caramelization without steaming the meat.
• Use a robust red wine like Burgundy or Pinot Noir for authentic depth and traditional French cooking authenticity.
• Consider low and slow cooking as the secret to tenderizing tough beef cuts, breaking down connective tissues for melt-in-your-mouth results.
• Add mushrooms and pearl onions toward the end of cooking to maintain their texture and prevent becoming mushy during extended simmering.

Variations of Classic Beef Bourguignon

• Rustic Provençal Style: Replace red wine with white wine from Provence. Add herbes de Provence and orange zest for a bright, Mediterranean flavor profile.
• Smoky Mountain Version: Use smoked beef or bison instead of traditional beef. Incorporate bourbon whiskey and add crispy smoked bacon for intense depth.
• Vegetarian Forest Blend: Substitute beef with mixed wild mushrooms like porcini, shiitake, and chanterelles. Use vegetable broth and add roasted chestnuts for hearty texture.
• Alpine Comfort Edition: Include diced pancetta, root vegetables like parsnips, and finish with a dollop of crème fraîche. Serve over creamy polenta for a rich mountain-inspired meal.

Pairing Recommendations for Classic Beef Bourguignon

• Elevate Wine Pairing: Choose a robust Burgundy red wine like Pinot Noir to mirror the classic French beef bourguignon's rich, deep flavors and complement its hearty meat profile.
• Crush Bread Selection: Serve with a rustic French baguette or crusty sourdough to soak up the luxurious wine-infused sauce, adding delightful texture and extra taste dimensions.
• Perfect Side Harmony: Prepare creamy mashed potatoes or buttery egg noodles as an ideal base, allowing the tender beef and aromatic sauce to shine while providing a smooth, comforting foundation.
• Herbal Garnish Boost: Sprinkle fresh chopped parsley or thyme over the dish to introduce a bright, fresh note that cuts through the stew's richness and adds a vibrant green visual appeal.

How to Store Classic Beef Bourguignon

• Store leftover beef bourguignon in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days. Cool the stew completely before sealing to prevent bacterial growth.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Label with the date and contents.
• Place desired portion in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour stew into a saucepan. Add a splash of beef broth or water to prevent drying.

FAQs About Classic Beef Bourguignon

• Is beef bourguignon a traditional French dish?

Yes, beef bourguignon originates from the Burgundy region of France and is considered a classic French comfort food that showcases the region’s rich culinary traditions.

• What type of beef works best for this recipe?

Chuck roast or beef chuck are ideal because they have enough marbling and connective tissue to become tender during the long, slow cooking process, creating melt-in-your-mouth meat.

• Why is red wine important in this recipe?

Red wine adds depth, complexity, and a rich flavor to the stew, while also helping to tenderize the meat during the slow cooking process. Burgundy or Pinot Noir wines are traditionally used.

Reasons to Love Classic Beef Bourguignon

• Minimal Prep, Maximum Taste: With straightforward steps and basic kitchen tools, anyone can create this rich, deeply flavored French stew without complicated techniques.
• Comfort Food Champion: A hearty one-pot wonder that delivers incredible depth of flavor, perfect for gathering family around the table and creating memorable dining experiences.
• Versatile Meal Solution: Adaptable to different serving styles – enjoy over mashed potatoes, rice, or crusty bread, making it an ideal dish for casual dinners or elegant gatherings.

Classic Beef Bourguignon Recipe

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4.5 from 11 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Hearty French classic beef bourguignon brings robust flavors from Burgundy’s rich culinary tradition, blending tender beef with red wine’s deep complexity. Comfort meets elegance in this timeless dish you’ll savor with pure French countryside charm.

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Ingredients

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Proteins:

• 3 pounds (1.36 kilograms) beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped

Vegetables and Aromatics:

• 1 large onion, chopped
• 2 carrots, sliced
• 4 cloves garlic, minced
• 1 pound (454 grams) mushrooms, quartered
• 1 cup pearl onions, peeled

Liquids, Seasonings, and Other Ingredients:

• 4 tablespoons olive oil, divided
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 3 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Render the bacon in a robust, heavy-bottomed pot over medium heat until golden and crisp. Transfer the bacon pieces onto a paper towel-lined plate, reserving the rendered fat.
2. Pat beef cubes dry and season generously with salt and pepper. Sear meat in batches, creating a rich caramelized exterior, ensuring each piece develops a deep mahogany crust. Remove and set aside.
3. Introduce diced onions, sliced carrots, and minced garlic into the pot. Sauté until vegetables soften and release their aromatic essence, approximately 5 minutes. Incorporate tomato paste and cook until it deepens in color.
4. Dust vegetables with flour, stirring to create a light coating. Deglaze the pot with red wine, scraping accumulated flavor fragments from the bottom. Pour in beef broth and add herbs, returning seared meat to the liquid.
5. Reduce heat to a gentle simmer, covering the pot. Allow the stew to slowly tenderize for 2-3 hours at 325°F, periodically checking liquid levels and meat consistency.
6. While stew develops, caramelize pearl onions and mushrooms in a separate skillet until they achieve a golden-brown complexion. Incorporate these elements during the final 30 minutes of cooking.
7. Once meat reaches fork-tender perfection, remove herb sprigs. Garnish with fresh parsley and serve alongside creamy mashed potatoes or crusty artisan bread.

Notes

• Bacon Selection: Choose high-quality, thick-cut bacon for richer flavor and better texture that renders more fat during cooking.
• Beef Cutting Technique: Cut beef into uniform 2-inch cubes to ensure even cooking and consistent tenderness throughout the stew.
• Wine Pairing: Select a robust red Burgundy or Pinot Noir with good acidity to enhance the dish’s depth and complement the braising liquid.
• Low and Slow Magic: Maintain a gentle, consistent simmer to break down tough meat fibers and develop complex, rich flavors without toughening the beef.

• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 410 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg