Name: Beef Bourguignon: A Classic French Stew for Every Occasion
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 1 tbsp extra-virgin olive oil; 6 oz bacon, roughly chopped; 3 lbs beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks; 1 large carrot, sliced 1/2-inch thick; 1 large white onion, diced; 6 cloves garlic, minced (divided); 12 pearl onions, optional; 2 tbsp flour; 3 cups red wine (Pinot Noir, Merlot, or Chianti); 2–3 cups beef stock; 2 tbsp tomato paste; 1 beef bouillon cube, crushed; 1 tsp fresh thyme, finely chopped; 2 bay leaves; 1 lb white or brown mushrooms, quartered; 2 tbsp butter; 2 tbsp fresh parsley, finely chopped (divided); Salt and pepper, to taste

Rich, comforting, and deeply flavorful, Beef Bourguignon is the kind of dish that transforms simple ingredients into pure culinary magic. Tender chunks of beef simmered slowly in red wine, herbs, and aromatic vegetables create a hearty meal that feels both elegant and homely. Whether you’re preparing it for a cozy Sunday dinner or an impressive holiday feast, this classic French recipe offers everything you could want in comfort food.

Why You’ll Love This Beef Bourguignon

Beef Bourguignon isn’t just another beef stew—it’s a masterpiece of French cuisine. Each bite combines melt-in-your-mouth beef, earthy mushrooms, and a rich red wine sauce that’s perfectly balanced. The beauty of this dish lies in its versatility: you can make it in a Dutch oven, slow cooker, or Instant Pot with equally delicious results. It’s an ideal make-ahead meal that tastes even better the next day as the flavors deepen and meld.

Key Ingredients for Authentic Flavor

• Beef Brisket or Chuck Steak: The foundation of a great Beef Bourguignon. These cuts become incredibly tender when slow-cooked, absorbing all the wine and herb flavors.
• Bacon: Adds smoky richness and a savory undertone to the stew.
• Carrots: Provide natural sweetness that balances the wine’s acidity.
• Onions and Pearl Onions: Offer aromatic depth and a touch of sweetness once caramelized.
• Garlic: Enhances the savory notes and complements the herbs.
• Red Wine (Pinot Noir or Merlot): The signature component that gives Beef Bourguignon its deep, velvety flavor.
• Beef Stock: Adds body and helps form a luscious gravy.
• Tomato Paste: Enriches the sauce with a subtle tang.
• Thyme and Bay Leaves: Traditional French herbs that infuse the stew with warmth.
• Mushrooms: Provide an earthy contrast and absorb the sauce beautifully.
• Butter and Olive Oil: Balance richness with a silky texture.
• Parsley: Brightens the dish before serving.

Ingredient Swaps and Variations

• No Wine Option: Replace the red wine with all beef stock, though the flavor will be less complex.
• Beef Cuts: Substitute with short ribs or even lamb for a unique twist.
• Vegetarian Variation: Replace the beef with hearty mushrooms, lentils, and vegetable stock for a plant-based Bourguignon.
• Gluten-Free: Use cornstarch or gluten-free flour instead of all-purpose flour to thicken the sauce.
• Low-Sodium Option: Use unsalted beef stock and omit the bouillon cube.

Step-by-Step Cooking Instructions

Prepare the Base: Preheat the oven to 350°F (175°C). In a large Dutch oven, cook chopped bacon until crisp. Remove and set aside.
Sear the Beef: Pat dry the beef cubes and sear them in batches in the bacon fat until browned on all sides. This step locks in flavor.
Sauté the Vegetables: In the same pot, cook diced onions and sliced carrots until softened. Add minced garlic and cook briefly until fragrant.
Combine and Season: Return the beef and bacon to the pot. Season with salt and pepper, then sprinkle with flour. Stir well and cook for 4–5 minutes to create a light roux.
Add Wine and Stock: Pour in red wine and enough beef stock to barely cover the meat. Stir in tomato paste, thyme, bay leaves, and crushed bouillon cube.
Slow Cook: Cover and transfer the pot to the oven. Let it simmer for 2½ to 3 hours, or until the beef is fall-apart tender.
Cook the Mushrooms: Near the end of cooking, sauté mushrooms with butter and garlic until golden brown.
Thicken the Sauce: Strain the stew liquid into a saucepan and simmer for a few minutes until thickened. Adjust consistency with stock if needed.
Combine and Serve: Add the mushrooms and sauce back to the beef mixture. Simmer gently for 2–3 minutes before serving.
Garnish: Sprinkle freshly chopped parsley for a bright finish.

