Classic Beef Bourguignon
Beef Bourguignon is the ultimate French comfort food, combining tender beef, rich red wine, and an array of aromatics for an unforgettable meal. This hearty dish is known for its depth of flavor and warming qualities, making it perfect for cozy evenings or special gatherings. It might sound fancy, but with the right steps, it’s easy to recreate at home.
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Using a large Dutch oven, this recipe brings out the essence of each ingredient, ensuring a melt-in-your-mouth texture. So, if you’re ready to impress with a delicious French classic, dive into the magic of homemade Beef Bourguignon.
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Why You’ll Love Beef Bourguignon
- Rich, Layered Flavors: Combining red wine, herbs, and slow-cooked beef for an intense, savory taste.
- Hearty and Comforting: Perfect for a cold evening or when you crave something warm and filling.
- Perfectly Tender Beef: Slow-cooking in the Dutch oven gives the beef a melt-in-your-mouth texture.
- Ideal for Entertaining: This dish is sure to impress, making it great for hosting or a fancy family dinner.
What You Need to Make Beef Bourguignon
You’ll find the exact amounts in the recipe card below, but here’s what you’ll need to prepare this French classic:
- Garlic & herb butter
- Bella and white mushrooms (sliced)
- Pearl onions (fresh or frozen)
- Olive oil
- Bacon
- Prime beef stew meat or brisket (cut into chunks)
- Salt & pepper, garlic powder, onion powder, and other favorite seasonings
- Flour
- Diced onion and green onions
- Carrots (peeled and chopped)
- Tomato paste
- Red wine (Pinot Noir recommended)
- Beef broth/stock
- Beef bouillon
- Fresh bay leaves, rosemary, and thyme
How to Make Beef Bourguignon
1
Sauté the Vegetables: In a large Dutch oven, melt the garlic & herb butter. Add mushrooms and pearl onions, cooking until softened. Remove them, saving the juices, and wipe out any excess with a paper towel.
2
Cook the Bacon: Add the bacon to the pot and cook until crispy. Remove with a slotted spoon, leaving the grease in the pot.
3
Brown the Beef: Add olive oil and seasoned beef chunks to the pot. Brown the beef on all sides over medium heat, then lightly dust with flour, browning a bit more. Set the beef aside, keeping any juices in the pot.
4
Add Vegetables and Flour: Add diced onions, green onions, and carrots to the pot, sautéing until they soften. Stir in tomato paste and cook until it reaches a rich brown-red color, then sprinkle with flour and stir.
5
Combine and Simmer: Pour in the wine, beef broth, and bouillon, bringing the mixture to a simmer. Return the beef and bacon to the pot, adding fresh thyme, rosemary, and bay leaves (give the bay leaves a gentle smack to release their aroma). Cover and bake in the oven at 350°F for 2½ hours.
6
Finish and Serve: Add the reserved mushroom mixture, stir, and return the pot to the oven for another hour, or until the meat is tender. Let it rest, covered, for 30 minutes before serving. Remove the thyme and bay leaves.
Commonly Asked Questions
What’s the best wine for Beef Bourguignon?
A Pinot Noir works well, as it’s light and adds depth without overwhelming the dish.
Can I make Beef Bourguignon without wine?
Yes, you can substitute the wine with additional beef broth or a mix of broth and grape juice for sweetness.
What can I serve with Beef Bourguignon?
It pairs beautifully with mashed potatoes, crusty bread, or even a side of pasta.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Beef Bourguignon
Ingredients
- 1 stick garlic & herb butter
- 1 container sliced Bella and white mushrooms
- 10-12 pearl onions fresh or frozen
- 1 tbsp olive oil
- ½ pack of bacon
- 3 lbs beef stew meat or brisket cut into chunks
- Salt pepper, garlic powder, onion powder
- Magic Meat seasoning optional
- Badia All seasoning optional
- 4 tbsp all-purpose flour divided
- 1 onion diced
- ½ bunch green onions diced
- 3 carrots peeled and chopped
- 3 tbsp tomato paste
- 2 cups red wine e.g., Pinot Noir
- 1 box beef broth/stock
- 1 tbsp roasted beef bouillon
- Fresh bay leaves rosemary, and thyme
Instructions
- Sauté Mushrooms and Onions: Melt butter in Dutch oven; add mushrooms and pearl onions, cook down, then set aside.
- Cook Bacon: In the same pot, cook bacon until crispy, then set aside on paper towels.
- Brown Beef: Add oil and seasoned beef to pot, brown on all sides, dust with 1 tbsp flour, and set aside, leaving juices in pot.
- Cook Vegetables: Add diced onions, green onions, and carrots; sauté until soft. Add tomato paste, cooking until deep brown, then sprinkle 3 tbsp flour and stir.
- Add Liquids and Simmer: Pour in wine, broth, and bouillon; bring to a boil. Return beef and bacon to pot, add herbs, cover, and bake at 350°F for 2½ hours.
- Final Cook and Rest: Add mushroom mix, bake for an additional hour, then let rest covered for 30 minutes before serving. Enjoy!