Expert Tips for Perfect Beef Bourguignon

• Choose Quality Wine: A good Pinot Noir or Burgundy makes all the difference—avoid cooking wines.
• Simmer Slowly: Low and slow cooking ensures the beef becomes tender without drying out.
• Don’t Skip the Mushrooms: Add them near the end to keep them plump and flavorful.
• Rest Before Serving: Let the stew sit for at least 15 minutes before serving to allow flavors to settle.
• Make Ahead: Beef Bourguignon tastes even better the next day after the flavors meld overnight.

Pairing Ideas and Serving Suggestions

Serve Beef Bourguignon over creamy mashed potatoes, buttered noodles, or plain rice to soak up the delicious sauce. For a French-inspired experience, pair it with crusty bread and a glass of the same red wine used in cooking.
Other great pairings include:
• Side Dishes: Roasted garlic potatoes, steamed green beans, or a crisp garden salad.
• Wine Pairing: Pinot Noir, Merlot, or a French Burgundy.
• Dessert: Finish the meal with crème brûlée or chocolate mousse for an authentic French touch.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slowly on the stove over medium-low heat, adding a splash of stock if needed. For longer storage, freeze for up to 3 months and thaw overnight before reheating.

A French Classic Worth Mastering

Beef Bourguignon isn’t just a recipe—it’s a culinary journey that brings the soul of France into your kitchen. The slow-cooked beef, the aroma of red wine, and the glossy, rich sauce all come together to create a dish that’s both luxurious and comforting. Whether served for a family gathering or an intimate dinner, this timeless stew will always impress.

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Bringing It All Together

There’s something truly magical about a pot of Beef Bourguignon simmering slowly, filling the kitchen with the deep aroma of red wine, herbs, and tender beef. It’s not just a dish — it’s an experience that embodies patience, warmth, and tradition. Whether you’re following Julia Child’s iconic method or a modern, simplified approach, this French classic never fails to impress. Every spoonful tells a story of rustic comfort elevated to gourmet perfection, reminding us that the best meals are often those cooked with love and time.

For anyone who loves hearty, home-cooked comfort food, Beef Bourguignon is a must-try recipe that deserves a place in your culinary repertoire. Once you’ve mastered it, you’ll find yourself making it again and again — for family dinners, celebrations, or simply to savor the rich flavors of France at home.

Frequently Asked Questions About Beef Bourguignon

1. Can I make Beef Bourguignon without wine?
Yes, you can replace the wine with additional beef stock for a non-alcoholic version. However, keep in mind that the wine adds depth and richness that’s hard to replicate. For best flavor, consider using a non-alcoholic red wine or grape juice mixed with a splash of vinegar.

2. What’s the best cut of beef for Beef Bourguignon?
Brisket, chuck steak, or stewing beef are the best choices. These cuts contain enough marbling to become tender and flavorful when slow-cooked. Avoid lean cuts, as they can dry out during long cooking times.

3. Can Beef Bourguignon be made ahead of time?
Absolutely! In fact, it’s even better the next day. Store it in the refrigerator overnight, allowing the flavors to develop further. Reheat gently on the stove over medium-low heat before serving.

4. What should I serve with Beef Bourguignon?
The traditional pairing is creamy mashed potatoes, but it’s equally delicious with buttered noodles, rice, or even crusty bread. For a balanced meal, serve it alongside roasted vegetables or a crisp green salad.

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